Pop Tart Cake
Adapted from A Golden Afternoon
Time: 45 minutes
|One of these things is not like the other|
2 cups flour
1 tbsp sugar
1 tsp salt
1 cup unsalted butter, cut
1 large egg (Plus one for brushing)
2 tbsp milk
Fruit Preserves (I used strawberry and triple berry)
Crazy sprinkles in as many shapes as possible
|If that picture doesn't scream buttery heart cloggingly gonna be crazy flaky crust, then I don't know what does (and I don't know why I have this tightness in my chest).|
|Killer swirls in the nutella are key|
- Preheat the oven to 350 F.
- Whisk the flour, sugar and salt together in a bowl then cut the butter in using a pastry cutter, two forks or just smash it with your fingers until you have pea-sized pieces.
- Pour in the milk and egg and mix until just combined.
- Divide the dough in two and roll out to about 1/8 inch thick.
- Cut both pieces of dough into 6 equally sized rectangles.
- Brush one side (we'll use this as the bottom) with the egg wash then distribute your toppings as you want.
- Realize that the dough is too thin to come apart without tearing and decide the only proper thing to do would be make a very traditional cake.
- Place the top sheets on to cover one at a time and press down with a fork to seal and create individual pockets so the fillings don't mix.
- Bake on a baking sheet lined with parchment paper for 20-25 minutes or until lightly browned.
- Let cool.
- Make the icing by mixing copious amounts of powdered sugar with very small amounts of milk, vanilla extract and almond extract until a mildly thick and not too runny icing forms.
- Spread on the icing and cover with sprinkles.
- Revel in the beauty of the pop tart cake that surely doesn't look like it was made by several 8 year olds.
|It's amazing how loads of sugar can fix anything.|
|The dinosaur sprinkles narrowly beat out the dolphins for my favorite. Moons and stars were the most disappointing.|
|Just to be safe, you should pour even more sprinkles once you cut the cake. In fact, I'm developing a giant fork made of sprinkles specifically for eating the cake.|
|This picture taken after making our first pie pretty much sums up all our baking adventures.|