![]() ![]() I used my Easy Strawberry Banana Jam, but here are some other jam flavors and options… Or you could opt for a chocolate squiggle on top–a blend of maple syrup and cacao powder.Īs long as your pop tart isn’t naked, I’m happy! Or you could make a really simple glaze by whisking a little bit of non-dairy milk into powdered sugar. I used coconut whipped cream thinned out with the extra liquid from the can till it’s drizzle-able. The GlazeĪ pop tart is not a pop tart without a sweet white drizzle dancing on top of the otherwise plain-looking pastry. The tines of a fork work perfectly, no fancy tool required. – Use a fork to make those classic breakfast pastry patterned edges. You can cut it into a pretty little rectangle afterwards. But just grab a chunk of dough, flatten it out, stick it on top, and press the edges. As you’ll see in the video, some of my dough rectangles tore in the process. This will save you the difficulty of trying to transfer them later after they are jam filled pockets of pastry just waiting to spring a leak. Just slide the parchment paper you used for rolling right onto your baking sheet and then cut and fold. Build your pop tarts on the pan you are going to bake them on. – Chill the dough. I didn’t think of this till after I filmed the video for this recipe, but it makes it much easier to work with. To make filling and folding and molding and making your pop tarts easier… I try not to call for too many obscure flours in my recipes, but this one is a must. Tapioca flour (or starch, they’re the same thing) has a glutinous effect that is perfect for keeping the dough sticky and elastic pre-baking and still soft post-baking. Cornstarch is similar, but still not the same. I get a lot of questions every time I use tapioca flour about substitutions, and there really is nothing quite like it for gluten free baking. The pastry dough is a variation on this pie crust recipe but made softer and sweeter with tapioca flour and coconut sugar. So with the jam-filled pastry reins in my hands I made these Strawberry Banana Pop Tarts to my liking, which means lots of filling, lots of actually creamy frosting, and maybe even some sneaky fruit in the crust. The dough is crumbly and dry, the frosting is way to similar too plastic, and sometimes I’m not even sure if there is actually filling inside? Let’s just say I was not a fan even as a kid.īut I like the concept, and I know a lot of people are crazy about them. Pop tarts, the kind that come in the shiny silver wrapper, have a lot of room for improvement. ![]()
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