trying to make diy pop-tarts

we do little white reading today I have the recipe book in my hands right now we are not using Pinterest today we're not using the Internet we're going old school and using a book made by a youtuber and so we're gonna make some pop-tarts I thought it would be a fun treat not only to consume and devour all of it once but also to make with our own hands probably really poorly so that's what we're gonna attempt to do today I have had a lot of fun making kind of my own version of snacks the Oreos was fun chips cheese it's all that I thought it was time to do another dessert version of that and so pop-tarts seemed I don't know kind of like the perfect option this is a breakfast slash treat slash pastry that I really don't have much experience eating just because I can't eat gluten I don't know if you guys knew that because I definitely don't talk about it every single video I make but I thought I mean look at these these are really pretty ours are definitely not gonna look like this but you know what we can go for it shoot for the stars because if you miss you'll come up short and then fall really really far and then the stars will laugh at you while you fall so let's get started so this is gonna require us to make some semblance of like a puff pastry sort of dough which I believe inevitably always goes wrong for me but that's fine because our expectations are way down low so ain't nobody gonna get disappointed today you're gonna need two cups of raspberries I have blueberries so we're gonna use blueberries and that's gonna actually create our filling so it's gonna this is going to be our raspberry filling but you're also going to need all of these other ingredients you're gonna need in addition to the raspberries sugar and lemon juice for the filling you're gonna need some flour some ice-cold water some confectioner sugar some salt and then of course you're gonna need your sprinkles let's gather our ingredients and the first step is to cook our filling so we're going to get our hot plate and reduce these berries along with some sugar and lemon juice to make it sort of like a puree and then we're gonna strain it through sieve and then we're gonna set that aside that'll be our filling for later how many this should make eight tarts so I think we're gonna have 16 squares of pop tart pastry dough why are things making noise so let's just get started let's get butchering you look good today by the way okay this is not a saucepan but we're gonna use it first sauce I don't know what heat medium heat okay all of our blueberries are in then we're gonna add all of our sugar recipe contains approximately zero calories and our lemon juice I know what a saucepan is I promised just I I want you guys to be able to see it and you know I'm a one-man band over here okay I can't make everything perfect so sacrifices will have to be made we're gonna let this reduce down and kind of turn into a puree basically what we want to do for this is we want to get it like a little bit shimmery and bubbling and then we're gonna strain it once simmer for like five more minutes and then strain it one more time put it in the fridge and then we're done also I really hope that the blue don't ruin everything because we're not raspberries but sometimes you know if you're a berry just be a berry you know just stop about the semantics just be a berry I don't care what kind I don't really know if anything I'm doing it has an effect right now but I'm doing it actually the color is coming out like nice and purple I don't feel like I should be like mashing this I mean that's how I feel with every recipe let's just do this because it's gonna be a puree anyway Wow the insides of blueberries are not as pretty as the outsides of them I'm shallow when it comes to blueberries by the way shouts out to our neighbor who was able to snag some of these berries was as you guys know we don't have any fresh produce in the house this is definitely a bit of a delicacy for us [Music] all right so now I'm currently straining the filling mixture and trying to get as much of it through the sieve so that we can have a good amount of filling for all our pop-tarts and we're gonna try to like push through some of like the pulp pieces I think what it really calls for the sieve for is so that seeds don't make it in but we're using blueberries so that's not an issue in fact I don't even know that we should be straining this completely because it's just very liquidy and there's no seeds to worry about so I kind of want to just mix this yeah we're gonna mix it we're just gonna put it all in and put it back in the pot and hopefully you're not spill everything alrighty I feel like this is kind of a perfect consistency and texture and it looks the way I believe it's supposed to at this stage so I know you're thinking to yourself first of all this guy has no idea what he's doing and you'd be right in that part but you might also be thinking yourself it looks a little too watery to be a filling in a pop-tart and it's true but what will happen I believe is as we let it cool in this bowl it will thicken so in like I don't know 45 minutes to an hour whenever we have the rest of our ingredients ready to go that won't be quite as liquidy and it will be much more conducive to being a filling in a pop-tart rather than just like a watery mess that I've created right now one quick thing to do before we completely set this aside is take fourth of a teaspoon and you're gonna take four fourths and set it aside and this is gonna be used for the frosting definitely don't take a regular teaspoon and do it once you're gonna want to do four separate fourth scoop eggs I'm wondering if we need our star mixer or not let me read my book hold on one second says do not overmix maybe we don't use the thin mixer so let's just get a bowl we're gonna combine the flour all-purpose flour a little bit of sugar we have which I believe is one tablespoon and the salt and we're gonna mix this all together reminder that this is all gonna fall apart whatever happens happens and if it tastes good it's a win and there's no calories all right so I have half a cup of vegan butter and half a cup of vegetable shortening because I didn't have enough butter so we're gonna use it and this has been in the fridge you're gonna want it to be cold so I guess we are gonna use our what is this call let us stand mixer I'm thinking of something else some what is this call our not stand mixer is going to be used just for the butter a blendy thing is gonna be used just for the butter so I'm gonna put this in here what's a pastry blender is that what that is no that is a different name why can't I think of it all right we're gonna want to be kind of gentle with this but we're gonna fold the butter in and we want it to be in like smaller bits like little cubes and I think the texture