Homemade pop tarts with cannabutter
When we think of a nutritious breakfast, pop tarts aren’t usually the first thing to come to mind, but this sweet treat is popular because it’s convenient for when you’re on the go. Now normally, you wouldn’t find cannabis in your pop tarts, but since the sky is the limit with some basic cannabutter on hand, it’s entirely possible to recreate them using a slightly tweaked recipe, which means that you can have your wake and bake after only one minute of waiting for the toaster in the morning.
Strawberry homemade pop tarts recipe
These homemade pop tarts do take a little while to make, so be sure to set aside one evening a week to make a batch that is ready to go for when you need it most. Since these baked good tastes great once it’s a bit dryer, they can hold up well for about a week in the refrigerator inside of a Tupperware container to maintain freshness and keep out moisture.
Preparation time: 1 hour
Cooking time: 25 minutes
- 2 cups cored and quartered strawberries
- ½ cup of sugar
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch
- ½ teaspoon vanilla
- 2 cups flour
- ½ cup sour cream
- 13 tablespoons cannabutter
- 1 tablespoon sugar
- Egg wash Ingredients
- 1 egg
- 2 teaspoons cold water
- 1 cup icing sugar
- 4 tablespoon heavy cream
- ½ teaspoon vanilla
- Potato masher
- Food processor
- Saran wrap
- Rolling pin
- Parchment paper
- Cookie sheet
- Small bowl
- Basting brush
Start by combining the sugar, lemon juice, strawberries, and cornstarch in a saucepan over medium heat. Be sure to regularly mix the ingredients to avoid scalding while the strawberries slowly release their juices.
Once the strawberries are soft, use a potato masher to reduce the mixture to a thick jam-like consistency.
Raise the heat to high and keep on stirring while you wait for the liquid to reach a rolling boil for 3 full minutes.
Now add in the vanilla and stir everything together once more before removing the saucepan from the burner.
Pour all of the dry crust ingredients into a food processor and pulse them together on low until they are thoroughly combined.
Next, add in the cannabutter and pulse the mixture again until it forms small pieces that look like crumbs.
Dump the sour cream into the processor and blend the ingredients together until they stick together and form a dough.
Sprinkle a small amount of flour across a clean surface, and gently knead the dough with your hands.
Slowly add flour until the dough is workable without sticking to your fingers.
Fold the dough and then flatten it into itself, repeat this three times. This helps to create the flaky layers that are found in store-bought pop tarts.
Divide the dough into two portions and then wrap them in plastic before letting them cool in the fridge for at least 20 minutes.
Once the dough has chilled, remove it from the fridge and unwrap the plastic.
Use a rolling pin to make each portion into a sheet that is approximately 9inches by 12 inches.
Cut each slap into equal pieces that are either square or rectangle.
Line a cookie sheet with parchment paper and prepare the egg wash by combining the ingredients listed above with a fork.
Place two of the dough pieces onto the baking pan lined with parchment paper and then brush them both with the egg wash.
Scoop one heaping tablespoon of strawberry filling and place it in the center of one of the pieces.
Place the piece without sauce onto the one without and use a fork to clamp the edges together, which will hold the contents inside.
Keep repeating steps 16 through 18 until you run out of ingredients, then chill the pop tarts in the fridge for 30 minutes.
Finally, you can bake the pop tarts in the oven for 20 minutes at 400°F or until their edges are a nice golden brown.
It is important to note that you must wait for the pop tarts to cool completely before icing. Otherwise, things can get a bit messy, but once they are, you can combine the icing ingredients and coat each one in an even amount of the sweet goodness.
Wait at least 15 minutes for the frosting to set before eating or storing your homemade pop tarts in an airtight container.