Pop Tarts
Ingreadient
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2 cups all-purpose flour
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1 tablespoon white sugar
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1 teaspoon salt
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1 cup chilled unsalted butter, cut into cubes
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½ teaspoon vanilla extract
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¼ cup cold water
Filling:
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¼ cup unsalted butter, softened
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¼ cup white sugar
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2 tablespoons ground cinnamon
Direction
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Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
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Sift together flour, sugar, and salt into a large bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles small peas. Add vanilla. Mix in cold water, 1 tablespoon at a time, until dough comes together and forms a ball.
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Divide dough into 2 pieces and wrap with plastic wrap; chill in the refrigerator until firm, at least 1 hour.
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Meanwhile, make filling: Beat together butter, sugar, and cinnamon in a bowl until well combined.
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Roll out dough on a lightly floured work surface to 1/2-inch thickness. Cut dough into rectangles with a knife. Drop 1 tablespoon filling onto 1/2 of the rectangles. Cover with remaining rectangles. Press the edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick.
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Arrange pastries on the prepared baking sheets.
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Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.
