![]() If stacking, place pieces of parchment paper between layers. Storage: Store leftovers in an airtight container for up to 2 days. Make ahead, reheating, and storage instructions Apricot almond - fill your pastries with apricot jam, top with a simple vanilla frosting, and sprinkle on top with sliced almonds.Chocolate hazelnut - fill your pop tart with Nutella and top with chocolate ganache!.For frosting, skip the cinnamon and add a tablespoon of jam. Use 1 tablespoon filling in each pop tart. Boil for 2 minutes and then cool completely. Strawberry - in a small saucepan combine 1 tablespoon water, 1 tablespoon cornstarch, and ¾ cup strawberry preserves.VariationsĪlthough we all know that brown sugar and cInnamon are the superior flavors for a pop tart, there are actually other ones that are pretty darn good: Frosting will set within an hour, but will still be soft and delicious. Like my son-in-law says: "How do you eat an elephant? One bite at a time." We aren't eating an elephant, but the point is the same - take it one step at a time:Ĥb. Making these pastries might look complicated, but broken down into steps, it's actually not really hard. Unlike the tender flaky layers in my regular pie crust, I wanted this to be just a bit sturdier. This helps to incorporate the butter into smaller pieces, for slightly more compact crust. In this recipe, I use a food processor to make the dough. Egg wash - 2 tablespoons of almond milk whisked with 1 teaspoon of agave nectar will give you the shine and the browning effect of a regular egg wash.Milk - use your preferred non-dairy milk, such as almond milk.Butter - instead of using dairy butter, substitute an equal amount of vegan butter. ![]() It's absolutely possible to make these into vegan brown sugar pop tarts, if you just swap out a few ingredients: This recipe has a tender, buttery crust and a sweet cinnamony filling - and you'll eat them down to the last bite! Vegan substitutions
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