The dough should be about 1/4th of an inch thick. Once chilled, remove one half of the dough at a time and roll the dough out onto a lightly floured surface. I recommend sectioning the dough in half, covering both halves with plastic wrap, and popping in the refrigerator for at least 30 minutes so the butter can chill up and the gluten can relax. Cracks are fine, as long as the dough is not too crumbly and unable to be formed. The dough should not be dry, but not sticky either. If you have a handy butter cutter, use that! ![]() If you don’t have a food processor, the best technique to use for incorporating the cold butter is to use two knives to cut the butter into the mixture. Transfer the mixture to a bowl, add in the cold water one tablespoon at a time, and carefully mix the butter into the dough with a fork. So make sure your butter is cold for best results! If your butter is too warm when mixing it with the dough, the crust will harden more and become dry. Why use cold butter? Cold butter makes for a super flaky crust by creating air bubbles in the dough when baked. ![]() We do not want to “cream” the butter into the flour! Then, add in your cubed, cold butter and pulse until small lumps are present. To make the dough for these Pop-Tarts, you will add the flour, salt, and sugar to a food processor. Here’s how to make these Pop-Tarts step-by-step: Step 1: Make the Dough ![]()
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