Is there any extra memorable and cherished style from childhood than a Pop-Tart?
The sugary toaster pastries have been an iconic grab-and-go breakfast meals since Kellogg Co. launched them within the Nineteen Sixties, in all probability as a result of they style extra like a dessert than a wholesome technique to begin your day.
I hardly ever had them as a toddler as a result of they had been thought of “junk meals” and continued that as a mother. My youngsters solely ate them on particular events like celebration sleep-overs and holidays.
They’re much more of a responsible pleasure if you make them from scratch. The fruity filling is encased in a flaky pastry dough with actual butter as an alternative of a mass-produced dough sweetened with excessive fructose corn syrup, dextrose, and soybean and palm oil.
This recipe comes from Pittsburgh-based recipe developer Michelle Lettrich, the voice behind the meals weblog Brown Eyed Baker. It’s a winner as a result of it’s comparatively straightforward for even non-bakers to comply with and the top result’s extremely tasty.
The important thing to an awesome pastry dough is to start out with tremendous chilled elements, so make sure you use very chilly butter and ice-cold water. Additionally watch out for overworking the dough (that makes it powerful) or including an excessive amount of filling between the layers. Bear in mind, too, you’ll need a minimum of a 1/4 -inch border on the sting of every tart to correctly seal and crimp it.
Whereas this recipe requires a home made strawberry filling, be at liberty to get inventive with different fillings corresponding to Nutella, cinnamon brown sugar and your favourite jams. For a extra savory model, think about gently stuffing the pastries with ham and cheddar or goat cheese and bacon.
Don’t fear in the event that they’re not completely rectangular—nobody will care! I tinted half the icing with crimson meals coloring and sprinkled a bit of sanding sugar on high for a little bit of sparkle.
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Home made Toaster Pastries
For Strawberry Filling
- 3/4 cup strawberry jam
- 1 tablespoon cornstarch
- 1 tablespoon water
For Pastry Crust
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, chilly and cubed
- 1 egg
- 2 tablespoons milk
For Egg Wash
For Icing
- 3/4 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- Meals coloring, non-obligatory
Instructions
Put together Strawberry Filling
In a small bowl, whisk collectively cornstarch and water, then mix with jam in a small saucepan over medium warmth. Deliver to a boil and simmer for two minutes, stirring ceaselessly. Take away from the warmth and let cool.
Make the Pastry Crust
In a big bowl, whisk collectively flour, sugar and salt. Utilizing a pastry blender, minimize in butter till it’s the dimension of peas and the combination holds collectively if you squeeze it. In a small bowl, whisk collectively egg and milk and add to the dough. Combine along with a fork till the whole lot is evenly moistened. Knead briefly on a floured floor, if needed, till the dough comes collectively.
Divide dough in half. (At this level you may wrap every portion in plastic wrap and refrigerate for as much as 2 days. When you refrigerate the dough, let it come to room temperature for about quarter-hour earlier than rolling out.)
Roll out one piece of dough to about 1/8 -inch thick, in a 9 1/2- by-12 1/2-inch rectangle. (I used a yardstick to measure.)
Utilizing a pointy knife, pastry wheel or bench scraper, trim the rectangle to 9 by 12 inches. Reduce the sheet of dough into 9 3-by-4-inch rectangles.(I used the primary one as a template.) Utilizing a spatula, switch the rectangles to a baking sheet lined with parchment paper or a silicone baking mat.
Meeting
In a small bowl, whisk collectively egg and milk. Brush egg wash on every of the rectangles. Spoon a tablespoon of filling into the middle of every one, leaving a 1/2-inch of house across the edges. (Watch out to not use an excessive amount of — it should leak out the perimeters.)
Roll out and minimize second piece of dough in the very same method. One by one, place a second rectangle of dough on high of the 9 assembled ones. Utilizing your fingers, press across the seams of the dough to seal. Press the tines of a fork across the edges and prick the tops in a number of spots to permit steam to flee.
Refrigerate the pan with the pastries (you don’t have to cowl them) for Half-hour. This may agency up the dough and maintain it flaky.
Preheat the oven to 350 levels.
Bake pastries for 25-Half-hour, or till flippantly browned. Cool barely earlier than serving if not utilizing icing. When you plan to ice them, cool utterly earlier than doing so. Retailer pastries in an hermetic container at room temperature for as much as one week.
Make icing: In a small bowl, whisk collectively powdered sugar, milk, vanilla extract and meals coloring, if utilizing, till it reaches spreading consistency. You need a thick glaze, however not too thick that it’s laborious to unfold. Add one other teaspoon or two of milk if wanted. Use a spoon or knife to glaze every pop-tart. The glaze will barely harden in about an hour, when you can wait that lengthy.
— browneyedbaker.com
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