I woke up to a aching muscles. Even climbing up the stairs to the dojo was tiring and that was only one storey. Then there was warm up: running. I shan't bore you with more stories of the aching muscles. At least I had some gorgeous pop tarts to make up for it.
To be honest, I've never had a pop tart before. Not once in my entire life. And I wasn't planning on ever buying one even though they looked so appealing on the supermarket shelves. Yes, every single time I go to the supermarket, I will inevitably walk past the snacks and candies section
Anyway. The pop tarts. I won't be able to tell you if these are exactly like pop tarts in terms of the pastry. But I followed Smitten Kitchen's recipe for the pastry almost exactly, so it should be, right?
The pastry turned out brilliantly. If I had to describe it, I'd say it's like a really thin biscuits. Flaky and golden outside, soft and light inside. Just really thin. And, of course, amazing.
Oh gosh. I just visited the original pop tart's website. What can I say? My pop tarts really aren't pop tarts, at least they aren't in shape. Pop tarts are supposed to be flat, toaster pastries huh. Well, nevermind. My toast isn't a thin toaster. Perhaps I should call these salmon and cheese pockets?
Putting aside its nonexistent authenticity, these are absolutely amazing. The soft, flaking pastry... The gooey, melty insides... The perfectly cooked salmon... Do I have to say more? And just so you know, these are way healthier than pop tarts.
128g wholewheat flour
128g plain flour
1/2 tsp salt
227g butter, grated and frozen
1 egg, beaten
2 tbsp milk
1 egg, beaten
12 tbsp smoked salmon or fresh salmon, chopped into bits
12 tbsp mozzarella cheese, shredded
1. Sift together wholewheat flour, plain flour and salt.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. Gently stir in the 1 egg and milk until the mixture is all just wet. Then turn it out onto a floured working surface and knead it a couple of times. Do not overwork the dough.
4. Divide the dough in half. Chill one while you're working with the other. The dough can be refrigerated for up to 2 days.
5. Roll out the dough into 1/8 inch thickness. Then cut 2.5x3 inch rectangles from it. You could cut bigger ones, and you'll have less poptarts.
6. Place half of the rectangles onto a baking sheet and brush them with egg. The egg acts as a glue to bind it to the top piece later on.
7. Top the rectangles with 1 tbsp of salmon and 1 tbsp of mozzarella. Then place another rectangle of dough (that doesn't have egg on it) on it.
8. Use your fingers to press the edges together to seal them.
9. Using the tines of a fork, press the sides to create patterns like what I did.
10. Prick the top multiple times to allow steam to escape during baking.
11. Brush the pastries with egg wash, then chill them while you preheat your oven to 180 degrees Celsius.
12. Bake for 20 to 25 minutes, until golden brown.
13. Eat hot!
Note: if your dough becomes too soft to work with, just put it in the freezer for a few minutes to let it firm up. I had mine in and out of the freezer every 10 minutes because Singapore is just so so hot.
Adapted from: Smitten Kitchen's homemade pop tarts