The first time I tried a homemade pop-tart was a couple of years ago when we were visiting Washington D.C. Second, I absolutely LOVE the way it puffs up in the oven and all of the buttery layers! Let it sit out at room temperature for about 30 minutes to soften. Unfortunately, to my knowledge there is not any secret way of checking if the inside is baked. Prep Time 15 mins. If you need a reminder to take ca, Hope your Friday / weekend is a good one. If you take them out at 20 minutes, the inside will be raw! I love this for any pastry that I’m not going to top with something, like a croissant. Ready from start to finish in about 20 minutes and individually sized, these tarts are perfect for sharing. Store-bought puff pastry makes this fig tart recipe quick and easy. While the pop tarts are chilling, heat the oven to 425 degrees F. When ready, bake the pop tarts for 25 minutes until golden brown and puffed up. I like to use a high oven temperature of 400 to 425 degrees F. when working with puff pastry to make sure it rises and gets that golden colour. Puff Pastry – Rather than using a more dense pie dough, these pop tarts are baked with puff pastry for a light and flaky exterior. Transfer 6 of the rectangles onto the baking sheet, evenly spaced out. Slice each sheet into 6 rectangles for a total of 12. Set the leftover cream aside. In a large, heavy-bottom pot, mix the strawberries, sugar, lemon juice, cardamom pods, and vanilla bean. Put the baking sheet in the freezer for about 10 minutes to make sure the pastry is cold before baking. Your email address will not be published. Foodie Pro & The Genesis Framework, « Soft Peanut Butter Oatmeal Chocolate Chip Cookies. Use a pastry brush to generously coat each pop-tart with the egg wash all the way to the edges. It pairs perfectly with the dense chocolate filling and the creamy marshmallow meringue on top. Once baked, allow the pastries to cool for about 10 minutes. Place the remaining 6 pastry rectangles on top and use a fork to crimp around the edges to seal. To test, rub a bit of the mixture between your fingers. Top with sprinkles. It probably gets even puffier and flakier than the frozen stuff, but I think it’s just not for me. Evenly fill half of the rectangles with the chilled strawberry cardamom jam. Prep Time 15 mins. Your email address will not be published. If this happens, don’t take them out yet but add a little foil overtop to prevent further browning while they finish baking. These homemade puff pastry pop tarts are best served within a few hours. Ready from start to finish in about 20 minutes and individually sized, these tarts … Whenever I made these I never got the perfect brown color ever, I hope this is trick of yours work out for me! Unfold the puff pastry sheets and brush off any excess flour. Continue to boil until jam is thickened and bubbles completely cover the surface of the jam (about 10 minutes); the jam should reach 220°F. I just used a chocolate bar and broke it up into the natural squares. What’s not to love about pop tarts? These pop tarts are made with just five ingredients and could not be easier or more delicious! While the pop tart is baking in the oven, make the icing in the last 5 minutes by combining the icing sugar, cream, and salt in a bowl until smooth and creamy. Stir together the peanut butter and powdered sugar until smooth and break the chocolate up into pieces. Hi Everyone, who grew up with Pop Tarts… You will have leftovers of the peanut butter. Copy Link. My preferred method of thawing puff pastry is to just let it sit out at room temperature for about 30 minutes before I am ready to use it. Using your finger, brush the edges of each pastry with water and place the remaining 6 pastry rectangles on top. If the edges start getting too dark, place a little foil overtop and continue baking. Mine were approximately 9.5″ x 10 to 11″. You get the buttery puff pastry, the rich chocolate, and the sweet exterior. Store in an airtight container for up to 2 days. It also tends to turn pastry a lovely golden colour. Take car, Raise your hand if you’ve ever made risotto befo, It’s SO COLD here.