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Old 03-09-2005, 08:05 PM   #1
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Carbquik pop tarts with picture

Here's my new experiment:

Carbquik Pop Tarts
Dough:
1 cup CQ
4oz cold butter (1 stick) -- I used 1/2 stick plus 4 TBSP Z-Trim
4oz cream cheese (I used fat free)
3 drops liquid Splenda (concentrated version) -- more or less to taste
1 tsp vanilla

Mix everything in a food processor until dough forms. Add more CQ if too sticky. Form the dough into a ball and chill for at least 2 hrs.

Roll the dough into a large rectangle. Cut into smaller rectangles (the size of pop tarts). Put SF jam (or filling of choice) on half of the rectangles, cover with the other half. Seal the edges and prick with a fork. Bake at 350 for about 15-18 minutes -- keep checking because my oven is not very reliable. About half way through the baking time you may need to make some more holes in your pop tarts if they're getting puffy.

Here's the final result:


I used SF rasberry jam as my filling and it leaked a little but not too bad. The dough was fairly soft but I was able to roll it out and pick it up without breaking it. After baking it resembles a flaky pie crust, which is not ideal so I need to work on the dough a bit more. Maybe adding some VWG would make it more sturdy and more pop-tarty? Any thoughts? The flavor's pretty good though IMO.

Anyway, the recipe made 3 large pop tarts plus a small one using dough scraps. I ate the small one while it was still warm so I have no idea how these will behave when reheated in a toaster. But then again in my previous life I never bothered to toast them anyway

Now if I could figure out how to make the chocolate fudge filling. Those were my favorite. Maybe I could make some ganache and use that as a filling
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Old 03-09-2005, 08:10 PM   #2
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No way! Too cool!!! That is creative!!!

Thanks for sharing. Looks delish! LOL
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Old 03-09-2005, 08:21 PM   #3
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that looks really realy cool!! does it actually taste like a poptart?

for fudge filling, i'd really recommend waldens chocolate dip!!
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Old 03-09-2005, 08:37 PM   #4
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Awesome!

Yes, some vital wheat gluten will help give these some more strength as will as decreasing the butter. I think you might actually want to lose the butter completely (but not the Z-trim as that's providing essential moisture for the dough to form).

Last edited by scott123; 03-09-2005 at 08:51 PM..
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Old 03-09-2005, 08:42 PM   #5
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Argo -- the dough needs a little tweaking to make it more pop-tarty but for now it's close enough. The only thing about using Walden's choc. dip is that I don't think it would be able to withstand the baking.

Actually now that I think about it, the dough is probably more like the one in toaster strudel, which may not be all that bad since one could imagibe using some sort of a cream cheese filling like so:

Last edited by kglowack; 03-09-2005 at 09:04 PM..
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Old 03-09-2005, 09:10 PM   #6
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that is awesome. you rock
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Old 03-09-2005, 09:16 PM   #7
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Scott -- that's good news. I wouldn't mind cutting the butter out completely. Any ideas on the choc. fudge filling? It would be great to be able to recreate the following :

Last edited by kglowack; 03-09-2005 at 09:17 PM..
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Old 03-09-2005, 09:20 PM   #8
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Matt -- it was actually your post in the ML (I think the thread was about the foods we miss the most) that got me thinking about pop tarts
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Old 03-10-2005, 03:59 AM   #9
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So cool -- will you post your tweaks with VWG pretty please. I would love to surprise my husband with these! Thanks!
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Old 03-10-2005, 04:18 AM   #10
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Oh man, your awesome, I cant wait to make brown sugar (splenda) cinnamon "mock" pop tarts, those look so yummy and w/my love of Carbquick, sounds like a winner to me, Thanks for sharing
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Old 03-10-2005, 05:31 AM   #11
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An update

I just had a cold pop tart for breakfast. I was thinking about toasting it but then decided against it. Anyway, these are really yummy but, like I said before, the crust is more like the one in a toaster strudel. My filling was also a bit thin and the crust soaked it up a bit so it probably would be best to thicken up the filling as much as possible (I used Keto raspberry jam, which seemed really thin). Next time I'll try mixing in some xanthan gum to help with the thickness of the filling.

