How To Make Copycat Pop Tarts Undefined 3. place 8 rectangles onto parchment lined baking sheet. (these will be the bottoms of your pop tarts.) place baking sheet in refrigerator to chill while rolling second piece of dough. 4. repeat rolling and cutting with second piece of dough. use fork to poke 2 rows of holes in each rectangle. Bake for 25–30 minutes or until golden brown, rotating the pan halfway through baking. let the pop tarts cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely before icing. make the icing: in a medium bowl, whisk together the confectioners’ sugar, milk, cinnamon, and vanilla.
How To Make Copycat Pop Tarts Undefined Filling sealing. make the egg wash: in a small bowl whisk together egg and milk. brush the egg wash on each of the rectangles. fill the base: spoon a tablespoon of filling into the center of each rectangle, leaving a 1 2 inch space around the edges. Make the filling: place 1 tablespoon cornstarch and 1 tablespoon warm water in a small saucepan, and whisk until the cornstarch is dissolved. whisk in 3 4 cup strawberry jam and a pinch kosher salt. bring to a boil over high heat. reduce the heat to a simmer and cook, stirring frequently, for 2 minutes (the mixture will thicken significantly). Poke some holes in the top of the pop tart and then brush the entire top, including edges, with the egg wash. continue with the rest of the pop tarts. bake for about 12 15 minutes or until golden brown. once cooled, whisk together icing ingredients and spread over each pop tart. Cut dough in half. keep the second half wrapped in plastic wrap and in the fridge. roll out one half of the dough onto a lightly floured surface to a 13 by 11 inch rectangle (about 1 4 inch thick). trim dough so sides are even and straight, to a 12 by 10 inch rectangle. cut the dough into eight 5 by 3 inch rectangles.
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