Perfecting Simple Pastries at Home | Russell Van Kraayenburg | Skillshare

Perfecting Simple Pastries at Home

Russell Van Kraayenburg, Certified Food Nerd.

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10 Lessons (45m)
    • 1. An Introduction to Making Pastries

      0:43
    • 2. Essential Ingredients

      4:01
    • 3. Tools You'll Need

      2:38
    • 4. Starting Simple with Biscuits

      7:11
    • 5. Stepping It Up with Pie Dough

      5:19
    • 6. The Basics of Pastry Fillings

      1:20
    • 7. Working with Dough

      9:24
    • 8. How to Make Tart Dough

      4:24
    • 9. Homemade Pop Tarts

      9:17
    • 10. A Pastry Recap and Challenge

      1:00

About This Class

This class will focus on teaching valuable skills and the necessary techniques to master making simple pastries at home. Students will learn basic recipes for biscuit dough, pie dough, tart dough, and pastry fillings and the methods required for each. This will allow students to make biscuits, cobblers, pies, hand pies, tarts, pop tarts, and more.

The techniques and recipes will be simple and straight forward, as students will bake alongside each video, making their own pastries along the way. While creating recipes, students will learn how to build their own recipes by mixing and matching various fillings and toppings with doughs.

Perfecting Simple Pastries at Home is geared to the novice home cook. While no prior education is needed, a passion for baking is encouraged.

