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Baked Toaster-like Pastries

What you need: 

3/4 cup whole wheat flour
1/4 cup whole wheat pastry flour
1/2 cup margarine
1/4 cup water
fruit jam or preserves, as needed

What you do: 

1. Preheat oven to 350 degrees F. Grease a cookie sheet and set aside. In a bowl, combine the flours (you can use whatever flour you want).
2. Add the margarine and cut into flour with pastry cutter or fork, adding water as needed; I didn't need the full 1/4 cup. Divide dough into 4 equal sized balls, and on a floured surface, roll each out one at a time into a rectangle shape.
3. On 1/2 the rectangle, spread about 1 tablespoon (or more if you like) of jam, leaving an edge of dough visible. Fold dough over to cover the jam and use a fork to connect the edges. You might need a little water to get them to hold together, if you use a lot of flour to roll it out.
4. When all 4 are done, put them on the cookie sheet and bake for 12-18 minutes. Take them off the cookie sheet and let rest on a cooling rack.

Preparation Time: 
about 30 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Definitely poke the pockets with a fork before baking, mine expanded and popped open because it couldn't "vent"

yeah i forgot to write that in the recipe because i cook so many pies and stuff i'm just used to venting the crust without thiinking about it  ::)

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Yumm. I baked them too long and made up my own filling, and that didn't work too well, but nothing wrong with the recipe :)

Definitely poke the pockets with a fork before baking, mine expanded and popped open because it couldn't "vent"

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It dries and everything (meaning it's not sticky and you can stack the "pop-tarts"), but it doesn't taste the same or have the same texture.  Any ideas?

i haven't had a "real" frosted one in a long time (i think the frosting is what has the gelitin in it-- at least the unfrosted are vegan) but looking at the ingredient list for the "real" poptarts i would suggest adding poison  ;). real advice: what about making the frosting with soymilk (vanilla perhaps?) instead of water. i hunted around other "DIY pop tarts" pages and this is what they were using (except they used cow juice-- yuck)

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Yum! 
I halved the recipe so that I'd only have two poptarts and subbed a 1/2 cup of unsweetened applesauce in place or margarine and it worked perfectly.  I used  whole wheat flour, but they came out a little dense, so next time I'll try 1/2 whole wheat flour and 1/2 whole wheat pastry (I just didn't have any pastry flour this time!) 
Perfect and nonfat!!! ;)  Waaaaay better than the boxed kind!
Thanks so much for this posting!

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I forgot to add, after posting my pictures, the fillings I used were homemade peach jam and orange marmalade. The marmalade was so-so, but the peach jam was really, really good. I sprinkled some raw sugar over the tops of them to give them a little sparkle also. Thanks for the recipe. YUM!  ;)

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I had such a hankering for Pop Tarts the other day, and I couldn't find a single box of them that contain gelatin.  So, the boyfriend says "Why don't you make some?" And sure enough- vegweb to the rescue!   ;D

In addition to jam-filled, I also made chocolate & peanut butter and chocolate & ricemellow cream.  The ricemellow was a perfect addition!

My next attempt will include "lemon creme" with lemon juice + banana + coconut.  Not really Pop Tart-ish, but it sounds good to me.

That was supposed to say "didn't contain gelatin."  *slaps forehead*

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I had such a hankering for Pop Tarts the other day, and I couldn't find a single box of them that contain gelatin.  So, the boyfriend says "Why don't you make some?" And sure enough- vegweb to the rescue!  ;D

In addition to jam-filled, I also made chocolate & peanut butter and chocolate & ricemellow cream.  The ricemellow was a perfect addition!

My next attempt will include "lemon creme" with lemon juice + banana + coconut.  Not really Pop Tart-ish, but it sounds good to me.

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those look sooo delicious!  Ashley Kimball, you are gonna be a vegweb legend for making some of the best looking dishes!  I want to make these ASAP!

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Whoops i forgot to add some stuff to my last post.  The icing recipe is: 1.5 cups powdered sugar, 2 tablespoons water, 1 scant teaspoon vanilla (may need to add more water, it should look like thickish elmer's glue).  It's not exactly like regular pop-tart icing though.  And this kind of upsets me.  It dries and everything (meaning it's not sticky and you can stack the "pop-tarts"), but it doesn't taste the same or have the same texture.  Any ideas?

A doubled recipe made 10 pop-tart sized pastries.  They baked in 10 minutes for me.  Letting the un-iced pastries sit around in a bag for 1.5 days really did improve the "crust".  (lol, back in the day I would break off the edge crusts of pop-tarts, and just eat the middle part!)

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I made these into the "Hot Fudge Sundae" version of pop-tarts.  As my brother puts it: "Everyone who eats pop-tarts KNOWS they are the best kind."

I doubled the recipe, cut the amount of margarine in half and added some amount of cocoa and sugar.  The filling is 1 stripe of home made vanilla pudding and 2 stripes of "hot fudge sauce".  Which is my lame version, lol.  It's something like: Chocolate (4 ounces), soy milk, powdered sugar, vanilla, water.  The icing is powdered sugar, water and vanilla.  The chocolate decor on the icing is leftover "hot fudge sauce."

They're waaaay sugary for me, but my mom LOVED them.  I can't wait for my brother to try them.

Thank you soooo much for the recipe

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