trying to make diy pop-tarts

we do some white reading today I have the recipe book in my hands right now we will not use Pinterest today we will not use the Internet we will go old school and we will use a book made by a youtuber and so we will

make

some pop-

tarts

I thought it would be fun not only consume and devour them all once, but also

make

them with our own hands, probably very badly, so that is what we are going to try to do today. I've had many It was fun to make my own version of snacks, the Oreos were fun, chips, cheese, that's it.

I thought it was time to make another dessert version of that, so pop

tarts

seemed like, I don't know, the perfect option. This is a breakfast slash treat slash pastry that I really don't have much experience eating just because I can't eat gluten. I don't know if you guys knew because I definitely don't talk about it in every video I make, but I thought I mean, look at these, they're really pretty, ours definitely won't look like that, but you know what we can do, shoot for the stars because if you fail you will fall short and then you will fall far, far away and then the stars.

I'll laugh at you as you fall so let's get started so this will require us to make some kind of puff pastry which I think I always inevitably get wrong, but that's okay because our expectations are so low. No one will be disappointed today, you will need two cups of raspberries. I have blueberries so we're going to use blueberries and that's going to create our filling so this is going to be our raspberry filling but you too To need all of these other ingredients you're going to need in addition to the raspberry sugar and the lemon juice for the filling you're going to need a little of flour, a little bit of ice water, a little bit of icing sugar, a little bit of salt and then of course you're going to need your sprinkles, let's put our ingredients together and the first step is to cook our filling so let's grab our hot plate and We will reduce these berries together with a little sugar and lemon juice so that it becomes like a puree and then we are going to strain it through the strainer and then we will set it aside, that will be our filling for later.

How many of these should make eight cakes? So I think we are going to have 16 squares of puff pastry pop tart dough, why are things making noise? So let's go. just get started, let's start chopping, by the way, you look good today, okay, this is not a casserole, but we're going to use it as the first sauce, I don't know what temperature, medium heat, okay, all our blueberries are in, then we'll add all our sugar recipe contains approximately zero calories and our lemon juice. I know what a casserole is. I promised, I just want you guys to be able to see it and know that I'm a one-man band here.

Okay, I can't. make everything perfect, so sacrifices will have to be made, we're going to let this reduce and turn into a puree, basically what we want to do is make it a little shiny and bubbly and then we'll strain it once and cook it on low heat for about five more minutes and then we'll strain it one more time, put it in the refrigerator and that's it, I also hope the blue doesn't ruin everything because we're not raspberries, but sometimes I know if you're a berry just be a berry already You know, stop talking about semantics I just know a berry I don't care what kind I really don't know if anything I'm doing has an effect right now, but I'm actually doing it, the color is coming out nice and purple.

I don't feel like I should mash this up. I mean, that's how I feel about every recipe. Let's do this because it's going to be puree anyway. Wow, the inside of blueberries. They are not as pretty as the outside of them. By the way, I'm superficial when it comes to blueberries. I thank our neighbor that he was able to catch some of these berries. As you know, we don't have any fresh produce in the house, this is definitely a delicacy for us, so now I am straining the stuffing mixture and

trying

to pass as much as possible through the strainer so that we can have a good amount of filling for all our pop tarts. and we're going to try to pass through some of the pieces of pulp.

I think what the strainer really requires is to keep the seeds out, but we're using blueberries so that's not a problem, actually. I don't even know that we should strain this completely because it's very runny and there are no seeds to worry about so I just want to mix this up yeah we're going to mix it up we're just going to put it all in and put it back in the pot and with Luckily, you won't spill it all. I feel like it's a perfect consistency and texture and looks like I think it's supposed to at this stage, so I know you're thinking to yourself first.

All in all, this guy has no idea what he's doing and you'd be right about that part, but you might also be thinking that it seems too watery to be a filling in a pop tart and that's true, but I think it will pass. is that when we let it cool in this bowl it will thicken, so in I don't know, 45 minutes to an hour when we have the rest of our ingredients ready to go, they won't be as runny and they will be much more. conducive to being a filling in a pop tart rather than just a watery mess that I've created right now, one quick thing we can do before we put this aside completely is take a quarter teaspoon and you'll take four quarters and let it sit. one side and this will be used for the glaze definitely don't take a regular teaspoon and do it once you want to make four separate egg quarters.

I wonder if we need our star mixer or not, let me. read my book, wait a second, it says don't overmix, maybe we won't use the fine mixer, so let's take a bowl, we'll combine the flour, the all-purpose flour, a little bit of sugar that we have, which I think is a tablespoon. and the salt and we're going to mix this all together, reminder that this is all going to fall apart no matter what and if it tastes good it's a win and there are no calories so I take half a cup of vegan butter and half a cup. of shortening because I didn't have enough butter so we'll use that and this has been in the refrigerator you want it to be cold so I guess we'll use our what's it called let us beat.

