NUTELLA Pop TARTS this weekend & Maple Brown Sugar! They went so fast

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Preheat the oven to 375 degrees. Remove from the fridge and divide the dough into 4 parts. I find 4 parts the easiest to work with but if you prefer to roll all the dough out at once go for it. Take one section of dough and roll it out into a rectangle 12x6 about ⅛ inch thick. Using a pizza Cut off the scraggly edges.

Blog by Jessie Jane Pop tart cake, Cinnamon pop tart, Pop tarts

Firmly press one of the halves into the base of your prepared pan, ensuring an even layer. Shape the remaining dough into an 8×8 inch square on a separate piece of parchment paper and set aside. For the filling, mix together brown sugar, cinnamon, and flour in a small bowl. Incorporate the melted butter, blending well.

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In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil, maple syrup, and dark brown sugar. Mixing on medium, cream together until pale tan and fluffy, 2-3 minutes. Add in the vanilla, egg, and egg yolk.

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Trace a square outline of the pan on a separate sheet of parchment paper and set aside. In a medium bowl, whisk together the salt, almond flour, and flour. Set aside. In a large mixing bowl, using a hand or stand mixer with the paddle attachment, mix together the butter and sugar.

Maple Brown Sugar Cinnamon Pop Tarts

It's always tough to feed a large group of people breakfast when you have so many other things to worry about during the holidays. When families get together, it should be about spending time together instead of stressing about what to make for each meal and cleaning up for hours. I'm all about make

NUTELLA Pop TARTS this weekend & Maple Brown Sugar! They went so fast

Once chilled, sprinkle flour over a clean work surface and roll out your dough into a large 1/4" thick rectangle. Cut out with stencil or whatever you have on hand and cut into a pop tart shape, removing excess dough. Make 12-16 rectangles, you may have to roll out leftover dough. Pre-heat oven to 400.

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In a food processor, combine the flour, whole wheat flour, cinnamon, and butter. Pulse until the mix clumps together to form pea-size balls. Add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water. 3.

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Poke holes along the top of the pop tarts to allow steam to escape while baking. At this point, place the assembled pop tarts back in the fridge for an additional 20 mins -1 hour - preheat your oven to 350°F. Once they've chilled, brush the tops of your pop tarts with the egg wash and bake for 22-28 mins or until they're golden brown.

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Preheat the oven to 400 degrees F (200 degrees C). step 9. Mix Brown Sugar (1/2 cup), Butter (2 Tbsp), Ground Cinnamon (1/2 tsp), and Salt (1 pinch) together until crumbly. step 10. Place an overflowing tablespoon of the brown sugar mixture into the center of half the dough disks. step 11.

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Brown Sugar Cinnamon Filling. Combine all of the ingredients in a small bowl and preheat the oven to 350F. Take 6 of the rectangles out of the fridge and place on a large baking sheet lined with parchment paper. Ensure they're evenly spaced out. Add 1 tablespoon of filling to the center of each rectangle.

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Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside. Remove 1 baking sheet of rectangles from the refrigerator. Brush egg wash over the entire surface of each rectangle. These will be the bottoms of your pop-tarts and the egg wash will help glue the lid on.

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Combine the dry ingredients in a food processor, then drop in the cold butter and pulse to cut it in. Add the sour cream and pulse until the dough clings together, then transfer it to a lightly floured surface. Form the dough into a 1″ thick disc, wrap it in plastic, and chill it for 30-60 minutes.

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Preheat the oven to 400 degrees. Mix the filling together until crumbly. Place an overflowing tablespoon of the brown sugar mixture into the center of the dough disks. Dip your finger in water and sweep the circumference of each disk. Sandwich one dough disk on top of the other press around the circumference with a fork.

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Crimp the edges with a fork to seal. Pierce the surface of each pop tart. Brush each sealed pop tart with non-dairy milk. Sprinkle a bit of sugar over top. Transfer filled and sealed pop tarts to the fridge to set for 20 minutes. Preheat the oven to 350F. Bake pop tarts for 25-30 minutes or until tops are golden brown.

Best Brown Sugar Cinnamon Pop Tarts Recipe Baked, Brewed, Beautiful

Preheat the oven to 375 degrees. Bake the pop tarts in the middle rack, until the bottoms are slightly golden, about 25 minutes. Transfer to a rack and let cool. Add the powdered sugar, cinnamon, milk, and vanilla to a bowl and whisk together.

Maple Brown Sugar Cinnamon Pop Tarts

Pop Tarts are a favorite treat in our house. The fall season inspires these brown sugar cinnamon pop tarts with maple icing. The crumbly tart dough pairs nicely with the sweet filling. Maple icing adds that fall feel. Bake up a batch and freeze them for easy fall breakfasts!