Carissa and I, back when we were students and not college graduates with degrees like we are today, used to bake for our friends every Sunday night. Some of us would follow up this activity by enjoying a soothing hot toddy but that is neither here nor there. The point is, we came up with some killer desserts, the best of which we will gradually share with you. Today's recipe is for:
POPTARTS
I love the boxed kind so much that i can't guarantee ours are better, but they are more fun, better for you, and at least as good (most would probably say better)
I love the boxed kind so much that i can't guarantee ours are better, but they are more fun, better for you, and at least as good (most would probably say better)
Now, pie crust.
The following recipe is the most reliable one I have used. Its from 'Perfect Light Desserts' by Nick Malgieri and David Joachim (this book is full of recipes that are naturally low in fat, they don't cut corners so everything still tastes the way it should)
1. stir together dry ingredients
2. add butter and oil (if you have a pastry blender, use that, if not a fork or knife will do). BE GENTLE. do not overwork the dough or it will be dense instead of flaky and light. Mix until the ingredients form little pea sized balls
3. add the water and mix until dough forms a ball, again, do not overwork
4. place the dough on a lightly floured work surface, dust the top with flour and roll it out. If you don't have a rolling pin, which we didn't, feel free to use a glass or a wine bottle or whatever works. for the last time, do not over work it! try to only roll it out once if you can.
NOW, cut the dough into rectangles (we made them twice as long as we wanted the poptarts so we could fold the dough over the filling and only have to seal three sides).
spread your favorite filling over the rectangle
cover the filling and seal the edges with the tines of a fork....think tiny pies!
bake until golden brown (it wont take long), let cool and frost with either store bought frosting or home made. add sprinkles or whatever else to cute them up and...
photos by Carissa Hamman, model: Chrissy Sollenberger
The following recipe is the most reliable one I have used. Its from 'Perfect Light Desserts' by Nick Malgieri and David Joachim (this book is full of recipes that are naturally low in fat, they don't cut corners so everything still tastes the way it should)
1 1/4 cups flour
1 tbsp sugar
1/2 tsp baking powder
1/4 tsp salt
3 tbsp unsalted butter
2 tbsp vegetable oil
3 tbsp cold water
1 tbsp sugar
1/2 tsp baking powder
1/4 tsp salt
3 tbsp unsalted butter
2 tbsp vegetable oil
3 tbsp cold water
1. stir together dry ingredients
2. add butter and oil (if you have a pastry blender, use that, if not a fork or knife will do). BE GENTLE. do not overwork the dough or it will be dense instead of flaky and light. Mix until the ingredients form little pea sized balls
3. add the water and mix until dough forms a ball, again, do not overwork
4. place the dough on a lightly floured work surface, dust the top with flour and roll it out. If you don't have a rolling pin, which we didn't, feel free to use a glass or a wine bottle or whatever works. for the last time, do not over work it! try to only roll it out once if you can.
NOW, cut the dough into rectangles (we made them twice as long as we wanted the poptarts so we could fold the dough over the filling and only have to seal three sides).
spread your favorite filling over the rectangle
cover the filling and seal the edges with the tines of a fork....think tiny pies!
bake until golden brown (it wont take long), let cool and frost with either store bought frosting or home made. add sprinkles or whatever else to cute them up and...
photos by Carissa Hamman, model: Chrissy Sollenberger
THIS IS THE BEST THING EVER!
ReplyDeletei plan on making poptarts this very weekend for myself for my birthday breakfast.
thanks carmen. you are golden.
i miss you both much!
ReplyDelete