Pop Tarts, 3 Ways – Rose Hip And Apple, S’Mores, And Brown Sugar Spice

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 egg
• 4 tablespoons whole milk
• 1 cup unsalted butter cut into tiny pieces
• 1 egg for egg wash
• 8 3/4 ounces fruit spread container rose hip
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 apple
• 1 lemon wedge
• 1/2 cup dark brown sugar
• 1 tablespoon flour
• 1 teaspoon cinnamon
• grated nutmeg pinch freshly
• 1 pinch allspice
• 1 pinch ground ginger
• 1/2 cup semisweet chocolate chips
• 2 graham crackers chopped
• 1/2 cup marshmallow creme

1. Place flours, sugar, and salt into the bowl of a stand mixer and whisk together.
2. In a small bowl, beat the egg and milk and set aside.
3. Add the pieces of butter into the flour mixture with the paddle attachment of the mixer to make a mixture of coarse crumble.
4. Add the egg mixture and beat with the paddle attachment until the dough comes together.
5. This is what I did for the 3 1/2 -inch circle-shaped tart maker, and if you don't have a special gadget, just use a traditional biscuit cutter or really anything circle-shape (like a mason jar lid) and use it to trace circle shapes from the dough.
6. If you want the traditional rectangle shape for the pop tarts, the King Arthur site has directions for that.
7. Divide the dough in half and roll each half into an 8-inch circle.
8. You can either place them in the fridge or continue rolling them out.
9. If you do choose to chill the dough, let the dough come to room temperature before working with it (takes about 25 minutes).
10. Lightly flour a work surface, and roll each half of dough to a 1/8 inch thickness.
11. Use the cut and seal gadget to cut out 18 circles from the dough (to make 9 tarts).
12. Fill each tart with filling then seal shut, either using the gadget or pressing together the edges of dough by hand.
13. Beat the egg, then brush on the egg wash and cut a few vents into each tart.
14. Bake in a 350 degree oven for about 15 minutes, until the pastry has turned golden brown.
15. To make the rose hip and apple filling:
16. In a small bowl, whisk together cornstarch and water.
17. Place fruit spread and cornstarch mixture in small saucepan and bring to a boil.
18. Simmer for two minutes.
19. Let cool.
20. Peel and dice the apple, then squeeze the lemon juice from the lemon wedge over the apple pieces.
21. Place 1-2 tablespoons of the thickened fruit spread in each tart, then a tablespoon of the apple pieces.
22. To make the brown sugar and spice filling:
23. Place all ingredients in a bowl and mix together with a fork.
24. Put 1-2 tablespoons in each tart.
25. To make the s'mores filling:
26. Mix the chocolate chips and graham cracker pieces in a bowl.
27. Place 1-2 tablespoons of the mixture in each tart and top with a tablespoon of the marshmallow creme.

whole wheat flour, flour, sugar, kosher salt, egg, milk, unsalted butter, egg, rose hip, cornstarch, water, apple, lemon, brown sugar, flour, cinnamon, nutmeg, allspice, ground ginger, chocolate chips, crackers, marshmallow creme

Taken from www.yummly.com/recipe/Pop-Tarts_-3-ways-Rose-Hip-and-Apple_-Smores_-and-Brown-Sugar-Spice-1669815 (may not work)