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1. Follow the recipe to mix and chill the dough. Roll chilled dough to about ¼-inch thick. Slice edges off to make one big rectangle or square, then cut into rectangles (3 to 4 inches on the long side). (Save the dough scraps to bake with a little cinnamon sugar sprinkled on top.)
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Step 1. Make the dough: Place cream cheese, butter, milk, salt and sugar in a large bowl. Using a pastry cutter or two forks, mix together until uniform and smooth. (You shouldn't see chunks of cream cheese or butter.) Add flour and stir until dough comes together and begins to pull away from the sides of the bowl.
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Whether or not to put butter on a Pop-Tart is a matter of personal preference. And ultimately, how people react to this buttery hack says a lot about where they stand on another Pop-Tart debate.
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Arrange 7 hearts on a large baking tray lined with parchment paper. Put about 1/2 tablespoon of jam on each heart and slightly spread it out (but leave a border at least 1/4-inch all the way around). Lightly brush the outside of each jam-topped heart with water. Place another heart-shaped piece of dough on top of each.
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Put the breadcrumbs in a bowl, then drizzle with melted butter. Toss with a fork to coat. Add the remaining filling ingredients and mash together with a fork to make a paste. Preheat the oven to 350°F (175°C) and have a parchment-lined sheet pan ready. Roll the dough to a little shy of a 1/4-inch thick.
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Pop-Tarts (stylized as pop•tarts) is a brand of toaster pastries produced and distributed by Kellanova (formerly Kellogg's) since 1964, consisting of a sweet filling sealed inside two layers of thin, rectangular pastry crust.Most varieties are also frosted.Although sold pre-cooked, they are designed to be warmed inside a toaster or microwave oven..
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Storing Iced Pop Tarts: Keep iced pop tarts in an airtight container for up to 3 days. Freezing Unbaked Pop Tarts: Prepare through step #6, then instead of placing the pan in the refrigerator, place in the freezer for up to 2 hours until completely frozen and firm. Transfer to an airtight ziploc bag or container and freeze for up to 3 months.
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Drop 1 tablespoon of filling onto half of the rectangles. Cover with remaining rectangles. Press edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick. Arrange pastries on the lined baking sheets. Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.
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Alone, brown sugar will liquify in the oven, bubble out around the edges and cool into a brittle, caramel-like substance. The filling needs something to give it structure. Something that can soak up the melting brown sugar and keep it from escaping. Something with a neutral flavor and absorbent texture.
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Taking a few extra minutes to toast your frosted Pop-Tarts makes a huge difference. Getting the outside a little crispy and heating the interior filling to make it gooey enhances the taste and takes the dichotomy of its textures to the next level. Of course, many delicious Pop-Tarts flavors are on the market, from brown sugar cinnamon to.
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Rainbow sprinkles for sprinkling (optional) Position a rack in the center of the oven, and heat the oven to 350 degrees F. Remove the dough from the refrigerator and divide it in half. Press each half into a rectangle. On a lightly floured surface, roll out each half into a 14-by-11-inch rectangle.
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Crimp edges with a fork. Pock a few holes in top crust with a fork. Bake in preheated 415°F oven for 12-15 minutes. Cool on a baking rack. Once pop tarts are fully cool, you can add the glaze. Mix powdered sugar with 1 tablespoon of half and half. ½ cup powdered sugar, 1 - 2 tablespoon half and half or milk.
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