Classic Snacks Made from Scratch (19 page)

MAKE THE STRUDELS:

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or Silpat liners.

Turn the dough out onto a lightly floured surface and cut it in half to make two rough squares. Refrigerate half of the dough while you roll the other half into a 10 by 12-inch rectangle. Use a pastry or pizza cutter to divide the rectangle into 6 (4 by 5-inch) pieces. Space the dough pieces evenly on the prepared baking sheets.

Place 2 tablespoons of jam in the center of each dough rectangle. Brush the dough edges with the beaten egg.

Working quickly, repeat the rolling and cutting process with the remaining half of the dough. Place a dough rectangle atop a filled rectangle on the baking sheets and press gently around the edges to seal.

Bake for about 15 minutes, or until golden brown and just crispy at the edges. Carefully drag the parchment paper with the cooked strudels onto 2 wire racks to cool for at least 15 minutes.

ICE THE STRUDELS:

While the strudels cook, whisk together the powdered sugar, 2 tablespoons milk, and lemon juice until a thick glaze forms. Add more milk a few drops a time until your desired consistency is reached.

To ice the strudels, fold open the edges of a small zip-top bag and fill the bag with the glaze. Seal the bag, pressing out the air, and snip open a small corner with scissors. Squeeze the glaze gently over the strudels, icing them to your taste.

Store the pies in the refrigerator or at room temperature in an airtight container for up to 3 days. Baked, unfrosted toaster strudels can be frozen for up to 3 months; toast directly from the freezer or heat at 325°F for 5 minutes before icing the strudels.

YIELD:
about 4 cups jam

2 pounds (about 4 cups) pitted sour cherries, fresh or frozen and thawed

1 (1-3/4-ounce) package Sure-Jell pectin

2-1/3 cups (16-1/3 ounces) granulated sugar

INSTRUCTIONS:

Stir the cherries and pectin together in a wide, straight-sided saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, for 10 to 15 minutes, until the liquid has reduced slightly.

Add the sugar and stir to dissolve completely. Return to a simmer and cook for 10 to 20 more minutes, until the liquid has thickened and begins to set.

Transfer to 4 clean 8-ounce jam jars and refrigerate, or process following standard water-bath canning instructions. The jam will keep for 3 months if refrigerated and for up to a year if water-bath canned.

Part of the charm of making your own snacks is that you can build them to your own taste. Want lots of strawberry filling in your Pop-Tart? Add another tablespoon and let the goopy sweetness flow. You’re a crust lover? Make 4 tarts instead of 6 to give them extra-large crunchy edges. Frosting or no? That’s your call, man. No matter how you make them, just be sure to let your tarts cool before you take a bite. No one wants a Pop-Tart burn for their troubles.

YIELD:
6 filled pastries

TOTAL TIME:
2 hours, plus cooling time

DIFFICULTY:
4

SPECIAL EQUIPMENT:
food processor, pastry or pizza cutter

CRUST

2-1/2 cups (10-5/8 ounces) unbleached all-purpose flour

2 teaspoons granulated sugar

1/2 teaspoon kosher salt

8 tablespoons (4 ounces) chilled unsalted butter, cut into 1/2-inch cubes

1/2 cup (3-1/4 ounces) chilled vegetable shortening, cut into 1/2-inch cubes

1/4 cup ice-cold water

1 tablespoon distilled white vinegar

1 large egg whisked with 1 tablespoon water, for egg wash

STRAWBERRY FILLING

1 pound strawberries, hulled

3/4 cup (5-1/4 ounces) granulated sugar

1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)

FROSTING (OPTIONAL)

1-1/2 cups (6 ounces) powdered sugar

2 to 3 tablespoons whole or reduced-fat milk

1 teaspoon vanilla extract

MAKE THE DOUGH:

Pulse the flour, sugar, and salt together in the bowl of a food processor to sift and combine. Add the butter and shortening and pulse in 3-second bursts until partially incorporated, with pea-sized chunks visible and a texture resembling moist cornmeal.

With the processor running, drizzle the water and vinegar through the feed tube just until a shaggy and crumbly dough starts to form. Transfer to a bowl. Divide the dough in half and shape into 2 discs. Wrap in plastic wrap and
refrigerate for at least 1 hour (or overnight).

MAKE THE STRAWBERRY JAM:

While the dough chills, cut the strawberries in halves or quarters, depending on size, and mash roughly with a potato masher in a large bowl. Keep a bunch of big chunks in there; they’ll break down in the jam, but it’ll be more interesting that way. Stir in the sugar and lemon juice and let sit at room temperature for 30 minutes to break down the berries slightly. Stir once or twice while the berries sit to dissolve the sugar.

Pour the strawberries and their liquid into a high-sided pan or Dutch oven (the wider the better, to help the liquid evaporate evenly). Bring to a low boil over medium heat. Once the berries come to a boil, remove the strawberry chunks with a slotted spoon or flat mesh strainer and reserve in a medium bowl. Continue to let the syrup boil, stirring often, until thickened and jelly-like, about 15 to 20 minutes. Look for the visual cues: the liquid will foam then clarify as the bubbles slow and the purée thickens.

Return the strawberry chunks to the pan and cook for 5 to 10 minutes more, until the jam is the desired thickness and consistency. Transfer to a clean bowl or Mason jar.

ASSEMBLE AND BAKE:

Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper or Silpat liners.

On a floured surface, roll one of the dough discs to a 10 by 12-inch rectangle about 1/4 inch thick. Use a pastry or pizza cutter to divide into 6 (3 by 5-inch) rectangles; place on the prepared baking sheets. Repeat with the second dough disc, but leave the 6 rectangles on the work surface for the moment.

