| Created by | Spinneys |
| Prep time | 20 minutes |
| Chilling time | At least 30 minutes |
| Cook time | 15 minutes |
| Serves | 12 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 380 |
| Fat | 17.1g |
| Saturates | 10.7g |
| Protein | 3.5g |
| Carbs | 54.6g |
| Sugars | 28.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the flour, sugar, 1 teaspoon of salt, vanilla bean paste and cold, cubed butter in a food processor. Pulse until the mixture resembles wet sand and no large chunks of butter remain. Add in the ice-cold water, one tablespoon at a time until the dough comes together.
Turn the dough out of the food processor and divide into two equal pieces. Form them into flat oval discs and wrap in cling film. Place in the fridge for at least 30 minutes, up to 2 days, or freeze for up to a month.
When you’re ready to make pop tarts, turn the dough out on a fl oured surface and roll out into a large circle to approx. 5mm thickness. Using rectangular cookie cutters and a knife, cut out rectangles from the pie dough.
Place a teaspoon of jam in the middle of one rectangle. Place the other piece on top. Use a fork to make indents along the border of the pop tart, then poke the fork lightly in the centre of the pop tart to allow air to escape. Repeat with the remaining dough.
Bake for 10-15 minutes, until the dough is light golden brown. Allow to cool while you make the glaze.
To make the glaze, combine all ingredients in a medium-sized bowl and whisk together until smooth and homogenous.
Spoon the glaze evenly over the cooled pop tarts, top with sprinkles and serve.
