Stumbled across this NYT recipe for Pop Tarts.
If you could make your own, what filling and frosting would you choose?
No frosting!
Hm, filling. Lemon!
I’d go savory.
Taco beef. Sun dried tomato on outside.
We’ve done this. We like apple butter.
Bon Appetit magazine has a video series in which a pastry chef attempts to make home-made versions of various candies and other commercial products. In one, she tried to make strawberry Pop Tarts.
I’ve made quickie pop-tarts at home, but cheated by using pre-made puff pastry sheets! Though I’ve done homemade tart crusts as a base as well.
My favorite fillings -
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Plain pumpkin puree sweetened and flavored at home: add the smallest dash of cassia, ground cloves, and a lot of fresh-ground nutmeg, a bit of salt, and some dark brown sugar or Molasses.
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Fruit filling, made with fresh (or frozen) peaches and dried apricots, simmered in pot with a touch of simple syrup and Blackstrap Rum, topped with a sprinkle of cardamon and salt.
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Homemade Almond Paste (you can do store-bought, I won’t judge) - almonds (use coarse almond flour if you don’t have a good food processor!), amaretto, sugar, egg white, salt. If I’m fancy, some orange blossom water or lemon extract for a citrus note.
There is a good reason I have to work on losing weight, I only have myself to blame!
Peanut butter or peanut butter and banana should be the filling.
Or maybe peanut butter and chocolate.
Stripes of chocolate and cherry. Real cherry or artificial cherry flavor, either one: I like both.
Jalapenos and cream cheese.
A Jalapeno Popper Tart, if you will.
mmm
At the risk of appearing to lack any imagination, I would be happy with brown sugar cinnamon, but with about 5x as much filling as the current excuses for toaster pastries have.
They have extra stuffed ones!
Black raspberry (aka Marionberry.) No frosting for me, thanks.
I like the way you think.
Or with Jamaican beef patty filling. That’d be awesome.
Hm, I was thinking sweet flavors, but yeah, a Popper Tart would also be good.
Hm… Maybe something with cream cheese, something savory, and a tangy jelly? A Tart Rangoon?
Buttercream filling, raspberry frosting.
Vanilla filling, coffee-flavored frosting
Lemon filling, strawberry frosting
Apple filling, cranberry frosting
Now I want a Pop Tart. Damn you!
Yeah, that’s always been my beef with pop tarts when I was a kid- there’s like a tenth of a millimeter of filling sandwiched between some cardboard-like pastry.
Now, Hostess Fruit Pies— a flaky, sugar-glazed crust filled with plenty of sugary fruit filling? Yeah, that was my jam, as a kid. A thousand times better than Pop-Tarts.
My family gets together once or twice a year to make a big batch of pierogi.
We always try a non-traditional filling* in addition to the usual suspects. Several years ago I proposed a cream cheese and jalapeno filling, and it has been in the regular rotation ever since.
*Corned beef & kraut, peanut butter & jelly, turkey, mashed potatoes, & stuffing, mac & cheese, for example.
mmm
No mustard?