8/18/2023 0 Comments Apple cinnamon pop tarts![]() ![]() I want you to know that it’s normal, that we all feel the same way and this is not easy for absolutely anyone. It’s not easy to smile sometimes and you might feel like staying in bed all day long. There are days when you get up and feel optimistic and there are others where it seems like it won’t end anytime soon. These quarantine/social distancing days have been tough, I won’t lie. On the other hand, you can also check out my Berry Pop Tarts recipe! Oh and by the way, this recipe makes 8 Pop Tarts but you can definitely make half a recipe if you prefer. If you also like the cinnamon and apple combo, you can try making my apple pie and cinnamon apple galette as well! I highly recommended them, they have been one of the most popular recipes to make during these quarantine/social distancing times. They’re one of those celestial couples, like Romeo and Juliet minus the suicide. Let set before eating, about 15 minutes.I’m in love with apples and it’s only logical that if you like apples you also like cinnamon. Using a spoon, drizzle about 1 tablespoon of the glaze over each pastry. Set the wire rack with the tarts on it over a baking sheet.(You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.) Place all the ingredients in a small bowl and whisk until evenly combined.Transfer to a wire rack and let cool completely before glazing. Bake until golden brown, about 23 to 25 minutes. Using a fork dipped in flour, crimp the edges of the tarts. ![]() Press on the edges to adhere, and push down gently on the filling to slightly flatten. Place the pricked rectangles on top of the apple-covered rectangles.Top each rectangle with 1 1/2 teaspoons of the remaining apple juices. Spoon about 1 heaping tablespoon of the apple filling onto each rectangle and spread it into an even layer, leaving a 3/4-inch border. Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle.Transfer 2 tablespoons of the cooled apple juices to a medium bowl and set aside for the glaze set the remaining juices aside. Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles.Whisk the egg and water in a small bowl until evenly combined set aside.Place the baking sheet in the refrigerator. Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall). Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle. Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking.Line a baking sheet with parchment paper set aside. ![]()
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