Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1/2 cup chocolate chips
- 1/2 cup mini marshmallows
- 1 egg, beaten
- 1 tablespoon milk
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
- Knife or pizza cutter
Step-by-step instructions:
1. In a large bowl, whisk together the flour, salt, and sugar.
2. Add the cold cubed butter to the bowl and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add the ice water and mix until the dough comes together. Divide the dough in half and shape each half into a disk. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. On a floured surface, roll out one of the dough disks to about 1/8 inch thickness. Use a knife or pizza cutter to cut the dough into rectangles, about 3x4 inches each.
6. Place the rectangles on the prepared baking sheet. Sprinkle some chocolate chips and mini marshmallows on each rectangle.
7. Roll out the second dough disk and cut it into rectangles as well. Place the rectangles on top of the chocolate and marshmallows. Use a fork to press the edges of the rectangles together to seal them.
8. In a small bowl, whisk together the beaten egg and milk. Brush the egg wash over the top of each Pop-Tart.
9. Bake the Pop-Tarts for 18-20 minutes, or until golden brown. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 8 Pop-Tarts
Nutritional information:
Calories: 400
Fat: 24g
Carbohydrates: 40g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use milk chocolate chips or dark chocolate chips instead of semisweet chocolate chips.
- You can use regular-sized marshmallows instead of mini marshmallows.
Variations:
- You can add a graham cracker crumb layer on top of the chocolate and marshmallows for an extra s'mores flavor.
- You can use Nutella or peanut butter instead of chocolate chips.
- You can use different flavors of marshmallows, such as strawberry or vanilla.
Tips and tricks:
- Make sure the butter is cold when you add it to the flour mixture.
- Don't overwork the dough or it will become tough.
- Use a sharp knife or pizza cutter to cut the dough into rectangles.
- Don't overfill the Pop-Tarts or they will burst open while baking.
- Let the Pop-Tarts cool completely before eating or the filling will be too hot.
Storage instructions:
Store the Pop-Tarts in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the Pop-Tarts in a toaster oven or microwave for a few seconds.
Presentation ideas:
Serve the Pop-Tarts on a platter with a dusting of powdered sugar.
Garnishes:
You can sprinkle some crushed graham crackers or more mini marshmallows on top of the Pop-Tarts.
Pairings:
Serve the Pop-Tarts with a glass of cold milk or hot chocolate.
Suggested side dishes:
These Pop-Tarts can be a breakfast or a dessert, so they can be served with bacon and eggs for breakfast or with ice cream for dessert.
Troubleshooting advice:
- If the dough is too dry, add more ice water, one tablespoon at a time.
- If the dough is too sticky, add more flour, one tablespoon at a time.
- If the Pop-Tarts burst open while baking, you may have overfilled them.
Food safety advice:
Make sure to wash your hands and all utensils before handling the ingredients. Make sure the Pop-Tarts are fully cooked before eating.
Food history:
Pop-Tarts were introduced by Kellogg's in 1964 and have been a popular breakfast pastry ever since.
Flavor profiles:
S'mores Pop-Tarts have a sweet and chocolatey flavor with a hint of marshmallow.
Serving suggestions:
Serve the Pop-Tarts warm or at room temperature.
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Taste: Sweet, Chocolatey, Gooey, Graham, Graham-Cracker-Flavored