- 2½ cups all-purpose flour (I always used unbleached)
- 1 teaspoon white sugar
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into ½ pieces
- 6 tablespoons shortening
- 6 tablespoons ice cold water
- 1 large egg mixed with 2 tablespoons milk
- ¾ cup Bonne Maman Cherry Preserves
- 1 tablespoon cornstarch
- 1 tablespoon cold water
In a food large processor, combine the flour, sugar and salt. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Add the water and pulse just until the dough starts to hold together. Don’t over process. Remove dough from food processor and divide in half. Form each half into a disc and wrap each with plastic wrap.
Refrigerate at least 30 minutes or overnight.
In a small saucepan, combine the cornstarch and 1 tablespoon cold water. Whisk until smooth. Add the Bonne Maman Cherry Preserves and heat over medium until it comes to a boil. Simmer stirring constantly for 2 minutes.
Remove from the heat and let cool until ready to use.
Preheat the oven to 350 degrees F. Remove the dough from the refrigerator and allow it to rest on the counter for 10-15 minutes.
On a clean surface dusted with flour, roll the dough to about 1/3 thick large enough to cut into a large rectangle. You may also want to dust the dough with some flour before rolling.
Cut the rectangle into 9 equal pieces by cutting two lines across on the long side and two lines down the short side side. Set aside scrap dough. Place the 9 individual pieces of dough on a parchment lined baking sheet.
Beat together the egg and milk and brush the mixture all over the cut pastry pieces.
Place 1 tablespoon of the filling in the center of each pastry.
Roll out the second pastry disc to the same dimensions and cut into 9 individual pieces. Prick the dough with a fork, to create vent holes. Place each piece of vented dough over the filling. Press the edges together firmly with a fork to seal. Repeat until all pockets are formed. Brush the tops of the pockets with a little bit of the egg and milk mixture.
Gather all remaining scraps of dough and divide in half. Roll out to 1/4″ thick and cut into ~2-3 additional pop tarts. Bake in preheated oven for 25-30 minutes or until golden brown.
Remove the pastries to a wire rack and cool.Serve and enjoy! Store any leftovers in the refrigerator.