Homemade Poptarts ---LOW(er)FAT!!

I found a recipe for Homemade Poptarts but I wanted a lower fat version so here is the one I made:

4 1/2 c all purpose flour
dash of salt
1 c CHILLED oil
4 egg whites lightly beaten
4 tsp apple cider vinegar
ICE water


In medium bowl, mix together flour and salt. Make small well in center of flour; add oil. Lightly mix with fingertips, fork or food processor until dough is like cornmeal. Do not overmix. Add egg white and vinegar; mix just until incorporated.














With fingertips, form dough into ball. If still crumbly, add ice water, 1 tablespoon at a time, until dough is slightly sticky and holds together.

Divide into 2 balls, Form into flattened circle about 1/2-inch thick.
Wrap tightly in plastic wrap; refrigerate for 20 minutes.

After dough is chilled, roll out in two long strips six inches wide.

Cut into three-inch sections. (I cut mine in 3 inch then in half again for my little ones.)

Place filling in the middle of the strips for the bottom layer.

Filling:

1) Use a couple teaspoons jam of your choice Or just plain crushed fruit with a little sugar on top

My first batch(pictured) I made homemade apple pie filling for the middle* see recipe below

2) Or, for brown sugar ‘n’ cinnamon PopTarts melt 3 tablespoons butter and combine 1/3 cup sugar, 1/3 cup brown sugar, and 1 tablespoon cinnamon in a small bowl. Brush melted butter on each piece then sprinkle with the brown sugar mixture.

Using the other strip, place tops on PopTart pieces, pinching all the way around the sides to seal. Press a fork all around the sides then prick the centers to vent. Transfer to a greased baking sheet using a spatula.

Bake at 400-degrees approximately 15 minutes, switching oven racks halfway through baking.

Powdered Sugar Icing:

Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (one to two teaspoons) for drizzling consistency.

















Apple Filling(this makes more than needed for one batch of poptarts but it freezes well and is GREAT on ice cream!)
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/4 cups water
1 teaspoon lemon juice
3/4 pound apples

in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and add cored, peeled(I like the peels but not everyone does) and chopped apples, cook until thick and bubbly. Remove from heat and add lemon juice and mash the cooked apples slightly(or more for less chunky consistency).
YOU MAY NEED to add some more thickener. I used 2 extra tablespoons cornstarch mixed into 1/4 c COLD water then stirred into boiling apple mix.
Allow to cool.



















here is the full fat pastry version if you are not watching your calories

Pastry:

4 cups all-purpose flour
1 3/4 cups shortening
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup very cold water

Add flour, shortening, sugar, and salt to a large bowl. Mix flour and shortening with a pastry cutter until it looks nice and crumbly. In a small bowl, whisk together the vinegar, egg, and water. Add to the flour mixture, stirring in till well-moistened. Stick your hands in there and shape it into a ball. (Don’t overhandle.) Divide dough into equal halves. Wrap each half with plastic and refrigerate for at least 15 minutes before using.