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< all recipes Sticky Toffee Date Cake Ok so I already have a Sticky Toffee Date Cake recipe that I have been making for many years and people seemed quite happy with it. And while I don’t usually like to mess with a good thing, that is exactly what I did for Christmas dinner – a risky move given how serious my people are about their desserts. It was such a success I was asked ordered to make it again the next night. My sister even went so far as to say that it was the best thing she had ever eaten – and she is not the easiest lady to please. I still love the other recipe and feel a little bad for one-upping it but I think i’ll get over it eventually. This cake is just better, it has more delicious date flavor and a more delicate fluffy texture to really absorb the toffee sauce – creating a beautiful balance and union between the two elements…getting carried away and I think you get the point. Sticky Toffee Date Cake Serves: 1 9" cake Ingredients 10 oz dates (pitted) 8 oz unsalted butter, at room temp ½ cup granulated sugar 1 cup brown sugar, packed 4 eggs 2 tsp vanilla 2½ cups all-purpose flour 1 tsp salt 2½ tsp baking soda for the toffee sauce: 16 oz unsalted butter 2 cups brown sugar, packed 1 cup heavy cream 2 tsp vanilla Print Preparation Preheat the oven to 350˚F. Butter two 9in cake pans and line the bottom of each with parchment. Add dates to a small pot along with 1½ cups water. Bring this to a boil and let simmer 2-3 minutes, until dates look soft(ish) and skins start to come off. Pour the dates and water (carefully!) into a food processor and puree until smooth. Cream the butter and two sugars until light and fluffy. Add the vanilla and then the eggs one at a time, beating well after each addition and scraping the bowl once or twice. Mix in the date puree. Combine the dry ingredients in a separate bowl then, with the mixer on low, add this into the rest of the batter, mixing just until combined. Divide the batter between your two prepared cake pans and spread it evenly out the the edges of the pan. Bake for 30-40 minutes, until the center of each cake feels set or a cake tester comes out clean. While cakes are baking, make the toffee sauce: combine ingredients in a pot set over medium heat. Cook until everything is melted and the sugar is dissolved. When cakes are done, carefully flip each out (onto your hand or a large plate) and remove the parchment before putting the cake back into the pan topside down. Use a fork to poke lots of holes in the bottoms of each cake before pouring on some of the toffee sauce. Spread it to the edges so all of the cake gets a good soaking and once what you have poured on has been absorbed, add some more - I like to leave ½ - 1 cup of the sauce to pour over my cake once they are stacked and on my cake platter (for that irresistible drippy effect). Allow cakes to cool and soak in the sauce for at least 30min (or a few hours). When ready to serve, turn one cake out onto your cake plate. For the second cake, I find it useful to use a spatula or something similar to help get it out of the pan and lowered onto the first cake rather than attempting to just flip it out. Pour the rest of the toffee sauce over top spreading it to the edges so it drips down the sides. Previous Next hungry for more?

< all recipes Harissa Harissa is a North African chile sauce that can vary from region to region, even family to family. I like the addition of tomato paste to mellow out the chiles and to make it more of a sauce than a paste. It is so versatile - use it to marinate chicken, beef, or shrimp, add it to canned crushed tomatoes to make a delicious pasta sauce, or add some plain greek yogurt to make a creamy dip or sandwich spread. I could continue but I will spare you for now. Harissa Serves: about 1 cup Ingredients 5 dried chiles* 1 tsp coriander seeds ½ tsp fennel seeds ¼ tsp black pepper ¼ tsp allspice 1 tsp kosher salt ¼ - ½ cup lemon juice 3 cloves garlic, roughly chopped ½ cup tomato paste ¼ cup extra virgin olive oil *chiles are tricky in that you can never be sure of their heat until you take a bite – that being said, there are general guidelines that can help. For milder heat, use pasilla or ancho chiles. For extra heat, use chiles de arbol or chipotle chiles (chipotles are smoke-dried jalapeños and therefore add great depth of flavor along with a kick in the mouth). Print Preparation Bring a small pot of water to a boil (4-5 cups). Remove stems and seeds from chiles, place in a bowl along with boiled water, cover and let sit for 1 hour. Toast the coriander and fennel seeds in a dry sauté pan until fragrant (1-2 minutes, keep a close eye on the spices as they can burn very easily). Using a mortar and pestle, spice grinder, or whatever you have on hand, grind up the coriander and fennel – it does not have to be finely ground, about the consistency of coarse black pepper. Combine everything except olive oil in a food processor (fitted with blade attachment) and blend about 30 seconds, until everything is incorporated, then drizzle in the olive oil, continuing to blend until smooth. Season with salt and pepper to taste. Previous Next hungry for more?

