Sunday, May 22, 2011

Whole Wheat Strawberry Poptarts

I found a really cool blog  I cannot wait to try more of her recipes.  This recipe for poptarts was amazing!  This is her recipe with a few of my own changes in italics.

1 C whole wheat
1/2 C white flour (I used 1 1/2 cups of soft white wheat berries, milled)

2 t sugar (I used brown sugar)
1/2 t salt
½ c. cold butter, sliced
4-5 Tbsp. cold milk 

In large bowl, stir together flours, sugar, and salt. Cut in slices of butter using a pastry cutter (or fork, if you have to) until the largest pieces resemble peas. It’s important that you don’t touch the crust with your bare hands, no matter how tempting that mixing option might be. You want the butter to stay as cold as possible and your hands will warm it up and make the crust less flaky. Pour the milk over the mixture, one tablespoon at a time, just until moistened enough to hold the dough together. Use a fork to stir the dough after you’ve added each Tablespoon of milk. Quickly form the crust into a ball. Refrigerate until ready to use. (I stuck it in the freezer for 20 minutes and it was perfect!)
1 prepared batch of  Whole Wheat Pie Crust (listed above)

Fresh Strawberry Filling:
1 T. butter, sliced
1 c. strawberries
1 tsp. lemon juice
½ c. sugar (I cut this in half)
1 T. cornstarch (I did not have cornstarch on hand so I substituted whole wheat flour)
2 c. powdered sugar
1 T. honey
1 tsp. vanilla
2-3 T. heavy cream (I used whole milk and it came out fine)
Pink Icing gel
In a small saucepan, combine all Strawberry Filling ingredients. Heat over medium-high heat until mixture begins to thicken. Allow to cool. On a lightly-floured cutting board, roll pie crust ¼” thick. Use a pizza cutter to cut pie dough into same-sized rectangles, approximately 4” tall x 3” wide. Spoon a 2-3 Tablespoons of the strawberry mixture on top of one of the rectangles. Gently place a second rectangle of pie dough atop. Secure edges together by pressing them gently with the tines of a fork. Transfer to a cookie sheet and bake in an oven preheated to 400 degrees for 12-15 minutes, or until the edges of the tart begin to brown slightly. Remove and cool.
To make the glaze, stir together all ingredients until a thick, spreadable consistency is reached. Spoon a thin layer of the frosting on top of cooled strawberry tarts. Allow frosting to harden before serving.



Alli said...

Made these today - YUM! I had a couple of things to add. Next time I will double the recipe, except for the icing, which made WAY too much! I would maybe still cut that in half, for a double batch.
Also, when assembling the tarts, I made the mistake of putting the filling down all at once. It would work much better to use a smaller square, put some filling down, put the bigger square on top and seal it before moving on to the next tart.
They were so tasty! Thanks for the recipe! :)

Tracy said...

So glad you enjoyed it! I should have mentioned it doesn't make a lot. We ate all of them as soon as them cooled off :)