CakeSpy recipe for Home Made Poptarts :D

I got this recipe from a book my mom got me at Barnes and Noble. It is called CakeSpy Presents; Sweet Treats for a sugar-filled life, by Jessie Oleson.

For the ingredients you'll need;

For the pastry:
1 1/2 cups of all-purpose flour( you could also use rice floor for gluten free pop-tarts)
1 teaspoon of salt
1/2 cups of cold butter, cut into cubes(can use half shorting)
3 tablespoons of cold of milk (you can either use more if you need to, I ended up using at least 7 tablespoons of milk)

For the filling, you can make whatever you want. I melted chocolate chips, mixed it with 3 tablespoons of milk and 1/4 cup of confectioner’s sugar. This is to make a fudge-like filling, but you can put whatever you want in there (Jam, preserves, peanut butter, chocolate ganache and others).

For the icing;
1 cup of confectioners' sugar, sifted
2 tablespoons of milk or heavy cream (can add more if needed)
tons and tons of wonderful sprinkles! 

Preheat the oven to 450 degrees. Take a cookie sheet, and cover it with wax paper.

Take a large bowl and mix together the flour and the salt. Next, add the butter and cut it into the mixture, like you would for a pie crust. Then, once the butter and flour is all crumbly, you can add the milk. Gently mix it in. You should be able to make a dough ball with it.

Next comes my favorite part. Place the dough on a floured surface area, then take a roller (:D) and roll out a large-ish rectangle. Cut out small rectangles (about the size of a pop-tart) of the rolled-out-dough. When I did this, I didn't make the rectangles big enough, so I just cut out as many pop-tarts as I could, then I took the scraps and rolled them out again, so I could have more. You make as many as you want as long you have an even number. Once you are done with this, transfer the smaller pop-tart cut outs onto the wax paper. (I didn't have wax paper, so I used something like it, which works fine.)

Make the filling (either the way I did it, or in whatever way your imagination dictates).  Once you have done that, put a teaspoon of the filling in the middle of pop-tart dough. You can rub the filling around the rectangle, so that when you put another rectangle pop-tart thing on it, the filling won't squirt everywhere (less the mess, the better). Do that with all of the pop-tarts. Then, with a fork, crimp the edges, to make it look pretty. This also keeps the filling in the pastry. Finally, poke the top of the pop-tart.

Put the pastries in for 7 to 9 minutes, just enough to get them golden. While you are waiting for them to cook, make the icing.

In a small bowl, mix together the milk (or cream) and the confectioner’s sugar (sift the sugar into the milk). If the icing is a little liquidy, fear not; you can put it in the fridge to cool it down a bit. When the dough is done, let it cool down completely (I didn't do that, and the icing melted a little bit and went everywhere. It was messy).

Once they are cooled down put the icing on the pop-tart and put as many sprinkles on it as you want and enjoy! :D