should be kind of a nice halfway between wet and dry before we add the water so here's the part where we need to create a little well in the center and we need to pour 1/2 a cup of ice-cold water and now we need a fold and we fold and we fold this shouldn't be wet it shouldn't be like wet dough and it also shouldn't be super crumbly it's somewhere in the middle so it's just about kind of trying to find that perfect consistency which I won't find but maybe you will it smells good I mean it smells like buttery pastry dough so now I think what we have to do is take some plastic wrap and we want to let this sit for 15 minutes or a day I don't know baking is confusing get all over the sides I'm making pop-tarts pop-tarts pop-tarts [Laughter] [Music] all right now it is time for the pain and suffering watching our dough completely fall apart while we try to make these pop-tarts so the dough has been refrigerating for 15 minutes and I actually flattened it into sort of a disc because that is what the recipe calls for and as you can tell it's completely already falling apart but that's okay and we're gonna try to use our floured work surface to roll this out into about 1/4 inch thick I think you know I feel about rolling pins I hate them and they scare me but there's a reason for that and you guys have seen the reason firsthand is that when I use a rolling pin everything just goes to [ __ ] so we are just gonna try to shape this with our hands because you know shake what your mama gave you right is that what right that's about baking [ __ ] it you know what you want this I'll do it Oh God Oh grace all right we really have to flour this thing up okay it's already falling apart everything's fine everything's great actually we might not be able to make eight the recipe says it makes eight this actually is shaped like Africa a little bit so we're gonna go we're gonna start up here go straight down that should make one-and-a-half pop-tarts okay so this is actually looking so good dude I just fetched our filling from the fridge I use the fridge to cool it because it wasn't really cooling fast enough at room temp anyway I'm going to use this spatula to try to gently place these pop-tarts on to our baking sheet without letting them break which they desperately want to do I'm gonna also try to keep it tidy on the edges y'all we're almost there this is when we're gonna scoop a little bit of filling onto the center of our pop-tart that looks good about like three-quarters of a tablespoon looks to be the right amounts we're supposed to be leaving some space on the edge and I'm not doing that so maybe a little less filling okay I literally used maybe one fifth of the filling you're gonna use this water to just pour it on top of everything and now you're gonna use it to seal the edges so you want to wet the edges before you place the top down here we go I'm gonna take spatula and try to seal one of our pop-tarts so we're gonna press down on the edges what you want to do in addition to pressing on the edges is get a fork so you can crimp this is painful this is just so painful I'm not gonna lie this I hate this watching our dough just completely crumble at every step this recipe absolutely is about the destination not the journey journey sucks fire oven right now is preheated to 425 and we're just about ready to cook these suckers all right well while we let the pop-tarts get nice and cold before we bake them I'm gonna make the frosting so you're gonna need a teaspoon of the filling so I'm gonna do 1/3 of a tablespoon then you're gonna do a tablespoon and a half of non-dairy milk and then all this confectioner sugar like all of it so take the tiniest whisk you could find and this should turn into like a purple nice frosting to make them nice and pinterest eeee there we go frosting is ready all right well here we have our almost finished pop-tarts they are just about cooled they're like room temperature right now they've been sitting for like 20 minutes since I took them out of the oven both on the counter and the fridge I'm just trying to get them nice and cool but dude you know what like they actually turned out not the worst they're holding together you know we just kind of had to get him in the oven and then the baking does the rest so we have our frosting which I filtered once more so there's no little blueberry bits in here and we're just gonna put the frosting and some sprinkles to make this a complete yeah pop tart on me looking for anyone still laughing at that joke [Music] [Music] [Music] the pop-tarts are done my dude these are finished they turned out medium good and we're gonna try them now now for my try guests wait yours coming in hot like that alright fine do you want to know we made no you just want to eat it okay here we go we're owning took a lot of patience a lot of steps but we got here Nora but you're really cute when you bite into a pop-tart it's good right the puff pastry actually turned out like way better than I thought it would well that one went quick listen honest review 10 out of 10 absolutely [ __ ] delicious it's decadent it's rich it tastes like just a dessert II fluffy breakfast pastry and it's so overindulgent and I love it it's really good dude it is so good have a bite here you go like it almost looks cartoonish with the colors so he's peeing off-camera okay she's done peeing I just I love the aesthetics of them like they look very pop tarty I don't know like colorful fluffy well I have to give one to our neighbor because they provided us with the blueberries but dude nobody does it's like dropping a steaming bag of [ __ ] on someone's doorstep that's my girl right there my [ __ ] well there it is that's our pop-tart recipe it took a while but sometimes mediocrity takes a while and you know if you follow the recipe as much as you feel like like I did they'll turn out pretty good you versus the dude they tell you not to worry about now this cookbook is awesome so shouts out hot for food I had fun making it go give it a shot tweet me your pictures I want to see him and you know what just keep doing it to him keep doing a to him in quarantine all right keep making good things and staying busy and laying around and watching Netflix do whatever you want just do it to them okay thank you for watching I hope you enjoyed it PG up do you like pastries you like pastries the cleanup crew has arrived time for us to go all right Zamboni do your worst janitor [Music]

Channel: julien solomita

Views: 1,057,066

Keywords: julien solomita, vlogs, vlogs by julien, how to, jenna and julien, girlfriend, vegan, vegan recipe, vegan cooking, diy vegan, diy, julien cooking, gluten free, aries, aries kitchen, chef, julen, julien, best, meals, poptart, vegan poptart, vegan dessert, Julien poptart, gluten free poptart

Id: Pmro5Aq5rP4

Length: 16min 28sec (988 seconds)

Published: Fri Apr 24 2020