![]() ![]() Want to make your pie dough ahead? You can make it and refrigerate it up to 2 days.Once the glaze has completely crusted over (about 30 minutes) use the pink powdered food coloring and a food-only brush to add rosy cheeks.Immediately add two black nonpareils to each pop tart for eyes.Be sure to stir the glaze between each pop tart so it doesn’t form a crust. Dip each pop tart into the glaze, gently shaking it to allow any excess glaze to drip off.Cook over low-medium heat, whisking occasionally, until the glaze is warm and starts to form a crust on top.In a small saucepan, combine the powdered sugar, water and vanilla extract for the glaze.Bake at 350F for 30 minutes, or until the pop tarts are golden brown.Poke a few air holes into the top of your pop tarts with a fork.Using your finger, wet the edge of the filled pastries with some water, cover with another ghost cutout and gently press the edges together.Roll out the remaining dough and cut out 8 more ghosts.Make sure there's about ⅓" of open space around the edge of your pastries. Spoon a couple teaspoons of nutella or another kind of filling onto your ghost cutouts and gently spread it out.Using a large cookie cutter, cut out 8 ghosts. Roll the first ball of dough out onto a light floured surface until it's approximately 9"x12".Divide your dough in two, flatten into discs, wrap in plastic wrap and allow to chill for 45 minutes to an hour.Add the ice water one tablespoon at a time until the dough comes together. ![]() Add the cubed butter and beat until the mixture resembles course sand.
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