There are few things that get us as excited in The Library Store as the arrival of a new cookbook– and if that cookbook offers a recipe for a homemade pastry treat, well, we’re just bowled over! In honor of our first official post here on Fifth & Flower, we’re sharing the recipe for these cover-worthy celebratory homemade pop-tarts. No toaster required!
What you’ll need….
- One recipe basic pie crust (there’s one included in the book, or you could use your own. I’d bet you could even just use a pre-made one from your local grocer, we won’t judge you!)
- Flour for the counter
- 1 large egg, beaten with 1 tablespoon of water
- 6 tablespoons filling of choice (you could go savory with something like pesto… fruity with some jam… or decadent with Nutella. The choice is yours.)
- Optional: powdered sugar for sprinkling
- Prepare the pie crust in two discs according to the recipe and refrigerate for at least 2 hours, and up to 2 days.
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
- Roll the first disc of pie pastry on a lightly floured surface into a 9 x 12-inch rectangle, cutting away any errant edges with a sharp knife.
- Cut the rectangle into 6 smaller rectangles. Gently separate the rectangles from the counter and lay them on the prepared baking sheet with at least 2 inches between them.
- With a pastry brush, paint each rectangle with the beaten egg. You will have some egg mixture left– set it aside.
- Scoop 1 tablespoon of filling onto each rectangle in a thin line down the center. Roll out the second disc of pie pastry, repeating the steps to create 6 rectangles.
- Lay the new batch of rectangles over the rectangles with filling and seal by pressing a fork around the perimeter of each rectangle. Using the pastry brush, paint the tops of each pastry with egg wash and poke several times with a fork.
- Bake for 20 to 25 minutes, or until golden. Cool on a wire rack for at least 20 minutes (think you can wait that long? I know I surely could not) before sprinkling with powdered sugar.