Transcripts

1. An Introduction to Making Pastries: Hi, I'm Russell Van Crime for author of Making Dough and Hot Dogs. Blogger Chasing Delicious and Pastry Cook a baked bar here in Houston And in this class I'm gonna teach you one of my all time favorite things And that's how to make does and pastries . We're going to start with a simple biscuit dough, mix it up a little bit and make ourselves a delicious homemade apple pie with homemade pie dough. And then I'm gonna show you how to make something super fun. And that's gonna be homemade Pop Tarts. I'll show you how to make the perfect job seeking. Get something flaky and tender or crumbly. I'm gonna show you how just using a few ingredients you could master almost any pastry recipe you want. 2. Essential Ingredients: now, before we can start making some does and pastries first, we're gonna go over some kitchen basics. So in this class, we're gonna look at our ingredients and how it affects the dough. Let's start a flower now. This is gonna be your most important ingredient when baking. After all, flower is the structure in the base of all does and pastries. You can use all purpose flour. It's generally gonna work for just about anything you need to do. And I said, just keeping it an airtight container in your pantry. Next, we have ingredients like our fats. That could be anything from butter, toe large, even shortening. I prefer butter because of its flavor. Now a fats are gonna do multiple things and does one. They're gonna help add flavor. And that's a great thing that butter does. But they're gonna also help a texture in oration, and you'll notice In the 1st 2 recipes, we tackle both biscuit dough and pie dough. Most of the flakiness and that area this is simply gonna come from butter. Next, you have a liquid into dough. Here, have some milk, but you can use water as well. Just always followed the recipe that you have and what a liquid does. This is what's gonna bind with the ingredients and flour to create gluten, so this will actually help your dose set up and build structure. Using ingredients like milk as well will also help add some flavor. Then we have eggs. Of course, eggs are definitely a miracle ingredient in the kitchen. These guys can do just about anything, and while not all does will include eggs, they could be used from everything from helping make a dome or tender toe. Adding flavor to simply being uses a glaze to brush on too deep in the color, and we'll see how we use aches throughout each of our recipes. On the last of our five primary ingredients, of course, is gonna be sugar. Sugar has a great purpose. Not only will it help add some sweetness and flavor, but it could actually affect the does color and other items as well. Another important aspects about your ingredients is measuring them out properly in baking. Using the right amount of ingredients is gonna be vital. Now there are a couple ways to measure we all know about our favorite, the measuring cups. This is a volumetric based measurement and unfortunate for baking. It's just not very precise. On the other hand, you have mass based measurement, and that's where kitchen scale comes in hand. Now, while the recipes I'm sharing, if you will have both measurements, I definitely suggest using a scale if you can. I'm gonna show you why right now. So we're gonna put a bowl on our scale, zeroed out, and we're gonna measure a cup of flour. So first, I'm gonna go ahead and just lightly pour some flour into a measuring cup. This is kind of considered the standard practice for getting a consistent for. So then what we'll do is use a straight edge to make sure level. Let's go and wait. This All right, so we have four and 1/4 ounces. Now let's see what happens when I drive in a cup through the flower and don't take so much care and making sure it's not compact. So by measuring it this way, we actually have 4.5 ounces. That's 1/4 extra outs. Now that may not seem like a lot, but when it comes to a job that could be the difference between soft and tender and dry. And if we were to increase this, my double, that's gonna become half an ounce. And if we quadruple this recipe were suddenly an ounce over flower. So that's why I suggest always measuring by weight, because it's always gonna be consistent and your products will always be delicious. So here you have the five primary ingredients to making a dough. What's next? Tools. So check out the next class and we'll discuss that. 3. Tools You'll Need: in the last class, we learned all about the ingredients necessary to make dough. So now let's look at the tools will need to make those does changes. Are you gonna most of these already in your kitchen? And if you don't, there's a good chances of work around, and I'll try to help you out there. So let's start with some basics first. I don't need to just having a nice good chef's knife and appearing life as well, but there's gonna be used for different duties. But when it comes to cutting butter or ingredients for pie fillings or tart fillings, both of these are just going to save you a lot of time. And making sure there's start is gonna help keep you safe. Now, of course, next, a tool like a spoon is gonna come in handy as well. Now you can make any dough recipe I share with it stand mixer or even a food processor, but I like to make does by hand. And so having a spoon or even a spatula are both gonna be great tools. Another tool, Esther, Just having on hand is gonna be a whisk. Now, this is a smaller Wisc. And I use it just to mix together dry ingredients before adding things like fat or liquids . And by doing that, you're gonna mix that salt or that baking soda or evens flavors like cinnamon and through everything so doesn't get stuck in clumps. And, well, you should definitely be using your kitchen scale like we talked about in the last episode . Having measuring spoons Measuring cups is not a bad idea. Liquids are gonna always be based on volumetric measurements and the small ingredients like baking soda, cinnamon and things like that almost likely used teaspoons or tablespoons. And then, lastly, there