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Test Kitchen tip: Homemade pop tarts

April 20, 2012 |  3:00 pm

Homemade pop tartEver consider making homemade pop tarts? They take a little bit of time, but they're a perfect weekend project if you're thinking about trying a little something adventurous on a lazy morning.

One warning, though: Try these once, and you might never go back to storebought.

Amy Scattergood wrote a great article last year on making your own pop tarts, with recipes. And she includes some great ideas for fillings -- sure, you can go for jam, but why not try Nutella? Or homemade frangipane? Or get creative and come up with your own sweet -- or savory -- fillings. The sky's the limit here.

If you're curious, continue reading below for a quick step-by-step on constructing your own pop tarts.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.


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Step-by-step on assembling homemade pop tarts:

Divide dough

1. Take the slab of chilled dough from the refrigerator and divide it in half.

Roll dough

2. Roll the dough out on a floured work surface to make a 9-by-12-inch rectangle. 

Slice dough

3. Using a ruler as a guide, divide the dough rectangle in half lengthwise and then in quarters widthwise, making eight 4.5-by-3-inch rectangles.

Add filling

4. Add a heaping tablespoon of filling in the center of each rectangle.

Cover filling

5. Repeat steps 2 and 3 with the other half of the dough. Then gently fit a second rectangle of pastry over the top of each rectangle with filling and press to seal tightly.

Crimp pastry

6. Press the edges with the tines of a fork to crimp the seal completely closed.