< all recipes Mexican Corn Salad Corn might be the only food I eat only at the peak of its season – once you’ve had it there really is no going back and if that makes me a corn snob, I can live with it. But that means I have to really pack it in right now. I try to keep things interesting and change up how I shovel it into my mouth so here is my latest version. I love the presentation of this recipe on the cob but as I tend to get the creamy topping all over my face, I usually eat is as a salad. And that way you can mix in some tomatoes, peppers, or whatever else you have lying around. Not that you need more reasons to make this, but it is equally delicious cold or room temp as well as with grilled or raw corn. Happy Corn Season Y’al Mexican Corn Salad Serves: 8-10 servings Ingredients 2-3 tbl mayo 2-3 tbl plain greek yogurt ¾ cup grated parmesan (best if freshly grated by you or by the store) juice of 2 limes ½ tsp smoked paprika ¼ tsp cayenne ¼ tsp kosher salt ¼ tsp black pepper cilantro for garnish 8-10 ears of corn, shucked optional additions: tomatoes peppers (like poblanos or anaheims...aka not too spicy) avocado Print Preparation Combine all of the ingredients, except the corn, in a bowl. Let sit 20-30 minutes at room temp or put in the fridge for up to a day. If making the corn to eat on the cob, grill or boil corn until done and top each with some of the dressing and chopped cilantro. If making a salad, grill corn or leave it raw and cut all of the kernels off the cob. Put in a bowl along with any of the additional ingredients mentioned above and toss with dressing. Serve cold or at room temperature Previous Next hungry for more?

