pastry dough
step 1
Slow 2, cup (313 grams) all-park flour, 4 teaspoons. granulated sugarAnd 1 tsp. Diamond crystal or ½ teaspoon. Plus. TSP. Morton Kosher Salt In a large bowl to combine. Toss 1 cups cup (2½ stick) cool unsalted butter To coat in dry material, then work quickly, grind a box in a box in a box of Greater. Tossed butter to coat, then, using your fingers, acts as butter in dry material, until the largest pieces are about the size of a lentil.
step 2
Constant toss with a fork, drizzle inside ⅓ Cup plus 1 tablespoon. ice waterThen using your hands, toss the mixture lightly several times to distribute water. Knead the dough into the bowl with your hands until it falls into a smooth mass, which does not have dry flour spots. Transfer the dough to a sheet of wax paper or plastic rap and pat it into an ½ “-thick square. Wrap tight Force a tight compact square in the corners of.
to fill
step 3
Preheat the oven at 250 °. Mix Two 10-oz. Package Frozen Strawberry, ⅓ cup grain sugar, 1 pinch of saltAnd 3 tablespoons. Water In a large saucepan and cover. To bring a boil on medium heat, sometimes exposed and stirring, until the berries softened, about 5-8 minutes. Remove from heat and puree with a hand blender, leave a bit of texture if you want (or transfer to a standard blender and mix, then return to the saucepan). Return to a boil, open, and cook, stirring often with a heat rubber spatula, make sure to scrape the side of the pan and bottom, until the filling becomes so thick that you are so thicker Can see when you scrap. Spatula, 10–15 minutes.
step 4
Filling in line with a silicone mat on a large remade baking sheet and spread into a thin, even layer. Bake, stirring every 15 minutes with spatula, until it becomes a thick paste that keeps its shape (it should be similar to tomato paste), 45–60 minutes. Let it cool down, then fill in a small bowl and stir inside 1 tsp. vanilla extract, 1 tsp. Finely tightened lemon zestAnd 1 tsp. Fresh squeeze lemon juiceTaste and add more Lemon juice if desired.
Do forward: Filling can be made 1 week in advance. Cover and chill.
Sprinkle
Step 5
Slow 1 big egg white And 1 pinch of salt Fool until in a medium bowl. Add 2 cup powder sugar Slightly, frequent and strictly whisper at a time until you have a thick, smooth, opaque white piece (depending on the size of your egg white, you may not need all sugar). Divide the icing between 5 small bowls and, do one thing at a time, add food color 1 drop at a time, stirring with a spoon, until you have the desired color. Repeat until you have all 5 sprayed colors: orange, red, pink, green and yellow. Using an offset spatula, spread each color icing in a single strip of parchment paper, so that it becomes possible as a thin layer. Slide the parchment paper on a baking sheet and allow sitting at room temperature until the icing dries and becomes completely hard, at least 12 hours.
Step 6
Peel with parchment paper and break into small pieces with your hands. Pressing a resalable plastic bag and pieces inside the seal, pressing any air. To migrate the icing in Tiny sprinkles by beating the bag lightly with a rolling pin. Transfer sprinkles into a fine mesh sieve and shake to remove any small, dust -like particles; discard. The sprinkles through a coalander or slashed spoon, burning the pieces that fall through any large pieces and do not return the bag and break forward with a rolling pin. Repeat the double-seasoning process until you have a very small, relatively identical sprinkles. Until you are ready to collect pastry, do an airtight container, cover and store at room temperature.
Do forward: Sprinkles can be made 1 week in advance.
Assembly
Step 7
Preheat the oven at 300 °. An 18×13 “Line the baking sheet with parchment paper. Open the dough and cut it in half. Dough The surface about 14×10 “rectangle. Transfer to line baking sheet.
Step 8
Using a ruler, score direct lines on the dough to make a light 3×3 grid (you must have 9 verses, each about 4 and “tall and 3:” wide (don’t cut all the way through pastry ). Measure another set of lines light
Step 9
Remove the score dough from the refrigerator and divide the cooled filing between the rectangles (each about a little spoon each). Using a small offset spatula or spoon, spread in a single layer so that it fills on the lines of small rectangles (you are “boundary). Transfer the refrigerator to cold. Roll a 14×10 “in the same way as before, then prick it with a fork.
Step 10
apart 1 big eggPut egg yolk in a small bowl and medium bowl in egg white. Kill the egg yolk to mix. Remove pastry with refrigerator filling and brush the egg yolk on the pastry, work around the filling. The second piece of pastry at the top, aligning the slab and pressing the pocket of any wind. Press firmly around the filling. To seal the pastry (take care to avoid filling) and if desired is desired then to collect. Use a bench scraper or pastry cutter that nine 4 andx3 among rectangles: “To cut to create pastry, leave any scrap. Space pastry on the baking sheet.
Step 11
Bake pastries and puffs are not done until golden, but still on top, yellow to 30–35 minutes. Allow to cool on the baking sheet.
Step 12
Add 1 pinch of salt White to whiten eggs to white and woching to whisk. Add 2 cup powder sugar Slightly, consistently and strictly whisper at a time until you have a smooth, opaque white icing that slowly falls from the whisk in the dissolved ribbon (depending on the shape of the white color of your egg, you Not all sugar may be required). Fill a disposable pastry bag or a resalable plastic bag with about 2 tablespoons. A very small opening from icing and end or lower corner. Pipes thin, even icing icing on the surface of each pop-tart, almost ing down. ½ teaspoon. Fresh lemon juice And ½ teaspoon. vanilla extractPenetrate Water A few drops at a time need to make icing a little more liquid if necessary but still thick and opaque. Working with a pop-tart at a time, dripping about 1 teaspoon. Use your finger or toothpick to cover the icing inside the icing rectangles and to cover the entire icing rectangle in a thin, even layer (add more icing if necessary). You must have a smooth, even application of white icing. Before the icing set, top pastry with sprinkles generously. Sit at at least 1 hour room temperature to set the icing before serving.
Do forward: Homemade pop-tarts can be made 3 days in advance. Store airtight at room temperature. After 24 hours to set the icing, you can heat in 300 ° oven (or toaster oven) until heating through 5-8 minutes.
editor’s Note: For this way to head More Great hand Pie Recipes Epicurious from our friends →
