Kellogg’s has told us that this new Pop-Tarts flavor “adds the delicious Apple Jacks taste to every bite of frosting, filling, and golden crust.” And you know what? I’m on board. Okay, instead of asking you more questions you may not know the answer to (especially if you are reading this article to get answers to your own questions), how about I answer a few? Well, considering that the full name of the product mentions both “apple” and “cinnamon,” it’s safe to assume both flavors will be represented. So, how does this work? Do new Apple Jacks Pop-Tarts taste like apple? Apple cinnamon? DO THEY HAVE APPLE JACKS INSIDE?!? No, actually don’t-I’m not being sarcastic, because this new flavor actually sounds great. But it’s fine, Kellogg’s, don’t listen to me. I gotta say, it’s almost like Pop-Tarts is running out of original flavor ideas, which is bonkers, because I just gave them a whole bunch of those a couple weeks ago (please, please give us black sesame Pop-Tarts). Or, more completely, Apple Jacks Frosted Apple Cinnamon Flavor Pop-Tarts. This month, another new (but not actually new) Pop-Tarts flavor will start hitting shelves: Apple Jacks Pop-Tarts. In late 2021, everyone’s favorite toaster pastry brand launched an Eggo waffle flavor that people generally seemed to enjoy. When rolling out dough that has been chilled overnight, give it about 30 minutes to soften on the counter.When it comes to drawing inspiration from other breakfast treats, you could say Pop-Tarts is a cereal offender (sorry). Pie dough needs time to rest the shortest length of time I would chill my dough before using it is 30 minutes. I advise creating the pop tart dough the evening before baking. Spread the frosting with a little spatula after spooning it onto the tops of the pop tarts. For thicker frosting, add 1/4 cup of powdered sugar, and for thinner frosting, add a teaspoon of milk at a time. It’s time to add the icing or glaze after the pop tarts have cooled! In a small bowl, combine the powdered sugar, milk, vanilla, cinnamon, and stir until combined.Transfer the pop tarts to a wire rack to finish cooling. For five minutes, place the pan on a cooling rack. Bake for 25 to 28 minutes, or until tops and edges are lightly brown. Remove the dish from the refrigerator, then lightly egg wash the tops of the pop tarts. Put the pop tart tray in the refrigerator for 25 minutes to cool the dough.Next, carefully poke a few air holes over the top layer’s center. As a result, lines will be indented all the way around the pop tart. To push the top dough into the foundation, use the tines of a fork to press around the pop tarts’ edges. Put the tops on each pop tart base that has a filling on it.Level slightly to form a rectangle while remaining in the middle and avoiding pushing outwards. Then, top the middle of each pop tart base with a level tablespoon of the apple pie filling. Brown sugar and flour are combined in a small bowl.Each of the 9 pop tart bases’ tops should be lightly eggwashed (this will help the top dough to stick to the base and seal in the filling). Take the baking sheet out of the refrigerator.When the entire batch of dough has been sliced, preheat the oven to 350☏ (180☌).With the second half of the dough, repeat the rolling and cutting. To keep the dough cold, put the tray in the refrigerator. On a sizable baking sheet covered with parchment paper, arrange the 9 rectangles.The rectangle should now be divided into 9 equal sections, each measuring 34 inches.
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