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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I'm working on my recipe for homemade pop tarts. The 12 teaspoons of blueberries is actually the filling, so about 12 teaspoons of whatever you want. These should NOT be brown when you're finished baking, they are made to be finished in the toaster. Ingredients:
2 tsp. baking powder |
3/4 tsp. kosher salt |
2/3 cup all purpose flour |
2/3 cup whole wheat flour |
2/3 cup oats |
1 1/4 ounces shortening |
1 1/4 ounces yogurt, plain, skim milk, 13 grams protein per 8 ounce |
3/4 cup milk, fluid, 2 |
filling |
12 tsp blueberries |
Directions:
1. Preheat oven to 350.
2. Mix together dry ingredients.
3. Add shortening and yogurt, partially mixing together.
4. Make a well in the top, and pour in milk.
5. Beat the heck out of it.
6. Put it on the counter and add flour while kneading it until it gets to the right consistency.
7. Cut the dough in half and roll each half into a 12x10 inch rectangle.
8. Cut each rectangle into 6 4x5 rectangles.
9. Put an eggwhite wash on the bottom rectangle and spoon on filling.
10. Dock the top rectangle and then lay on top.
11. Smooth out any air bubbles and seal the edges.
12. Bake for about 20 minutes.
13. From here you can either store them in your bread box for a week, in your freezer for a month, or toast them immediatly.
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