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Boysenberries n' Cream Pop Tarts

A slightly more grown-up version of the childhood favorite but still just as fun. Feel free to swap any flavor jam you like or have at home.


Bowl #1

1 1/2 cups [232g] all-purpose flour

1 tablespoon [16g] granulated sugar

1 stick [113g] very cold butter, diced

Tiny pinch of salt

Bowl #2

1 whole egg, beaten

On the sidelines:

Ice water, probably a few tablespoons

Boysenberry jam or your preferred flavor

Vanilla bean frosting, recipe follows

White non-pareils, or anything you'd like to decorate with



Whisk together the dry ingredients in bowl #1. Cut in the cold, diced butter until the butter is the size of tiny peas. Alternatively, you can do this in a food processor.


Add bowl #2 to the bowl #1. Mix to combine or if using a food processor, pulse a few times.


Starting with just one tablespoon, add in ice water just until the dough starts to come together. Turn out the dough onto a large piece of plastic wrap, form into a disk, and refrigerate for a few hours.


After chilling, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.


Remove the chilled dough from the fridge and turn out onto a lightly-floured countertop. Flour the top of the dough and a rolling pin. Roll the dough to roughly 1/4 inch thick and cut into shapes. You can use a favorite cookie cutter, a sharp knife, a ravioli cutter, a pizza wheel, a bench scraper, a water glass, etc.


Place the cut dough onto the prepared pan. Spoon a small amount of jam on top. The amount of jam depends on the size of your pop tart but err on the side of caution- jam easily seeps out of pop tarts while baking so expect to use just a teaspoon or so per pop tart. Resist the urge to overfill- there will be plenty of flavor!


Place a matching piece of dough on top of the jammed dough and press around the edges to seal. Using a fork, lightly press along the edges to seal. Using the same fork, poke a few holes in the middle of the top to let steam escape while baking. For picture-perfect straight edges, use a knife or bench scrape to clean up the edges after sealing with a fork.


Lightly beat an egg with a splash of water and brush the egg wash on top of the pop tarts before baking. Bake for about 20 minutes or until the edges are lightly browned and the tops are golden.


Remove from the oven and let cool directly on the pan for about 10 minutes before moving to a cooling rack. Once completely cooled, top with a spoonful of icing and decorate as you like.


Vanilla Bean Frosting

Bowl #1

1/2 cup powdered sugar

1 teaspoon vanilla bean paste

1 teaspoon milk

Tiniest pinch of salt


Whisk everything together until smooth.


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