I originally was going to call these “homemade pop-tarts”, but the end result turned out to be more of a “jam-pocket” so that’s what I’ll call them. They’re really easy to make and they turn out delicious!
Here’s what you’ll need:
Crust:
* 1 cup white all-purpose flour
* 6 Tbsp. butter
* 2 Tbsp. cold water
Filling:
* Jam (the thicker kinds with fruit pieces in them work best)
* You could also try nutella, marshmallow, or cut up fruit
How to make the crust:
In a medium bowl or in a pastry blender, combine the flour and the butter. The pastry blender works very well or if you’re using a bowl, cut up the mixture with a fork or a pastry cutter until the mixture has small lumps. Sprinkle the water over the mixture until the dough pulls away from the sides of the bowl or pastry blender.
If the mixture doesn’t seem to be pulling away, then add another tablespoon of water. Then roll the dough into a ball, wrap it in plastic wrap and place it in the fridge for about 30 minutes so it can become firm and easier to work with.
Rolling the dough:
Unwrap the dough, divide it into two halves and roll it out on a floured surface. Roll it out until it is about and 1/8 inch thick (about the thickness of two stacked nickels).
Cut the dough into rectangles that are about 8 x 6 inches and set them aside. Repeat this process with the remainder of the dough. Roll each rectangle a bit thinner if you feel they are too thick. You want to have enough room to spread the filling and then fold it in half.
Place the rectangles onto a parchment lined cookie sheet. Spread half of each rectangle with the filling, leaving about an inch on each side.
Fold the dough in half and match the edges, pressing down to seal them. If you find that your dough is not sticking, try wetting your fingertip in some water, spread it along the edge of the seam and press down to seal.
Use a fork to seal the edges and create a nice pattern along the edges of each pastry.
Trim the edges of each pastry with a knife to neaten them up. Save the scraps for tiny pastries later.
Cut out a few vents on the top of each pastry.
You can use the scraps to make tiny jam rolls. Then bake them in a preheated oven at about 400F (200C) for about 20 minutes or until they are a nice golden brown.
They go very nicely with a dollop of whipped cream or some vanilla ice cream.
Enjoy! J
Here’s what you’ll need:
Crust:
* 1 cup white all-purpose flour
* 6 Tbsp. butter
* 2 Tbsp. cold water
Filling:
* Jam (the thicker kinds with fruit pieces in them work best)
* You could also try nutella, marshmallow, or cut up fruit
How to make the crust:
In a medium bowl or in a pastry blender, combine the flour and the butter. The pastry blender works very well or if you’re using a bowl, cut up the mixture with a fork or a pastry cutter until the mixture has small lumps. Sprinkle the water over the mixture until the dough pulls away from the sides of the bowl or pastry blender.
If the mixture doesn’t seem to be pulling away, then add another tablespoon of water. Then roll the dough into a ball, wrap it in plastic wrap and place it in the fridge for about 30 minutes so it can become firm and easier to work with.
Rolling the dough:
Unwrap the dough, divide it into two halves and roll it out on a floured surface. Roll it out until it is about and 1/8 inch thick (about the thickness of two stacked nickels).
Cut the dough into rectangles that are about 8 x 6 inches and set them aside. Repeat this process with the remainder of the dough. Roll each rectangle a bit thinner if you feel they are too thick. You want to have enough room to spread the filling and then fold it in half.
Place the rectangles onto a parchment lined cookie sheet. Spread half of each rectangle with the filling, leaving about an inch on each side.
Fold the dough in half and match the edges, pressing down to seal them. If you find that your dough is not sticking, try wetting your fingertip in some water, spread it along the edge of the seam and press down to seal.
Use a fork to seal the edges and create a nice pattern along the edges of each pastry.
Trim the edges of each pastry with a knife to neaten them up. Save the scraps for tiny pastries later.
Cut out a few vents on the top of each pastry.
You can use the scraps to make tiny jam rolls. Then bake them in a preheated oven at about 400F (200C) for about 20 minutes or until they are a nice golden brown.
They go very nicely with a dollop of whipped cream or some vanilla ice cream.
Enjoy! J
