![]() ![]() Place the pan in the refrigerator to chill the unbaked pop tart for 30 minutes.Then prick the dough all over the top – this will allow the steam to vent, to prevent excessive puffing as the dough bakes. Use a floured fork to press the edges together, all the way around the pop tart.If the edges of the top and bottom layers are uneven, go ahead and trim them a little, but they don’t need to be perfect. This is easiest to do by folding the dough into 4ths, positioning it over one corner of the bottom layer, then unfolding the top layer of dough to cover the filling. Place the top layer of dough over the filling.Lightly brush the edges with water, to help the top layer of dough stick. Spread the bottom layer of dough with the blueberry jam, stopping about 3/4 inch from the edges.Transfer one of the rectangles of dough to a baking sheet, by lifting the paper and placing the paper and dough onto the baking sheet. Brush the excess flour away from the edges of the dough.On another piece of parchment paper, roll out the other half of the dough into a second 9×15 inch rectangle, and trim the edges even.Use a rolling pastry wheel cutter or sharp knife to trim the edges along the lines. Sprinkle the paper with flour, then roll out half the pie dough into a thin rectangle, just past the marked lines.Flip the paper over, so the ink doesn’t touch the dough. Use a marker to mark one side of the paper with a 9×15 inch rectangle, to use as a template. Place a piece of parchment paper on the counter.Fold or shape the dough into a square or rectangular disk, which will make it easier to roll out into a rectangle. I used a combination of confetti sprinkles (quins) and nonpareils. Thins the icing to a drizzly consistency. ![]() Without it, the icing will be softer and stickier. Made of dried and ground egg whites, meringue powder is commonly used in royal icing to stabilize the icing and help it to set. I used Bonne Maman Wild Blueberry Preserves. Choose a good-quality jam without corn syrup for the best flavor. It’s flaky and buttery, but sturdy, easy to roll out, and bakes up golden brown and crisp. I used my recipe for All Butter Pie Dough to make my giant frosted pop tart. See the recipe card at the end of the post for the full ingredients list and instructions. However, with no leavening in the pastry dough, today’s recipe will work at any altitude without adjustments. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. Besides blueberry jam or preserves, cherry, strawberry, blackberry and raspberry are all great options. You can use any flavor of jam that you like. Once it’s cut into servings, each pop tart looks like a cute little hand-held pie that everyone will love.Ĭustomizable. It’s easy to assemble, and bakes in about a half hour. This giant frosted pop tart is basically like a big slab pie, but with less filling. Why You’ll Love This RecipeĮasier than Pie. All opinions expressed on this site are my own. This in no way affects my opinion of those products and services. This means that I may make a small commission if you purchase a product using those links. As an Amazon associate, I earn from qualifying purchases. You might also love these homemade pop tart recipes for frosted strawberry pop tarts, chocolate fudge pop tarts, and brown sugar cinnamon pop tarts. You can even bake it at night, then cut and serve it the next morning for a special birthday breakfast. This big pop tart is a fun alternative to assembling individual blueberry pop tarts, and it’s big enough to serve a large family. A giant frosted Funfetti pop tart made with flaky pastry crust filled with blueberry jam, then covered with sweet vanilla icing and colorful sprinkles. ![]()
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