Pop-Tarts teamed up with Good Humor, the brand that makes all of the iconic ice cream pops on an ice cream truck menu, for this collaboration, and let me tell you I am H-Y-P-E-D. Well, they're getting a bit of a makeover thanks to a collab with another one of your childhood favorites: brown sugar cinnamon Pop-Tarts flavor. If desired, sprinkle pop tarts with cinnamon.Original Post, January 13, 2020: Remember those pink strawberry shortcake bars with the crumbly cake bits on the outside? Sure you do-they're practically synonymous with childhood. Spoon or spread glaze over pop tarts and let set before serving. For the glaze, whisk together melted butter, salt, cinnamon, powdered sugar, and heavy cream until smooth.Cool on baking sheet for 10 minutes, then use a thin spatula to carefully remove pop tarts from the pan and transfer to a wire rack to cool completely. Bake for 25 to 30 minutes or until pop tarts are golden brown.Press the edges of the chilled pop tarts firmly again to reinforce the seal and use a fork or wooden skewer to prick the tops of the pop tarts for steam to escape. Press edges firmly to seal, and chill assembled pop tarts for 30 minutes. Lightly brush the edges of the pastry with egg white mixture and top with the remaining rectangles. Whisk egg white and water together in a small bowl. Use an offset spatula (or back of a spoon) to shape the filling into a rectangle, leaving a 1/4-inch border. Assemble pop tarts: Divide the filling evenly among 9 rectangles.Stir in heavy cream and vanilla until combined. Add softened butter and cut in with a fork until completely incorporated. Prepare filling: Combine brown sugar, cornstarch, salt, and cinnamon in a medium bowl.Repeat with second disc of dough, for a total of 18 rectangles. Use a lightly floured thin spatula to transfer rectangles to prepared baking sheet and chill in the refrigerator for 15 minutes. Use a 2 1/2 x 4-inch rectangular cookie cutter (or sharp knife) to cut out 9 rectangles of dough per disc (re-roll scraps once). If dough is warm or very soft, chill for 10 minutes in the refrigerator. ![]() Roll out until dough is about 1/8″ thick (If dough starts to stick, use a floured bench scraper to gently lift dough from board). Place one disc of dough on a floured board and dust dough with flour. Roll dough: Line two baking sheets with parchment paper.Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month). Wrap each portion in plastic and flatten slightly to form a disc. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). With the food processor running, add 1/4 cup ice water in a steady stream through feed tube. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. Prepare dough: For the crust, combine flour, salt, and sugar in a food processor.When ready to bake, brush with heavy cream and bake directly from the freezer, adding 1-2 minutes to baking time. Make Ahead – Freeze assembled pop tarts on a baking sheet, then transfer to a freezer bag for storage. For extra spice, sprinkle pop tarts lightly with cinnamon. Glaze Pop Tarts – Spoon or spread glaze over pop tarts and let set before serving. The glaze should be thick enough to spoon or spread onto the pop tarts without running off the edges, so adjust the amount of powdered sugar accordingly. Glaze – For the glaze, whisk together melted butter, salt, cinnamon, powdered sugar, and heavy cream until smooth. Cool on baking sheets for 10 minutes, then remove from the pan and place on a wire rack to cool completely. Brush pop tarts with heavy cream and bake for 25 to 30 minutes, or until golden brown. Press edges firmly to seal and chill assembled pop tarts for 30 minutes.īake – Press the edges again to reinforce the seal and prick the tops with a fork or wooden skewer. Brush the pastry edges lightly with egg wash and top with the remaining rectangles. ![]() Cut in softened butter with a fork until completely incorporated, then stir in heavy cream and vanilla extract.Īssemble Pop Tarts – Divide the filling evenly among 9 rectangles, leaving a 1/4-inch border. Make Filling – Combine brown sugar, cornstarch, salt, and cinnamon in a medium bowl. Chill the rectangles on parchment-lined baking sheets while preparing the filling. ![]() Roll Dough – Roll out dough to 1/8-inch thick and use a rectangular cookie cutter or sharp knife to cut out rectangles of dough. Once you’ve made the pie crust, wrap each disc in plastic wrap and chill for at least 1 hour before rolling out. If your food processor is small, I recommend making one crust at a time to distribute the butter evenly.
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