If you don’t have a pastry bench scraper, I recommend using another tool that is dull, but not so dull that it can’t cut through the soft pastry. Using a knife doesn’t work the same, because knives are sharp and instead of mashing the two pieces of pastry together it just cuts right through them. This not only cleans up the edges so the pop tarts look neat, but it also acts to truly seal the two pieces of pastry together. And finally, the most important step: use a pastry bench scraper to slice of the very tip of the edges.Use a fork and press down on the edges of the pastry.After you place the second piece of dough on top of the filling, make sure to push down on all sides of the pastry.Brush the bottom pastry with egg wash.I recommend you follow them all for the best result! There are quite a few tricks used in this recipe to make sure all that delicious filling stays inside. It’s important to seal the pop tart dough well so that the filling does not leak out. Do use a ruler to make sure the dough has been rolled out to an even thickness of ⅛″ for the best results. If the dough is rolled out too thin, the pop tart will collapse after it has finished baking. In total, you should be able to get 16-18 rectangles.Īfter making this dough several times, I noticed that the thickness of the rolled out dough is very important. Then, re-roll the scraps and roll them out one time. Rolling out each dough piece to a rough 9 x 13 inch rectangle should yield about 8 rectangles. Then, using either a knife or a pastry cutter, cut the dough into 4 x 3-inch rectangles. Roll out the dough to a rough rectangle with a thickness of ⅛″ thick. Divide the dough in half, and set the other half aside. Generously flour your work surface, as well as your rolling pin. The dough is ready to roll out when it makes an indentation when you gently press your finger into the dough. Once it’s chilled (I always recommend making dough the day before and letting it rest overnight), remove from the refrigerator and let it soften up for 5-10 minutes. The dough needs to be thoroughly chilled before rolling out. This ensures the butter is worked into the dough enough, which will prevent the dough from rising too much in the oven.Ī touch of sugar is added to the dough, as well as a bit of milk, to make the pastry more flavorful and tender. Instead of leaving large chunks of butter in the dough (like you would for pie dough), the instructions call for running the processor until the dough clumps together around the blade. So this dough is made slightly different than my pie dough recipe instructs, with a few extra ingredients that make this pop tart dough perfect. Otherwise, you’d be making hand pies, right? Traditional pie dough–when made properly–would act more like puff pastry when rolled out and filled to make pop tarts. In fact, making a flaky pastry is the opposite of what you would want for a pop tart. The pastry in this recipe is not traditional flaky pie dough. How Pop Tart Pastry Differs from Pie Dough roll the dough / fill / bake the pop tarts.make and chill the dough (at least 12 hours of chill time).
Put this in the “project” category of recipes, but not the difficult category! There are a few steps needed to make homemade pop tarts and you should plan to make them over two days. They are the perfect treat to bake up, and they freeze well, so you can have homemade pop tarts any day of the week! Let's get to baking, shall we? Steps to Make Brown Sugar Pop Tarts The star of this pop tart is the buttery brown sugar filling, which is encased in a pop tart pastry that is both light and crumbly and then topped with the most perfect cinnamon glaze. After one bite of this homemade version, and you'll know the Brown Sugar Pop Tart activists are right. And it seems that those that love the Brown Sugar Pop Tarts are the most vociferous and determined to convince you that they are indeed the best flavor. Brown Sugar Pop Tart RecipeĪsk anyone what their favorite pop tart flavor is and you'll have very strong opinions coming your way. These unreal Brown Sugar Pop Tarts made from scratch are not to be missed. Homemade pop tart pastry dough is stuffed with a buttery brown sugar filling, baked, and then topped with the most perfect cinnamon glaze.
0 kommentar(er)
