Maple Brown Sugar Cinnamon Pop Tarts
In a large mixing bowl, whisk together the flour, salt, and sugar. Next, add the 1 cup (or 1 stick) of cold shortening/Crisco. Using a pastry blender, chop the shortening up and mix it in with the flour, salt, and sugar. Then, add in the ¾ cup of cold butter and do the same thing.
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Preheat the oven to 375 degrees. Bake the pop tarts in the middle rack, until the bottoms are slightly golden, about 25 minutes. Transfer to a rack and let cool. Add the powdered sugar, cinnamon, milk, and vanilla to a bowl and whisk together.
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Preheat the oven to 400 degrees F (200 degrees C). step 9. Mix Brown Sugar (1/2 cup), Butter (2 Tbsp), Ground Cinnamon (1/2 tsp), and Salt (1 pinch) together until crumbly. step 10. Place an overflowing tablespoon of the brown sugar mixture into the center of half the dough disks. step 11.
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In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil, maple syrup, and dark brown sugar. Mixing on medium, cream together until pale tan and fluffy, 2-3 minutes. Add in the vanilla, egg, and egg yolk.
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In a food processor, combine the flour, whole wheat flour, cinnamon, and butter. Pulse until the mix clumps together to form pea-size balls. Add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water. 3.
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Brown Sugar Cinnamon Filling. Combine all of the ingredients in a small bowl and preheat the oven to 350F. Take 6 of the rectangles out of the fridge and place on a large baking sheet lined with parchment paper. Ensure they're evenly spaced out. Add 1 tablespoon of filling to the center of each rectangle.
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Once chilled, sprinkle flour over a clean work surface and roll out your dough into a large 1/4" thick rectangle. Cut out with stencil or whatever you have on hand and cut into a pop tart shape, removing excess dough. Make 12-16 rectangles, you may have to roll out leftover dough. Pre-heat oven to 400.
Maple Brown Sugar Cinnamon Pop Tarts
2 tablespoons granulated sugar, or to taste; 1 to 2 tablespoons water, or lemon or lime juice, plus more as necessary; 1 tablespoon cornstarch dissolved in 1 tablespoon water; For the Glaze (optional) 1 cup/123 grams powdered sugar; ¼ cup milk or heavy cream, plus more as needed; 1 to 2 teaspoons lemon or lime juice (optional) Colorful.
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Come into the world of homemade pastries with these delightful Brown Sugar Maple Pop Tarts. Unlike their store-bought counterparts, these Pop Tarts offer a wholesome and scrumptious experience, balancing the rich flavors of brown sugar and maple. Perfect for a leisurely weekend breakfast as a comforting snack, these Pop Tarts are sure to.
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Whisk together the egg wash ingredients as well. Preheat your oven to 350° F. Place a sheet of parchment paper on a large cutting board and sprinkle generously with tapioca flour. Place one portion of dough on the parchment, sprinkle with tapioca, and cover with another piece of parchment paper.
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Combine the dry ingredients in a food processor, then drop in the cold butter and pulse to cut it in. Add the sour cream and pulse until the dough clings together, then transfer it to a lightly floured surface. Form the dough into a 1″ thick disc, wrap it in plastic, and chill it for 30-60 minutes.
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Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside. Remove 1 baking sheet of rectangles from the refrigerator. Brush egg wash over the entire surface of each rectangle. These will be the bottoms of your pop-tarts and the egg wash will help glue the lid on.
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Firmly press one of the halves into the base of your prepared pan, ensuring an even layer. Shape the remaining dough into an 8×8 inch square on a separate piece of parchment paper and set aside. For the filling, mix together brown sugar, cinnamon, and flour in a small bowl. Incorporate the melted butter, blending well.
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Trace a square outline of the pan on a separate sheet of parchment paper and set aside. In a medium bowl, whisk together the salt, almond flour, and flour. Set aside. In a large mixing bowl, using a hand or stand mixer with the paddle attachment, mix together the butter and sugar.
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Crimp the edges with a fork to seal. Pierce the surface of each pop tart. Brush each sealed pop tart with non-dairy milk. Sprinkle a bit of sugar over top. Transfer filled and sealed pop tarts to the fridge to set for 20 minutes. Preheat the oven to 350F. Bake pop tarts for 25-30 minutes or until tops are golden brown.
