1 1/2 cup Cake Flour 1 cup All Purpose Flour 1 Tbsp Sugar 1 tsp salt 1 1/2 stick Butter (Cold) 1/4 cup Lard (Cold) 1/4 – 1/2 cup Ice Water 8 Tbsp of your Favorite Jam 4 tbsp milk 1 egg Vanilla Icing Glaze
In a bowl combine Cake Flour, All Purpose Flour, Sugar, and Salt. Add butter. Cut butter into flour with a pastry blender until mixture resembles coarse meal (or pulse using a food processor). Drizzle water into the mixture 2 tbsp at a time until the mixture begins to hold together.
Divide dough in half, and wrap each half in plastic wrap.
Refrigerate an hour or until firm.
Remove dough from the refrigerator. Cut each half of dough in half again.
Preheat oven to 375
On a lightly flour surface, begin to roll out a quarter of the dough. Roll into a 9×8 inch rectangle. Trim excess. Cut in half lengthwise to form two 9×4 inch rectangles. Cut each rectangle crosswise into thirds.
Repeat with the remaining pastry dough. You would have 12 rectangles total
Lay 6 of the rectangles out onto a silicone mat, and prick each rectangle with fork.
Lay out the other 6 rectangles onto a silicone mat, spoon 1 tbsp of jam onto 6 rectangles. Using a pastry brush moisten edges with milk and top with the rectangles that have been pricked with the fork. Use a fork to press the edges to seal the pastry dough. Reserve left over milk.
Transfer each Pop Tart to a baking sheet lined with parchment paper.
Add an egg to the reserved milk.
Combine egg and milk, Brush the tops of each Pop Tart with the egg wash.
Bake for 17 – 20 minutes or until golden brown.
Drizzle with Vanilla Glaze
Ingredients 1 Cup Confectioners Sugar 1/4 tsp vanilla 1/4 tsp nutmeg 1/2 cup milk
In a small bowl stir together confectioners sugar, vanilla, and nutmeg. Add milk 2 tbsp at a time, and whisk until you reach drizzling consistency.