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Homemade Pop-Tarts filled with Québec strawberries 2020-06-16 https://www.metro.ca/userfiles/image/recipes/tartelettes-pop-tarts-fraises-quebec-11279.jpg PT30M PT35M PT1H35M

Prepare the doughAdd the coconut oil in a bowl (the oil should be somewhat solid). Add the flour and salt. Use your hands to combine and break up any solid pieces of oil and continue until you get a sand-like texture.Add ¼ cup of ice-cold water and mix with your hands. Knead the dough until it is wet enough and won’t crumble. Add 1 to 2 tablespoons of ice-cold water and continue kneading if needed.Shape the dough into a large ball and cover with plastic wrap. Chill in the fridge for 20 to 30 minutes.Prepare the compoteAdd the strawberries in a small pot along with the lemon juice. Heat on medium for about 15 minutes or until the strawberries soften and produce liquid.Remove 2 to 3 tablespoons of liquid and whisk in a small bowl with cornstarch until you get an even texture. Pour this into the pot and stir. Cook for another 2-3 minutes.Use a handheld blender to reduce into a smooth texture.Shape the dough and prepare the fillingPreheat the oven to 400 °F. Cover a baking sheet with parchment paper or any other non-stick sheet.Place the dough ball onto a clean workspace. Cut into 2. Keep half on the surface and the other half under a damp cloth.Flour your workspace as needed and roll out the dough as thinly as possible, until it is 3-4 mm thick.Use a ruler and knife to trace a rectangle measuring 18'' (2 x 9 cm) by 21'' (3 x 7 cm ) and cut into 6 pieces of 3 1/2'' x 2 3/4'' (9 x 7 cm) each.Place these rectangles on the baking sheet, leaving a bit of space between them. Spread about 1 tablespoon of strawberry compote onto each rectangle but make sure not to cover the edges.Roll out the second ball of dough and cut another 6 rectangles measuring 3 1/2'' x 2 3/4'' (9 x 7 cm) each. Roll out each of these rectangles so they are slightly bigger than the ones on the baking sheet (to make sure the filling is entirely covered). Use a fork to pierce holes in the surface, which will allow the steam to escape.Gently add the top rectangles onto each rectangle that is topped with the filling. Use a fork to seal the edges.Bake in the oven for 17-20 minutes, or until they are a light golden brown. Some of the filling might have leaked but it will still be delicious!Transfer the pop-tarts to a cooling rack and let cool for at least 10 minutes.Prepare the icingIn a small bowl, combine the powdered sugar, soy milk, and strawberry compote. Whisk until you get a somewhat smooth texture with some visible chunks of strawberry.Drizzle a bit of icing onto each pop-tart. It will melt and then set.Serve immediately.Source: Loounie

6-12

5 1 5 5

Dough 1/3 cup (80 ml) Irresistibles organic coconut oil chilled for at least 15 minutes 1 1/2 cup (225 g) all purpose flour sifted 2 tablespoon (30 ml) granulated sugar 1 pinch salt 1/4 cup (60 ml) ice cold water Strawberry compote 1 fresh Quebec strawberries stems removed dans halved 1 tablespoon (15 ml) lemon juice (optional) 2 teaspoon (10 ml) cornstarch Icing 1/2 cup (125 ml) powdered sugar 1 tablespoon (15 ml) soy or almond milk 1 teaspoon (5 ml) strawberry compote

Homemade Pop-Tarts filled with Québec strawberries

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6-12

Desserts

0:30

Preparation

0:35

COOKING

1:35

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

Dough

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PILLSBURY VALENTINE’S COOKIE DOUGH

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1/3 cup
(80 ml)
Irresistibles organic coconut oil chilled for at least 15 minutes

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NUTIVA ORGANIC COCONUT OIL

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444 ml

1 1/2 cup
(225 g)
all purpose flour sifted

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ROBIN HOOD OR FIVE ROSES FLOUR

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ROBIN HOOD COCONUT FLOUR

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ROBIN HOOD OR FIVE ROSES FLOUR

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2.5 kg SELECTED VARIETIES

2 tablespoon
(30 ml)
granulated sugar

1 pinch

salt

1/4 cup
(60 ml)
ice cold water

Strawberry compote

1

fresh Quebec strawberries stems removed dans halved

1 tablespoon
(15 ml)
lemon juice (optional)

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ORGANIC LEMONS

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454 g PRODUCT OF MEXICO

2 teaspoon
(10 ml)
cornstarch

Icing

1/2 cup
(125 ml)
powdered sugar

1 tablespoon
(15 ml)
soy or almond milk

1 teaspoon
(5 ml)
strawberry compote

Imprimer ma sélection

Preparation

Prepare the dough

Add the coconut oil in a bowl (the oil should be somewhat solid). Add the flour and salt. Use your hands to combine and break up any solid pieces of oil and continue until you get a sand-like texture.

Add ¼ cup of ice-cold water and mix with your hands. Knead the dough until it is wet enough and won’t crumble. Add 1 to 2 tablespoons of ice-cold water and continue kneading if needed.

Shape the dough into a large ball and cover with plastic wrap. Chill in the fridge for 20 to 30 minutes.

Prepare the compote

Add the strawberries in a small pot along with the lemon juice. Heat on medium for about 15 minutes or until the strawberries soften and produce liquid.

Remove 2 to 3 tablespoons of liquid and whisk in a small bowl with cornstarch until you get an even texture. Pour this into the pot and stir. Cook for another 2-3 minutes.

Use a handheld blender to reduce into a smooth texture.

Shape the dough and prepare the filling

Preheat the oven to 400 °F. Cover a baking sheet with parchment paper or any other non-stick sheet.

Place the dough ball onto a clean workspace. Cut into 2. Keep half on the surface and the other half under a damp cloth.

Flour your workspace as needed and roll out the dough as thinly as possible, until it is 3-4 mm thick.

Use a ruler and knife to trace a rectangle measuring 18'' (2 x 9 cm) by 21'' (3 x 7 cm ) and cut into 6 pieces of 3 1/2'' x 2 3/4'' (9 x 7 cm) each.

Place these rectangles on the baking sheet, leaving a bit of space between them. Spread about 1 tablespoon of strawberry compote onto each rectangle but make sure not to cover the edges.

Roll out the second ball of dough and cut another 6 rectangles measuring 3 1/2'' x 2 3/4'' (9 x 7 cm) each. Roll out each of these rectangles so they are slightly bigger than the ones on the baking sheet (to make sure the filling is entirely covered). Use a fork to pierce holes in the surface, which will allow the steam to escape.

Gently add the top rectangles onto each rectangle that is topped with the filling. Use a fork to seal the edges.

Bake in the oven for 17-20 minutes, or until they are a light golden brown. Some of the filling might have leaked but it will still be delicious!

Transfer the pop-tarts to a cooling rack and let cool for at least 10 minutes.

Prepare the icing

In a small bowl, combine the powdered sugar, soy milk, and strawberry compote. Whisk until you get a somewhat smooth texture with some visible chunks of strawberry.

Drizzle a bit of icing onto each pop-tart. It will melt and then set.

Serve immediately.

Source: Loounie

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