Spoon desired glaze over cooled pop tarts. Poke a few more holes on top of each pop tart with a fork, brush the tops with egg wash, then place on a baking sheet lined with parchment paper.īake until golden brown, about 25 minutes at 400 degrees. Freeze pastries for 30 minutes or refrigerate up to 1 hour. Prick the top of each pastry several times with a fork (so steam can escape while baking), or use a toothpick to prick about 8 times. Spoon the filling onto one side of the rectangle.įold the dough over then seal the edges by pressing down with a fork, all the way around. Use the tines of a fork to double-seal the perimeter of each of the pastries. Poke the pastry all over with a fork then brush the egg wash around the edges. You’ll need to roll up scraps and roll out again to get 6 rectangles. Continue to do this until you have 6 rectangles. I use plain copy paper to make a template then lay it over the dough as I slice around it with a pizza cutter. You’ll need to cut it into 3″x8″ rectangles. Make a batch of pastry dough then roll it out 1/4 of an inch thick. Note: use more or less milk to achieve the desired consistency for the glaze.
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