< Back Bread Baking Basics BREAD MAKING EQUIPMENT HOW TO MAKE A CRUSTY LOAF OF BREAD BREAD MAKING – RECIPE FUNDAMENTALS What I make most often is a simple crusty loaf of bread, one that is perfect when toasted with a little butter and jam in the morning, or sandwiched with some meat and cheese for lunch or sliced up and dunked into a big bowl of soup for dinner. But it is not always the exact same loaf. This is where the beauty of bread comes in. I don’t want to get caught in the technical weeds but bread recipes are all about what are called “baker’s percentages”. So in any given recipe the flour amount is always equal to 100% and everything else is proportional to that – the most important being the water or hydration percentage. In my basic recipe I like about 50% hydration so if I use 800grams of flour, I know i need 400grams of water. Where this comes in handy is if i want to make a whole wheat loaf, I can vary how much whole wheat flour vs all purpose flour i want to use – I just need it to add up to the 800g of total flour. From there you can then start to think about flavorings like toasted fennel seeds and/or add ins like cheese or nuts. These things get added in after you have mixed the dough to a shaggy stage and determined that there is enough hydration in the dough – some flours, like whole wheat, will require a little extra water added in as you mix (see below for how to determine this). Basic Bread Dough 400g warm water 1 packet yeast 800g flour 15g kosher salt Semolina Parmesan and Black Pepper 400g water 1 packet yeast 550g all purpose flour 350g semolina flour 15g kosher salt 150g Parmesan, freshly grated 5g black pepper (or a few grindings from your pepper mill) Whole Wheat Walnut Raisin 400g water* 1 packet yeast 400g all purpose flour 400g whole wheat flour 15g kosher salt 250g walnut pieces, toasted (about 2 cups) 300g raisins (also about 2 cups) Shaggy dough stage: This is what a nicely hydrated dough should look like. BREAD MAKING – THE MIXING PROCESS Once you have decided on the kind of bread you will make and have your ingredients ready, you will again follow a basic process that you will learn to adjust as needed (remember that once mixed bread becomes a living thing that reacts to its environment and treatment). Whisk the yeast and warm water together in the bowl of an electric mixer. Add the remaining ingredients on top (not the add ins like nuts or cheese). Using the dough hook, mix on low speed a few minutes until the dough starts to come together and looks shaggy. Stop the mixer and feel the dough, pinching it in a few different places. If it feels firm and dry or if you see any dry flour at the bottom of the bowl you will need to add water – start with a few tablespoons and mix a minute or two and check again. When it feels soft and moist you are good to go. Add your add ins and flavorings here. Mix on medium speed for 5-7 minutes until the dough smooths out and starts to pull away from the sides of the bowl or forms a kind of lump around the dough hook. Cover with plastic or a damp towel and let sit at room temperature for about 3 hours or until doubled in size. If your kitchen is on the chilly side add some time to this and if it is nice and toasty, check on the dough sooner. BREAD MAKING – SHAPING & BAKING Shaping is really recipe dependent – are you making a baguette? A boule? Or perhaps something fancy like a fougasse? The baking will obviously be different as well as some breads like naan are cooked in a pan or on a grill as opposed to in the oven. So, here we will go over my basic shaping and baking process for my large crusty boule (aka big round loaf). Have a wide rimmed bowl ready with a piece of parchment laid over it, dusted with some flour. Scrape dough out onto a generously floured work surface. Fold the edges of the dough into the center, making a kind of package. Flip the dough over so these folded seams are on the bottom and start to roll or push the dough in a circle to further tuck these seams in and tighten the smooth top of the boule. When it feel nice and tight and there are no air bubbles under the surface, place the boule onto the floured parchment, nestling it into the bowl for its last rise before cooking. Cover it again with plastic wrap or a damp towel. Place your large cast iron pot or cloche into the oven and heat the oven to 475 F. Give the oven at least 30 minutes to heat as you want it and the pot really nice a hot. Your bread is ready to bake when you give it a gentle poke and the indent slowly comes back out. If it stays indented, it needs more time. Score your bread just before putting it into the oven. Slashing it with a very sharp razor blade or small serrated knife in quick motions – making any pattern you like. I usually do one deep cut down the center and two smaller slits on either side of that. Take the pot out of the oven and lower your bread into it using the parchment so as not to burn yourself. Cover and bake for 25 minutes. Remove the lid and bake another 25 minutes or until a nice dark golden brown with a few almost burnt edges at the slash marks. Immediately remove from the pot (using the parchment again) and cool on a rack for at least an hour before slicing it. HOW TO START (AND MAINTAIN) A SOURDOUGH STARTER Combine 1 cup of warm water with 1 cup of flour (i like to do a mix of all-purpose and whole wheat) in a small jar or container. Mix until thoroughly combined and the mixture is the consistency of thick batter. Cover with plastic wrap or a towel and let sit at room temperature until mixture begins to bubble and puff, 2 to 3 days. Once the starter begins to show signs of activity, begin regular feedings. Keep the starter at room temperature, and each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix, a half cup of each roughly. When starter begins to rise and fall predictably and takes on a slightly sour/tangy smell, it’s ready; this should take about 1 week. You can continue to keep the starter at room temp if you will be using it somewhat regularly If you will be using it more sparingly put it into the fridge and feed it once a week. When you want to use it, take it out of the fridge and feed it a day or two before you need it. The night before you will make your bread, discard all but a few tablespoons of your starter and mix it with a cup of warm water, stirring to disperse it before mixing in a cup of flour. Let sit, covered with a towel at room temp for 12 hours. To test for readiness, drop a tablespoon into a bowl of room-temperature water; if it floats it’s ready to use. If it doesn’t, allow more time to ferment. You wont use all of the prepared starter in your dough so whatever is left over is your starter so continue to feed as above. Previous Next

< all recipes Sauteed Shishito Peppers Not much of a recipe here as these are so easy to make. If you can get your hands on some fresh ones at the farmers market they are a real end of summer treat. Sauteed Shishito Peppers Serves: 4-6 servings Ingredients 1-2 tbl toasted sesame oil (or a flavorless oil such as grapeseed or safflower) 1/2 lb shishito peppers 1-2 tsp kosher or flakey salt Print Preparation Heat the oil in a large cast iron or heavy saute pan until almost smoking. Put shishitos into the pan in a single layer. If you have something heavyish to place on top of them, like a smaller saute pan or a tea kettle, this will help blister more of the pepper surface. Let cook 2-3 minutes, toss and cook another minute. Sprinkle with salt and serve immediately. Previous Next hungry for more?

