Small squares, which will make 10 pop tarts. Bring the extra dough together, re-roll into another rectangle and repeat the process until you've made small squares out of all the dough. Each small square should be roughly 3 inches wide and 3 inches Then,Ĭut the rectangle down the center long-ways, then cut in the other direction to make several mini squares. Use a knife to cut a large rectangle with smooth edges. Lightly flour the top of the dough and roll out into a rectangle about 1/4 inch thick. Remove the dough from the refrigerator, and place on a floured cutting board or piece If you add too much milk, simply add more powdered sugar until it thickens When whisking the frosting together - it's better to have it be thick and spreadable versus runny. Combine the powdered sugar, milk, and cinnamon in a separate bowl for the frosting.Meanwhile, combine the brown sugar and cinnamon in a small bowl for the filling and set aside.Cover the dough with plastic wrap and refrigerate for 15-30 minutes. Until a dough comes together and can hold its shape. Next, 1 tablespoon at a time, add the ice water and mix Using a pastry cutter or fork, cut theīutter into the mixture until there are pea-sized pieces throughout the dough. Combine the flours, flax, and salt in a medium bowl. 6 tablespoons unsalted butter, cut into cubes.1 cup oat flour (or finely ground oats).Healthy Homemade Mini Pop Tarts with Brown Sugar and Cinnamon So savor these mini treats and you won't need a lot to feel Have the satisfaction of the sweet flavors, but with fewer calories simply because you are eating less. I still used real butter because it is really good for making a flaky pastry, but I've decreased the amount from traditional recipes and added ground flax seed, which provides some healthy fatĪnd lastly, I did use brown sugar and cinnamon in the middle, with some frosting on top, but that is exactly why I made them "mini!" By making these treats smaller in size, you can still You can buy oat flour or take some quickĬooking or rolled oats and pulse them in a food processor until they are very finely ground. Oat flour so the whole wheat flour didn't become over-powering, and the oats add that classic breakfast taste along with extra fiber and protein. So instead I used a combo of oat and whole wheat flour with just a bit of white flour for a better texture. White flour just doesn't cut it when you're trying to make things healthier since much of the nutrition hasīeen stripped out of the wheat to make it light and fluffy. The first thing in re-inventing this popular pastry is changing up the flour.
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