Earlier this week, fellow author Kimberly Shorter came over for a day of writing. Her debut novel, Finding Sanctuary, is almost finished! Of course, every write-in needs great snacks. Kimberly surprised me with homemade cookies AND homemade pop tarts, which put Kellogg’s brand to shame (sorry, not sorry.) I asked her to share the recipe, which definitely incorporates elements of the slow food movement – perhaps that’s why they were so amazing. Enjoy!
2 cups all-purpose flour (I prefer King Arthur Flour)
1 tbsp sugar
1 1/2 tsp cinnamon
1 tsp salt
8 ounces cold butter, cut into 1/2-inch cubes
2 egg yolks
1/4 cup whole milk
1/2 tsp pure vanilla extract
Whisk dry ingredients together. Cut butter into pastry mixture, until it forms tiny, coarse crumbs. Mix wet ingredients together, then add to dry mixture. Combine ingredients by hand until dough forms. Divide dough in half and flatten. Wrap in plastic wrap and put in refrigerator for at least one hour (or overnight).
Apple Cinnamon Filling
2 medium apples (any variety will do. I prefer Gala and Granny Smith)
1/2 cup brown sugar (dark or light brown sugar)
1 1/2 tsp lemon juice
1/2 tsp ground cinnamon
1/4 tsp salt
Peel and core the apples. Dice into very small cubes. Add all ingredients to skillet and cook over medium until sugar dissolved and the apples begin to release their juices, about 7-9 minutes. Allow apples to begin to soften, about 3 minutes more. Set filling aside, let cool.
Optional: reserve some of juices for glaze.
Heat oven to 375 degrees.
Line baking sheet with parchment paper.
Lightly flour rolling pin and surface. Carefully roll dough to about 1/4 inch thickness (or thinner). Using a pastry press, cut into equal sized pieces for tops and bottoms.
Add 2 tbsp of filling to half of the pastry pieces, leaving at least a half-inch border around each. Place tops on pastry pieces, press edges with fingers to seal. Then crimp edges with a fork.
Bake for 20-25 minutes, until the filling is bubbly and the pastry is golden brown. Remove from baking sheet and allow to cool.
Optional: Whisk 1 cup of confectioner’s sugar, 3-4 tbsp of reserved juice from apple filling, 2 tsp of lemon juice, 2 tsp of water (or whole milk) together until mixture is smooth. If mixture is too thick, add 1/2 tsp of juice, milk or water until you reach desired consistency. Using a fork or spoon, drizzle glaze over cooled pastries.