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Combine powdered sugar, corn syrup, cinnamon, vanilla extract, and milk in a medium bowl. Whisk well until smooth. The glaze shouldn't be too thick or too thin. Add more powdered sugar or more milk to reach the desired consistency for your glaze. Spoon about 1 tablespoon of the glaze over each pop-tart.
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Place flour, sugar, salt, and butter in the bowl of your food processor. 1b. Pulse until it the butter is incorporated into the dry ingredients in a combination of small and large pieces. 1c. Add ice water and lemon juice and pulse until the dough just comes together. 1d.
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Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts. Gently place the tarts on a lightly greased or parchment-lined baking sheet.
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Filling: While the dough is chilling, make apple cinnamon filling. Place chopped apples, brown sugar, sugar, ground cinnamon, and lemon juice in a medium sauce pot over medium heat. Stir to combine until sugar dissolves. Let simmer until apples are soft and tender, about 10-15 minutes. Strain apples, reserving liquids.
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In a large mixing bowl, whisk together the flour, salt, and sugar. Next, add the 1 cup (or 1 stick) of cold shortening/Crisco. Using a pastry blender, chop the shortening up and mix it in with the flour, salt, and sugar. Then, add in the ¾ cup of cold butter and do the same thing.
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Preheat the oven to 350 degrees F. Make the cinnamon sugar. In small bowl, combine 1 tablespoon cinnamon and the sugar. 2. In a food processor, combine the whole wheat flour, flour, remaining 1/2 teaspoon cinnamon, salt, and butter. Pulse until the mix clumps together to form pea-size balls.
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Assembly. Spoon the brown sugar cinnamon filling onto half of the rectangles of dough, using about 1 tablespoon (or slightly less) of filling per pop tart. Use a small offset spatula to spread the filling out, leaving a 1/2 inch border all around. Brush the edges of the dough with the reserved egg white.
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Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling. Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside. Remove 1 baking sheet of rectangles from the refrigerator. Brush egg wash over the entire surface of each rectangle.
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Preheat the oven 350°F and line a baking sheet with a silicone mat or parchment paper. Step 2: Chop the Pop-Tarts. Unwrap and chop up the Pop-Tarts into small pieces, about the size of a dime. Step 3: Beat the butter and sugar. Beat the butter together with both the sugar until well creamed together.
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To make the filling, combine brown sugar, cinnamon, gluten-free flour, melted vegan butter, and molasses in a bowl until a paste has formed. Place one rectangle of pastry dough on a baking sheet lined with parchment paper. Spoon filling onto the pastry and spread with a spatula, leaving about 1/2 inch border.
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Form the crust into a ball and cover with plastic wrap. Place in the refrigerator for 20-30 minutes to chill. Preheat the oven to 400°F. Line a large sheet tray with parchment paper, and set it aside. Make the filling by stirring together the brown sugar, butter, flour, and cinnamon until fully combined and set aside.
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In a food processor, combine the flour, whole wheat flour, cinnamon, and butter. Pulse until the mix clumps together to form pea-size balls. Add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water. 3.
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Use a fork to crimp the edges closed. Brush the tops with the remaining egg wash. Bake for 20-22 minutes or until the Pop-Tarts are golden in color. Cool for about 15 minutes on the pans. Meanwhile, make your glaze: in a medium bowl, whisk together the confectioners' sugar, milk, vanilla and remaining cinnamon until smooth.
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Place the baking sheet in the refrigerator to chill the tarts for 30 minutes. Preheat the oven to 350°F. In a small bowl whisk together the egg and water. Remove the baking sheet from the fridge and brush each tart with the egg mixture. Bake for 25 - 28 minutes, until golden brown. Transfer to a wire rack to cool.
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Make the Pastry. Sift the flour, powdered sugar, and salt into the bowl of a standing mixer fitted with the paddle attachment. Mix on low for about 10-15 seconds until combined.
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In a small bowl, stir together sugar, cinnamon, and salt. 2. Melt butter in a large nonstick skillet over medium-low; enough to lightly coat the bottom of the skillet when melted. When bubbling.
