Are you here to see who won the Primal Strips giveaway? Since only one person could win, I thought I'd offer a recipe for those of you who didn't. If you're like me, you probably didn't win. But this recipe more than makes up for it.
These are from Bon Appetit and are extremely easy to make. It's barely modified, but I did cut it in half. I'll write it as I made it (with paraphrased instructions), but with the magazine measurements included also.
Strawberry Pop Tarts
Makes 4
1 cup all purpose flour (magazine = 1 cup plus 1 tablespoon)
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup chilled vegan margarine, cut into small cubes
5 tablespoons cold water (magazine = 2 tablespoons)
6 tablespoons preserves
Whisk the flour, salt and sugar in a medium bowl. Cut the margine in until you have coarse crumbs. Add the water, a tablespoon at a time, until it holds together like a dough. Form dough into a ball and wrap in wax paper to refrigerate for at least 1 hour.
Line a large rimmed baking sheet with parchment paper. Roll the dough out on a floured surface to 11 X 13 inches. Trim down to 10 X 12 inches. Cut into 8 rectangles, 3 X 5 inches each. Transfer 4 of the rectangles to the baking sheet. Spread 1 1/2 tablespoons of preserves in the center section of these 4 rectangles. Wet the edges of the pastry with cold water. Using your fingertips, press the remaining rectangles on top of the four filled ones. Seal carefully with your fingers to reduce the chance of filling escaping. If you want, press the tines of a fork around the edge for a fancier tart. Using a toothpick, poke 4 holes in the top of the tarts for the steam. Cover and freeze tarts on the baking sheet for at least 2hours or up to 1 week.
To bake, preheat oven to 375 degrees F. Bake frozen tarts on center rack for 20 to 25minutes, until golden brown. Transfer to a rack to cool. When cool, the tarts may be dusted with powdered sugar, or drizzed with a simple glaze that I'll post below.
Glaze
1/2 cup powdered sugar, sifted
1 to 2 teaspoons water
1/2 teaspoon pure vanilla extract
Whisk the ingredients together in a small bowl, adding water as needed to reach the appropriate consistency. Drizzle about 1 teaspoon of glaze over each tart.
Notes:
Definitely seal these with wet fingers. It dramatically helped the filling from leaking out. The magazine doesn't suggest it, and I'm not sure why.
As you'll see, I needed a lot more water to get a dough. Start with a lower amount and add it as you need it, just to be safe.
Yes, these have 2 tablespoons of vegan margarine in each one of them. In other words, I don't plan on making them all the time, but they're really good. And it's awesome to see a nearly vegan recipe in mainstream magazines. Thanks, Bon Appetit!
The magazine suggests topping them with powdered sugar, but we really liked the quick and easy drizzle better.
These would be a perfect make-ahead dessert for a dinner party. They are like a fine French tart. The crust is so flaky! The Pop Tart name just doesn't do these justice.
So have you stuck with me this long? The winner is Number 5, Lindsay! Please email me your mailing address and I'll get these Primal Strips in the mail to you. Thanks to Primal Strips for sending me 2 sets of samples so I could send one to you.
Lindsay's not the only winner today. I feel like one, too, thanks to a few of my fellow bloggers posts about American Vegan Kitchen. Check out Bianca's fabulous write-up about one of my french toast recipes. I've been a fan of her blog, Vegan Crunk, for a long time. Over at Save the Kales!, Jaime posted an interview. Jaime's blog is newer and I'm excited to see the course it takes. Be sure to see Robin Robertson's post on her Vegan Planet blog , too. For another mouth-watering photo, check out the adaptation of the mud pie at Vegan.com. Thanks to all of you who have posted reviews and introduced others to the book, as well. I appreciate it very much.
5 comments:
I never had a pop-tart in my life, but now I want one! Of course, I want your version.
Homemade pop tarts look so great. Thanks for baking and sharing.
These look scrumptious. They bring back memories of the jam pies my mom used to make out of leftover pastry dough, that were almost better than the actual pie--and we kids sure fought over them more! (Okay, I admit, we still do.)
It's very easy to pimp your book because it is so good. I have already bought two for gifts for some very happy girls.
Whoa! Cool! Those look like they could be made gluten-free pretty easily (dry, flaky things usually can). Maybe a mix of rice and almond flour? I really want a pop tart now!
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