We need it to soften just a bit so it doesn’t crack apart when rolling it out. Once the dough has completely chilled, take one half out of the fridge and let it rest at room temperature for about 10 minutes. Stacking them will prevent the two halves from chilling at the same rate. Refrigerate for 2 hours or overnight and make sure you place them side by side, not on top of each other. Slice down the middle and wrap each half in plastic wrap. If you aren’t quite there yet, add in one more tablespoon.ĭump the dough out onto a lightly floured surface and form into a rounded rectangle shape – it doesn’t have to be perfect. You’ll know it’s ready when the dough sticks to the spatula. By the end, you want the dough to look like the picture below, formed into one mass that can hold its shape but also easily break apart. Mix that into the dough and then add 2 more tablespoons. Dip into a glass of water filled with ice cubes because we want the water to be REALLY cold. Switch to a rubber spatula and add in 2 tablespoons of ice water. This takes a little bit of elbow grease but is so worth it for delicious homemade pop tarts! You want to “cut” the butter and shortening into the flour mixture until you’re left with a lumpy sand-like texture (see photo below). To work the two into the dry ingredients, you can either use a pastry cutter or two forks. And since shortening lacks flavor, pairing it with butter gives the dough it’s richness. Shortening allows the dough to hold its shape before and during baking. Since we’ll be rolling, cutting, and shaping the dough, we definitely don’t want it to fall apart on us. The shortening also plays an important role in the pliability of the dough. This is what gives you that delicate flaky texture. What’s left behind are tiny little air pockets between the gluten strands. When baked, water begins to escape from the butter and evaporate. These butter chunks are what help create a flaky pastry. It’s VERY important that both are cold because we still want some chunks of fat to remain when the dough is mixed together. The next step is to drop in the chilled butter and vegetable shortening. Not only that, but it’s completely unbleached and unenriched to create a really high quality flour that’s perfect for baking delicious desserts! It has the perfect texture because it’s finely milled organic wheat. For recipes like these where flour is a major ingredient, I prefer to use Bob’s Red Mill Organic All Purpose Flour. In a bowl, whisk together the flour, sugar, and salt. Bob’s Red Mill Organic All Purpose Flour.You start with all of the dry ingredients in a large bowl, cut in the chilled fats, and hydrate with water. The pastry portion of this pop tart recipe is made just like pie dough.
#Brown sugar poptart how to#
HOW TO MAKE THE HOMEMADE BROWN SUGAR CINNAMON POP TART DOUGH
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