Food!!

Homemade Poptarts

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Sweet treats aren’t a hard sell, but somehow, we’ve decided to up the allure. Meet the homemade Pop-Tart on a stick. Inspired by the requests of some creative kiddos, this dessert is great alternative to store-bought pastries, which can be loaded with artificial colors and flavors. Ours, instead, opt for fresh fruit and no preservatives. You won’t need them anyway — these will disappear pretty quickly.

Ingredients: 

  • 1 ripe banana, mashed
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons sugar
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh strawberries, chopped
  • 1 egg, beaten for egg wash
  • 2 pie crusts (homemade or from the freezer section)

Preparation: 

Preheat oven to 400 degrees.

Create your fillings. For the banana filling, mix cinnamon and 1 teaspoon of sugar with mashed bananas. For blueberry filling, mix blueberries with 1/2 teaspoon of sugar. For strawberry filling, mix strawberries with 1/2 teaspoon of sugar.

Next roll out the pie crust and cut into desired rectangle sizes. Take about a teaspoon of filling and place onto the center of rectangle pie crust. Now take another piece of the rectangle pie crust and lay it on top to seal. Using a fork go around the dough to make little dents. Take egg wash and brush top of tart.

Slowly insert the stick into the bottom of the tart.  Place on a parchment paper-lined baking sheet. Bake for 20 to 25 minutes until golden brown. Cool and enjoy.

Check out the other great dishes from this week’s Food Network Blog #fallfest below:

The Lemon Bowl: Yogurt Banana Splits with Muesli
Devour: Healthy, Kid-Friendly Recipes That Make Food Disappear Faster Than Houdini
Homemade Delish: Homemade Poptarts
Virtually Homemade: Gluten-Free Banana Muffins with Cinnamon Glaze
Creative Culinary: Peanut Butter Rice Krispie Treats
Healthy Eats: 6 Kid-Approved Finger Foods with a Healthy Twist
Taste with the Eyes: Banana Split Pavlova – A “Sick” Dessert For Both Adults and Kids!
Daisy at Home: Chewy Granola Bars
Weelicious: Hummus Veggie Wraps
FN Dish: A Whole Week’s Worth of Back-to-School Lunches

 

 

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