![]() This amazing recipe and photos were created by ADashOfMegnut. Spread over the pop tart and allow to dry completely before slicing and serving. Whisk until combined and no clumps remain. In a small bowl, combine powdered sugar, cinnamon, almond milk, and vanilla. While the pop tart is cooling, make the glaze.Remove from the oven and let cool completely. Bake at 350F for 35-40 minutes, until the edges of the crust are lightly browned.Generously poke holes into the top of the pastry.Gently press the edges closed with your fingers. Place other rectangle of pastry dough on top of the filling.Spoon filling onto the pastry and spread with a spatula, leaving about 1/2 inch border. Place one rectangle of pastry dough on a baking sheet lined with parchment paper.To make the filling, combine brown sugar, cinnamon, gluten-free flour, melted vegan butter, and molasses in a bowl until a paste has formed.I like to place mine back into the freezer for 10 minutes for better handling. Once the dough is chilled, roll out into two rectangles about 8×11 inches each, about 1/4 inch in thickness.Pat into a flat circle and chill for at least 30 minutes.You may not end up using all of the water. Remove from food processor and place in a bowl, add in water one tablespoon at a time just until your able to pinch it together.Make the icing by adding powdered sugar and cinnamon to a bowl and whisk together. Add cold vegan butter and pulse until butter is the size of peas, with some bigger pieces. Place on a cooling rack and let cool completely.In a food processor, add gluten-free flour, xanthan gum, salt and sugar and pulse to combine.3 tablespoons vegan butter (melted and slightly cooled).3 tablespoons gluten-free all purpose flour.2 teaspoons xanthan gum (if your blend doesn’t already contain it).Refrigerate leftover pie.Prep: 20 mins – Cook: 40 mins – Resting: 1 hr – Total Time: 2 hrs Ingredients Allow the pie to cool completely before slicing and serving. Pour the icing over the hot pie and spread quickly, because it begins to set immediately. You can use brown sugar or coconut palm sugar, your exterior will be darker. Granulated sweetener of choice Any granulated sweetener works, like white sugar, monk fruit sweetener (to keep it sugar-free). Remove the icing from the heat and whisk in the vanilla extract. The Ingredients 2 Ingredient dough- This magic dough uses yogurt and self-rising flour to create the pastry coating. The frosting will bubble like caramel most of the time and you'll notice it start to pull away from the sides of the pan as it nears the 10 minute mark. Reduce the heat and simmer, whisking constantly, for 10 minutes. While the pie is still warm, make the icing: Bring the sugar, butter, evaporated milk, and salt to a boil over medium-high heat.Bake for 20-25 minutes or until golden brown. Use a sharp knife to cut a criss-cross vent into the center of the pie. Beat together the egg and water for the egg wash and brush the mixture over the crust with a pastry brush. Unroll the second pie crust over the top of the mixture, crimping together the edges of the bottom and upper crust.Pour the brown sugar mixture into the pie crust and smooth it evenly to fill the crust. ![]() In a 10-inch cast iron skillet or pie plate, unroll the first pie crust. In a large bowl, whisk together the dark brown sugar, flour, cinnamon, salt, and eggs. Seven years ago: Chocolate Cheesecake Stuffed Cupcakes with Ganache Six years ago: Gooey Cookies & Cream Bars Three years ago: Easy Coconut Sheet Cake with Whipped Coconut Icingįour years ago: Easy Homemade Peach Cobblerįive years ago: Vanilla Custard Soaked Pumpkin Poke Cake Two years ago: Roasted Peach Skillet Cake And I mean exactly! I can’t wait for you to try it and tell me what you think! I’m so proud, because y’all, it tastes EXACTLY like the Brown Sugar Cinnamon Pop-Tart it’s based on. SO I MADE MYSELF A GIANT ONE OF THOSE TOO. Is that weird? There’s just something about that rich autumnal brown sugar goo in the middle there that makes me swoon. My very favorite pop-tart of all time is the humble Brown Sugar Cinnamon Pop-Tart. And I have this food blog or whatever, so I made myself one.īut to be honest, strawberry pop-tarts are my second favorite. Last year I went a little nuts and created a Strawberry Pop-Tart Pie because I love pop-tarts with the fiery passion of a thousand suns but they’re so darn SMALL. I didn’t want to share today without taking a moment to recognize you. First, a big thank you to the patriotic and principled NFL players taking a knee today to protest police brutality in the eyes of so many Americans.
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