Pop-Tart virou moda nos Estados Unidos, existindo inclusive Pop-Tarts prontas para consumo em embalagens da Kellogg's.
Nosso filho Nando resolveu fazer fazer umas Pop-Tarts, cuja receita apresentamos abaixo, que ficaram deliciosas, recheadas e com cobertura de brigadeiro.
Ingredientes da Massa:
2 xícaras (450g) farinha de trigo
1 colher de sopa (10 g) açúcar refinado
1 colher de chá de sal
200g manteiga sem sal derretida
1 ovo
2 colheres de sopa (60 ml) de leite integral
1 ovo para pincelar
Modo de fazer:
Misturar a farinha, o açúcar e o sal. Adicionar a manteiga derretida e misturar até ficar homogêneo. Misturar o ovo ao leite e acrescentar na massa.
Fazer a massa numa superfície enfarinhada. Dividir a massa ao meio e deixar no formato de 2 retângulos. Embrulhar cada metade num filme plástico e levar à geladeira para descansar.
Tirar a massa da geladeira e deixar amolecer cera de 15 a 30 minutos.
Colocar uma metade sobre uma superfície enfarinhada levemente e com um rolo abra a massa em um retângulo, o suficiente para a massa não ficar grossa. Cortar em tamanhos iguais e reservar.
Repetir a operação com a segunda parte da massa.
Bater o ovo que sobrou e pincelar toda a superfície da massa inferior.
Colocar uma colher de recheio (nós usamos brigadeiro) no centro da massa e espalhar, deixando uma sobra de massa para selar. Pressionar com os dedos as bordas para a selagem e, em seguida, pressionar com um garfo para finalizar.
Transferir para uma assadeira untada e fazer furos na parte superior com um garfo. Assar a 180º C por cerca de 30 minutos.
Recheio e cobertura: os recheios, bem como as coberturas ficam por conta da imaginação de cada um. Como sugestão, entre outras, podem ser de brigadeiro, geléias, doce de leite, doces de ovos, etc.
Pop-Tarts
Pastry
2 cups (8 ½ ounces) All-Purpose Flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 quarter-pound sticks, 8 ounces) unsalted butter, melted
1 large egg
2 tablespoons (1 ounce) milk
How to make:
2 cups (8 ½ ounces) All-Purpose Flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 quarter-pound sticks, 8 ounces) unsalted butter, melted
1 large egg
2 tablespoons (1 ounce) milk
How to make:
Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it. Mix the egg and milk, and add it to the dough, mixing just until everything is cohesive.
Divide the dough in half; each half will weigh about 10 ounces (about 280g). Shape each half into a rough 3" x 5" rectangle, smoothing the edges. Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.
Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12". Laying a 9" x 13" pan atop the dough will give you an idea if you’ve rolled it large enough. Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.
Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3" x 4" rectangles.
Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork, to seal again.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.
Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown. Remove them from the oven, and allow them to cool on the pan.
Yield: 9 tarts.
Filling Variation: fill the tarts with a tablespoonful of chocolate chips or chocolate bar chopped.
Or with jam filling: 3/4 cup (8 ounces) raspberry jam, 1 tablespoon cornstarch mixed with 1 tablespoon cold water
To make the filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.
Divide the dough in half; each half will weigh about 10 ounces (about 280g). Shape each half into a rough 3" x 5" rectangle, smoothing the edges. Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.
Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12". Laying a 9" x 13" pan atop the dough will give you an idea if you’ve rolled it large enough. Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.
Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3" x 4" rectangles.
Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork, to seal again.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.
Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown. Remove them from the oven, and allow them to cool on the pan.
Yield: 9 tarts.
Filling Variation: fill the tarts with a tablespoonful of chocolate chips or chocolate bar chopped.
Or with jam filling: 3/4 cup (8 ounces) raspberry jam, 1 tablespoon cornstarch mixed with 1 tablespoon cold water
To make the filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.
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