Apple cinnamon pop tarts recipe

16-10-2016, 17:40

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You realize cake crust? That scrumptious, crusty factor holding all the good things together inside a cake? I did previously hate that stuff.

It’s bland, it’s boring, also it’s always kicked my butt each time I attempted to really make it.

I simply mastered cake crusts. Scrumptious, tender, unbelievably flaky cake crust.

You’re likely to master it, too, the moment you are making this recipe. I must say i am impressed with how simple the dough ended up being to create.

I opted for an apple cake filling now. The flaky, beautiful, tender dough only agreed to be screaming for many fresh apples and cinnamon sugar. Screaming for this, I say to you.

Now, if you're much like me and don’t purchase your kids Pop-tarts in the morning because 1.) it’s fun to ensure they are cry and a pair of.) it’s essentially lard folded in high fructose corn syrup after which known as breakfast, now's the time is the type of mama they always wanted. The type of mama that serves them cake at 7am and calls it breakfast since it’s an oblong pocket of cake rather of a giant wedge of cake.

No high fructose corn syrup, no weird preservatives, no icky anything. Just cake. In the morning. The way in which God intended.

Homemade Apple Cake Pop-Tarts

1 1/2 cups all-purpose unbleached flour

1 tablespoon sugar

1 teaspoon kosher salt

1 cup (2 sticks) cold unsalted butter, reduce 12 pieces

2 egg yolks

3 tablespoons cold milk

For that filling:

3 tablespoons unsalted butter

2 Granny Cruz apples, peeled, cored, and thinly sliced

1/2 cup packed light brown sugar

1 egg, gently beaten

1/2 teaspoon ground cinnamon

1/8 teaspoon kosher salt

1/2 cup unbleached all-purpose flour

For that Cinnamon Glaze:

1 cup confectioners sugar

two tablespoons plus 2 teaspoons water

1/2 teaspoon ground cinnamon

To put together the Pop-tarts:

1 egg, gently beaten

Utilizing a stand mixer fitted using the paddle attachment, mix together the flour, sugar, and salt for ten to fifteen seconds. Scatter the butter outrageous. Mix on low speed for 1-to-1 1/2 minutes, or simply before the flour is not vibrant white-colored and holds together whenever you clump it. Protuberances of butter how big pecans ought to be visible through the dough.

In a tiny bowl, whisk together the egg yolks and milk until blended. Increase the flour mixture all at one time. Mix on low speed for around thirty seconds or before the dough just all comes together. It will likely be a shaggy mess.

Dump the dough onto an unfloured surface and gather it right into a tight mound. Making use of your palm and beginning somewhere from the mound, smear the dough piece by piece, beginning at the very top and sliding your palm lower along side it and across the work surface. Do that a couple of times on every area of the dough, moving with the mound before the whole mess continues to be smeared right into a cohesive dough with streaks of butter throughout.

Collect the dough, wrap tightly in plastic wrap, and press lower right into a disc about 1 " thick. Refrigerate not less than 4 hrs before using. The dough could keep for approximately 4 days within the fridge or 30 days within the freezer.

For that filling:

Melt the butter over high temperature inside a medium sauce pan. Add some apples and stir until they simply begin to soften, about two or three minutes. Add some sugar and continue stirring for an additional three or four minutes or before the sugar has melted and combined with the apples. Remove in the heat and transfer the apple mixture to some bowl. Awesome for half an hour. Add some egg, cinnamon, salt, and flour towards the apples and blend having a spatula until they're completely and evenly incorporated. Awesome completely before using.

For that cinnamon glaze:

Whisk together all ingredients in a tiny bowl until smooth.

To put together the pop-tarts:

Preheat the oven to 350 levels.

Take away the dough in the refrigerator and divide it in two. On the gently floured surface roll the very first 1 / 2 of the dough right into a 28x11 inch rectangle. Utilizing a paring knife or pizza cutter, cut the dough into eight 3 1/2 x 5 1/2 inch rectangles (about how big a catalog card). Brush four from the rectangles using the egg.

Spoon two tablespoons from the filling on the top of each one of the 4 egg washed dough rectangles. Top using the remaining 4 rectangles of dough. Make use of a fork to gently press the perimeters together and seal them together. Place each Pop-tart on the parchment lined baking sheet a couple of inches apart.

Repeat exactly the same process using the remaining 1 / 2 of the dough.

Bake for 40 to forty-five minutes or before the tops from the pastries are golden brown. Let awesome around the baking sheet on the wire rack for around half an hour.

Brush the tops using the glaze. Let are a symbol of ten to fifteen minutes to permit the glaze to create before serving.

Store within an airtight container at 70 degrees for approximately a couple of days.

Makes 8 pop-tarts.

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