![]() ![]() Bake the homemade pop tarts 18 to 20 minutes, until golden on the bottoms.Using a pastry brush, brush the egg wash onto the pie dough. Make an egg wash by combine egg and water in a small bowl, whisking until pale and frothy.Using a fork, quickly press around the edges of each pop tart to seal the filling inside.Cut the mini pop tarts apart (a pizza cutter works great for this step!). Invert the ice cube tray onto the prepared baking sheet.Trim pie dough with kitchen shears, leaving a ½-inch border around the ice cube tray.Press around all edges and between the wells to seal the pie crusts together. Carefully drape the second pie crust on top of the filled ice cube tray. Unroll the second pie crust, and repeat the process of pressing or rolling out to an 11-inch circle.You may need to press the filling down gently. Spoon the filling into the pie crust wells, dividing evenly.In a small bowl, stir together ½ cup brown sugar, cinnamon and the flour to create the pop tart filling.Gently press the pie crust into an ice cube tray, creating deep wells. Unroll one pie crust, and press or roll out to an 11-inch circle. ![]()
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