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These look great! Are they sturdy enough to reheat in a toaster like the commercial version?
I think these would be fine in a toaster. I happen to have a toaster oven so haven’t tested it though.
Can’t wait to try these. Do they freeze well?
I suspect they will freeze fine: wrap and then put in a box/Tupperware so they don’t get crushed.
I never got a chance to freeze any, though. They all got eaten within 4-5 days.
Thank you, your answer also covered my nex question : shelf life (although they look so good I doubt that will be a concern!)
I revisited this recipe last night, making the dough with all purpose flour. I didn’t change the dough formula in any other way, so it was a little wet, but still manageable. I also shortened the dough chilling time. In all, it took me a little over half an hour to go from wanting pop tarts to putting the pastries in the oven (they then baked for 22 minutes, and let’s not discuss dish washing ;).
I used frozen raspberries and a few strawberries to get to the same weight of fruit that’s in the recipe. The filling was more watery, so I used a full tbsp of corn starch and also simmered for a while. I think it maybe could have used more sugar too. I’m staunchly anti-frosting on my pop tarts, but I found myself thinking these needed either frosting or a sweeter filling. You have to gauge your fruit…
Also, you may want to resist over filling each pop tart like I do. I personally can’t resist.
Making the filling and straining out the raspberry seeds:
