![]() The glaze needs air circulation, otherwise, the glaze will melt. Leftovers can be stored in a container with a loose fitting lid. This pop tart recipe is best eaten the day they’re made. Or, if you’re patient, you can wait until the glaze sets and hardens. The pop tarts can be immediately eaten after glazing. The tops of the pastries need to pricked with a fork or a toothpick to allow stream to escape during baking.Īfter baking, the brown sugar cinnamon pop tarts are frosted with a sweet cinnamon glaze. Chilling the dough ensures a flakier crust. After assembly, the pop tarts need to be chilled, either in the fridge or freezer. This adds flavor and moisture, while also helping to secure the top and bottom pie pieces together. The cut-out rectangles are brushed with melted butter.I don’t suggest re-rolling the dough more than once because the overworked dough will be rather tough and it will shrink in the oven. You can knead together the dough scrapes one time. You can also use cookie cutters to punch out shapes: rounds, hearts, stars, etc. Feel free to cut them into your desired dimensions. ![]()
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