< all recipes Lentil Soup Soup is one of my all-time favorite food groups. Especially on a cold and rainy day like today, there really is nothing better than coming home to a steamy bowl of hearty goodness. For this reason, I make sure to always have a stash of dried goods (black beans, split peas, lentils, etc), but more importantly I like to have soup at the ready in my freezer. The beauty of soup is that you do not have to eat the same darn leftovers for the rest of the week. Instead, freeze the remaining soup in pint and/or quart containers – the pints are a perfect single serving for a night in or to bring to work, the quarts are great for two. Lentil soup is also a great recipe for the beginner cook – it is simple and straightforward but teaches some very useful techniques. It is also a great base from which to add your own flair and flavor: instead of carrots, add a 28oz can of diced tomatoes, or if you don’t have fresh thyme add 1tbl ground cumin in with the onions. Lentil Soup Serves: 6 quarts Ingredients 2 lbs green lentils, dried 2 yellow onions 2 lg carrots 2 cloves garlic 2 tbl fresh thyme ½ cup white wine 8-9 quarts stock/water (I use water to lower the sodium) 2 tbl kosher salt 2 tsp pepper Print Preparation Dice the onion and carrots. Mince the garlic or put through garlic press. Get your largest pot (at least at 10 quart!) and heat up a tablespoon or two of oil. Once hot, toss in the onions and carrots, turn the heat to medium and sprinkle in a tbl of salt. Stirring often, cook until the onions are translucent (about 10 minutes). Add in the garlic and cook another 2 minutes. Pour in the wine and stir to get any bits stuck on the bottom. Add the lentils and water. Turn heat up until it reaches a boil, then reduce heat and let the soup simmer for about 45 minutes, until lentils are tender. To thicken the soup a bit, remove 2-3 cups of lentils and 1 cup of water – puree in a blender or with emersion blender and pour back into the pot. Taste and season with remaining salt and pepper to taste. Previous Next hungry for more?

< all recipes Brussels Sprout Stir-Fry This is such a simple and fast recipe that really goes with any protein. I also just love the look of the whole stalk (although it can yield quite a bit more than 2 pints!). I went into this recipe assuming I had the grating/slicing attachment for my food processor but was already fully committed when I realized I would have to do it the old fashion way. It turned out to be pretty painless and was a great way to work on sharpening my knife skills (sorry, pun intended). Brussels Sprout Stir-Fry Serves: 4 side servings Ingredients 2 pints (32oz) Brussels sprouts 3-4 tbl toasted sesame oil 3-4 tbl soy sauce salt & pepper Sriracha (optional) Print Preparation Rinse the Brussels sprouts and remove any excess or brown stem. Slice thinly: using your basic knife, a mandolin, or food processor if you have the proper attachment. Heat the sesame oil in a large sauté pan until almost smoking, then toss in the Brussels sprouts and about a 1 tsp of salt. Allow the sprouts to char a bit but stir often so they don’t burn, about 5 minutes. Deglaze the pan with the ponzu, making sure to scrape up any brown bits on the bottom, and continue to cook until all the liquid is gone, about 3-5 minutes. Serve with Sriracha if you like some kick! Previous Next hungry for more?

< all recipes Truffle Honey Ricotta I have been making this ricotta recipe for so many years it has become a family staple. It is also my most requested recipe and because it is so easy I usually just tell people the three ingredients and let them figure it out but I thought it was time to put it down in writing and out there for people to enjoy. While Truffle & Honey Ricotta may start out as just a friday night pre-dinner dip, I always make extra and it somehow finds its way onto almost every plate of food the rest of the weekend – a dollop alongside a tomato/avocado salad, subbed in for mayo on a blt, heck just some ricotta toast. The truffle makes any situation a little classier – and I have to insist on truffle salt here, it is pricey but it will last you a lifetime and truffle oil is unreliable because many are chemically flavored. This is my most recent use for the ricotta and it was insanely tasty (and easy!). I tossed the tomatoes in some olive oil, popped them in a 450˚F oven for 20 minutes, lightly oiled some bread before grilling and voilà! a perfect little party app!! Truffle Honey Ricotta Serves: about 1 cup Ingredients 8 oz whole milk ricotta 1 tsp truffle salt (not oil!! trust me) 1-2 tsp honey ½ tsp black pepper Print Preparation Combine all of the ingredients and adjust the amounts of truffle and honey to your liking. For company serve as a dip or dollop on top of grilled bread with roasted tomatoes. For an easy dinner make ricotta toast with some arugula and a poached egg. Previous Next hungry for more?

