Gemma Stafford is a renowned Irish chef who decided to have some fun by replicating a classic American snack: the Pop-Tart. She starts by making her standard pastry dough, mixing flour, sugar and salt together in a large bowl. She adds cold cubed butter and helps the mixture retain moisture by folding it all together with her fingers. She keeps doing this until the mixture separates into flaky dough. She mentions that this texture is due to the butter being cold and notes that using warm butter would not work as well.
She mixes eggs and a bit of water into her dough, again with her hands. This time, she uses loose combing motions for even distribution. She prefers to avoid adding water if possible, since evaporation during the baking process shrinks the pastries. She wraps the dough in plastic and places it in the fridge for about 30 minutes.
Once the dough is chilled, Stafford uses a pizza cutter to cut out small rectangles, two for each Pop-Tart. She brushes the dough with an egg wash and places a small amount of fruit jam on some of the rectangles; she tops the jam with another rectangle. She continues this process with a cinnamon-sugar filling, using up the rest of the dough.
Stafford whips up another batch of dough, this time with cocoa powder added. She fills these Pop-Tarts with chocolate fudge. She places them in the oven at 400 degrees for about 20 minutes. Once the Pop-Tarts have cooled, she spreads frosting on them and tastes them.