are a couple ingredients and a little more specialized. First is gonna be your rolling pin. Now this is a French rolling pin, and that's because it's tapered. This is just the one I haven't elect to use. But if you have an old school American rolling pin with two handles and you like using it, feel free to use that next. I was just having parchment paper. This is a great way to not only keep all your pants clean when you're baking, but it's a great way to wrap up dough so you don't let aired it to it when it's resting. And lastly and possibly strangest is gonna be a ruler. And yeah, that's right. You should definitely have a ruler in your kitchen. You'll see in our last episode when we go to make homemade pop Tarts. Just how valuable to like this will come in handy. So these are just a few of the tools that you need to make some delicious dose, and hopefully you should already have them in your kitchen. So now that we've learned all about ingredients and tools, I think it's time to jump in to making some dough. 4. Starting Simple with Biscuits: Now that we've learned all about some kitchen basics, including the ingredients will be using in this class and the tools that you will be needing, I think it's time we finally jump in and start making a pastry, and we're gonna start with one of my favorites, and that is a simple of pastries. It gets classic Southern biscuits. So for this recipe, you're gonna need eight ounces of flour, three ounces of cold unsalted butter, four teaspoons of baking powder and one teaspoon of salt, and then you're gonna need about five ounces of milk. Or that's 1/2 cup plus two tablespoons. Now I like to go in and measure all my ingredients out ahead of time. This way, when I'm ready to start, I just jump right in. So as you see, I measured out my milk. I measured out and cut my butter and 1/4 inch cubes, and then I put my salt and my banking's power together. Now we can go ahead and throw our drying with flour, and then we're gonna make this a little stir to make sure those ingredients are completely mixed in. We don't want any of that salt or any of that baking powder hanging out in one spot. So next it's time to add the butter and the secret to a flaky tender. But biscuit is going to be cutting the butter into the flour, and by that I mean breaking it into small pieces. We actually don't want to blend the butter into the flour because that will just create a paste or really thick, tough dough that won't give us those flaky layers perfect for biscuits. So I get to do is throw your butter in your bowl so you're gonna pitch the butter in the flower, and your goal here is simply to break it up into small chunks. Now you want to work kind of quickly because we don't want our hands to warm up the butter . So we're just gonna go ahead and just keep breaking this up. Now you can also use tools like a dough cutter, or you could do this in a food processor or a stand mixer. But I prefer to do by hand that lets me feel the butter that lets me see what the temperature is and the size of it. If you're working with this and you notice your butter starting to get soft or melt a little bit. It's a easiest putting this whole bull right inside the fridge for about 20 minutes to soften or toe harden that butter right up. So we're just gonna keep mixing this up with biscuits. We want the butter to be in pretty small chunks. Once we finished doing this, we're gonna go ahead and add our liquid. And so here we have milk and I'm adding milk because of the flavor. It adds not only what would help buying the gluten and created Joe, but it's gonna add just a little bit of flavor as well. Now I like T. Start mixing with a spoon and then once the dough comes together because it will be a tough dough or thick dough, I like to start using my hands and again. You don't wanna mix too much because we want to make sure we don't blend that butter into the dough. So I'm just going to kind of push the dough down on itself and mix it until it comes together. And this is easy. That's just a few more seconds of mixing. And as you can see. I'm almost needing it right inside the bowl. That's gonna help us add some of those like flicking layers that make biscuits perfect for pulling apart. All right, well, now that my does done, and as you can see, it's still pretty rough and every pulled apart, you'll see layers and chunks of butter. That's a really good sign when working with dough, you're gonna wanna lightly flour your surface, so I'm just gonna grab a handful of flour and just Sprinkle it over my cutting board. Next, I'm gonna take the biscuit dough, just kind of shaping into a rough rectangle. And now go ahead and roll it out to roll mind to about half an inch thick, and these are actually gonna rise quite a bit in the oven. And now it's time to cut it out. I like to use either a two inch or 2.5 inch cookie cutter. You can use fluted round square, or you can skip the whole rolling out process together and just pull clumps and put on your baby shoes. I have a classic round shape, so let's make some of these. It's a simple is pushing down and then moving to your baking sheet. This recipe here should yield you about six biscuits so we'll just keep cutting these out until we get to a point. We don't have any more devil cut out now, As you see, we sell some leftovers. Now, as I told you before, we don't wanna mix that butters with the dough. So we have to be careful on this stuff. So I'm gonna simply stack the layers on top of each other and then press him down this way . We're not actually mixing the dough. I'm gonna roll it again, shaking as I need it and adding flour to the work surface as needed as well. But remember, you want to add a little is possible because added too much flour will actually change the recipe. So I'm gonna go and cut out my last biscuit here, throw him on the sheet, and now it's time to bake for a classic biscuit. All used to do is brush each one with a little butter and throw it straight in the oven. For these, we're gonna beg at 425 degrees for 12 minutes. That hot temperature is gonna help