Spoon over pop tarts and then decorate with rose petals and sprinkles. Add heavy cream, a little at a time until glaze reaches your desired consistency. Whisk together powdered sugar, salt, and vanilla extract. When the oven is ready, brush the tops lightly with egg wash and bake for 20-25 minutes, rotating the pan halfway through, until the tops and bottoms of the pop tarts are golden brown.ġ. Preheat the oven to 350° F and transfer pop tarts to the freezer while the oven preheats. Repeat steps 2-4 with the remaining block of dough and strawberry filling.
Use a pastry brush to lightly brush the edges with egg wash, and then top each strawberry-filled circle with the remaining unfilled circles. Spoon 1 tsp of strawberry mixture in the center of each circle. Transfer half of the dough circles to a parchment-lined baking sheet. Use a 2” dough cutter to cut out circles out of the dough. Roll out, flouring as needed and moving the dough around frequently to prevent sticking, until the dough is 1/8” thick. Working with one dough block at a time, turn dough onto a floured work surface. Let cool completely.Ībout 30 minutes prior to assembling, remove pie dough from the refrigerator. Cook for 1-2 minutes more, stirring continually and then remove from heat. Stir cornstarch slurry into strawberries and bring to a boil. In a small bowl, whisk together cornstarch and water. Bring to a simmer, and cook for 15-20 minutes until strawberries are broken down. In a saucepan set over medium heat, combine strawberries, elderflower syrup and gin. Divide the dough in half, pat each half into a rectangle, and wrap in plastic wrap.
Turn the dough out onto a work surface and knead gently until there are no more dry spots of flour and dough can be pushed into a cohesive mass. Add more water, a tablespoon at a time, until the dough begins to come together. Pour 6 T of ice water into the well and then use your fingers to gently toss the mixture to begin hydrating the flour. Use your fingers to press each butter cube flat into the flour, breaking them up until the butter chunks are roughly the size of walnut halves. In a medium bowl, toss together flours, salt, and sugar.Īdd butter cubes to the flour and toss to coat. Also, if I were to eat pop-tarts today, with the exception of using real butter, I would stand by this process every step of the way.Ģ sticks (226 g) unsalted butter, cold and cubedĬut butter into cubes and place in the freezer while you assemble the rest of your ingredients (about 5 minutes). Wrap it in a paper towel and let it set for 5-10 minutes so the butter/margarine stops melting and sort of re-solidifies. (And actually, not even really butter, because it was the mid 2000s, but I Can’t Believe It’s Not Butter from the tub.) Immediately after smearing, you sandwich the pop tarts together so that the butter is smushed in between the two. Then, here’s where things get a little weird, right after removing the pop tarts from the toaster, they got smeared with butter. They should be just warmed, so that the corners are a very light golden brown. All other pop tarts had no place in my heart. First, the best/only pop tart options were 1) brown sugar cinnamon 2) s’mores 3) frosted strawberry. Pop Tarts were a very serious matter in my house and as a 10 year old, I had perfected my pop tart process. Dipping everything (not just fries and pizza, but green beans, those little packs of salad crackers, steak, potato chips…) in Hidden Vally Ranch Dressing.
As a child, prior to maturing into what some would lovingly call a “food snob”, I had some very specific (and kind of strange) eating habits.
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