Store leftovers at room temp, in an airtight container.Before we know it it'll be pumpkin spice season, so let's savor all of this while we can. The pie crust loses some of it’s crisp-ness after that. Enjoy immediately! These are best the first or second day.It will catch the icing that drips off to save your counters from a sticky mess!). (I recommend putting a piece of parchment or wax paper on a cookie sheet and setting your cooling rack with the pop tarts on top of this. Spoon dollops of frosting over the cooled pop tarts. Transfer to a cooling rack and cool completely before frosting.Bake for 19-23 minutes, or until the crust is lightly golden brown, and is firm when tapped.Crimp the edges by pressing the tines of a fork into them, all the way around, and poke a few holes in the top with a fork to allow air to escape. Brush the edges with the egg wash using a pastry brush. Transfer half the rectangles onto the baking sheet.Cut smaller (3 x 4.5″ ish) rectangles out of the large rectangle. Once it’s about 12″ across, cut the scraggly edges off to make a semi-even rectangle. ![]() Be patient – you’re not trying to roll the dough all the way out in one go. Flour your counter and begin to roll out the disc of dough, turning constantly so it doesn’t stick to the counter. Move the second one to the fridge after the 15 mins so it doesn’t freeze solid. If using pie dough work with one disc of dough at a time. ![]()
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