the biscuit dough rise really quickly and give us a delicious color. But the most fun part about biscuits is you can throw cheese on top. You can throw some of your favorite seasonings on top or while you're mixing it earlier after the butter stage, you can throw in cheese, spices or almost any mix you want. Just don't add too much for this store recipe. I suggest adding up to about six ounces worth of mix ins. Now you'll also notice we do have some left over dough. Unfortunately, because we've already worked with this, this is gonna be too tough to roll into another biscuit. So it's either in the trash or another baking sheet for a little snack while you cook. So let's get in these events, and then we'll take a look at what they look like. All right, it sounds like and smells like biscuits are ready. So let's go take a look. You know, that is what I call a homemade biscuit, as you can see. But having that butter separated in the does not mixed in we're getting all these delicious , flaky layers. They just pull right, a parts not gonna lie. I cannot wait to dig into these guys 5. Stepping It Up with Pie Dough: In the last class, we learned how to make biscuits and all in one dose slash pastry that's super simple to make super quick debate and excellently delicious to eat. But now I'm gonna show you how to make pie dough. And the reason we're starting on pie dough is because essentially, we're using the exact same ingredients. But with a few changes, I'm gonna show you how to make a wildly different dough. So as with biscuits, we're going to start with eight ounces of flour. But that's the only thing that's going to stay the same and set up three ounces of butter We're actually gonna use seven ounces and again, you wanted to be cold and cut into about 1/4 inch cues. Now the reason we're using more butter is because we want more of that butter flavor, and we want more of a flaky texture, and the butter is gonna help do that. But since we're adding all this extra butter, we have to take away some liquid. So we're gonna only be adding about 1/4 a cup of water instead of more than half a cup of milk and biscuits. And the reason we're using water instead of milk is because we just don't need the extra dairy flavor. Water's gonna work just fine. Four pie dough. And of course, the last difference is we're not gonna be adding any baking powder because here the butter is gonna be actually as a leavening agent. So we have eight ounces flour, seven ounces butter forth a cup of cold water and one teaspoon of salt. So we'll go ahead and makes our sultan and just get that all stirred up Because again, we don't want that salt to be clumpy anywhere. And just like with biscuits, we're gonna go and start cutting our butter straight into the flower. Now, again, you can do this in a food processor or stand mixer. But I like to get my hands in here because it helps me see just what does doing. And another difference to biscuit dough is we're actually these butter chunks of larger because we want mawr air pockets and we want larger air pockets. So instead of breaking it down to about pea sized or like a rough cornmeal like we did with biscuits, we're gonna be these a level chunk here. I'd say large peas, even small beings. So again, you want to work fairly quickly because you don't want your butter. Just get soft Lord to melt into the dough. So one of the differences between pineau biscuit dough is the ratio of liquid to dry the extra liquid that's a biscuit dough. Visit that more cake like texture. The less liquid reducing here is gonna give us more of that, like cracker like texture. We like pie dough, and that shows you just how powerful these five ingredients are. Or, in the case of biscuits and pie dough, just three ingredients. Flour fat and then a liquid. So once you have your butter to the size, you want it, which is what I have here. Pretty large chunks. But that's OK, because we like that hideout. We're gonna go in and out of water and start mixing the dough together. And just like biscuit dough, I kind of like to start with my spoon just to get the dough starting to mix together. Now hydro will be a driver doe, and that's a good thing. So don't be afraid to get in there and just use your hands to mix it up, but again, you want to try to keep that butter hole. So I like to fold the dough in on itself and incorporate all that extra dry ingredients until it gets mixed together. The less mixing, the better. So we'll just keep bringing this together until all the drive is incorporated. But once you have the dough, it's gonna look a lot like this, kiddo. Actually, it's gonna tear apart and you should see chunks of butter. That's a good sign. But we have to do an extra step with pie dough because we're gonna be rolling this out so thin we actually need to let it chill. So what we're gonna do is very rapid some parchment paper tightly so we make sure no air gets to it. We're gonna put in the refrigerator for about an hour. Not only will that hard in the dough and make it easier to roll out into a circle, it's actually gonna let the gluten that's been developed by our mixing Relax, and that's gonna make the dough easier to roll out, and it won't want to stretch back on itself. So I'm just gonna wash my hands and now we go and get our jobs. Schilling. We're just going to cut yourself, not a rectangle parking paper. You can place your dough right in the middle. And as you see, I like to shape it into a circle already because that makes rolling it out into a circle down. Much easier now. So we'll put this in the fridge for about an hour, and then we'll come back and we'll roll it up and get it enjoyed. Pie dish That's as easy and as simple as part of this. 6. The Basics of Pastry Fillings: Now that we have our pie crusts made in our pie shell and rested, it's time to make the most supportive part of any pie. And that's gonna be the filling. One of my all time favorite pies has got to be the classic American apple pie. So for this recipe, you're gonna want about 6 to 8 large apples. I like pink lady, but you use any of your favorite varieties. I've gone ahead and cut up most of them, so I'm just gonna go ahead and finish this last one. Now you're gonna want to make sure that you go ahead and peel the apples because the skin will just become very tough and suri when you're baking it and you don't really want that in the pie itself, the secret to any good pie filling, especially there's gonna be a fruit based feeling is gonna be the ingredients to thicken it and sweet Annette. So I've gone ahead and already measured out three ounces granulated sugar, three ounces of brown sugar and then into that one ounce of corn starch. And that tends to be a very good base for pie this size and the best part is. You can use this with almost any fruit that you life. So with the apples, I like mine in slices. 