Bake 14-18 minutes, depending on how crispy you want the crust. Cinch down with a fork or your fingers, and it’s okay if some of the filling comes out. (Cut much bigger rectangles if you want regular-sized pop tarts, as opposed to minis.) Put a little filling-about 3/4 teaspoon-on half the rectangles, then place remaining rectangles on top. If you’ve rolled it thinly enough and use all the dough, you should be able to get 34-38 rectangles. Cut open the bag and slice the dough into rectangles. (I’ve provided a few ideas below, and feel free to make different flavors within the same batch of dough.) Meanwhile, grease a baking pan, and make up whatever filling/s you desire. (For step-by-step photos, see nutrition link below.) Chill at least 20 minutes, or your pop tarts will be crispy. Still in the bag, roll dough into a very, very thin square. Pour crumbly dough into a gallon-sized plastic bag and smush into a ball. In a separate bowl, combine all wet ingredients, then mix wet into dry and stir.
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