As a side note, this dough as is would make an excellent pie crust. The recipe is enough for a large pie but you'd need to double it if you want a top crust as well.

Anyway, I'm thinking of all the possibilities with these. I have some SF cherry pie filling and apple pie filling -- I bet those would be excellent as a filling by themselves or combined with cream cheese. Or what about toaster scrambles? I used to eat those almost every day...

I'm out of VWG at the moment so I'll have to stop by the store and get some tonight. Scott, do you think 3/4C CQ + 1/4C VGW would make the dough sturdy enough? Also, if I take the butter out I may need to add a bit more moisture -- would you go with more Z-Trim or some water or CC milk? I'm also thinking about adding some wheat bran or germ but I think I need to take it one step at the time.
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Old 03-10-2005, 05:33 AM   #12
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What about using sf Twist as the filling? Netrition sells both the Hazelnut and plain chocolate. My fav poptart was the chocolate crust with the vanilla cream filling - will need to work on that once I get to goal.
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Old 03-10-2005, 05:38 AM   #13
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Quote:
Originally posted by VAmomof2
What about using sf Twist as the filling? Netrition sells both the Hazelnut and plain chocolate. My fav poptart was the chocolate crust with the vanilla cream filling - will need to work on that once I get to goal.
Certainly may be an option for those who can handle SA's (other than erythritol). I can't so I'm not even going there. But feel free to experiment. Hmmm, chocolate crust... Might be something to work on
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Old 03-10-2005, 06:44 AM   #14
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This is so great! Fun to eat when close to or at goal, or as an occasional OWL treat, I guess.

Anyone know the carb and cal counts?

Thank God for Carbquik AND for the ingenuity and creativity of those here on this board!!!!!!
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Old 03-10-2005, 07:49 AM   #15
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That looks and sounds wonderful! Thank you!!
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Old 03-10-2005, 08:52 AM   #16
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I'm thinking you could leave out the Splenda and make a savory filling - you know, like a Hot Pockets kinda thing - with this dough! Pepperoni and cheese and a little LC marinara sauce maybe, or ham and cheese, or shredded chicken and cheese or....endless possibilities!

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Old 03-10-2005, 09:13 AM   #17
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Those look wonderful!!!
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Old 03-10-2005, 11:10 AM   #18
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Just wondering if anyone knows of the calorie count? Is there a website or something where you can plug in the ingrediants and get the calorie count? Thanks!
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Old 03-10-2005, 11:22 AM   #19
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Awesome!

These look delish! Thanks for sharing your efforts with us.
The crust sounds ideal. Yuuummmy!
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Old 03-10-2005, 11:26 AM   #20
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Quote:
Originally posted by amygirl_011
Just wondering if anyone knows of the calorie count? Is there a website or something where you can plug in the ingrediants and get the calorie count? Thanks!
The calories are a bit high right now but getting rid of the butter will help a lot. Here are my approximate calculations:
1C CQ ~360
4 TBSP butter 400
4 TBSP Z-Trim 0
4 oz FF cream cheese ~120

So the total not including filling would be about 880. I'm sure you could get 4 normal size pop tarts so you'd get around 220 cal per serving. Getting rid of the butter will bring the calories down to about 120 per serving (plus whatever filling you want to use).
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Old 03-10-2005, 11:36 AM   #21
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kglowack;

Quote:
My filling was also a bit thin and the crust soaked it up a bit
Wouldn't a light egg wash help with that? Just a thought. My dd loves/loved poptarts. I'll have to make some of these and see if I can get some kind of frosting on them. What a great idea!
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Old 03-10-2005, 12:23 PM   #22
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WOW...Karolina, I'm so impressed...it just amazes me at how creative one can be. They look so good in the picture!
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Old 03-10-2005, 12:50 PM   #23
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I like Charski's Hot Pocket idea with the savory filling. Sounds delicious!!!
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Old 03-10-2005, 01:52 PM   #24
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Those pop tarts are adorable! Yum yum
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Old 03-10-2005, 02:43 PM   #25
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Lovely - very creative! I also like Charski's ideas for a savory filling - that would be more substantial than jam which would just seep into the crust.
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Old 03-10-2005, 05:39 PM   #26
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Karolina, I would take some sf erythritol chocolate, grate it, freeze it, and then sprinkle that between your layers of pastry. Chips may not melt/flatten out enough.

