I have spent a week’s worth of days sitting at my desk catching up on paperwork, laying on the couch entirely bored by the drama on overshare on social media, and watching movies with my TV zombie children. Picking up my children, bending over to pull a roast out of the oven, and even walking up the stairs to tuck little people into their beds is no longer okay. Certainly not the worst thing that’s ever happened to me, but definitely one of the strangest. Although I’m no stranger to babies that come a little earlier than expected ( I’m looking at you, George!), 5 weeks was a little too soon for comfort. In order to keep baby number three planted in my belly for a few more weeks, the doctor opted to put me on bedrest. Last Tuesday, I went in for a routine appointment at my doctor’s office to find that baby girl was attempting to jail break out of me and into the world about 5 weeks too early. In that time, I’ve accomplished a ton and was beginning to feel like maybe we were getting prepared to have this baby. I’ve been spending the better part of the last few months nesting like crazy.
#Brown sugar pop tart filling recipe update#
I can’t wait to share about this super impressive and simple brown sugar buttermilk tart, but first, let me update you on all that transpired this week. The glaze will slightly harden in about 1 hour.This past week has been one of the weirdest, out-of-the-norm passing of days that I have experienced in a long time, and because you stumbled upon this page, we’re in it together now. Use a spoon or knife to glaze each pop-tart.
Add another 1 to 2 teaspoons of milk if needed. Whisk all of the glaze ingredients together in a medium bowl until it reaches spreading consistency. Let the baked pop-tarts cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely before glazing. Once unbaked pop-tarts have chilled for 20 minutes, remove from the refrigerator and brush the tops with the remaining egg wash.īake for about 22 to 28 minutes or until they’re golden brown, rotating the pan halfway through baking. Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to 1 hour. Seal the edges by crimping with a fork, to prevent the sides from opening as the pop-tarts bake. Using a toothpick, poke 8 holes in the tops of each filled pastry to allow the steam to escape. Use fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Place 1 heaping tablespoon of the prepared brown sugar filling into the center of each rectangle, spread it around, leaving around ¼-inch of space on the edges.īrush the 2nd baking sheet of rectangles with egg wash, then place each rectangle on top of the filling-topped rectangles – egg wash side down.
These will be the bottoms of your pop-tarts and the egg wash will help glue the lid on. Brush egg wash over the entire surface of each rectangle. Remove 1 baking sheet of rectangles from the refrigerator. Mix the brown sugar, cinnamon, and flour together in a small bowl. Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling. These 9 rectangles will be the tops of the homemade pop-tarts. Roll 2nd disc out into a rectangle and cut into 9 even rectangles like the first half of the dough. Place each of the 9 rectangles onto a baking sheet lined with parchment paper or a silicone baking mat. Use a ruler to help make this process easier and more accurate. Trim the sides as needed.Ĭut each piece of dough into thirds and each third into thirds again. Place disc onto a lightly floured work surface, and roll it into a rectangle about ⅛-inch thick and 9×12-inches in size. Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for 15 minutes. Keep the other disc in the refrigerator. Dough should not feel overly sticky. Form the dough into a ball. Divide in half.įlatten each half of the dough into 1-inch thick discs using hands. Roll out the dough on a floured work surface.
Stop adding water when the dough begins to clump. Slowly drizzle in the very cold water 1 tablespoon at a time, stirring with a large spatula after every tablespoon of water. Using a pastry cutter or 2 forks, cut the butter and shortening until the mixture resembles coarse meal. Mix the flour and salt together in a large bowl.
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