This thread needs to observe:
his coffin will be 7’x3’x3", with a hard sugar glaze on top
Now I want Poptarts with apricot filling.
Just take a couple lornadoone shortbread cookies and squeeze a cotlet between them. That oughta do it.
I’m not sure how many people here will know what a cotlet is.
Strawberry with no frosting. I still heat mine in a toaster.
My mom used to buy the variety pack. I’ve had the apple, brown sugar cinnamon, blueberry, and chocolate.
I was disappointed with my last purchase because there was only a thin layer of jam. They used to have a much thicker layer of jam.
I have made my own with puff pastry sheets. Defrost them, spread out, brush with melted butter, add favorite jam. Add top layer, brush more butter and pinch edges with a fork.
Heat on a baking sheet at 300 degrees. They’re very good for small gatherings.
Am I the only person to notice the irony of a man named “Post” creating one of Kellogg’s biggest multi-decade successes?
Dammit, do I have to do everything around here?
I sure don’t. Enlightenment would be appreciated.
Aplets and Cotlets are fruit-based confections (using apples and apricots, respectively) similar to Turkish delight. They were invented in Washington about 100 years, but never really caught on outside of the state.
Brown Sugar-Cinnamon raw.
Scored some Snickerdoodle pop tarts, which were half off (4.95 CHF instead of 9.90 CHF). Tried them in the toaster, and wasn’t too pleased. I like them better raw. Probably won’t buy them again any time soon. And I definitely won’t be spending 9.90 CHF (11.28 USD according to Google) for a box.
I actually think they might taste best crumbled up in a cup with milk.
I think someone mentioned it above but my searching is SNAFU
Other than they have never thought of it, is there a reason why they haven’t introduced double stuffed poptarts or even-mega stuffed poptarts. (like oreos)
Gary Gulman has an opinion about Pop-Tarts.
Refrigerated.
Something with chocolate in it.
What are you, some kind of barbarian? Eat the unfrosted outer ring first (the crust, if you will), then enjoy the whole frosted portion as your reward.
I find the frosted pop tarts much too sweet. I only buy unfrosted strawberry.
They have to be browned and heated in the toaster.
I have eaten them straight from the box on camping trips. They’re not the same.
Not browned! Just warmed through. And I agree that right out of the box - blah!
raises hand yeah me too
Ditto. I don’t like the fruit or chocolate versions. Heating doesn’t improve them for me. I don’t need the frosting but I never see them unfrosted at the store.
The NYT just recently had a recipe for homemade Pop Tarts (gift link below). As mentioned upthread, you can use storebought Pillsbury pie filling and storebought jam, or you can use this recipe. I’m intrigued by the possibilities of the types of fillings one could add to homemade ones - apricot, fig, date, Nutella …