Materials: Home-made pastry dough and frangipane (almond) filling
The food section of the LA Times had a recipe for pop tarts last week, and having loved them as a child, I figured I had to try it. It was my first experience making pastry dough, which actually wasn't hard at all. It just took a while to let the POUNDS and POUNDS of butter freeze. Yum!
Getting ready for a trip to the oven:
The finished product:
Yum! Flaky crust and sweet almond filling!
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