Monday, 12 January 2015

Silver Style : Apple Pop Tarts

I have a few friends who just love love loveeee apple desserts and this time, I've deiced to make some Pop Tarts for them since it's more portion friendly and that they can bring them home afterwards as well. 

So first! 

The Dough:
2 Cups Flour
1 TBSP Sugar
1 TSP Cinnamon
1 TSP Nutmeg
1 TSP Salt
230g Unsalted Butter
2 Eggs 
1/4 Cup Milk

1 // Whisk flour, sugar, cinnamon and salt in a large bowl
- Add butter and toss with fingers until well coated in the flour mixture
(Use a pastry blender to save time)
- Combine ingredients until reduced to pea-sized pieces.

2 // Whisk egg yolks and milk into a small bowl
- Add egg-milk mixture to flour mixture with hands until large clumps forms.
- Turn the mixture out onto work surface to knead briefly
(about a few minutes to combine butter into the dough)

3 // Divide the dough into 2 equal portions and shape
- Wrap in plastic wrap and refrigerate for at least 1 hour to set.

Apple Filling:
2 Apples
2 TBSP Raisins
7 TBSP Brown Sugar (Packed)
1.5 TSP Lemon Juice
1/2 TSP Ground Cinnamon
1/2 TSP Nutmeg
2 Pinches Salt

1 // Peel, core and cut the apples into small cubes.
- Combine all ingredients and cook over medium heat
- Stir along the way until the sugar has dissolved and apple juices begin to release
- Continue cooking till apples begin to soften.
- Remove pan from heat to cool

2 // Set a mesh strainer over heatproof bowl and transfer apples and all the juices to the strainer.
- Set aside to cool

Flour for rolling dough
1 large Egg
1 TSP Water (or Milk)

1 // Heat oven to 190°,
Line baking paper and set aside

2 // Lightly dust work surface with flour and roll 1 dough portion out into 12:10 inch rectangles
- Rotating the dough and reflouring the work surface and rolling pin to prevent sticking.
(use a ruler, pizza cutter or knife for exact measurements)

3 // After cutting rectangle pieces of the dough, place on baking sheet, leaving about 2 inches of each rectangle pieces apart.

4 // Whisk egg and teaspoon water (or milk) in a small bowl
- Set aside

5 // Roll out second dough portion to the same dimensions of the first, trim and cut into 6 rectangles,
-Use a fork and prick the dough all over

6 // Brush a thin coating of egg wash over each dough
(already on the baking sheet)
- Spoon 1 heaping tablespoon of apple filling to each rectangle and spread into an even layer
(leave about 3/4 inch border)

7 // Top each rectangle with some of the remaining apple juices
- Place the prickled rectangles on the top of the apple-covered rectangles
- Press on the edges to adhere and push down gently on the filling to slightly flatten

8 // Use a fork, dipped in flour and crimp edges of the tart
- Bake until golden brown (about 20-25 minutes)
- Let cool before consume

* * * * *

If you want to do a glaze, you're of course more than welcome to ! I just tend to like to reheat them in the oven and add ice-cream instead! Within the same group of friends, I do have one who absolutely dislikes raisins and it's pretty optional. You can replace it with oats too if you want more of a crunch.

Happy Baking!!!

I placed 2 extra cinnamon sticks because we are cinnamon lovers  
Because I made other flavors too so a mark the top is a MUST!! 

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