Recipe
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Prep Time: 20 min
- 2 1/2 cups AP flour
- 3 tsp sugar
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 1/4-1/3 cup cold water
- 1 tsp apple cider vinegar
- eggwash for brushing pastry
- 6-7 tbsps strawberry jam
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- Sprinkles
- Pie dough 101: Man, I have learned some hard truths about pie dough! For starters, letting your dough rest after forming into discs is critical. Pie dough needs time to rest, as it will eventually rise and become flaky, but it needs that fridge time. Try for at least 2 hours, or overnight if you have the time!
- Cold dough makes some sexy, delicious layers in pie! Do not bake your pie when your dough is at room temp! You pie needs to sit and chill for at least 30 minutes before baking. Again, you will get amazing texture and layers as a result. You can also use the freezer to chill your dough.
- When making your poptart icing, don’t add two tbsp of milk right away, the icing should be thick. You don’t want it too runny, or it will slide right off the poptarts! Gradually add the milk as you stir until you reach desired consistency!
Bake Time: 25 min
Yields: 6 poptarts
What you need
Pie Dough
Filling
Icing
What to do
1. For the crust, place flour, sugar salt in a large bowl. Give the mix a stir with a wooden spoon so that everything is combined.
2.Cut cold butter in cubes and then add half to flour mix. Make sure every piece of butter is coated in flour. Then pinch each piece so that it flattens. This takes some time, but the end result will be a tender/flaky pastry! Mix and incorporate every pinched piece of butter. Add second half of butter and repeat the process. The mix will look crumbly and cornmeal like when youre done.
3. Pour one tbsp of cold water at a time into the mix. Also add the apple cider vinegar. Give the mix a stir after each tbsp of water. At this point, after a few tbsps, i like to use my hands to start pulling the dough together. Use only 1/3 cup of water, no more. If you find your dough is coming together with ease, and not crumbling, then stop adding water, and pour your dough onto a floured surface. If you find that your dough is too crumbly to work with, add one tbsp of water- that should help bring the dough together.
4. Pull your dough into a rectangular or disc then cut it in half. Then cut each half into thirds. Stack the thirds on top of eachother and form each half into its own disc. This method helps create flaky layers! Wrap both discs separately in plastic wrap. Chill for at least 2 hrs, overnight preferred! (see note below)
5. Remove pie discs from fridge. Let them rest for about 30 min. The dough needs to be soft enough to roll out with ease.
6. On a well floured surface, roll out the pie dough to about a 12×12 square, it will try and stay round, thats ok. Using a sharp knife or pastry cutter, cut six 4×3 inch squares. You can roll out the dough scraps again, if you run out of room to make the 5th and 6th squares. Repeat this step with second pie disc.
7.Place 6 squares on a baking sheet lined with parchment paper. Add 1 tbsp of jam to each piece of dough. Take the remaining pieces and cover the jam, seal with a fork. Using a fork, poke holes in the tops of the poptarts. Chill the poptarts in the fridge until they are nice and cold (about 20 minutes) Preheat oven to 375 degrees.
8. When ready to bake, brush poptarts with eggwash (1 egg and 1 tbsp if water whisked) Bake for 22-25 minutes ovens vary!
9. For the icing, add powdered sugar to a bowl, slowly pour in 1 tbsp milk, mix well. Adjust milk or powdered sugar to desired consistency. (see note below)
10. Add icing and sprinkles to poptarts! Enjoy! Store at room temperature for 2-3 days. Note: I like to keep my poptarts on a plate or baking sheet, and cover loosely with foil. This helps the poptarts keep their texture.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
