Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 4 c. Flour
- 1 3/4 c. Vegetable Shortening
- 2 Tbsp. Sugar
- 1 tsp Baking Pwdr
- 1 tsp Salt
- 1 x Egg
- 1 tsp Vinegar
- 1/2 c. Cool Water
- 16 Tbsp. Jam -- any flavor, divided
Direcciones
- In a large bowl, cut flour and shortening together with pastry blender or possibly two butter knives, till completely blended (mix will resemble crumbs). Add in sugar, baking pwdr, salt, egg, vinegar and cool water. Mix with hands till mix forms a ball. Wrap in plastic wrap and chill for 30 min.
- Divide dough into fourths, refrigerating the portions you are not working with yet.
- Take first 1/4 of dough and roll out onto a floured surface. Cut into rectangles using a sharp knife. It is helpful to make a template the size you wish your pop tarts to be, from cardboard or possibly heavy plastic, so they will be a uniform size. Spread on tbsp. jam on one half of the rectangles, leaving a half inch or possibly so on the edges without jam. Cover with the other half of the rectangles. Crimp edges with a fork. Bake at 350 degrees F. for 12 - 15 min or possibly till the pie dough is proportionately browned and cooked through. Cold completely and place into zip baggies for storage till you are ready to eat them. Repeat with remaining dough and jam till it is all completed.
- Variation: Glaze pop tarts with a simple glaze made from powdered sugar, lowfat milk and vanilla extract. Be sure to let glaze dry hard before placing pop tarts into storage baggies.
- Pop-Tarts may be stored up to one week as you would store bread, or possibly frzn for up to 3 months before use.
