There has been a recent movement in the food blogging world that calls for people to make certain staple foods at home, instead of buying a mass-manufactured version. I am certainly a proponent of this idea, as I think homemade versions are almost always better than their store-bought counterparts.
When you make these foods at home, you know exactly what goes into them; no unwanted preservatives, dyes or other chemicals that you can’t pronounce. Perhaps this is what makes the “homemade” touch so delicious. Or maybe we can taste the love and goodness being transferred into these goodies as our family members or friends painstakingly take the time to make something homemade instead of running to the store real quick.
Whatever the secret ingredient is, homemade just seems better to me. Even in the poptart realm. And believe me, I’ve eaten a lot of poptarts in my day. Including the great sounding, but rarely living up to the real thing flavors like hot fudge sundae or chocolate chip cookie dough.
I’d still take one of these homemade ones any day. Homemade poptarts are remarkably easy to make, and the many different filling ideas out there make them even better. I like to use up whatever I have on hand, which in this case, was a little container of cinnamon and sugar from a previous recipe.
Cinnamon sugar poptarts anyone? I also used nutella as a filling for the chocolate dough-ed poptart. Now, you may be wondering why my poptarts are so heterogeneous. Well…this is because I kind of cheated. Whenever I make a pie or tart and wind up with extra dough, I wrap it up, pop it in the freezer, then thaw it out later to make poptarts. Obviously, I had a few different kinds of leftover dough in the mix, so I didn’t actually use the dough recipe below. Whether you make these with leftover dough or fresh, I’m sure you’ll be pleased with the result. I mean, come on, you just made your very own poptarts!
Adapted from Smitten Kitchen