Chef's Quick Tips: Homemade poptarts
This week, Chef Casey Hallen of Casey H Bakes shows Tina Redwine how to make homemade poptarts.
Makes about 12 poptarts, depending on size of cut outs.
uncooked pie dough from scratch or pre-made.
Fillings of your choice! Favorite jam, chocolate chips, nutella, fluff, or peanutbutter work great!
an egg slightly whisked.
Some flour (to roll out dough and prevent sticking)
a rolling pin
A large cookie cutter (like a circle or heart)
Preheat oven to 350F
Sprinkle clean surface and a rolling pin with some flour.
roll out your pie dough so it's about a 1/4" thick.
Cut out your pie dough in whatever shapes you would like.
Take one of the cut outs and scoop in about 1 tablespoon of filling. You don't want to over fill it or it might leak.
using your finger, or a pastry brush, paint the edges of the pie crust with your egg.
Take another cut-out and apply ontop.
Using a clean fork, seal the edges and poke some holes in the top to allow steam to release.
Paint the top with some more egg.
Bake at 350F for 20-25min or until golden brown.
These can be frozen after baking and reheated in the toaster for a quick and tasty treat.