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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: 
Recipe Category: 


Mizzou, I was thinking the same thing.  We used to make something called apple bars at home, just piecrust with sliced peeled apples, sugar, butter, flour and cinnamon filling.  I am thinking that is what I'll use and fill them fuller...umm make a lumpy popveg tart? 

I have this recipe stashed in my box here and I look forward to teh weekend to make them. I try to bake on Saturday mornings for the week.  These will make a huge treat.


Ooh, I didn't think it was possible to "healthify" these monstrocities... great idea!
I'd be interested in using soaked-and-blended dried fruit (figs, raisins, apricots) for the filling! Like Newtons, but bigger and better for you! :D


oh yeahh i used about 2 tablespoons or less.


These were really good and easy. I used strawberry jam and put homemade vanilla icing on and sprinkles.


you can use whatever flour you want, i just like the whole wheat pastry flour because it has less calories and makes things taste more like dessert (textue wise). it's generally a finer-ground wheat flour.

what i usually do is, after they've cooled completely, stick them in a ziplock bag and then the dough gets pretty moist. not flakey like a real poptart but kinda chewy.

i would think they'd stay fresh for a little while. i usually just make a batch of two at a time because i'm the only one that eats them, and they're gone within 3 days or so and they stay fresh.


whats pastry flour, can i just use reg or some other flour..?


:oThese look so good! How much jam didi you use Halyma? I'm afraid of the too-much-dough-not-enough-filling effect!

I used a thin layer of natural peanut butter and some chocolate chips - mmm - but a bit dryer than I liked,  so more PB next time..
I am guessing that Sariea  has it figured out!


My dad likes to snack on Pop Tarts while he's at work; I think I'll make him some of these for Father's Day. If I make a batch of 8 or so for him to keep at the office, will they stay fresh?


also, i want to add that flouring the cookie sheet instead of greasing it tends to work better


when i made them the first time  i used about 1 tablespoon of sugar free strawberry preserves, but it wasn't enough

the second time i made them with 2 tablespoons low-sugar preserves and it was a bit too sweet for me.

so you might wanna try somewhere in the middle. it's all personal preference :)



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