< Back DIY Cake Bunting: Mother's Day Decorations I love this new style of cake decorating because it is so versatile. It can say whatever you want it to say (simply print out your own stencil) and while I guess it is meant for cakes, it can make almost anything just that much more special – from a cake to a terrarium. So, watch my super nerdy video, have yourself a nice little crafternoon and tell Yo Mama you love her. Here are some ideas of what to dress up with your DIY Cake Bunting: Funfetti Cake – the obvious choice for any celebration Breakfast in Bed – Oatmeal Raisin Scones , Fig & Mascarpone Scones , or Lemon & Rosemary Scones – clearly I have a thing for scones (don’t you?) A Terrarium from Adore in NYC – I can’t keep one alive to save my life but your Mom kept you alive so… Vacherin – one of my Mom’s signature desserts that once warm weather comes I get as much as I can Cake Bunting Tools: color paper – a thicker construction or craft paper is best pretty string – really anything works here, I like a natural twine with a fancy metallic swirl two skewers (or something similar) exacto knife or scissors – i like the exacto knife to get those pesky center cutouts but its not like i am creating a masterpiece so scissors would probably get the job done cutting matt or thick cardboard – apparently the cutting matts you get at art supply stores are “self healing” – I mean that is crazy! why can’t I be self healing!!? stencil printout – find a type you like that is bold and pretty – go wild! Previous Next

< all recipes Turkey Burgers with Wasabi Yogurt Sauce After Christmas Chris, along with about 20 guys on his desk at work, joined a weight-loss pool to lose 7% of their body weight. Because he still did not have any time to work out, it came down to eating…or me making him healthy food. I didn’t change my way of cooking but all of a sudden what he used to turn up his nose at as health food, became a delicious, hearty meal. I did, however, find myself in a bit of a rut having to make healthy dinners every night. I could eat soup and bread all day, every day, but after about a month of mostly soup, Chris texted me on his way home “lets try turkey burgers”… Feeling slightly offended that all my slaving over soups wasn’t enough, I responded “why don’t YOU try turkey burgers”. And he did! They were scrumptious – especially the next day halfway through a 12 mile, 3500 vertical ft, hike (if you look closely at the pic below you can see the manhattan skyline, incredible). So I had to rethink my previous disdain for non-beef burgers, the same way Chris had come around to my soups. The key is not to eat it instead of a juicy cheeseburger, but as a separate entity, delicious in its own right. This rendition came from my suggestion last week of putting wasabi into greek yogurt and having some leftover pickled onions. Since I like to add caramelized onion to the turkey meat, I sautéed the rest of the onion with some baby bok choy and soy sauce. You can also try these burgers with a spicy chipotle sauce! Turkey Burgers with Wasabi Yogurt Sauce Serves: 4-6 Burgers Ingredients 1 lb ground turkey ½ cup sautéed onion 2 tsp fresh ginger , grated 2 tsp kosher salt 2 tsp black pepper 1 egg white 5-6 hamburger buns or sourdough rolls Wasabi Yogurt Sauce: 6 oz greek yogurt 1 tsp wasabi powder 1 tsp warm water Pickled Onion: ½ red onion ½ cup white vinegar ½ tsp salt ½ tsp sugar Print Preparation Make the pickled onions: slice the red onion in half lengthwise and then slice as thinly as possible and mix with salt, sugar, and vinegar. Let sit for about an hour in the fridge, then strain. For the wasabi yogurt: In a small bowl mix the wasabi powder with warm water and let sit for a few minutes, then mix in the yogurt. For the burgers: Sauté about ½ a white onion, diced, until caramelized – set aside to cool. Combine turkey meat, caramelized onion, ginger, salt, pepper, and egg white. If you have a scale, cover it with a piece of plastic wrap (if not you are just going to eyeball the size of each burger), and have a plate ready for the formed patties. Then, get in there with your hands to mix everything together. It will be quite sticky and tough to work with but don’t get discouraged – form 4oz patties, trying not to overwork the meat. Heat 2 tbl oil in large skillet and add the burgers. Over med-high heat cook patties, covered for 5-7 minutes (until dark golden brown on bottom), flip and cook another 5-7 minutes uncovered. A thermometer should read 160˚F – they will carry-over cook those last 5˚. If you don’t have a thermometer, just cut into one to make sure there is no pink. Serve on a bun with pickled onions and a dollop of wasabi yogurt. Previous Next hungry for more?

