DIY GIANT POP TART!!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit reduces sugar content and adds natural flavor.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: gluten-free flour

Whole wheat flour adds fiber and nutrients.

Start by measuring 32 oz of all-purpose flour and add it to a large bowl.

Add 6 tablespoons of icing sugar to the flour in the bowl.

Mix the dry ingredients together carefully to avoid spilling.

Add a pinch of salt to the mixture and mix again.

Cut 600 g of cold butter into cubes and add it to the flour mixture.

Use your hands to mix the butter into the flour until it resembles coarse crumbs.

Crack 6 eggs and separate the yolks from the whites, using your hands to strain the yolk if necessary.

Measure out 2 oz of cold water and add it to the bowl with the egg yolks, bringing the total liquid to 8 oz.

Combine the wet ingredients with the dry mixture and mix until a dough forms.

Roll out the dough on a floured surface to fit a baking sheet.

Spread strawberry jam evenly over the rolled-out dough.

Roll out a second piece of dough and place it over the jam.

Seal the edges of the dough together with a fork.

Cut slits in the top layer of dough to allow steam to escape during baking.

Preheat the oven to 350°F (175°C).

Bake the giant pop tart for 25-30 minutes or until golden brown.

Allow to cool completely on a wire rack.

Prepare icing by mixing powdered sugar with a small amount of water and food coloring if desired.

Spread the icing over the cooled giant pop tart.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens