![]() ![]() This prevents your dough from sticking to the rolling pin, the counter top, your hands, etc. Anything that you have on hand should work think potato starch, corn starch, or tapioca starch. You’ll also want to sprinkle some extra starch onto the parchment paper. Grab two sheets of parchment paper to roll your dough between. How to Assemble Gluten Free and Vegan Pop Tartsĭivide your dough in half so you only are working with the minimal amount of dough at a time.Īfter letting your dough chill in the fridge for at least an hour, let it rest on the countertop for about 10 minutes to warm up eeeevvver so slightly. Just work quickly and don’t be afraid to pop your crust into the freezer at several points to keep the dough chilled. You have my permission to consider it your arm workout for the day, haha. It just requires a little more arm strength and time to get it to the right consistency. If you don’t have a food processor, no worries! You can still have great pie crusts and pastry crusts! A hand held pastry cutter or even just 2 forks work the same to get a crumbly pie dough. You can even chill your bowl for extra pie crust insurance. It blitzes ingredients together super quick and doesn’t allow for the warmth of my hands to really mess with the butter or shortening. That’s why I love making pie crusts in a food processor. By keeping the fats chilled, they will stay somewhat whole as you roll them out, and when you bake the pastry, the steam created by the butter and shortening will create little air pockets. If you let the butter melt into the flour, it becomes too difficult to work with and will make your final pastry crust resemble a cracker more than a pie crust. The reason we want our fats to be so cold has to do with the flakey-ness of the final pie crust. You want to make sure that they are all really cold – heck you could even pop them into the freezer for 5 minutes before getting started on this recipe. It starts with a combination of butter (cow or non-dairy work equally well) and vegetable shortening. I started with my allergen friendly pie crust and transformed it a bit to more closely resemble a pastry. The key to this recipe lays in the crust. These homemade gluten free and vegan pop tarts are made with flaky pie crust, strawberry jam (or any fruit filling of your choice!), and a decadent frosting glaze that take this classic snack from good to great! Plus, while there are a hefty number of steps involved in this recipe, don’t let that intimidate you! The recipe itself is rather easy.įree From: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more How to Make the Pop Tart Crust Top 8 allergen free! Way easier than you think and customizable to suit your every favorite flavor! Jump to Recipe - Print Recipe Homemade gluten free and vegan pop tarts that will make your snack time extra special. ![]()
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