You could also melt chocolate, paint it onto buttered wax paper, freeze that and then break off pieces to put between the pastry (or slice pieces exactly the side you need with a hot knife).

The freezing won't make a huge difference, but it'll help the chocolate stay solid a few seconds longer.

I'd also bake the chocolate ones at a higher temperature so that the outside get's done a little quicker.
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Old 03-10-2005, 05:58 PM   #27
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Re: An update

Quote:
Originally posted by kglowack
Scott, do you think 3/4C CQ + 1/4C VGW would make the dough sturdy enough? Also, if I take the butter out I may need to add a bit more moisture -- would you go with more Z-Trim or some water or CC milk? I'm also thinking about adding some wheat bran or germ but I think I need to take it one step at the time.
Butter (fat) is a very powerful tenderizer. I would venture to say that these will be plenty sturdy once you omit the butter. The next time around, I wouldn't worry about the gluten.

Cream cheese and z-trim don't seem to be providing a great deal of moisture. Lack of moisture is another tenderizer in the pastry equation. You know in pie crusts how you're supposed to add just enough water to pull the dough together and no more? That's for a tender crust. Too much water produces tough crusts, but in your case where you're seeking extra structure, extra water is a good thing.

And, while I'm on the subject of tenderizers/protein inhibitors, fiber is another member of this group.

How much water to add? Well... you don't want sticky dough. It can start out slightly sticky, but as you stir it, it should hydrate/develop gluten and become drier. If it does get too sticky, you can always add a little extra carbquik. I would see what kind of dough 1 T of extra water gives you and then maybe add 1 T. more.

I took a look at the ingredients and noticed that the filling is corn syrup based. Sounds like a good candidate from some polyd to thicken it up/give you the texture you're looking for.
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Old 03-10-2005, 07:59 PM   #28
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Scott, you were too late I already made some more pop tarts. Here's what I did:

3/4C CQ
1/4C VWG
4 TBSP Z-Trim
4oz cream cheese
~2TBS CC milk (2%)
vanilla and splenda to taste

I actually made half of the recipe (so divide everything by 2) and 1 TBSP milk turned out to be too much so I had to add some more flour. I filled them with cream cheese and Keto raspberry jam (thickened with xantham). I also used egg wash on the insides as boss lady suggested and the crust didn't soak up the filling. Anyway, here are some pictures:

Pop Tarts before baking:


Baked:


Filling:


These baked for 20 minutes. The crust is definitely more pop-tarty but it's a little chewy (I'm guessing that's because of VWG). Next time I also might let these bake just a tad longer for a more crunchy crust (as well as either decrease or omit VWG altogether).

Anyway, these are really good. And without all the butter, the calorie count is much more reasonable as well. One pop-tart including filling (2 TBSP FF cream cheese, 1 TBSP jam) is about 165 cal.

Next project: toaster scrambles. I think I'll use some egg beaters with cheese, ham, green peppers, etc. to make the filling. I think my favorite were the Western style...

Last edited by kglowack; 03-10-2005 at 08:02 PM..
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Old 03-10-2005, 08:12 PM   #29
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Very impressive looking... Nice docking

Yes, the vital wheat gluten is the reason for the chewiness. I think that omitting the gluten/going with all carbquik should give you a nice happy medium - not too tender/flaky, not to chewy.

What's the purple stuff?

The fork marks and the filling remind me of pierogies. Do you think you could boil these?
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Old 03-10-2005, 08:27 PM   #30
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The purple stuff is my cream cheese icing I just used 2 drops of red and one drop of blue.

I used to make pierogies (I'm Polish BTW) and the dough is basically flour, egg, and water. The basic dough is pretty stiff and to make it more pliable you can add either some sour cream or oil (I used to go the sour cream route). I don't think I'd be able to boil this dough however. I've heard stories about CQ based dumplings disappearing the second they hit water.

That being said, I'd love to be able to have pierogies again. When I made them it was a whole day ordeal. I'd make enough dough for piles of pierogies with different fillings (usually meat, mushroom, and cabbage&mushroom). Hmmm, those were yummy...
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