Ingredients with Measurements:
- 1 package refrigerated pie crusts (2 crusts)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- 1 egg, beaten
- 1 tablespoon water
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the milk and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Fold in the mini chocolate chips.
7. On a lightly floured surface, roll out one of the pie crusts to about 1/8 inch thickness.
8. Using a sharp knife or pizza cutter, cut the dough into 8 equal rectangles.
9. Spoon about 2 tablespoons of the cookie dough mixture onto each rectangle, leaving a 1/2 inch border around the edges.
10. Roll out the second pie crust to the same thickness, and cut into 8 equal rectangles.
11. Place a second rectangle of dough on top of each filled rectangle, and use a fork to press the edges together to seal.
12. In a small bowl, whisk together the beaten egg and water.
13. Brush the egg wash over the top of each pop-tart.
14. Use a fork to poke a few holes in the top of each pop-tart to allow steam to escape.
15. Line a baking sheet with parchment paper, and place the pop-tarts on the sheet.
16. Bake for 18-20 minutes, or until golden brown.
17. Allow the pop-tarts to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
375°F (190°C)
Serving size:
8 pop-tarts
Nutritional information:
Calories: 470
Fat: 23g
Saturated Fat: 14g
Cholesterol: 80mg
Sodium: 260mg
Carbohydrates: 63g
Fiber: 1g
Sugar: 35g
Protein: 4g
Substitutions for ingredients:
- You can use regular-sized chocolate chips instead of mini chocolate chips.
- If you don't have unsalted butter, you can use salted butter and omit the salt from the recipe.
Variations:
- You can use different flavors of pie crust, such as chocolate or cinnamon.
- Instead of chocolate chips, you can use other mix-ins such as chopped nuts, dried fruit, or candy pieces.
- You can add a drizzle of icing on top of the pop-tarts for extra sweetness.
Tips and tricks:
- Make sure to leave a border around the edges when spooning the cookie dough mixture onto the pie crust, so that it doesn't leak out during baking.
- Use a sharp knife or pizza cutter to cut the pie crust into rectangles, to ensure clean edges.
- If the pop-tarts are browning too quickly, cover them with foil halfway through baking.
Storage instructions:
Store the pop-tarts in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the pop-tarts, place them in a toaster oven or regular oven at 350°F (175°C) for a few minutes until warmed through.
Presentation ideas:
Serve the pop-tarts on a platter or individual plates, and dust with powdered sugar for a pretty presentation.
Garnishes:
You can garnish the pop-tarts with additional mini chocolate chips, sprinkles, or whipped cream.
Pairings:
These pop-tarts pair well with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
These pop-tarts are a sweet treat on their own, but you could serve them with fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the cookie dough mixture is too sticky to work with, you can chill it in the refrigerator for 15-20 minutes before using.
- If the pop-tarts are leaking filling during baking, make sure to leave a border around the edges when spooning the filling onto the pie crust.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the raw dough or filling to prevent the spread of bacteria.
Food history:
Pop-tarts were first introduced by Kellogg's in 1964, and have since become a popular breakfast pastry in the United States.
Flavor profiles:
These pop-tarts are sweet and buttery, with a chocolate chip cookie dough filling and flaky pie crust.
Serving suggestions:
These pop-tarts are perfect for a quick and easy breakfast or snack on the go.
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