I'm thinking about something else, what's it called, our stand mixer is going to be used just for butter, a blending thing is going to be used just for butter, so I'm going to put this here, what is a pastry blender? What is that? No, that's a different name because I can't think of it well. We're going to want to be a little gentle with this but we're going to fold the butter and we want it to be smaller pieces like little cubes and I think the texture should be. nice halfway between wet and dry before adding the water, so here's the part where we need to create a little well in the center and we need to pour in 1/2 cup. of ice water and now we need a fold and we fold it and fold it, this shouldn't be wet, it shouldn't be like a wet dough and it shouldn't be very crumbly either, it's somewhere in the middle so it's almost kind. from

trying

to find that perfect consistency which I won't find, but maybe you will, it smells good, I mean it smells like buttery puff pastry, so now I think what we need to do is take some plastic wrap and let it sit . 15 minutes or a day I don't know how to bake it's confusing it spills all over the place I'm making pop-tarts pop-tarts pop-tarts right now is the time of pain and suffering as we watch our dough completely crumble while Trying to make these pop tarts so the dough has been refrigerated for 15 minutes and I actually flattened it into kind of a disk because that's what the recipe calls for and as you can see it's already completely falling apart, but that's okay and Let's try using our floured work surface to roll this out to about 1/4 inch thick.

I think you know how I feel about rollers. I hate them and they scare me, but there is a reason for that and you have seen the reason firsthand. It's just that when I use a rolling pin everything works, so we're going to try to shape this with our hands because you know, shake what your mom gave you, right? What's that about baking it? You know what you want. I'll do it Oh God Oh God, okay, we really need to flour this, okay, it's already falling apart, everything's good, everything's great, in fact, we might not be able to make eight.

The recipe says it makes eight. It's actually a bit shaped like Africa. so let's start here, go down, that should make a pie and a half, okay, so this looks so good, buddy, I just got our filling from the refrigerator, I use the refrigerator. to cool it down because it wasn't cooling fast enough to room temperature anyway. I'm going to use this spatula to try to gently place these pies on our baking sheet without letting them break, which they desperately want to do. I'll also try to keep it neat around the edges. We are almost there.

This is when we're going to place some filling in the center of our pop-tart, which looks good like three-quarters of a tablespoon seems to be the right amount, we're supposed to leave some room at the edge and I'm not going to do that so maybe a little less filling okay I literally used maybe a fifth of the filling you're going to use this water to just pour it on top of everything and now you're going to use it to seal the edges so you want to wet them before place the top, here we go. I'm going to take a spatula and try to seal one of our pop tarts, so we're going to press the edges.

What you want to do besides pressing the edges is get a fork so you can fold. This is painful. This is so painful. I am not going to lie. I hate seeing this. our dough just completely falls apart at every step, this recipe is absolutely about the destination, not the journey, the journey sucks. The fire oven is currently preheated to 425 and we are almost ready to cook these suckers thoroughly while we let the pop tarts cook. really cold before you bake them, I'm going to make the glaze so you're going to need a teaspoon of the filling so I'm going to do 1/3 tablespoon and then you're going to do a tablespoon and a half of non-dairy milk and then all this icing sugar like everything , so grab the smallest whisk you can find and this should turn into a nice purple frosting to make them nice and pinterest eeee there we go the frosting is ready okay here we have it. our almost finished pop-tarts are almost cooled, they are about room temperature at this point, they have been sitting for about 20 minutes since I took them out of the oven, both on the counter and in the refrigerator.

I'm just trying to get them. They're nice and cool, but dude, you know? They actually didn't turn out to be the worst that they stayed together. You know, we just had to put it in the oven and then baking does the rest, so we have our glaze that I strained. once again so no little blueberry pieces here and we're just going to put the frosting and some sprinkles to make this a full pop tart pop yeah. I'm looking for someone who still laughs at that joke. The pop tarts are ready, my friend, these are them. finished, they turned out moderately good and we are going to try them now for my test, guests, expect yours to arrive hot like this, okay, do you want to know we did it?

No, you just want to eat it, okay, here we go, we own it. It took a lot of patience, a lot of steps, but we got here Nora, but you're so cute when you bite into a pop tart, okay, right, the puff pastry actually turned out a lot better than I thought. Well, that one went fast. Listen to an honest review 10 out of 10 absolutely delicious, it's decadent, it's rich, it tastes like dessert. II, fluffy dough for breakfast and it's so indulgent and I love it, it's really good, man, it's so good, take a bite, here you go, like it almost looks like a cartoon. with the colors, so he's peeing off camera, okay, he's done peeing.

I just love their aesthetic as they look very pop tarty. I don't know, fluffy and colorful. Well, I have to give one to our neighbor because they provided us with the blueberries, but man, no one does, it's like dropping a steaming bag on someone's door, that's my girl, there it is, well, there it is, that one It's our pop tart recipe, it took a while, but sometimes mediocrity takes a while and you know if you follow the recipe like no matter how much you feel like I did it, you're going to come out pretty good against the guy they tell you not to worry about.

Now this cookbook is amazing, so scream for food. I had fun doing it, try it. Tweet your photos I want to see it and you know what keep doing it keep doing it in quarantine it's okay keep doing good things and stay busy and lay around and watch Netflix do what you want just do it with them okay thanks for watching I hope you enjoyed it PG up You like cakes? You like cakes? the cleaning crew it's time for us to leave well Zamboni do your worst janitor