Spoon 2 to 3 tablespoons of the strawberry jam into the center of each rectangle on the baking sheets. Brush the edges with the egg wash. Place a reserved dough rectangle atop each filled rectangle and seal the edges by pressing with the tines of a fork. Use the fork to poke vent holes in the pastry tops.

Bake for about 30 minutes, or until golden brown and puffed. Transfer the tarts to a wire rack and let cool completely before eating or frosting.

FROST THE TARTS:

Whisk the powdered sugar, 2 tablespoons milk, and vanilla together to form a thick glaze. Add the final tablespoon of milk a drizzle at a time until the glaze
has the consistency you want. Use a basting brush to spread the glaze on the cooled pastries.

Store the tarts in the refrigerator in an airtight container for up to a week.

Yes, I’m aware there’s no fruit filling anywhere in or near this recipe. When I was deciding which Pop-Tart recipes to include, I turned to Facebook for an informal poll on favorite flavors. Strawberry took top billing, of course, but cinnamon zoomed past cherry, blueberry, and every other variety, with a vociferously dedicated fan base ready to come to bat for its inclusion. So think of these cinnamon Pop-Tarts as a bonus feature, a B-side track, a prize at the bottom of the box. I couldn’t leave fans wanting.

YIELD:
6 filled pastries

TOTAL TIME:
2 hours, plus cooling time

DIFFICULTY:
4

SPECIAL EQUIPMENT:
food processor, pastry or pizza cutter

CRUST

2-1/2 cups (10-5/8 ounces) unbleached all-purpose flour

2 teaspoons granulated sugar

1/2 teaspoon kosher salt

8 tablespoons (4 ounces) chilled unsalted butter, cut into 1/2-inch cubes

1/2 cup (3-1/4 ounces) chilled vegetable shortening, cut into 1/2-inch cubes

1/4 cup ice-cold water

1 tablespoon distilled white vinegar

1 large egg whisked with 1 tablespoon water, for egg wash

FILLING

3/4 cup (5-5/8 ounces) packed light brown sugar

3 tablespoons unbleached all-purpose flour

1-1/4 teaspoons ground cinnamon

2 tablespoons (1 ounce) chilled unsalted butter, cut into 1/2-inch cubes

FROSTING (OPTIONAL)

2 cups (8 ounces) powdered sugar

1/4 teaspoon ground cinnamon

2 to 3 tablespoons whole or reduced-fat milk

MAKE THE DOUGH:

Pulse the flour, sugar, and salt together in the bowl of a food processor to sift and combine. Add the butter and shortening and pulse in 3-second bursts until partially incorporated, with pea-sized chunks visible and a texture resembling moist cornmeal.

With the processor running, drizzle the water and the vinegar through the feed tube just until a shaggy and crumbly dough starts to form. Transfer to a
bowl. Divide the dough in half and shape into 2 discs. Wrap in plastic wrap and refrigerate for at least 1 hour (or overnight).

MAKE THE FILLING:

Stir the brown sugar, flour, and cinnamon together with a fork. Cut in the butter with a pastry blender or your fingers until the butter is fully incorporated and the mixture resembles wet sand.

ASSEMBLE AND BAKE:

Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper or Silpat liners.

On a floured surface, roll one of the dough discs to a 10 by 12-inch rectangle about 1/4 inch thick. Use a pastry or pizza cutter to divide into 6 (3 by 5-inch) rectangles. Place on the prepared baking sheets. Repeat with the second dough disc, but leave the 6 rectangles on the work surface for the moment.

Spoon 2 tablespoons of the cinnamon filling in the center of each rectangle on the baking sheets. Brush the dough edges with the egg wash. Place one of the reserved dough rectangles atop each filled rectangle and tightly seal the edges by pressing with the tines of a fork. Use the fork to poke vent holes in the pastry tops.

Bake for about 30 minutes, or until golden brown and puffed. Transfer the tarts to a wire rack and let cool completely before eating or frosting.

FROST THE TARTS:

Whisk the powdered sugar and cinnamon together, then whisk in 2 tablespoons milk to form a thick glaze. Add the final tablespoon of milk a drizzle at a time until the glaze has the consistency you want. Spread onto the cooled pastries using a basting brush.

Store the tarts in the refrigerator in an airtight container for up to a week.

When Martha Stewart was released from her infamous prison stint, she admitted that fresh lemons were among the few things she truly missed while behind bars. I feel you, Martha. I can’t pass up a lemon dessert, which is why I have such strong memories of these tiny pies that pop up in New England grocery and convenience stores. In fact, I love lemon so much that my typical plan of attack is to scrape the lemon filling out with a spoon and eat it plain. Give this homemade crust a chance, but I wouldn’t blame you if you still want to eat the lemon curd filling on its own.

YIELD:
8 pies

TOTAL TIME:
2 hours, plus 1 hour chilling time

DIFFICULTY:
4

SPECIAL EQUIPMENT:
food processor, pastry or pizza cutter, standard 12-cup muffin tin, 4-1/2 and 3-inch round cookie cutters, pie weights or dried beans, fine-mesh strainer

CRUST

2-1/2 cups (10-5/8 ounces) unbleached all-purpose flour

1 tablespoon granulated sugar

1/2 teaspoon kosher salt

16 tablespoons (8 ounces) chilled unsalted butter, cut into 1/2-inch cubes

1/4 cup ice-cold water

1 tablespoon distilled white vinegar

FILLING

1/2 cup (3-1/2 ounces) granulated sugar

grated zest of 2 lemons

2 large eggs

1/2 cup freshly squeezed lemon juice (from 3 or 4 lemons)