Homemade pop tarts

Homemade pop tarts. Recipe (Anne Cusack / Los Angeles Times / August 27, 2012)

Pop tart assembly:
1 recipe pie dough
About 1 cup filling (Nutella, strawberry or any fruit preserves, or filling of your choice)
1 egg, beaten

1. Take the chilled pie dough out of the refrigerator. Divide it in half, and put both portions on a floured work surface.

2. Roll the dough out with a rolling pin into a rectangle until it measures 9 by 12 inches. Use a ruler to measure the sides and to keep them straight. As you roll the dough out to the right shape, press the ruler up against the dough to keep the sides and the angles true.

3. Using the ruler, divide the rectangle in half lengthwise, pressing the ruler down slightly so that you can see the lines. Divide the rectangle in half, then in half again width-wise, so you have 8 rectangles of 3 inches by 4½ inches each. Do the same thing for the other piece of dough. Cut each piece of dough into rectangles, following the lines imprinted by the ruler.

4. Using a pastry brush or a new paintbrush, brush half of the squares with the beaten egg, making sure you get to the edges.

5. Spoon a heaping tablespoon of filling into the center of each brushed rectangle, spreading it out a little but making sure that there's at least one-half inch of dough around the edges that does not have filling on it. Gently lift a second rectangle of unbrushed pastry on top of the one with the filling on it, pressing down along the edges so that the two pieces of dough stick together.

5. Using a fork, press the tines around the edges of all the tarts (dip it into your jar of flour to keep it from sticking). Prick the tops of the tarts in neat rows, to let the steam escape during baking. Place the tarts on a baking sheet lined with parchment paper. Place the tarts in the freezer for half an hour while you heat your oven to 375 degrees.

6. Just before putting the tarts in the oven, brush the tops with some of the remaining egg wash. Bake the tarts on a rack in the middle of the oven until golden brown, 30 to 35 minutes. Cool the tarts on a rack.

Nutrition information:
Each pop tart with frangipane filling: 487 calories; 8 grams protein; 46 grams carbohydrates; 3 grams fiber; 31 grams fat; 16 grams saturated fat; 140 mg cholesterol; 16 grams sugar; 237 mg sodium.

food@latimes.com