7. Working with Dough: Navin R. Pie dough has had a chance to set and chilled refrigerator. We're gonna go ahead and roll it out. So first, we're gonna want to go out and flower our service a little bit. Now, you want just enough so doesn't stick. But you don't want too much because we don't want to change the recipe. And as you remember, we we shaped it into a circle to help make rolling out. So I like to do is I take my rolling pin and I start in the center. I push away from myself, I give the dough about eighth of a turn and repeat what this is gonna do. Is this gonna help us retain that circular shape? And this is just gonna help us keep us from wasting dough. Now, if you find your rolling pin sticking, all you to do is run a little flower over it. I don't be afraid to turn the dough every once in a while as well is that we keep the bottom from sticking as well. So for a nine inch pie dish, you're gonna want to roll your dough out to about 12 or 13 inches in diameter. that's gonna give us just enough to create a nice edge. As you can see, the dough sticking just a little bit. So we're just gonna go and add more flour. I will keep rolling out. The goal here is to be as gentle as possible. You don't want to tear a rip the dough and you don't work it too much, and keeping your rolling pin flower is not a bad idea. So once it's about the shape we're looking for the size, we're going to put it our han. And so just carefully pick it up and then set it in your dish. It might take a little finesse e, but it would be easy to get it in there. So what you want to do is you want to push the sides of the dough down into the pan. What this is gonna do is it keeps the dough from stretching, and that way we'll keep it from shrinking. So then we'll go around and make sure that we have been on edge all around her. Fine. And if, as you see I missile section are you to do, take some access and press it down, it's that simple. So now we're gonna do is we're gonna trim our hide. Oh, so now we're gonna trim the edges, and this will just give us a nice, neat dough to work with. You wanted this all around the edge. Now my baking dish has a nice little flu already built in, so I'm just gonna wanna follow that shape around. Would you have a lot of options when you're doing Hi, Show? Is this simple? Just pressing it together. If you want to do a more traditional fluted edge, you simply have to stand it up and pinch it between your fingers like this. Now you have to do for the top of your pot. It's simply make another pie dough recipe or double the recipe I talked to in the previous class. What this is is this is gonna give us another large disk. I've gone ahead and rolled it out about the same size that we had before we put this into the show. Now, this could be as easy as just doing this right on top here, but I think we should have a little fun with it and do a lattice top. So what we're gonna do is we're gonna cut this into 12 equal strips. So what I like to do is cut in half and then cut each half in half and now we'll cut each quarter into thirds, and that should give us a about an inch wide strips to work with. So we're just going to get these all cut out, and this will just make the work in a second a little easier. So building a last may seem complicated. It's actually quite simple. So starting in the centre, you're gonna want one year longer pieces and late right over the top, then going to skip every other strip and arrange them next to it and says we kind of 12 total. We know we'll have six going in each direction if you need to move him a little bit. That's quite all right. A lot going on down here. So this is where the key to doing a lattice comes into effect. Every other strip we have lying down at the halfway point, we want fold backwards and you'll see why we do this in a second. So now we get a long piece, we're gonna let perpendicular to the other strips. So this just folded back. We went out full forward and the strips that we left we want a full back. We're gonna leave a little gap here. So now we have another one of control, just slightly shorter length, and we're going to repeat. Well, this is doing is it's creating that basket weave. Look, we'll just do another one down here. The more you repeat this until it's completely finished on all sides, this is one of the easiest ways to make your pie look just like Grandma used to make. So we're just about finished here later in the last few, and now we're ready to crimp. So everywhere the dough meets the edge, you want to press down pretty firm because we want to make sure these dough strips are gonna go anywhere. So just create a nice deal all around the outside. Once we have the seal created, we're gonna go to trim the dough again, and I'm gonna make our agile. It's a little way and they get on me as a parent night. It's small, and it's perfect for this delicate work. So now that we have all the edges trends, it's time to get ready to bake it. A pie like this is gonna bake in an oven about 400 degrees for anywhere between 45 minutes to an hour. And that's gonna take that long just because of the amount of ingredients that we have in here. But first we have a very important step we have to add in a wash. And while we don't have an egg in this dough, including an egg or brushing it on the dough