11/7/2016 Print - Maple Glazed Apple Cinnamon Pop Tarts

Maple Glazed Apple Cinnamon Pop Tarts

PIE DOUGH

unsalted butter, cold - 1 cup (2 sticks)

all purpose our - 2.5 cups

granulated sugar - 2 tablespoons

salt - 2 teaspoons

ice cold vodka or apple cider vinegar - 1/4 cup

ice cold water - 2-4 tablespoons

medium egg -1

APPLE CINNAMON FILLING

tart apples (Granny Smith) - 4-5, depending on size

brown sugar - 1/2 cup

cinnamon - 2 teaspoons

lemon - 1 tablespoon

MAPLE ICING

powdered sugar - 1 cup

cream - 1-2 tablespoons

maple extract - 1/2 teaspoon

cinnamon - 1/2 teaspoon

PIE DOUGH

1 Cube the cold butter into 1/4"- 1/2" cubes and put back in the fridge to rm up for a few minutes.

2 Cut in the butter by blending the our mixture with either a blender, two butter knives or by squishing it between your ngers, careful to not melt the butter.

3 Slowly pour the vodka or apple cider vinegar into the dough, using a or fork to combine until pea sized chunks form and the dough is just starting to come together. At this point, check the hydration level of the dough by gathering a small stful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the ice cold water, 1 tablespoon at a time, combine using a pastry blender or a fork. Test the dough by pinching it occasionally.

4 *Be careful to add only as much water as it takes to combine the dough into a ball or disk.

5 Form the dough into two disks and wrap them in . Chill for at least 1-2 hours before rolling and forming.

6 Once your pie dough has chilled, on a lightly-oured counter, roll one disk into a rectangular shape, 1/8"-1/4" thick.

7 Using a ruler and a or knife, measure and cut the dough into 4” x 3” rectangles. Gather the dough scraps together, form a disk and re-roll, cut more rectangles.

8 Transfer the rectangles to a lined sheet, and chill in the refrigerator for about 30 minutes. You should have 24 rectangles

APPLE CINNAMON FILLING

1 Combine the brown sugar and cinnamon together in a small bowl.

2 the apples and grate them using a cheese .

1/2 11/7/2016 Print - Maple Glazed Apple Cinnamon Pop Tarts 3 Top 12 dough rectangles with about 1 ½ - 2 tablespoons of grated apple then top each with 1 tablespoon of the brown sugar mixture, leaving about 1/2 “ all the way around.

4 Lightly brush a small amount of cold water around the edges of the of the dough. Gently seal the edges by pressing together. Create a decorative crimp by pressing the edges of the dough together with the back of a fork.

5 Place the pop tarts back on the lined baking sheet, and return to the refrigerator or freezer to chill for another 30 minutes.

6 Preheat the to 375°.

7 the egg in a small bowl.

8 Remove the chilled pop tarts from the refrigerator or freezer. Using a pastry brush, lightly brush the pop tarts with the egg wash.

9 Bake until the pop tarts are golden brown, about 20 - 25 minutes, rotating the pans halfway through.

10 Remove the pop tarts from the oven, and let stand to cool.

MAPLE GLAZE

1 Sift the powdered sugar and cinnamon into a medium bowl. Whisk in the maple extract and 1-2 tablespoons of cream until the mixture runs off the whisk like slow molasses.

2 Spoon about 1 tablespoon of glaze onto each pop tart, smoothing the glaze to the crimped edges with the back of the spoon or a small .

3 Allow the glaze to set before serving.

Notes

If you don't plan on using the dough within a few hours or on the day you prepare it, you can store the dough in the freezer. (If it sits in the refrigerator too long, it could start to turn a grayish color.)

This dough will last at least a couple of months if wrapped up tightly in the freezer. Defrost the frozen dough overnight in the fridge before using or on the counter 1.5 -2 hours before using.

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