Pop Tarts

 With apple-cinnamon filling

 With strawberry jam filling

 With poppy seed filling

 With banana filling

Pastry
2 cups (340g) all-purpose flour
1 tbsp sugar
1 tsp salt
1 cup (225g) unsalted butter, cut into cubes
1 large egg
2-3 tablespoons milk

Whisk together the flour, sugar, and salt. Work in the butter with your fingers until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. Transfer the mixture to a large bowl. Whisk the egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary. Refrigerate while you prepare the fillings. 

Remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 3mm thick (I rolled it into ~25x33cm rectangle). Repeat with the second piece of dough. Set trimmings aside. Cut dough into 20 rectangles. (I didn't get 20 rectangles so  I re-rolled the trimmings).

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a parchment-lined baking sheet. Prick the top of each tart multiple times with a fork. Refrigerate the tarts  for 30 minutes, while you preheat your oven to 180 degrees C.

The amounts of ingredients are for 2 pop tarts each. Just mix the ingredients of different fillings in separate bowls and fill the tarts:

Caramel Filling:

2 tbsp homemade caramel

1/3 tsp flour

sea salt for topping

Apple-cinnamon filling:

1/3 medium apple, cut into cubes

1/2 tsp cinnamon

1/2 tsp honey

1 tsp dark molasses sugar

Poppy seed filling:

2 tbsp ground poppy seeds

1 tbsp sugar

1/2 tbsp butter, melted

Stawberry jam filling: 

2 tbsp organic strawberry jam

1/3 tsp cornstarch

Banana filling:

1 small banana, ripe

1 tsp sugar

1/3 tsp flour 

Bake for 20-25 minutes or until golden brown. Enjoy!