Or, if you want to completely simplify your lazy morning, prep these the night before and leave them unbaked and covered in the fridge overnight. Think: a lazy Sunday morning, a big pot of coffee, some cozy slippers, and a buttery apple cinnamon pop tart.įor an easy breakfast, you can whip these up in a few minutes. In my opinion, though, they’re even better for breakfast! The sweet, cinnamon-apple filling is reminiscent of an apple pie, so naturally, these make a wonderful dessert. These “pop tarts” are a simple, mouthwatering snack you can make in no time. From breakfast tarts to savoury dinner rolls to sweet desserts, puff pastry is a Kitchen Maven. It’s versatile, easy, flavourful, and can be used in any dish. Buttery, flaky layers of pastry that crisp up to golden when baked. I think my love comes from the fact that the store-bought stuff is so, so easy to prep (roll it out and go), and the flavour it yields is so comforting. It’s been a blog staple these past few years, and while I’ve always loved it, I particularly love it at this very moment. These days, the magical love in my life is puff pastry.įinn and I have a very well-documented love of the flaky, buttery, utterly easy-to-use pastry. Some weeks I bake cookies like no one’s business, other weeks I use my crockpot every day, some weeks I get overly obsessed with a certain ingredient. Let sit for at least an hour to allow glaze to harden like a Pop-Tart, or you can eat as is.I go through definite phases in my kitchen. Spread glaze over tarts once they have completely cooled. If it becomes too runny, add additional powdered sugar. To make the frosting: mix all glaze ingredients.Let tarts cool on baking sheet for 10 minutes and cool completely on a wire rack.Bake for 20-25 minutes until golden brown.When you pull tarts out of fridge, entire top/sides of both tarts with egg wash.Place assembled tarts into refrigerator to chill for 20-45 minutes.Take other 2 dough rectangles and place egg wash side down on top of the filling portion.Equally spread the filling ingredients onto 2 dough tarts only leaving ¼ inch edge to allow edges to stick together.Brush all 4 tarts with beaten egg mixture. In another small bowl, lightly beat an egg with 1 TBSP milk and set aside.In a small bowl, mix filling ingredients: cinnamon, brown sugar, and flour.Once you cut out the tarts you want, lay on baking sheet lined with parchment and place into fridge.I cut to fit 4 equal rectangles (2 tarts) and used scraps to make an extra ½ of one. Cut a piece of paper to the size pop-tart you want.Take pie crust and let thaw 15-20 minutes.Wick’s Pies remains loyal to a slower, more traditional pie baking method – involving small-batch mixers and dough-rolling process that takes the time necessary to achieve a genuine flaky crust. Every pie baker and pie lover knows the crust makes all the difference. Wick’s Pie Crusts is unlike ANY other pie brands in your grocer’s freezer. Oh, so good!!! I want to make a full sheet pan version next!! Stay tuned. The filling is ONLY 3 ingredients – cinnamon, brown sugar and flour! The icing even has a touch of cinnamon as well. Once you make the filling and assemble the tarts, you will want to place back into fridge at least 20 minutes before you bake in the oven. Once you roll and cut out the dough, place dough back into fridge to stay chilled while you make the filling. I rolled out the remaining scraps and made one that almost looked like the shape of an empanada. I cut a piece of paper to the size I wanted and then cut 2 equal pieces per tart. I used one 9″ round and made 2 and 1/2 tarts. My favorite flavor is Frosted Brown Sugar, followed by the S’more’s as a close second. I am honored that I was one of the 30 bloggers chosen for this contest.Įach food blogger was sent Wick’s 9” Dough Circles to create original recipes in the following 3 categories:įor the breakfast category, I immediately wanted to attempt to make a Pop-Tart. Wick’s Pies was looking for food bloggers to compete in a food blogger recipe challenge.
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