A delicious, homemade brown sugar Poptart recipe for our fellow (baked) bakers.
Ingredients:
(Pastry)
1 1/4 cup all purpose flour
1/2 teaspoon salt
3 tablespoons butter (unsalted, chilled and cubed)
1/3 cup *COOKING OIL from ingredient
1/4 cup ice water
(Egg wash)
1 egg
2 teaspoons milk
(Filling)
1/2 cup brown sugar
1 tablespoon all purpose flour
2 teaspoons cinnamon (ground)
(Glaze)
3/4 cup confectioner sugar (powdered sugar)
1 tablespoon milk
1/2 teaspoon leftover filling
1/4 teaspoon vanilla extract
Instructions:
In a large bowl, mix flour and salt
Add butter and *COOKING OIL. Cut into mixture until well incorporated
Stir while drizzling cold water 1 tablespoon at a time. Only use enough water to clump dough
Work the dough with your hands to ensure all butter and oil is dispersed evenly
Lay dough onto a clean, floured surface and form into a ball
Flatten dough into a rectangle, roughly 1 inch thick
Wrap in plastic wrap and place in refrigerator to chill for at least 2 hours (up to 5 days)
After dough has chilled, remove from fridge and let sit at room temperature for 15 minutes
While waiting for dough to soften, mix together your filling (brown sugar, flour, and cinnamon) in a small bowl and set aside
In an additional bowl, combine one egg with 2 teaspoons of milk to create an egg wash. set mixture aside momentarily.
Once dough has regulated at room temp for 15 minutes, place it on a floured surface and flatten your existing rectangle to about 1/8 inch thickness
Cut dough into 8 even rectangles and place 4 slices onto a parchment paper lined baking sheet
Brush the tops of all 8 rectangles with your prepared egg wash covering them completely (Do not dispose of remaining egg wash, we will use it again later)
Using a spoon, spread the brown sugar filling in the center of the 4 pieces of dough on your baking sheet (leave space on each edge so the pastry will stay sealed)
Place the addition 4 rectangles over the sugared dough, egg wash side down, lining them up as best as possible
Use a fork to gently go around each edge, stamping the two sheets of dough together
Using a toothpick, poke small holes on the top of each pastry (6-8)
Place the prepared baking sheet into the refrigerator for 20-60 minutes
Once the pastry's have cooled, preheat your oven to 350f
Remove baking sheet from the fridge and use the remaining egg wash to brush the tops of each poptart
Bake for 22-28 minutes or until golden
While waiting, combine confectioner/powdered sugar, milk, vanilla extract, and 1/2 a teaspoon of left over filling into a small bowl to create your glaze (add extra milk 1 teaspoon at a time if needed to thin)
Remove poptarts from oven and let cool for at least 5 minutes before coating in glaze
Enjoy responsibly. 21+ only
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