Homemade Poptart's

Instructions

• 1

  Prepare the pastry dough:
  In a large mixing bowl, whisk together the flour, sugar, and salt.
  Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  In a small bowl, beat the egg with the milk or water. Add this mixture to the flour and butter mixture. Stir until the dough comes together. If it's too dry, add a little more milk or water, 1 tablespoon at a time.
  Divide the dough into two equal portions, shape them into rectangles, wrap each in plastic wrap, and refrigerate for at least 30 minutes.

• 2

  Roll out the dough:
  Preheat your oven to 350°F (175°C).
  Take one portion of the chilled dough out of the refrigerator and place it on a floured surface. Roll it out into a rectangle about 1/8 inch thick.
  Use a knife or pizza cutter to trim the edges and cut the dough into rectangles of your desired size. Aim for pairs of rectangles, as each pop tart will consist of two layers of pastry.

• 3

  Fill the pop tarts:
  Place a spoonful of your chosen filling onto the center of half of the rectangles, leaving a small border around the edges.
  Lightly brush the edges of the pastry with water to help seal them.
  Place the remaining rectangles of dough over the filled ones and gently press the edges together with your fingers or a fork to seal. Make sure there are no openings for the filling to leak out during baking.
  Use a fork to prick the top of each pop tart a few times to allow steam to escape during baking.

• 4

  Bake the pop tarts:
  On a baking sheet, bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown

• 5

  Glaze the pop tarts:
  Whisk together the powdered sugar, milk, and vanilla extract (if using) until smooth.
  Drizzle or spread the glaze over the cooled pop tarts.