8/26/2023 0 Comments Brown sugar pop tart recipe![]() ![]() Let sit on the baking sheets for 3-5 minutes before transferring to a wire rack to cool to room temperature before glazing. Place the pop tarts on the prepared baking sheets and freeze for about 1 hour until solid.īake for about 30-35 minutes, or until the edges are golden brown. After the pop tarts have been sealed, use a toothpick or fork to prick the surface of each one for the steam to escape. Be careful not to overfill the pop tarts. Line up the edges of the top and bottom pieces, then press the edges together and use a fork to make a crimp pattern. ![]() Cut out 24 rectangles with a pizza cutter or harp knife, and add 1 tablespoon of peach filling to half of the rectangles. Place the remaining rectangles on top of the filled rectangles. On a flour dusted work surface, you will roll out the dough until it’s around inch thick. Lightly brush the egg wash along the edge. Once cooled, spoon a rounded 2 tablespoons of apple cinnamon filling into the center of half of the rectangles. With a fork, stir in 2 cups brown sugar and 2 tablespoons cinnamon until a thick spreadable mixture forms. In a small microwave-safe bowl, melt 1/2 cup butter until just melted. Remove from the heat and let cool to room temperature before filling the pop tarts. How to Make a Cinnamon Brown Sugar Sheet Pan Pop Tart. Make the glaze: whisk all of the glaze ingredients together in a bowl until it reaches a spreadable consistency. Let pop-tarts cool on pan for about 5-8 minutes and then transfer to a cooling rack to cool completely. Allow the mixture to simmer until the apples are soft and tender, about 10-15 minutes. Bake for 22-26 minutes (rotating the pan half-way through baking) until golden brown. Stir to combine until the sugar dissolves. Place the chopped apples, brown sugar, granulated sugar, cinnamon, cornstarch, and salt in a medium saucepan over medium heat. In a small bowl, whisk together the egg and water to create an egg wash. Press and knead together the scraps and re-roll the dough until you use up all the dough and end up with an even number of rectangles (half will be bottoms, half will be tops). Once the dough has chilled, roll it out on a lightly floured surface into a large rectangle ⅛-inch thick. ![]() While the dough is chilling, make the apple filling. Place the dough in the refrigerator for at least one hour. Form the dough into a ball and wrap in plastic wrap. The dough should be smooth and consistent throughout. Then cut in the butter with a pastry blender until the dough becomes crumbly and the mixture resembles coarse meal.Īdd a little buttermilk, about a tablespoon at a time, until the dough can be formed into a ball and the crumbly texture is gone. In a large bowl, whisk the flour, salt, and sugar together. Line a baking sheet with parchment paper. ![]()
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