![]() Icing will slightly harden within 30-45 minutes. Spread icing on each pop tart using a knife. You don’t want the icing to be too thick so that it’s hard to spread. Whisk together all the icing ingredients until it reaches a spreading consistency. While pop tarts are cooling, prepare the icing.Cool for 5 minutes on the baking sheet then transfer to a wire cooling rack. Bake pop tarts for 25-30 minutes or until tops are golden brown. Transfer filled and sealed pop tarts to the fridge to set for 20 minutes.Brush each sealed pop tart with non-dairy milk. Top each of filling-topped rectangles with a naked rectangle. Place a heaping tbsp of the prepared brown sugar filling into the center of each rectangle, spread it around, leaving around 1/4 inch of space on the edges. Remove the other four rectangles from the fridge, these will be the tops of the pop tarts. Remove 1 baking sheet of rectangles from the fridge.Place baking sheet in the fridge for 10 minutes. Repeat step 4 with the other dough ball.Transfer baking sheet to the fridge while you roll out the other dough ball. Cut rectangle into fourths and transfer each smaller rectangle to a parchment-lined baking sheet. Using a rolling pin, roll the dough out into a 9×7″ rectangle. Place one of the dough balls in the center of it and lay another parchment on top of the dough ball. Lay a sheet of parchment on to a flat surface.Wrap one half with plastic wrap and transfer to the fridge while you roll out the other. Take the dough out of the plastic wrap and cut in half.In a mixing bowl, whisk together the brown sugar, cinnamon, melted butter, and maple syrup until a paste-like mixture forms. While the dough is refrigerating, prepare the filling.Tightly wrap in plastic wrap and refrigerate for 30 minutes. Form into a ball and flatten into a 1-inch thick disc. Stop adding milk once the mixture starts to clump. Slowly drizzle in the cold non-dairy milk 1 tbsp at a time, stirring with a wooden spoon or spatula after adding each tbsp. Using a pastry cutter or two forks, cut the butter until it resembles coarse meal (pea-sized crumbles with a few larger pieces is ok). To make the pastry, in a large mixing bowl, whisk together the flours, sugar, and salt. ![]() They are filled with a sweet brown sugar filling that screams fall season. The crust of these Maple Brown Sugar Pop Tarts is flaky, buttery, and oh so delicious. These pop tarts are easier to make than you may think and contain easy-to-find ingredients. These pop tarts are filled with a sweet brown sugar filling and topped with a creamy maple icing.ĭon’t get me wrong, I love store bought Pop Tarts, but something about making them yourself is much more special. Have you ever made homemade pop tarts? If the answer is no, then you are missing out. ![]()
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