½cup(45g)quick-cooking oats - not instant or old-fashioned
½cup(60g)white whole wheat flour - milder and better for pastry than regular whole wheat
1cup(120g)unbleached, all-purpose flour
1teaspoon(1teaspoon)salt
1teaspoon(1teaspoon)sugar
⅓cup(68g)cold or frozen shortening - if you are averse to shortening, butter may be substituted. However, pop-tarts should be frozen before baking.
2tablespoons(28g)cold butter - chopped
1large(50g)egg
⅓cup(76g)buttermilk or plain fat-free yogurt
Frosting
½cup(60g)powdered sugar
1 teaspoon(1 teaspoon)butter
1tablespoon(1tablespoon)coffee or milk
Instructions
Filling:
Add all ingredients for filling: 1/3 cup brown sugar, 1 1/2 teaspoons unbleached, all-purpose flour, 1 1/2 teaspoons cinnamon, 1 tablespoon raisins to a food processor bowl and process for 1 minute or until raisins are chopped fairly small. Pour into a small bowl and set aside.
Dough:
Combine 1/2 cup quick-cooking oats, 1/2 cup white whole wheat flour and 1 cup unbleached, all-purpose flour, 1 teaspoon salt, and 1 teaspoon sugar in the bowl of a food processor and process for 15-20 seconds. Add 1/3 cup cold or frozen shortening and 2 tablespoons cold butter and pulse 12-15 times. The mixture should be coarse. Don't go too far with this. You should have small but visible fat lumps throughout.
In another small bowl, whisk together 1 large egg and 1/3 cup buttermilk or plain fat-free yogurt. Pour over the flour mixture and pulse 5-7 times. Remove the lid and blade. Use hands or a spatula to press the dough together. All crumbs should come together into a ball.
Divide dough in half and place each into a separate gallon-size zippered plastic bag. Place the dough ball at the center of the bag.
Begin to roll out with dough remaining in the plastic bag. Roll dough evenly to all four corners. Open the bag and re-close to remove air or wrinkles. Flip bag and roll on the reverse side to help with wrinkles. Try to roll it as evenly as possible. Holding the bag up to a window or light will show you where the dough may be too thin or thick. Place flat dough (still in the bag) in the freezer. Repeat process with second dough ball.
When frozen hard, remove one bag of dough from the freezer. Let warm 2 minutes, + or -. The dough should not be so hard it breaks, but also not soft.
Use kitchen shears to trim all 4 edges of the zippered bag. Use a pizza cutter or knife to lightly mark cutting lines for 12 equal rectangular pieces. Without removing from the bag, cut apart with kitchen shears.
Proceed in this order: Cut bag in half. Cut each of those halves in half length-wise so you now have 4 long strips. Cut each of the 4 long strips into 3 equal lengths.
Place squares in the freezer and repeat with the second bag. Place those squares back into the freezer for a few minutes until completely hard.
When the crust squares are frozen hard, remove them from the freezer. Remove plastic from 12 squares and divide between 2 cookie sheets that have been covered with parchment paper or a silicone mat.
Place a spoonful of filling in the middle of each square. Remove plastic from the remaining 12 squares. and place one on top of each square with filling. If at any point, the dough becomes unmanageable, return it to the freezer until hard. Seal squares with a fork.
At this point, you can bake them or freeze them. If freezing, place tarts in the freezer on a cookie sheet unwrapped until frozen hard. Cut paper around each pop tart and place it in a plastic container or a bag with the paper still attached.
When ready to bake, preheat oven to 425˚F (220˚C).
Place pop-tarts with attached parchment paper on a cookie sheet and bake immediately.
Bake for 15-20 minutes. If you plan to toast later, bake only until very lightly browned. Otherwise, bake until golden brown. Frost if desired when cooled.
Frosting:
1. Mix ½ cup powdered sugar, 1 teaspoon butter and 1 tablespoon coffee or milk (coffee gives a brown color).