itself, you'll actually get a better color with my and then delicately rush it on all the weeding. This is gonna help us give it that great color. Now, feeling like this can easily be done. We're just about any foot you want. You could easily make the same filling with strawberries. You just simply change the spices to suit your needs. And you can also reduce the cooking time because strawberries there gonna be a more delicate freer's. If you want to use pairs, you can use the same cooking time that I'll be using here. But this works with just about everything. Blueberries, hairs, apples, you name. It's so once we have everything brushed with egg wash. I throw it in the oven and we're gonna wait until the crust is nice. School in brown and the inside is all bubbly. And then the best part, we get to eat it. So now that we have this pie out of the oven, we can see exactly how everything has done what we wanted to. We live in the last work. We can see the layers and that's created by that butter that we left in big chunks. And, of course, the glaze and gave it that beautiful color on the long cooking time made sure everything was baked. So here you go. Here we have a classic apple pie. 8. How to Make Tart Dough: now that we've mastered biscuit dough and pie dough. In addition, how to make a delicious summer strawberry pie? It's time to move on to our next. Oh, and we're gonna change things up with this short crust or tart dough. So again we're gonna start with eight ounces of flour. But this time we're adding four ounces of sugar to the recipe where he is half a teaspoon assault four ounces of butter. But this time it needs to be soft and at room temperature. And then lastly, we have an ache. So where this recipe differs from the others is of course, we're using sugar that's gonna make this dough both a little sweeter and give it a more crumbly texture. That's also what the soft butter is gonna do. Instead of keeping the butter hard and suspended throughout the dough, which creates pockets of air flakiness, this is actually gonna get mixed into the dough, and it's gonna become more crumbly. Er and then lastly, the egg is gonna bind everything together. Now, short crust Oh, or a tar Joe is actually very similar to a cookie dough. But we're gonna make it almost like we made a pie dough. So first we're gonna get all of our dry ingredients in the bowl together. We're gonna go ahead and mix it all together. Remember, we want to make sure everything is evenly distributed. We don't want any ingredients getting stuff to butter clumping up in some. So once we do that, we're at our butter and we're gonna pinch this in just like we do the biscuit dough pie dough. But you're gonna find out very quickly that working with soft butter is gonna be very messy . So this is just gonna crumble much easier. You're just gonna work with it until your entire mixture kind of resembles a coarse sand. And since the butter's already soft, we don't have to worry about getting warm or blending into the dough, because that's actually what we're looking for. As you can see, I just like to pinch it with my fingers. But sometimes I'll rub between my hands, and what we're doing is we're just breaking all that butter up. So see, now that we have this very coarse, sand like texture, that means it's time to add the egg sold at 18 to the dough and then we're gonna go ahead and mix us in. And we just want to do this until a dough forms. So I like to start with a spoon and take that as far as it'll let me go. And then once they get to that point, we'll finish it up with our hands again. And just like pie dough, biscuit dough. You can make this in a food processor or a stand mixer. I just like to use my hands because you really get a sense of what the does doing. So I was gonna finish this off with my hands, and you also noticed right away that this is a very soft job, and that's gonna be because of all the butter and the aid that we got it that's okay, is for a tac toe, which one baked will become crispier and more Crumpler like a cookie as compared to pie dough. We need that softness. So once the dough comes together, we're gonna go out and do what we've done with the others and wrap it up and then chill it . So go ahead and cut yourself some parchment paper and we'll get this guy place down now, since we're gonna be using this to make Pop Tarts we actually want to shape roughly into a rectangle because we're gonna roll it out into directing. That will make this much. And unlike pie dough, which only takes about an hour to chill, we're gonna want to show this tart dough for about 2 to 3 out or more. You have the time because this does so soft it's gonna need that extra time hard in a refrigerator. I'm gonna go out and said that out there, You ready for our next steps? 9. Homemade Pop Tarts: now that we've learned how to make biscuits, pies, Heino and even tarred Oh, it's time to get up in notch. What do you say we make some homemade Pop Tarts? Don't worry. This could be a lot easier than it sounds. So I've gone ahead and I've made £2 of tartar and I rolled both out into a rectangle and trimmed it to 12 inches by nine inches. This is gonna give us a total of nine Pop Tarts. So now we're just gonna go ahead and cut the pop charts themselves. So we're gonna measure every three inches in this direction, one in every four inches in this direction. And then what this will do is allow us to create the different pastries. So just go and connect the lines that you marked and slice right through the dough. Now it's heart. It was gonna be a much softer then hide. Oh, and that's because of all the sugar and the egg. So you're gonna wanna be very delicate working with this. So I like to go and get this first layer over on the baking sheet. So before we admit filling way, want to go ahead and brush each of these with an egg wash, and this is gonna act as both a glue to glue on the top layer of pastry and as a thickening agent for filling itself. And if you're wondering why I mentioned the filling it well, don't worry. Today we're making brown sugar Pop Tarts, and