| Dairy: milk, egg, butter, shortening
Seasonings: salt
Other: strawberry preserves, powdered sugar, flour,
Cooking Method: oven
Yields: 8 |  |
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈
Crust Ingredients:
1½ cup flour5 Tablespoon Challenge butter, cold and cut up
1/4 cup shortening, cold and cut up
1/2 teaspoon salt
4 Tablespoon ice cold water
*Or 1 box refrigerated pie crust, using both rolls inside box
Filling Ingredients:
Egg wash (egg + 2 Tablespoons milk)
1/2 cup strawberry preserves
Glaze Ingredients:
1 cup powdered sugar
1 Tablespoon milk
Crust Procedure:
Add flour, butter, shortening and salt to food processor. Pulse in 3-second intervals until combined. Mixture will appear like sand.
Add in water and pulse again--just until the dough starts to get crumbly and stick together.
Dump the dough into a bowl and form it into a ball with your hands.
Wrap dough in plastic wrap and chill for 30 minutes.
Roll out dough so it's about 1/8 inch thick. Use a knife to trim the edges of the dough so it looks like a rectangle.
Cut 16 equal-sized rectangles into the dough.
Filling Procedure:
Brush each rectangle lightly with egg wash.
Add a Tablespoon of strawberry preserves to the center of half of the rectangles and spread, leaving 1/2 inch from edges.
Place another rectangle on top (egg wash side down) and seal the edges with your fingers.
Use a fork to crimp and seal the edges and gently poke the top with a fork a few times to allow the steam to escape.
Refrigerate the pop-tarts for about 20 minutes and preheat oven to 350 degrees Fahrenheit.
Remove from refrigerator, brush with egg wash, and bake for 22 to 24 minutes or until golden brown.
Glaze Procedure:
Whisk to combine powdered sugar and milk, glaze should be very thick but still spreadable.
Decorate cooled pop-tarts with glaze and sprinkles.
Store pastries in air tight container for up to one week.
*If using refrigerated pie crust, skip to the part in directions that requires you to shape pie dough into rectangle.
Add flour, butter, shortening and salt to food processor. Pulse in 3-second intervals until combined. Mixture will appear like sand.
Add in water and pulse again--just until the dough starts to get crumbly and stick together.
Dump the dough into a bowl and form it into a ball with your hands.
Wrap dough in plastic wrap and chill for 30 minutes.
Roll out dough so it's about 1/8 inch thick. Use a knife to trim the edges of the dough so it looks like a rectangle.
Cut 16 equal-sized rectangles into the dough.
Filling Procedure:
Brush each rectangle lightly with egg wash.
Add a Tablespoon of strawberry preserves to the center of half of the rectangles and spread, leaving 1/2 inch from edges.
Place another rectangle on top (egg wash side down) and seal the edges with your fingers.
Use a fork to crimp and seal the edges and gently poke the top with a fork a few times to allow the steam to escape.
Refrigerate the pop-tarts for about 20 minutes and preheat oven to 350 degrees Fahrenheit.
Remove from refrigerator, brush with egg wash, and bake for 22 to 24 minutes or until golden brown.
Glaze Procedure:
Whisk to combine powdered sugar and milk, glaze should be very thick but still spreadable.
Decorate cooled pop-tarts with glaze and sprinkles.
Store pastries in air tight container for up to one week.
*If using refrigerated pie crust, skip to the part in directions that requires you to shape pie dough into rectangle.
Recipe Type: Authentic
Recipe Author: Kylee Wierks from Kylee's Kitchen
Original Photograph By: fox59.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://fox59.com/2017/02/27/celebrate-strawberry-day-with-homemade-strawberry-pop-tarts/
Recipe Author: Kylee Wierks from Kylee's Kitchen
Original Photograph By: fox59.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://fox59.com/2017/02/27/celebrate-strawberry-day-with-homemade-strawberry-pop-tarts/
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