Homemade Strawberry- Rhubarb-Almond pop-tarts
Preheat oven to 350 degrees
3 1/2 cups flour
2 tablespoons sugar
2 tsp. kosher salt
2 cups butter. cold and cut into pieces
4 egg yolks
3 tablespoons milk
In a food processor fitted with metal blade add flour , salt and butter. Pulse until it becomes a coarse crumbs. Whisk egg yolks and milk together. Add the milk and egg mixture to processor and blend just until dough comes together. Remove from processor bowl. Divide dough into quarters. Wrap each quarter and chill for at least 4 hours.
1 egg lightly beaten with 1 tsp. water.
1 -8oz. can almond paste, divide into 16 equal pieces
Strawberry – rhubarb jam or any favorite.
2 cups powdered sugar
1/4 tsp. vanilla
5-6 tablespoons water
Blend above together until smooth. May need to add more powdered sugar for desired consistency.
Remove 1 quarter of dough from refrigerator. Roll dough out to about 8 x 16. Brush entire top of dough with egg wash . Cut the rolled dough into 8 equal rectangles. On 4 of the rectangles place a piece of finger pressed almond paste, into the size of about 2×1 inches ; add 2 tablespoons jam on top of each almond paste piece that had been placed in the center of 4 rectangles. Gently place a rectangle of dough over each(egg wash side down) and press edges. Seal with fork, trim if needed. Place 6 pop-tarts on a parchment lined baking sheet. Bake for about 18 minutes or until beginning to brown on edges. Remove from oven and allow to cool.
Spread glaze over top of each pop-tart and sprinkle with sprinkles if desired.
Makes 16 pop-tarts.