Pop-Tarts Part 2- Filling and Baking

Part 2 of 2 in Pop Tarts.  For Part 1, click here!

When we last left off, the dough was in the fridge cooling off.  In the meantime, I made the jelly filling.  It is just cornstarch and jelly!

3/4 cup of jam and 1 Tablespoon of cornstarch mixed with a Tablespoon of water went into a pot and were stirred up over a low heat.  When they were all gooey and mixed, I set the pot aside to cool.

At this point, the dough was almost cool, so I beat up 1 egg to be used to seal the tarts.

Oh there you are, nice cool dough!

Let me cut you into equal pieces and then add the jelly mixture to each center!

Half the rectangles got jelly, then the other half were covered in egg wash and placed eggy-side-down on top of the jelly.  Then the edges were pressed together with a fork.

After making some fork holes over the jelly so they didn't explode, they were baked for 20 minutes at 350. 

I have to say, they were delicious.  My first venture into pastry-making was a resounding success.  All of John's friends were jealous when they were in the airport at the crack of dawn and they were chewing on airport food cardboard and John had home made yummy pop-tarts.  

Of course, there was a bit of dough that wasn't used.  I rolled it out...

Cut it into pieces, and covered it in butter, cinnimon, and sugar.  Then went into the oven with the pop-tarts and were AMAZING!