Stone Fruit Jam Pockets

Ingredients for Crust:

2 cups (320 g) unbleached all purpose flour (or flour 00)

1 cup (213 g) unsalted butter, cubed, cold

1 Tbsp organic cane sugar (or granulated sugar)

1/4 tsp salt

1/2 cup (121 g) ice cold water

Ingredients for Filling:

stone fruit jam (or any jam of your liking)

Ingredients for Icing:

1/2 cup icing (powdered) sugar

1 Tbsp half and half cream

1/4 tsp pure vanilla extract

i tbsp Sprinkles for topping

Cook time: 25 minutes

Prep time: 1 1/2 hours includes 30 minute resting time.

Makes 8-3"x5" pockets, (there will be some scraps of dough left)

Preparation for the crust:

1. Place the flour, salt, sugar in a food processor and blend.
2. Add the cubed butter and pulse several times until you see crumbles and the mixture seems a bit dry. Do not overmix.
3. Add the ice-cold water a little at a time (you might need more or less) and pulse until the dough just comes together.
4. Drop dough onto a lightly floured surface, and shape it into one ball.
5. Portion the dough into 2 flat disks (use a scale to make them more or less the same weight), then wrap each in plastic and refrigerate for 1 hour or up to 2 days.
6. Line two large, rimmed baking sheets with parchment paper or a reusable baking sheet.
7. After the resting time in the fridge, take out one disk of dough and let it sit at room temperature for a few minutes, or until you feel it’s workable. Keep the other disk in the fridge.
8. Lightly flour your work surface and place the pie dough, sprinkling some more flour on top. Using a rolling pin, roll the dough from the centre outward, using more flour if needed to prevent it from sticking. Roll the dough in a rectangle about 13×11 inches, then trim to a 12×10-inch rectangle,
9. Using a ruler and a ravioli cutter (or pointed knife), cut the rectangle into eight 5×3-inch little rectangles. I ended up with 8 rectangles and some scraps of dough.
10. Arrange the rectangles, spaced evenly apart, on the prepared baking sheet and set back in the fridge while you work with the other disk of dough.
11. Repeat what you did with the first disk and you will end up with 8 more rectangles and more scraps of dough. (I combined all the scraps, re-shaped them into a ball and set it in the freezer for later use).
12. Arrange the rectangles on the second baking sheet and set in the fridge while you take out the first baking sheet from the fridge.
13. Preheat your oven to 375° F.
14. Brush the edge of 4 rectangles (they will be your base) with half & half cream (this will help the dough to stick together), and spoon a rounded tablespoon of jam onto the center. Spread it slightly, but not too close to the edges.
15. Place the other 4 rectangles over the filling of the pop tarts. With a fork, press edges together to seal (some of the jam may leak out, which is fine).
16. Poke few holes on the top center of each pop tart with a toothpick.
17. Take other baking sheet out of the fridge and repeat process with remaining rectangles.
18. I baked 4 pop tarts at a time on a baking sheet for about 25 minutes, or until nice and golden, you can bake them together positioning one oven rack near top third of the oven and a second oven rack near bottom third of the oven.
19. Allow them to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the icing:

1. In a mixing bowl whisk together the icing sugar, and the vanilla, adding the half & half a little at a time until it reaches desired consistency.
2. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides.
3. Add sprinkles on top and let glaze to set at room temperature.

Enjoy!

Notes: Store in an airtight container. They keep for 2-3 days. They also freeze well and can be warmed up in a toaster oven.