Nutty Vanilla Milkshake Pop Tart Recipes

POP GOES THE TART

Steps:

• Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and vegetable shortening on medium speed until light. Reduce speed to low and add the eggs 1 at a time. Stop and scrape down the sides of the bowl. Add the flour in three installments, alternating with three installments of the milk. Add the vanilla during the last milk installment.
• Form the dough into a log and place widthwise onto a 13-by-17-inch piece of parchment or waxed paper, and fold the paper over the dough. Using a half-sheet pan as a wedge, roll the dough into a log. This procedure tightens the log into a clean cylinder. Remove the waxed paper and slice dough into 16 (2-inch) rounds. Place on the half-sheet pan, cover, and chill for 1 hour.
• Set two racks in the middle third of the oven and heat to 350ºF.
• After the dough has chilled, roll each round outThink of this as more of a cookie dough - don't worry about working it too much. to a 5- to 6-inch circle between two sheets of parchment or waxed paper. Fold over the edges of each round to create a rectangle. Roll out each rectangle to abut 1/4-inch thickness.
• Match the 16 rectangles into 8 matching pairs. Brush one rectangle with the egg wash and top with 1 tablespoon of the jam, fruit butter, or preserves, spreading into an even layer about 1/2 inch from the edge. Top with another pastry rectangle. Use a fork to seal the tart by crimping the edge. Gently prick the top of the tart with the fork. Repeat with remaining dough and filling.
• Bake for 25 minutes on a parchment paper-lined half-sheet pan until the edges just begin to brown. Remove to a wire rack to cool for 15 minutes. Enjoy warm, or cool thoroughly before storing in a zip-top bag for up to 1 week. Leftovers can be reheated in your friendly neighborhood toaster.
• If you want to frost your tarts, slowly whisk the confectioners' sugar and whole milk together in a small bowl. Paint the mixture onto the cooled tarts. Allow to dry before stacking, storing, and snarfing.

POP-TARTS®

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Sift flour, 1 tablespoon sugar, and salt together into a bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles small peas. Add vanilla. Mix in cold water, 1 tablespoon at a time, until dough comes together and forms a ball.
• Divide dough into 2 pieces and wrap with plastic wrap; chill until firm, at least 1 hour.
• Beat softened butter, 1/4 cup sugar, and cinnamon together in a bowl to make filling.
• Roll out dough on a lightly floured work surface to 1/2-inch thickness. Cut dough into rectangles with a knife. Drop 1 tablespoon of filling onto half of the rectangles. Cover with remaining rectangles. Press edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick.
• Arrange pastries on the lined baking sheets.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.

BASIC VANILLA MILKSHAKE

Steps:

• In a blender, combine the milk and ice cream and blend until smooth. Serve immediately.

NUTTY VANILLA MILKSHAKE POP TART

Steps:

• Spread the peanut butter on the poptart and add walnuts ontop.
• Very delicious with a cup of milk to wash it all down.

HOMEMADE "POP TARTS" RECIPE BY TASTY

Steps:

• Cut puff pastry along fold lines and then in half, making 6 rectangular pieces.
• Coat edges of one section of pastry with egg wash (egg and milk whisked).
• Place desired amount of filling (we used equal parts of each jam) in the center and spread, leaving room on the edges.
• Then place a second piece of puff pastry on top, Push the edges of the two pastry pieces together with your fingers and then press with a fork to seal.
• Bake on wax paper at 190°C (375°F) for 20-30 minutes or until golden brown and puffy.
• For icing, mix all ingredients together. Add additional milk or sugar to achieve desired consistency. Apply to slightly cooked pastries.
• Enjoy!

MALTED VANILLA MILKSHAKE

Steps:

• Chill one 16-ounce serving glass (or two 8-ounce serving glasses) in the freezer.
• For the whipped cream: Combine the heavy cream and sugar in a large, deep bowl. Whisk vigorously by hand until soft peaks form, 30 to 60 seconds. Set aside.
• For the milkshake: Blend the milk and malted milk powder in a blender on high speed until the malted milk powder dissolves, 15 to 20 seconds. Add the vanilla ice cream and blend on high until creamy and thick, pushing the mixture down as needed, 20 to 25 seconds.
• Pour the milkshake into the chilled glass and top with the whipped cream. Garnish with a maraschino cherry if using and serve immediately.

VANILLA MILKSHAKE

Steps:

• Blitz the ice cream, milk and vanilla extract in a blender until combined and creamy. Pour into a large jug.
• Dip the rims of four glasses in the melted white chocolate, then some sprinkles, if you like. Leave to set slightly, then divide the milkshake between the glasses. You can customise your shake with different toppings, such as mini cookies, marshmallows, pretzels, sweets and squirty cream.