Monday, August 30, 2010

Homemade Pop Tarts

I got this crazy idea from the Brown Eyed Baker.
Okay, so maybe mine don't look as great and flaky and mouth-watering.

But I'm a beginner. Cut me some slack.
I gave this to my Mom to try and she said it was a bit too heavy on the pastry. But while i was rolling it out it was sticky and melting so I guess i should have chucked it in the freezer before shaping it.

Well, Rome wasn't built in a day.

I've always wanted to use that phrase!

So here is the recipe i used:
(adapted from brown Eyed Baker)

For the pastry crust:
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks, or 8 ounces) unsalted butter, cold and cubed
1 egg
2 tablespoons milk
For the cinnamon sugar filling:
½ cup light brown sugar
1½ teaspoon ground cinnamon
4 teaspoons all-purpose flour
1. Prepare the cinnamon sugar filling by whisking the ingredients together.
2. To make the crust, whisk together the flour, sugar, and salt. Using your fingers or a pastry blender, work in the butter until it is the size of peas and the mixture holds together when you squeeze it. Whisk together the egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. Knead briefly on a floured surface, if necessary, until the dough comes together.
3. Divide the dough in half. (At this point you can wrap each in plastic wrap and refrigerate for up to 2 days.) If you refrigerate the dough, let it come to room temperature for about 15 minutes before rolling out. Roll out one piece of dough to about 1/8-inch thick, in a 9½ by 12½ rectangle. Using a sharp knife, pastry wheel or bench scraper, trim the rectangle to 9×12 inches. Cut the sheet of dough into nine 3×4 rectangles. Using a spatula, transfer the rectangles to a baking sheet that has been lined with parchment paper or a silicone baking mat. Brush the lightly beaten egg on each of the rectangles. Spoon a tablespoon of filling into the center of each rectangle, leaving a ½-inch of space around the edges.
4. Roll out and cut the second piece of dough in the exact same manner as you did the first. One at a time, place a second rectangle of dough on top of the nine assembled ones. Using your fingers, press around the seams of the dough to make sure they are sealed. Press the tines of a fork around the edges of the rectangles. Prick the tops of the rectangles in multiple spots to allow steam to escape.

Apparently you can make ALL kinds of fillings. Like Jam and Nutella (i am dying to try choco-hazelnut)
Will bring this to school and see what people say.

Hopefully i don't poison everyone.

Oh, and we made chocolate chip cookies for teachers' day.
Although i didn't take any pictures and i didn't actually make them MYSELF.

Next time, though.


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