Pop Tarts

27 Sep 2011 2 Comments

by labelleaurore in cookies recipe, Recipes

I am into making recipes with pate brisee, my new passion!

Pop Tarts has been on my to-do list for more than one year now, and finally, last week, having a special on butter in one of the store here, I got into making savory pies and why not, Pop Tarts using the same recipe!

Pâte brisée (flaky pie pastry)

350g flour

4g salt

14g sugar

226g butter

60-120ml cold water mixed with two egg yolks

Put flour, salt, sugar and cutted up butter in a bowl. Mix with your hands until you have reach a crumb mix, do not fuss too much here.

Add a bit of water and form a nice ball of dough here, in the bowl, mixing with your hands. Once the flour and all are a happy family and are all holding together, drop the dough on a clean surface. Use the heel of your palm, to smear the flour and the butter together on the clean surface, pushing the mix away from your body, like spraying it on the surface like painting it. Push it, gather it back in a ball and start again. This method will mix the butter better and will create little of butter inside the dough, making it flaky. Do this until you do not feel the butter in the flour anymore, about 3 minutes. Try not to add much more flour to the pile of dough, work with the greasy part of the dough to prevent it from sticky to the surface. Gather the dough in a big ball, divide it into 2 parts and put it in the fridge for about 1hour, so the butter inside the dough will get colder and will hold the dough together.

After about one hour, take one ball out of the fridge.

My pop tarts are 3.5” by 5.5” each. I used a card board cut up as a stencil to cut the pastry, and about two tablespoon of filling dropped in the middle of each piece, here I used nutella. Cover the filled piece with another not filled piece, pressing them together to seal well. Brush with butter and bake at 350F (180C) for 40-45 minutes.

For the glaze, because my pop tarts need a glaze ok? Take a small bowl; mix about 2 tablespoons of powder sugar with a bit of water and a drop of vanilla until you obtain the consistency of a nice running glaze. Cool down the pop tarts and drop some glaze on the pop tart. Let it cool completely before eating…

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