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"  What do you secretly crave? Foodie friends have confessed to potato chips dipped in ketchup, grilled PB &amp;amp;amp; J sandwiches,fully-loaded hot dogs from an NYC street cart, Cheese fries, salted Chinese plums\u2026. When Brad, our fabulous intern arrived early one morning, I offered him some toast. &amp;quot;No thanks, I already had breakfast.&amp;quot; &amp;quot;Oh what did you have?&amp;quot; I asked the freshly minted culinary grad.&amp;quot;Uh, actually I had a pop tart.&amp;quot; &amp;quot;Really, what kind?&amp;quot; &amp;quot;S&amp;#039;mores,&amp;quot; he said, his face taking on the color of another of his favorites, Hawaiian Punch. From that day on, he took a fair amount of ribbing from me about his pop tart habit, so for his last morning in the test kitchens, I decided to do a DIY pop tart breakfast bar, vowing to improve on the toaster pastry that many more people than Brad call breakfast. No, not a Healthy Makeover, just a fresh version. Brad stood by watching as I rolled a sweetened biscuit dough into rectangles, made fork marks around the edges and popped them in the oven. I readied the DIY bar with assorted preserves, using Nutella and marshmallow cr\u00E8me to stand in for the s&amp;#039;mores filling. He hesitated, then asked &amp;quot;Are you planning on icing them?&amp;quot; By the look on his face I knew yes was the right answer, so we brushed the hot-from-the-oven tarts with that &amp;quot;sugary goodness&amp;quot;, called the gang to &amp;quot;tasting&amp;quot; and began splitting and filling and sharing the pastries. They got raves from my favorite pop-tart eater. He suggested this post. And our new intern, Robin, stepped in to begin the triple-testing! Thanks, Brad! 1. Preheat oven to 425 degrees F. In food processor bowl, combine flour, sugar, baking powder, baking soda, and salt; pulse until well blended. Add butter and pulse until mixture resembles coarse crumbs. Transfer to a large bowl and stir in buttermilk; with wooden spoon or spatula, mix just until mixture forms dough that leaves side of bowl. Turn dough onto lightly floured surface; divide in half. 2. With floured rolling pin, roll one half of dough to a 10-inch by 71/2 inch rectangle that is 1/4 inch thick.Cut into six 5-inchx 21/2 \u2013inch rectangles. With pancake turner, place biscuits, about 1 inch apart, on ungreased large cookie sheet. With tines of fork, press edges of each pastry in a decorative pattern. Repeat with remaining dough. Place on 2 oven racks Bake about 8 minutes until golden, rotating pans halfway through baking. Transfer pastries to wire rack. 3. Meanwhile, make glaze: In small bowl, combine sugar, vanilla and 1 tablespoon of the milk and stir. Add more milk until consistency resembles white glue.While pastries are still hot brush each with glaze. Let stand 10 minutes. 4.Using a serrated knife, split each pastry horizontally and fill as desired.If not using right away, wrap unfilled pastries and freeze up to a month. Reheat in toaster oven and fill as desired.  NOTE: If you want to fill the pastries before baking rolleach piece of dough to a 15-inch by 10-inch rectangle, about 1/8-inch thick; cut into six 5-inch squares. Spread 1 tablespoon filling on one half of each square, leaving a 1/4 \u2013inch border. Moisten edges of pastry with water. Fold pastry over filling so edges meet; press edges with a fork and bake as directed. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a22559/make-your-own-breakfast-pastry/?src=shelter_footer>