Netflix & Snack


So over here on Anchored to the East we are VERY excited about the Gilmore Girls revival. We’ve been fans since the show first aired, have watched the re-runs and often dream of a life in Stars Hollow. In preparation for our viewing party- which much to our dismay is not until a week after the release date – we are testing out some “Gilmore-approved” recipes for our marathon. First up- pop tarts!

I looked at a few recipes online- but came back to our favourite site, Smitten Kitchen. For the most part we followed their recipe (linked above) but with a few minor additions and added commentary here to make it a little easier for you to follow along and make these yourself.


We only made the brown-sugar filling ones but next time I may attempt the jam filled as well. If I do that, I’ll add notes back here on how to process with jam. UPDATE: We have now made the jam-filled and they are THE-BOMB-DOT-COM! Look for the italicized edits below to make the jam-filled and scroll to the very bottom for photo!


1 cup of salted butter, chilled and cut into smaller, thin pieces.
2 cups of flour
1 tablespoon of white sugar
1 egg, beaten with 2 tablespoons of milk
1 egg beaten (for brushing dough)

Brown Sugar Filled:
1/2 cup brown sugar
2 tablespoons of cinnamon
4 teaspoons flour

Jam Filled with Frosting:
your favourite Strawberry jam – we used a jar of strawberry freezer jam gifted to us
2 cups icing sugar
2 1/2 tablespoon milk
1/2 tsp vanilla extract 

Hook up the dough blade in your food processor. Combine flour + sugar into the bowl of your processor. Add the butter and turn on the food processor.Blend until you see a bead like texture. Twice during this process I stopped the processor and used a spatula to scrape the excess flour from the sides. Near the end you will see small pieces starting to lump together to form a dough- this is when you know you are done. Pour mixture into a large mixing bowl.

Add the egg/milk combo and stir with a fork until combined.

On your countertop or larger cutting board dust surface with flour, place your dough onto this surface and sprinkle with more flour. The dough at this point is quite sticky. I kneaded it through until it formed a more obvious, less sticky dough and then formed a ball. Don’t let the kneading intimidate you! This is not like kneading bread or anything, just simply working a bit more flour into the dough with your fingers. Cut this ball in half.

Roll each half into a large rectangle (roughly 9×13). Cut each rectangle into three pieces. I used a pizza cutter. You will want your pieces to be similar in size because one of these will be your top and one the bottom of your pastries – each 1/3 will be top or bottom to 3 pop tarts.

Brush three (bottom pieces) with your second beaten egg. Spread the topping into three rectangular shaped sections with a gap in between to create an edging for both tarts. Each tart takes 1 heaping tablespoon of filling. Place the other rolled pieces onto the top of the filled sections and with your fingers press all around the edges of the filling to create  sealed pouch. Using your pizza cutter, cut each section into your three tarts.

Edit: if doing the strawberry jam filled version- place about 1 tbsp of strawberry jam and spread into a rectangular shape, still leaving space around the edge to close off the tarts.

With a fork press around the edges. Place tarts onto a parchment lined cookie sheet and place in the fridge for 30 minutes.

Prep your oven at 350 degrees. I always use convect bake on mine just because I find it more consistent, but you will know what’s best for your oven.

After 30 minutes, take your tarts from the fridge and pierce multiple holes in the top to allow steam to escape. I used a toothpick for this, a fork works too!

Bake for 20-25 minutes until lightly golden brown. Mine took about 23 minutes. Let cool in the pan, on a rack and enjoy!!!

Edit: For Strawberry version – while your pop tarts are cooling mix together 2 cups of icing sugar, 2 1/2 tbsp of milk and 1/2 tsp of vanilla to make a spreadable frosting. Once they are fully cooled, spread not he frosting and top with your sprinkles immediately. After  a few minutes the icing will set and you can store them. We stored them between parchment paper in an airtight container. 

Here are pics I snapped of the process to go with my instructions above!


Anchors aweigh!

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