Yield: one 9×13 pan

JellySquare

 

 

 

 

 

 

 

Home made pop tart squares use only 1/4 cup of sugar for the whole recipe. They freeze well and are a great addition to a school lunch

Ingredients

3 cups flour
¼ cup sugar
1 tbsp baking powder
1 ½ tsp salt
⅓ cup butter
2 eggs
½ cup milk
2 cups applesauce or other fruit puree

Directions

  1. Base and top: In a standing mixer add flour, baking powder, sugar and salt. Cut butter into small pieces and pieces one at a time. Let machine run until mixture resembles coarse crumbs. Add eggs and milk. Let machine run until mixture comes together into a ball. Divide into two equal portions.
  2. In a piece of parchment roll out first piece of dough until it measures slightly larger than 9×13. Put parchment and pastry into pan. Use your fingers to bring the dough slightly up the sides.
  3. Spread fruit filling over bottom.
  4. Roll out second half the same way, place ontop of fruit filling and seal the edges with the bottom piece of pastry.
  5. Bake in 350F oven for around 40 to 45 minutes (30 minutes on convection) until lightly browned.
  6. Remove from pan by lifting out parchment, let cool, cut into squares.

 Fruit Fillings:

JellyFillUnsweetened Applesauce

Raspberry – Bring 3 cups frozen berries to simmer, blend with blender or immersion blender. Sweeten or not (I used a 4 berry blend and did not sweeten although I did strain the seeds out).

The first photo are some pop tarts made with leftover lemon curd that I had in the fridge.

 

 

Double Ginger Crinkles
Baked French Fries Lesson