I'm going to make a confession. As much as I try to pretend I'm a healthy-non-processed-whole-foods eater, sometimes I really just want a package of Oreos. Or a box of Lucky Charms. Or maybe, just maybe a box of Pop Tarts.
I know a lot of you real grown ups would say that Pop Tarts taste like cardboard. And you'd be right. But apparently I like the taste of frosted, jelly filled cardboard. I'm not quite grown up yet (because I'm not a Broadway star yet, helloooo), so it's OK for me to like frosted, jelly filled cardboard. And to down a whole package of Oreos or three bowls of Lucky Charms in one sitting.
Okay, now that you know more than you ever wanted to know about my eating obsessions, I can tell you that regardless of whether you like cardboard or not, I think you'll love these tasty treats. They actually taste BETTER than cardboard. Shocking, I know. And they have wheat flour, so you totally don't have to feel guilty at all for eating 3. But if you go for a fourth, I will most definitely send a stink-eye in your direction.
We were able to get about 16 tarts out of this recipe. And they were so yummy!
2 cups whole wheat flour
1 cup white flour
1 teaspoon salt
1 cup melted butter
1 cup plain yogurt
fruit jelly or jam – any flavor
Combine flours, salt, butter and yogurt.
Knead the dough just a little bit to make it nice and workable. Roll out the dough onto parchment paper. Roll as thin as you can without ripping the dough. Use a pizza cutter to cut the dough into Pop Tart size rectangles - we did about 3.5"x4.5".
Place about 2 teaspoons of jelly/jam on 1/2 of the dough rectangles. Spread the jelly around, leaving about 3/4" space from the edges. Wet the edges by dipping your finger in some water and dragging it around the edges. Place a plain rectangle on top of the jellied rectangle, sealing the edges together with a fork. Poke holes in the top to allow air to escape.
Transfer parchment paper to a baking sheet. Bake in a 350° oven 20-25 minutes or until the crust is lightly browned. Remove from oven and as soon as tarts are cool enough to touch, flip them upside-down to flatten. Cool and frost.
2 cups powdered sugar
2-4 Tablespoons milk
Thoroughly combine powdered sugar with 2 tablespoons of milk. Add more if it seems too thick. Drizzle or baste tarts with icing. Sprinkle with nonpareils.