Homemade Pop-Tarts with Chia Jam
Ditch the box and make your own breakfast treats. There won't be any mom guilt when you serve these!
Servings: 12 pastries
Ingredients
Pastry
- 2 ½ cup Unbleached all-purpose flour
- 2 tablespoon sugar
- 1 teaspoon pink salt Buy pink salt here or sea salt
- 1 ½ stick very cold butter or ¾ cup very cold refined coconut oil for vegan option
- 9-11 tablespoon very cold water
Raspberry Chia Jam
- 3 cups raspberries (I use frozen organic) *you can use any fruit you would like. Even apple cinnamon is delicious!
- 4 tablespoon maple syrup
- 3 tablespoon Chia seeds Buy chia seeds here
Raspberry Glaze (optional)
- ½ cup organic sugar
- 4 tablespoon water
- about 8 raspberries I use frozen
- Pinch of pink salt or sea salt
Instructions
Pastry
- In a medium size bowl whisk together flour, sugar, and salt.
- With a dough cutter, cut in very cold butter (or cold coconut oil) until it resembles small peas.
- Add water one tablespoon at a time, stirring after every couple added with a wooden spoon.
- You want the mixture to start to come together but seem dry.
- Take your hand and work the mixture together to form a ball of dough after about the 8th tablespoon of water.
- Add a Tablespoon of water as needed for it to come together. Do this rather quickly, you don't want it to get warm while you're working with it.
- After it's mixed up place it in the refrigerator to keep cool while making the filling.
Jam
- Add raspberries and maple syrup to a small saucepan or skillet.
- Cook on medium-low heat until they start to simmer.
- Simmer for about 5 minutes smashing the raspberries up with a whisk or fork.
- Reduce heat to low and stir in chia seeds.
- Turn off heat and let cool.
Glaze
- In a small skillet or saucepan over medium heat add sugar and water heat and stir until dissolved.
- Add raspberries and smash them up completely in sauce.
- Stir in salt
- Bring to a boil for 3-4 minutes stirring occasionally.
- Remove from heat and drizzle on top of each pastry.
How to assemble
- Preheat oven to 375
- Roll dough out with a rolling pin until very thin (about ⅛ inch thick)
- With a pastry cutter Buy a pastry cutter/scraper here or knife cut rectangles about 5 inches long and 3 inches wide.
- After you cut the first one use it as a template (like pictured above, to cut the rest. )Re-roll out scrap dough to use up all your dough.
- Put about a tablespoon of chia jam on each cutout piece. *Don't overfill or the filling will run out.
- Fold the pastry in half over the jam then take a fork (wet fork with water to help seal if needed and seal all the way around with a fork.
- Poke a few holes with the fork on the top, and place on a cookie sheet.
- Bake in a pre-heated oven for about 20-25 minutes or until they start turning light brown.