Why do I feel that we would do just as well to eat the box the pop tarts came in than to eat the pastry?
1) my croissant dough - a yeasty delicious bread.
2) pate brisse - a rich French dough
3) pate sucree - a sweeter version of pate brisse
4) grandma's pie dough
Then there is the question of filling. Jam? Brown sugar and cinnamon? Fresh Fruit?
Today I made my croissant dough and pate sucree. I used jams; strawberry-rhubarb and blueberry. I also mixed together something I hoped would mimic the brown sugar cinnamon pop tart.
Pictured above is my croissant dough. This leaked the filling - oh my. I neglected to moisten my finger to help bind the edges. These are really delicious - sweet but not too sweet. Flaky bread. No frosting is a bonus (the sugar on top was to distinguish which flavor is which)
The texture of these finished pastries is very similar to a pop tart with a flaky crust. By creating handmade, I know exactly what went into these, which makes me feel better about feeding them to my family.
I am walking away before I eat six (one of each flavor - in each dough type - for comparative analysis purposes only, of course!)
February 23, 2014