Seasoned with Love

Pie crust (for 9 poptarts):

2 and 1/2 cups flour, sifted

1 and 1/4 tsp salt

6 Tbsp butter, chilled and cubed

3/4 cup shortening, chilled

1/2 cup ice water maximum

Filling: (brown sugar and cinnamon)

(for other fillings, see bottom of this recipe)

1/2 cup light brown sugar

2 tsp cinnamon

1 Tbsp flour

Egg wash:

half a beaten egg

1 Tbsp milk

Glaze:

3/4 cup confectioners' sugar

1 Tbsp milk

1/2 tsp cinnamon (or 1/4 tsp vanilla extract for other fillings)

Make 2 balls of pie dough with the flat hook if you have a kitchenaid. Flatten the balls and refrigerate for 2 hours.

Make 9 rectangles of the same size in each ball and leave in the fridge on a pastry sheet for 15 mn. To have the exact same size, use a ruler or follow my lead (see picture) and use one as a pattern.

Assemble your poptarts: one rectangle at the bottom, egg wash, one Tbsp filling, spread, leaving the edges free, egg wash side down, egg wash on top. Press with a fork, sealing the dough on all sides.

Refrigerate 20 mn.

Poke holes to allow steam to escape. Brush with the rest of the egg wash. Bake for 20 to 30 mn, 350°F.

Cool on wire racks then glaze.

Poptarts can be frozen and thawed directly in the oven for 10 mn, 300°F.

Filling: It can be replaced with jam, nutella, crumbled oreo cookies with milk. In that case, use the vanilla glazing and add funfetti for decoration.

Note that what you see here in the pictures was my first attempt. Practise makes better ;)