Yesterday I shared a cranberry jam recipe. Today I am revealing why I recommended reserving some of it.
          Ladies and gentleman, I give you Cranberry Pop Tarts. Did you just think: post-Thanksgiving breakfast?

Because a Super-Mom makes magic in the kitchen.

Homemade Pop Tarts
adapted from Smitten Kitchen

for the pastry:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup ( 2 sticks ) unsalted butter, cut up
1 large egg
2 tablespoons milk
1 additional large egg ( to brush the tops of the pop tarts ), beaten

for the glaze:
1/2 cup confectioners’ sugar
1 to 1 1/2 Tbsp milk

Lightly grease or line with parchment paper your baking sheet. Set aside.
Whisk together the dry ingredients ( flour, sugar, and salt ). Add the cut up butter and work it in with a pastry blender or food processor until it resembles coarse crumbs. Add the first egg and milk, stir the dough. You can knead it until it all comes together. Divide the dough in half and wrap each in plastic. Place in refrigerator for up to 2 days.
Remove it from the refrigerator and let sit for about 20 minutes. Place one piece of pastry on a flour-dusted counter top or non-stick mat, and roll it out a rectangle. It should be about 1/8″ thick and 9″ x 12″ big. I improvised here trying to get 3″ x 4″ rectangles without having to much of dough trimmings left over.
Gently place your first layers on a prepared baking sheet. Brush the surface of each with the additional egg. It will act as glue. Place about a tablespoon of filling into the center of each rectangle. Make sure you have enough space on the sides to “close” the pop tart with the top layer of pastry. Cover the filling with your second rectangle of dough, press firmly all around the edges to seal the filling inside. Prick the top of each tart with a fork or a toothpick. ( Somehow I forgot to do that. ) You can refrigerate the tarts for 30 minutes, but I baked them right away for 20 to 25 minutes, until they were golden brown. Cool in pan and than on a wire rack.Prepare the glaze by whisking the sugar with milk. Pour over the pop tarts.

        Please, do not mind the imperfection of my pastry. I had two Princesses on their tiptoes by the counter top and my Little Boy happily cooing in his seat. It was hard to give the pop tarts straight sides.

My imperfect pop tarts

        The pastry is simply divine! I made it the night before and refrigerated over night. Next morning, you roll it out, cut it, fill it up, brush it with egg and bake it. Yum!

         Of course I had to try to make one with chocolate inside.

          Enjoy!