RCI-BR.006.0267.001
Pop Tarts
Pop Tarts from the Recidemia collection
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 1/2 cup
- 1/2 cup
- 2 unit
- 2 1/2 cup
- 2 tsp
- FILLING -any flavor jam1 unitpreserves -or fruit butter
- each egg white1 unitbeaten with 1T milk
- Sugar for sprinkling on top1 unit
Method
1
Combine sugar and vegetable shortening in a large mixing bowl, creaming together until light and fluffy, about 2-3 minutes.
2
Beat in the 2 eggs one at a time, mixing well after each addition until fully incorporated.
3
In a separate bowl, whisk together all-purpose flour and baking powder, then gradually add to the wet ingredients, mixing until a soft dough forms.
4
Divide dough in half, wrap each portion in plastic wrap, and refrigerate for at least 15 minutes until firm enough to roll out.
5
Preheat oven to 375°F (190°C). On a floured surface, roll out one portion of dough to approximately 1/8-inch thickness.
6
Cut dough into rectangles approximately 3 by 5 inches. Place half of the rectangles on a parchment-lined baking sheet, spacing them 1 inch apart.
7
Spoon about 1 teaspoon of jam filling onto the center of each rectangle on the baking sheet, leaving a 1/2-inch border on all sides.
8
Place a second dough rectangle on top of each filled rectangle, gently pressing the edges together and then sealing with a fork to create a decorative border.
9
Brush the egg white mixture (beaten with milk) over the top of each Pop Tart, then sprinkle with sugar.
10
Bake for 12-15 minutes until the edges are light golden brown and the pastries are set.
13 minutes
11
Remove from oven and let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely before serving.