Pop-Tarts Part 1-Dough

There is a really really good chance that I am the best wife in the world. I know, I know, that sounds conceited. I get it. But listen. I mean read. That sounded weird.

John was going to a bachelor party. For 4 days. In Las Vegas (we live in NJ). Not only was I all like "have a great time!" I also asked if he wanted me to pack him with any snacks. WHAT?! Who does that??

Me.

He asked for home-made pop-tarts. Ouch. I had mentioned a while back that they were on my list of things I was going to try someday. As in not soon. I had never made pastries of any sort, so I wasn't looking forward to this attempt. I guess he knew this and figured this was his chance to get them made. What is it about men and their pop-tarts?!

Lucky for you, I hate to disapoint him, so here you have it. Part 1 of 2 on making pop-tarts. >>Cue applause<<

I based my recipe upon this recipe. It was a great jumping point! I started by mixing together 2 cups of whole wheat pastry flour, 1 Tablespoon of sugar, and 1 teaspoon of sea salt. I then cut up 1 cup of grassfed butter and added it to the food processor.

I processed it all until there were still little bits of butter visible.

As you can see, you need to be able to mush it together to form a ball. That's when you know it is processed enough.

The processed dough was then added to a big bowl. 1 large (free-range) egg and 2 Tablespoons of raw whole milk were mixed in.

Until it was dough-ey in consistency.

I rolled it out on a silicone baking mat until it was pretty thin, but didn't break apart, then stuck it in the fridge to harden up. That is a VERY important step. Melty dough is frustrating. Trust me.