In the history of heated debates, no debate rages hotter than Pop-Tarts vs. Toaster Strudel.
But while both are adequate breakfast pastries, they pale in comparison to Lara Ferroni's homemade alternative.
Ferroni's fun cookbook, titled "Real Snacks: Make Your Favorite Childhood Treats Without All The Junk," features her recipe for jam-filled Toaster Tarts made from scratch. Believe us, you can taste the difference.
In fact, "Real Snacks" features recipes for all kinds of great treats, including crackers, potato sticks, doughnuts, and more. And each is made without artificial flavors, colors or preservatives.
So we're not lying when we insist that these Toaster Tarts give Pop-Tarts and Toaster Strudel a run for their money. But don't just take our word for it — try them for yourself with the recipe below.
Real Snacks: Homemade Toaster Tarts
- 2/3 cup whole wheat pastry flour
- 2/3 cup all-purpose flour
- 2/3 cup ground millet or sweet rice flour
- 1 tablespoon cane sugar
- 1 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, chilled and cut into pieces
- 8 to 16 tablespoons ice water, divided
- 1 large egg
- 8 tablespoons jam or other spreadable filling
- 1/4 cup glaze (optional, recipe below)
- Whisk together the whole-wheat pastry flour, all-purpose flour, ground millet flour, sugar, and salt . Work in the butter with your fingers until there are pecan-sized lumps of butter still visible and the mixture holds together when you squeeze it.
- Add 3 tablespoons of the water and mix with a fork until it is absorbed. Then add the remaining water, 1 tablespoon at a time, just until a shaggy dough-ball forms. You may not need all the water.
- Shape the dough into a 4-by-6-inch rectangle, wrap it in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
- Place the chilled dough on a lightly floured work surface and cut it into 4 equal pieces. Roll each piece into a rectangle about 1/8-inch thick. Trim off the edges to create even rectangles.
- Beat the egg with 1 tablespoon of water. Brush the egg wash over one piece of the dough. Imagine the dough divided into quarters and place 1 heaping teaspoon of jam in the center of each quarter.
- Top with another rolled-out piece of dough and press gently to seal around each of the filling pockets. Repeat with the remaining 2 pieces of dough. Reserve the remaining egg wash.
- Line a baking sheet with parchment. Carefully cut each dough packet into quarters and use a fork to pinch the edges. Place the tarts on the prepared baking sheet and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees F.
- Brush the chilled tarts with the remaining egg wash and, using a fork, prick vent holes in the top of each tart. Bake the tarts until they are golden brown, 25 to 30 minutes.
- Cool slightly before serving, and spread with glaze. (To make the glaze, sift 1/2 cup powdered sugar into a bowl, then add 1 teaspoon of milk. Mix thoroughly with a spoon, then add another teaspoon of milk. Mix until a smooth paste forms. Stir in 1 teaspoon vanilla extract. The mixture should drip when you hold up the spoon. If not, add a bit more milk. Be sure to use glaze immediately after making.)