that's one of the easiest feelings to make. But the best part about a recipe is like this. If you have left over apple pie filling from the apple pie we just made, you could easily use that instead. In fact, you can use any of your favorite pie fillings that exists. So now that egg washed all of these, I'm just gonna go ahead and Sprinkle on the filling and for our brown soon and shiver filling, we've done a symbol of six ounces of brown sugar, one out of corn starch and in one tablespoon of cinnamon, and I like to get each pretty heaping spoonful in the center. You want to be sure that you don't get any around the outside because we'll need that area . Teoh clubs the tart and to ensure that the filling doesn't escape. So looking up to me, Huh? So now we're gonna go ahead and use a second round to make the talks. So again, we want to go to measure this out, not just ensures that all the pop charts of the same size and they looked right. Insistence. I don't just make them look that much more special. So again, it's three inches on the short side and every four inches off alongside you just cut right through the dough. If you have scraps with a girl like this, I said, just tossing them in a little cinnamon and sugar. You could make yourself some great, really simple cookies. So now we're gonna carefully take the top layer and pray. Press it on top of the other layer, and you want to go around with your finger and make sure the edges are completely pursed out. We don't get that feeling any chance the league out. And don't worry. As you're pressing, it might start to look a little messy. Have a few tricks for cleaning that, and again, Tardio is much softer than pie dough, so it becomes too soft to work with. All you have to do is stored in the refrigerator for about 20 minutes on that will help firm it up, make it a little easier to work with. I'm just gonna try to work quickly and push through it. And like our pie, we're gonna go brush these with egg wash is well, so you want to go out and have that kept on hands after you used it to glue the two pieces together. So we're almost done here now, since we've already sealed it, we could technically take it just as this and these guys will turn out great. But there's a few tips and tricks we can do to make them even better. I like to give the authentic love, So I'm gonna grab a fork and then a carry a knife. I'm going to create those distinctive bridges, and then we'll trim the excess edges just to make sure. So you strap any for you have and then go around and make little inventions on each edge. I'll leave the very corners bear just because Well, that's how the store guys do it. This doesn't have to be perfect, because we're gonna go trim the edges next, So there's still turn out Nice. Rectangular. Not only does this ad some nice decoration, but this is also ensuring that we've done a good job of sealing the dough because there's nothing worse than going to a pop tart, the defining that all your filling has sneaked out. We don't want that for Pop Tarts and other tarts that use a tardio like this. You're gonna want to use a lower temperature than we've been doing. Pie dough and biscuit dough with all the sugar in this dough will actually burn pretty quickly and so we can get away with a lower baking temperature on a slightly lower baking time. I want to make these at 3 75 for just about 15 to 20 minutes. You just want just barely golden brown. Okay? The best part is after their Bates, you can actually freeze them and then reading them up in the toaster. So I'm not gonna go and clean around my edges just to get them more uniform. Look, if you like rustic feel free to leave kind of the rough edges, we'll give it more like a hand high. Look, don't forget all these delicious scraps makes a great cookies. If you find that your dough. It's getting softer towards the end. You're going to throw it in the refrigerator for about 10 20 minutes before baking, and that will actually help keep its shape during the baking process. Now, the last step is a very important one. Just like we made the lattice pie, which has lots of open air, lots of spaces for steam escapes. We need to be able to let the steam escaped out of these guys. So we just want to put a few holes and each pop stars in this way. They won't go exploding on us. So let's we've got these guys already to go. We're gonna Parliament 3 75 for 15 to 20 minutes until the golden Brown. So now that we've got our pop tarts cut esteem holes placed, we're just gonna lightly glazed each with a whole egg wash. This is gonna get help. Just lend some color to the pastry. Give that nice golden brown color that we all like. Once we're done here, it's gonna be another 3 75 for just 15 to 20 minutes. And only 18 minutes later and we have homemade pop tarts Now we're in a break up on these guys just so we can see what this different dough really did to it. And you can see we don't have that flakiness. We have a nice, delicious crumble. It's like more like a cookie, and I think that's what makes a pop tart truly a pop tart. 10. A Pastry Recap and Challenge: making patients at home, and the does that make them possible doesn't have to be difficult. We've looked at a few different does and the methods to tackle them, to show you exactly how easy and simple can be. Way started with biscuit dough and saw how just a few small changes concealed a crazy lee different pineau. We've moved up to target where we can see how completely different ingredients changes the texture. And then, of course, we figured out what to put inside that. I don't want to put inside that tarp and to show you that you could make anything from the classic so the wild and fun. So don't be afraid to mix and match your favorite does and your favorite fillings. Don't be afraid to be adventurous with the ingredients you put in your fillings. And don't be afraid to get adventurous with your does, too. So I encourage you to take one of the three does we learned in this class and then make a pastry of your own, create your own filling or topping and share it with all of us