< all recipes Vaccherin Another of my Mom's incredible recipes that is a perfect way to celebrate the summer and all the delicious berries it has to offer. Getting the stages of "peaks" down can be intimidating, but it is really just about understanding what you are looking for. Soft Peak is when the egg whites start to stiffen and will hold a peak momentarily before melting back into itself. Firm Peak is when you turn the whisk upside down and the peak holds but droops slightly. Stiff Peak is exactly as it sounds, turn the whisk over and the points should hold without drooping. *Take note of what the whites look like with the mixer running at each stage so as you do this more and more, you are able to identify the stage without having to check. Thats when you know you are a pro! Vaccherin Serves: 1 cake to serve 8 Ingredients Meringues: 6 large egg white, at room temp 1 1/2 cups granulated sugar 2 tsp vanilla Whipped Cream & Fruit: 1 1/2 cups heavy cream 2 tbl confectioner’s sugar 1 1/2 pints fresh mixed berries Red Raspberry Sauce: 1 pint raspberries 1/4 cup sugar 2 tbl fresh lemon juice Print Preparation Heat oven to 200°F and trace two 9-inch circle on two sheets of parchment, turn them over and use to line baking sheets. Place egg whites in bowl of electric mixer. beat on high until soft peaks form, about 2 minutes. With mixer on high slowly add 1/4 cup sugar. Continue adding the rest of the sugar, 1 tbl at a time, until whites are very stiff and glossy. Add 1 tsp vanilla, beat until just combined. Divide batter between traced circles and spread to edges of circle. Place in the oven and bake for 3 - 3 1/2 hours, rotating once, until firm and sound slightly hollow when tapped. Make Sauce: combine raspberries, sugar, and lemon juice in a small saucepan over low heat. cook until berries release their juice and just start to break down, about 5 minutes. use a rubber spatula to press berries through a sieve (fine mesh strainer), discard solids and refrigerate. Place on table when ready so everyone can pour the sauce over their own piece. Combine cream, remaining 1 tsp vanilla, and 2 tbl confectioner’s sugar in the bowl of a stand mixer and beat until stiff peaks form. Place one meringue on serving plate and spread 1/2 of whipped cream on top, then half of the berries. Place second meringue on top, rest of the cream and berries. Dust with confectioner’s sugar. Previous Next hungry for more?

< all recipes Homemade Pop Tarts What better way to celebrate Valentine's Day than with these buttery little bundles of love - and since it is on a Saturday this year, a Pop Tart breakfast in bed sounds about right. I got a little excited about all of the possible fillings (as you can see below). I mean I actually bought marshmallow fluff (which was tasty but oozed out of the tarts just fyi - not to mention had me bouncing off the walls for hours). Tip: Pipe thicker fillings like fluff, peanut butter or cream cheese. If you don't have those triangular piping bags, put filling into a small ziploc bag, cut the very tip off one corner and go wild! Also, put less fluff than I did above - it is hard to squeeze out less than that but maybe do a few dots of fluff or try mini marshmallows. These are so perfect for a special breakfast because you can make the dough a few days in advance (like this weekend), roll and fill them the day before and voila!! the next morning all you have to do is preheat the oven! Homemade Pop Tarts Serves: 14-16 pop tarts Ingredients 1 1/2 cups flour 1/3 cup whole wheat flour 1 tsp salt 1 tbl sugar 8 oz butter, cold and cubed 1 egg 3 tbl milk GLAZE 1 egg (for egg wash) 2 cups confectioners sugar 3-4 tbl milk Print Preparation Make the pastry dough: combine dry ingredients. Using a mixer with paddle attachment or your hands, work cold cubed butter into flour until about the size of peas (and all the flour has been moistened). Whisk egg into milk, add to flour/butter, and mix just until everything comes together. Shape into a flattened rectangle, wrap in plastic, and refrigerate for at least 30 minutes (or up to 5 days). Preheat oven to 350˚F and line two baking sheets with parchment. Let dough sit at room temp for 15-20 minutes while you prepare your choice of fillings. Roll out half of the dough to about 1/8 inch. Cut 2x3in rectangles (or other desired shape) and place on prepared baking sheets. Roll out the rest of the dough and cut out matching shapes. You can reroll the scraps once if desired. Use a fork to poke holes into all of the cut out shapes. Fill half with whatever fillings you like. Brush bottom side of remaining dough with egg wash and lay on top of filled pieces. Press edges gently with a fork to seal and brush tarts with egg wash. At this point you can refrigerate the pop tarts overnight or freeze up to a month. Bake for 20-25 minutes, rotating pan halfway through, until golden brown. Make glaze: whisk together confectioners sugar and milk. Allow pop tarts to cool completely before decorating with glaze and sprinkles (optional). Previous Next hungry for more?