Poptarts
Par Laurie le 26 juin 2016, 18:20 - Poptarts and Hand Pies - Lien permanent
This recipe is on Sally's Baking Addiction. I mainly adapted it for additional fillings.
I know it seems long to make but it's so worth it and not difficult at all.
On the plus side, you can have virtually any filling you like and even make different one in the same batch like a different one for each day, for example. Just saying...
Pie crust (for 9 poptarts):
2 and 1/2 cups flour, sifted
1 and 1/4 tsp salt
6 Tbsp butter, chilled and cubed
3/4 cup shortening, chilled
1/2 cup ice water maximum
Filling: (brown sugar and cinnamon)
(for other fillings, see bottom of this recipe)
1/2 cup light brown sugar
2 tsp cinnamon
1 Tbsp flour
Egg wash:
half a beaten egg
1 Tbsp milk
Glaze:
3/4 cup confectioners' sugar
1 Tbsp milk
1/2 tsp cinnamon (or 1/4 tsp vanilla extract for other fillings)
Make 2 balls of pie dough with the flat hook if you have a kitchenaid. Flatten the balls and refrigerate for 2 hours.
Make 9 rectangles of the same size in each ball and leave in the fridge on a pastry sheet for 15 mn. To have the exact same size, use a ruler or follow my lead (see picture) and use one as a pattern.
Assemble your poptarts: one rectangle at the bottom, egg wash, one Tbsp filling, spread, leaving the edges free, egg wash side down, egg wash on top. Press with a fork, sealing the dough on all sides.
Refrigerate 20 mn.
Poke holes to allow steam to escape. Brush with the rest of the egg wash. Bake for 20 to 30 mn, 350°F.
Cool on wire racks then glaze.
Poptarts can be frozen and thawed directly in the oven for 10 mn, 300°F.
Filling: It can be replaced with jam, nutella, crumbled oreo cookies with milk. In that case, use the vanilla glazing and add funfetti for decoration.
Note that what you see here in the pictures was my first attempt. Practise makes better ;)