Homemade Toaster Pastries (Pop Tarts)
{adapted from Williams-Sonoma Kitchens}
2 & 1/2 c. flour
3/4 tsp. coarse salt
2 TBSP sugar
2 sticks salted butter, cut into chunks
6-8 TBSP ice water
strawberry preserves or jam
1 egg beaten w/ 1 tsp. water
1 & 1/2 c. powdered sugar
2 TBSP milk
pink food coloring
sprinkles
(If you don't have a food processor, combine these with a pastry blender.) In a food processor, pulse the flour, salt and sugar a few times, until combined.
Add the butter, and pulse until the mixture looks like coarse meal. Add 6 TBSP of ice water and pulse until the mixture holds together when squeezed. Add more water, a teaspoon at a time, if needed.
Divide the dough in half, wrap in plastic wrap and refrigerate at least 2 hours, or overnight.
On a floured surface, roll the dough to 1/8th thick. Cut pieces with the large cutter (you will have 10-16 overall depending on how thin you roll the dough). Place half of the cut pieces on cookie sheets that have been lined with parchment.
Spread 1 TBSP of preserves onto each piece, leaving a 1/2" border. Brush the egg mixture along the edges. Top each piece with one of the remaining pieces of dough. Using the toaster pastry mold, press down with the small mold to seal.
Refrigerate for 30 minutes. Preheat oven to 350. Bake for 25 minutes or so, rotating the sheets in the oven halfway through. Let sit on the sheets 10 minutes, then remove to wore cooling racks to cool completely.
Meanwhile, mix the powdered sugar and milk. Adjust the thickness with more milk or sugar. Add the pink food coloring. Spoon onto cooled pastries and spread with and offset spatula. Add sprinkles. Let the icing set before serving.
It's like having frosted pie for breakfast. Just look at those flaky layers.
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