“You're supposed to be at the inn.” “I was. They don't have Pop-Tarts.”
Ingredients:
For the pop-tart dough
2 cups plus 2 tbsp all-purpose flour,
¼ cup granulated sugar
¼ cup brown sugar
1 tsp salt
1 and ½ sticks of butter, cut into tiny cubes (about the size of peas)
¼ cup coconut oil, chilled
¼-½ cup ice cold water
1 egg, beaten
For the filling:
½ cup brown sugar
1 tbsp cinnamon
1 tbsp all-purpose flour
For the icing:
1 cup powdered sugar
1 tsp cinnamon
½ tsp vanilla extract
3 tbsp heavy cream
Directions:
After you cut the butter into pea-sized cubes, place in a small bowl and sprinkle 2 tablespoons of flour. Use your hands to fully coat the butter in flour. Store the butter in the freezer for at least 5 minutes but keep in the freezer until you’re ready for it.
In a food processor, combine the flour, both sugars, and salt.
Add the butter and coconut oil and pulse in the processor about 4-5 times or until the mixture resembles breadcrumbs.
Pour the flour mixture into a large mixing bowl. Slowly add the water, by using a tablespoon and pouring in one tablespoon at a time. Using your hands, form a dough. If your mixture is dry, continue adding water until you are able to form a ball of dough. Be careful not to get the dough too wet. Be sure your water is as cold as possible and that you don’t handle the dough too much with your hands. You don’t want the butter to melt into the dough.
Separate the dough into 2 halves and wrap with plastic wrap and place in the fridge for at least 3 hours.
After chilling, take out of your dough sections and place on a lightly floured surface. Roll the dough out to a 9x12 inch rectangle, using a knife or pizza cutter to trim the edges. Tip: Place the dough on parchment paper or a silicone mat to make it easier to lift the dough once it’s cut.
Then cut that rectangle into 9 equal rectangles, each measuring 3x4 inches. Place these rectangles on a lined baking sheet and place in the freezer.
Preheat the oven to 350 degrees.
Take the other section of dough from the fridge and complete the same process to create 9 more 3x4 rectangles.
Remove the baking sheet from the freezer. Beat the egg in a small bowl, then brush over the first 9 rectangles. These will be your pop-tart bases.
Make the filling by combining the brown sugar, cinnamon, and flour in a small mixing bowl.
Brush each pop-tart base with the beaten egg then add about 2 tablespoons of the filling to each pop-tart base.
Place another rectangle from your second set on top of each of the bases to create the pop-tarts. Use your fingers to seal the seams.
Using a fork, create steam holes in the top of the pop-tarts. Be gentle! You can also use the fork to create a crimped pattern along the edges of the pop-tarts.
Place the nine pop-tarts in the oven and bake at 350 degrees for about 30 minutes or until golden brown.
Let the pop-tarts cool completely then make the icing by combining the powdered sugar, cinnamon, vanilla, and heavy cream into a small bowl.
Using a spatula or knife, spread the icing across the top of the pop-tarts.
Does it get any more Gilmore than Pop-Tarts? I had to make my last dish for A Year in the Life, one of the most iconic foods from the show that makes an appearance in Fall when Rory and Lorelai eat them in the kitchen. I made my favorite Pop-Tart flavor, brown sugar cinnamon with a homemade crust that tastes exactly like the real deal!
And there you have it, I have officially cooked my way through all the Gilmore Girls episodes, 153 dishes for the original series, 16 bonus dishes, and 16 for the revival for a total of 185! But the ride isn’t over yet! This Friday, I’m kicking off my encore with even more Gilmore dishes, so stay tuned!
Happy cooking from the Hollow!
Catch up on my last A Year in the Life dish here!
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