Homemade Strawberry Pop Tarts food

Remove dough from refrigerator, one piece at a time. Place dough on a piece of parchment paper. Roll into a rectangle that is ⅙ inch thick. Cut out 8 rectangles using a 4½ inch x 3 inch cutter, re-rolling as necessary to get the full number. Place rectangles on prepared sheet pan.

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Chill the dough for at least an hour, or up to two days. Make the strawberry jam: In a medium pot, combine strawberries, granulated sugar, lemon juice, and kosher salt. Heat mixture over high heat, stirring constantly with a heat-proof spatula. Once the mixture starts to bubble up, reduce the heat down to medium-low.

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Bake for 17-20 minutes or until the top and edges are a light golden brown. Let the pop tart cool and in the meantime you can make the glaze. In a small bowl whisk together the powdered sugar, milk, and vanilla extract until smooth. Spoon the glaze all over the top and add sprinkles.

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Line a baking sheet with parchment paper and place 9 rectangles down on the baking tray. Whisk together one egg and a teaspoon of water to make the egg wash. Brush the egg wash on top of the edges of the pastry. Place 1 heaping tablespoon of strawberry filling in the middle of all rectangles.

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Line a cookie sheet with parchment paper and preheat your oven to 400°. Combine the ½ cup jam with the cornstarch in a small bowl and set aside. Whisk the egg in a small bowl and set aside. Take each round of pie crust and cut off edges to create about a 9" square. Cut each square into 3 equal strips.

Homemade Strawberry PopTarts Sugar Spun Run

1. In a bowl, combine the whole wheat flour, flour, and salt. Add the butter and toss with the flour until the mix clumps together. Add 1/4-1/3 cup cold water, one tablespoon at a time, until the.

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Making the Crust. Pulse together flour, sugar, and salt in a food processor, then add butter and pulse until the butter is incorporated and the mixture has a coarse-crumb consistency. Add sour cream and pulse until the dough starts to cling together. Transfer dough to a piece of plastic wrap.

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Preheat oven to 350°F. Prepare one baking sheet with parchment paper or a silicone baking mat. Roll out one portion of the pie crust, very thin. Cut into six equal 3.5 x 5-inch rectangles. Place evenly spaced on the prepared baking sheet. Transfer to the refrigerator.

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Add strawberries, sugar, lemon juice and zest to a medium sauce pan and simmer until preserves are thickened. Stir in vanilla and let the preserves cool. Roll and cut out pastry rectangles. Roll pie crusts out on a floured surface into large rectangles 1/8-inch thick. Use a ruler to trim dough into 5×3-inch rectangles.

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Put a spoonful of jam in the center eight of the hearts, leaving a 1/4 to 1/2 inch border around the edge. Cover and Close The Pastry - Place the remaining heart-shaped crust pieces over the pieces that are filled with jam. Crack and beat the egg in a bowl, then dip a silicone brush (or a clean finger) into the egg.

Kellogg's PopTarts, Frosted Strawberry (36 ct.)

Place the baking sheet with the uncovered pastries in the refrigerator for 30 minutes. Preheat oven to 350°F. Gather all remaining scraps of dough and divide in half. Roll out to 1/8″ thick and cut into additional 3×4″ pieces or use a biscuit cutter to make round pieces.

Strawberry Frosted Pop Tarts by Kelloggs 16 Pastries Other Food

Ingredients. Ingredients: Enriched flour (wheat flour, niacin, reduced iron, vitamin B1 [thiamin mononitrate], vitamin B2 [riboflavin], folic acid), corn syrup, high fructose corn syrup, dextrose, soybean and palm oil (with TBHQ for freshness), sugar, bleached wheat flour. Contains 2% or less of wheat starch, salt, dried strawberries, dried.

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In a food processor, add the flour, sugar, and salt. Blend until combined. 2⅓ cups all-purpose flour, 1 teaspoon sea salt, 2 teaspoons granulated sugar. Slice the chilled butter sticks into roughly ½-inch chunks. Add butter chunks to the food processor with the flour blend. Cover and blend until the mixture is crumbly.

Kelloggs PopTarts Frosted Strawberry 48 Ct

1 1/2 cup powdered sugar. 1 tbsp lemon juice. Egg wash. 1 egg. Preheat the oven at 350F. In a saucepan, combine the strawberries, pommegranate juice, sugar and lemon juice. Cook on medium heat and bring to a boil. Stir every couple minutes with a wooden spoon.

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Preheat oven to 375°. On a lightly floured surface, roll half the dough into a 12x8-in. rectangle. Cut into eight 4x3-in. rectangles. Transfer to a parchment-lined baking sheet. Whisk egg; brush over rectangles all the way to edges. Spoon about 1 tablespoon filling over each pastry to within 1/2 in. of edges.

Easy Homemade Strawberry Pop Tarts Cooking on the Front Burner

First, preheat oven to 375°F. On a large cutting board or flat work surface, roll two of the ready-to-bake pie crusts together. Use a pastry wheel /pastry cutter or sharp knife to cut the combined crusts to measure a rectangle that is 12×16-inches or the best size that will fit your sheet pan.