Pop Tarts

Dan here today.  Once upon a time, I was a huge fan of Kellogg’s Pop Tarts.  I think this may have coincided with my being in college and living next door to a Wawa convenience store.  My friends and I would go in all the time looking for snacks.  In fact, we were in there so often that a couple of my hallmates put together a compilation CD called “Wa Jams,” featuring songs overheard on the Wawa Muzak.  This CD featured such memorable hits as Billy Joel’s “For the Longest Time,” Celine Dion’s “That’s the Way it Is”, and Buddy Holly’s “That’ll be the Day” (although some of those songs may have been on Wa Jams: Volume 2, which was produced by popular demand after the success of the original Wa Jams).  Anyway, I’ve strayed quite far from my point, which was that at one point, I enjoyed a good Pop Tart.  I even briefly experimented with using them as a pre-race meal, before I realized that it probably wasn’t a good idea to have a stomach full of trans fat and Yellow #5 right before a race.  I think reading the ingredient list was what eventually turned me off of them.
Anyway, you’re probably asking yourselves, “What’s the point of all this rambling about Pop Tarts?”  Well, the answer is that Beth decided to try her hand at making her own Pop Tarts a few weeks ago, essentially by filling pie dough with some strawberry preserves and mascarpone cheese.  The results were quite tasty, although unfortunately, they tended to leak a bit of filling around the edges and thus were not structurally sound enough to put in the toaster.  Nevertheless, I enjoyed them, and they took me back to a simpler time, when I would walk to the Wawa, grab something to eat, and listen to some smooth sweet soft rock.  And now, of course, I have “For the Longest Time” stuck in my head.  And you probably do too.  You’re welcome.

 Poptart Recipes
Updated by Beth:  Dan didn't have this recipe, but it is so easy you'll be making this at home in no time!
Use frozen pie dough or your favorite pie dough recipe.  I used this recipe from Smitten Kitchen (it is maybe a little too buttery so we're looking for a better pie dough recipe-do you have one? Leave it in the comments!)

1 small package of marscarpone
1/2 container of favorite jam/fruit preserves
sugar to taste

Cut out dough to preferred size.  I cut out rectangular a piece put filling on one side.
Spoon desired amount onto the dough (note: Don't put too much in or else it will all leak out.)
fold the dough over itself and press down the edges with a fork. Poke holes in the top to let steam escape
Bake at 350 for 20 to 25 minutes.

They can be saved in an airtight container in the fridge for about a week (that's how long they lasted in our house, they may last longer in yours!)