Leftover Jelly Bean Pop-Tarts

Leftover Jelly Bean Pop-Tarts is a morn meal that serves 8. One portion of this dish contains roughly 3g of protein, 15g of fat, and a total of 419 calories. For 44 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Easter will be even more special with this recipe. 492 people found this recipe to be tasty and satisfying. It is brought to you by Serious Eats. Head to the store and pick up jelly beans, salt, cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 17%. This score is not so spectacular. Try Peanut Butter and Jelly Pop Tarts, Peanut Butter & Jelly Pop Tarts, and Peanut Butter and Jelly Pop Tarts for similar recipes.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Adjust oven rack to center position and preheat oven to 450°F. Line a baking sheet with parchment paper; set to the side. 2 Combine flour and salt in a large bowl. Add butter and blend with a fork, pastry cutter, or your hands. Blend until the mixture is fairly coarse. Add the cream, bit by bit, gently mixing the dough after each addition, until the dough is cohesive enough to form a ball. 3 Place dough on a lightly floured surface and roll into a rectangle, about 1/8-inch thick. Cut out rectangles approximately the size of index cards (3- by5-inches), or smaller if you prefer a more modest portion. Make sure you have an even number of cutouts. 4 Place jelly beans in neat rows along half of the rectangles, forming color patterns if you'd like. How many beans fit on your pastry rectangles will vary depending on the brand; I was able to get 4 rows of 4 jelly beans on each rectangle. Be sure to leave about half an inch empty on all sides of the pastry. 5 Place the remaining rectangles of dough on top of the ones with jelly beans. Crimp all four edges by hand or with a fork to ensure that your filling won't ooze out. Poke a few holes in the top to allow steam to escape. 6 Place the tarts on your prepared baking sheet, and bake until light golden on the edges, 7 to 8 minutes. Remove from the oven and let cool completely. 7 While the tarts cool, prepare your icing; combine the confectioners sugar with the cream. After the tarts have cooled, drizzle icing on top. Garnish with sprinkles if desired.

 

Step by step:

1. 1

2. Adjust oven rack to center position and preheat oven to 450°F. Line a baking sheet with parchment paper; set to the side.

3. 2

4. Combine flour and salt in a large bowl.

5. Add butter and blend with a fork, pastry cutter, or your hands. Blend until the mixture is fairly coarse.

6. Add the cream, bit by bit, gently mixing the dough after each addition, until the dough is cohesive enough to form a ball.

7. 3

8. Place dough on a lightly floured surface and roll into a rectangle, about 1/8-inch thick.

9. Cut out rectangles approximately the size of index cards (3- by5-inches), or smaller if you prefer a more modest portion. Make sure you have an even number of cutouts.

10. 4

11. Place jelly beans in neat rows along half of the rectangles, forming color patterns if you'd like. How many beans fit on your pastry rectangles will vary depending on the brand; I was able to get 4 rows of 4 jelly beans on each rectangle. Be sure to leave about half an inch empty on all sides of the pastry.

12. 5

13. Place the remaining rectangles of dough on top of the ones with jelly beans. Crimp all four edges by hand or with a fork to ensure that your filling won't ooze out. Poke a few holes in the top to allow steam to escape.

14. 6

15. Place the tarts on your prepared baking sheet, and bake until light golden on the edges, 7 to 8 minutes.

16. Remove from the oven and let cool completely.

17. 7

18. While the tarts cool, prepare your icing; combine the confectioners sugar with the cream. After the tarts have cooled, drizzle icing on top.

19. Garnish with sprinkles if desired.

Nutrition Information:

covered percent of daily need