My dog ate a brown sugar pop tart12/10/2023 Lay the rectangles about an inch or two apart on a silicone lined baking sheet, place about 1-2 tablespoons of filling towards the center, leaving about a ½ inch border exposed.I choose to do 3×4 inch rectangles, so using a metal bench scraper or pizza cutter, cut out the pop-tarts. Roll out the chilled dough to 1/8th inch thick.Add in the flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt and mix until you have a wet sand consistency and set aside.Melt your butter in a saucepan and remove it from the heat.It requires you to chill for 30 minutes, so you have time to whip up your filling. Start with my super easy, make-ahead all-butter pie crust.With the buttery pastry crust and the sophisticated flavor of the brown sugar and cinnamon filling, these pop-tarts can be enjoyed by any age. I like to wrap two together with parchment paper. Let dry completely, at least 2 hours, and store in an airtight container. If the glaze is too thin, it will slide off the pop-tart, and you want to make a nice and neat rectangular shape. Combine the confectioners sugar, cinnamon, milk into a thick yet spreadable texture. While your Brown Sugar and Cinnamon Pop-Tarts are cooling on a rack, you can make up the glaze. Remove from oven and place on a cooling rack. degrees until golden brown, after about 28 minutes, but start checking around the 25-minute marker. Flaky, Buttery, And Golden Brownīake at 350 F. Make sure you create the holes after the egg wash, so they aren’t blocked. Remove from the refrigerator and brush the top of the Brown Sugar and Cinnamon Pop-Tarts with the egg wash, then poke the traditional holes in the tops to allow steam to escape while baking. While your oven preheats, place your pop-tarts into the fridge to chill up the dough. Brown Sugar and Cinnamon Gooey Heavenīrush the edges with egg wash and place another rectangle on top, sealing with a fork crimping the edges together. Lay the rectangles about an inch or two apart on a silicone lined baking sheet, place about 1-2 tablespoons of filling towards the center, leaving about a ½ inch border exposed. I find I use this tool for many things in the kitchen, everything from smoothing icing on cakes, to scrapping up veggies and tossing them into a pan. I love the bench scraper because it has the measurements right on the blade and you get perfectly straight lines when cutting the dough. Using a metal bench scraper or pizza cutter, cut out the pop-tarts. I choose to do 3×4 inch rectangles, but feel free to make these babies any size, and shape you like. Roll out the chilled dough to 1/8 th inch thick. Mix until you have a wet sand consistency and set aside. Add in the flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt. Melt your butter in a saucepan and remove it from the heat. Start with my super easy, make-ahead double butter pie crust. Double butter pie crust- My recipe will yield 8 finished pop-tarts, 16 rectanglesĪssembling The Brown Sugar And Cinnamon Pop-Tarts.Ingredients for Brown Sugar and Cinnamon Pop-Tarts: These are perfect for busy mornings or anytime you need a sweet, flaky, buttery snack. When ready to use, defrost in the refrigerator and proceed with your egg wash, holes, and baking. After you seal the edges, freeze them on a cookie sheet then store them in a freezer bag. Make these pastry pouches up ahead of time, then bake when ready to eat them. These Brown Sugar and Cinnamon Pop-Tarts are just the perfect treats with morning coffee. There is no shame in indulging in this nostalgic treat with a golden flaky pastry crust, a gooey brown sugar, and cinnamon filling, topped with a cinnamon glaze. Brown Sugar and Cinnamon Pop-Tarts have been a childhood favorite, but I don’t ever remember them tasting this good.
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