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{"id":965,"date":"2014-12-17T08:33:32","date_gmt":"2014-12-17T07:33:32","guid":{"rendered":"http:\/\/www.sensiblerie.no\/?p=965"},"modified":"2017-01-30T15:35:26","modified_gmt":"2017-01-30T14:35:26","slug":"sweet-n-frosted-strawberry-pop-tarts","status":"publish","type":"post","link":"https:\/\/www.sensiblerie.no\/sweet-n-frosted-strawberry-pop-tarts\/","title":{"rendered":"Sweet ‘n Frosted Strawberry Pop Tarts"},"content":{"rendered":"Jeg har en forkj\u00e6rlighet for alt av matretter, som er ukomplisert, fort gjort og som smaker himmelsk. Klassikeren “Pop tarts” er en kjempegod og super-enkel dessert som absolutt vil imponere ved neste selskap! De kan lages i uendelige variasjoner, med f.eks nutella, frukt, b\u00e6r eller sukker og kanel (som er originaloppskriften).. Kun fantasien setter grenser!<\/p>\n
Ingredienser til 8 stk
\nTidsbruk: ca 30 min<\/p>\n
2 Plater butterdeig
\n1 egg
\n1 dl Jordb\u00e6rsyltet\u00f8y (eller et annet du foretrekker)
\n2 dl Melis
\n1\/2 Eggehvite
\n1 ts Vaniljesukker<\/p>\n
<\/strong> Jeg har en forkj\u00e6rlighet for alt av matretter, som er ukomplisert, fort gjort og som smaker himmelsk. Klassikeren “Pop tarts”…<\/p>\n","protected":false},"author":1,"featured_media":966,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[256,27,253,261,15,93,28],"tags":[201,107,200,114],"class_list":["post-965","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-amerikansk","category-dessert-bakverk","category-kaker-kjeks","category-melbakst","category-oppskrifter","category-under-30-min","category-vegetar-vegan","tag-butterdeig","tag-dessert","tag-puff-pastry","tag-under-30-min-2"],"_links":{"self":[{"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/posts\/965","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/comments?post=965"}],"version-history":[{"count":10,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/posts\/965\/revisions"}],"predecessor-version":[{"id":1780,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/posts\/965\/revisions\/1780"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/media\/966"}],"wp:attachment":[{"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/media?parent=965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/categories?post=965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/tags?post=965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1. Tin og legg to butterdeigplater p\u00e5 hverandre. Kjevle disse sammen til du f\u00e5r en ca 35*35 cm flate med ca 2 mm tykkelse. pass p\u00e5 at du har nok mel p\u00e5 arbeidsflaten (ikke for mye) og veksle p\u00e5 hvilken side du kjevler.
\n2. Benytt et pizzahjul til \u00e5 rette opp utsidene p\u00e5 ruten f\u00f8r du deler flaten i to deler p\u00e5 langs. Del deretter opp i 8 like store deler, slik at du har 8 st\u00e5ende rektangler foran deg.
\n3. Legg ca 1 ts jordb\u00e6rsyltet\u00f8y p\u00e5 \u00f8verste del av hver rektangel.
\n4. Pisk et egg og pensle de ytterste sidene p\u00e5 hvert rektangel (rundt syltet\u00f8yet).
\n5. Brett over undersiden av rektangelet og press deigen ned, rundt omr\u00e5det hvor syltet\u00f8yet er. Syltet\u00f8yet skal v\u00e6re sentrert i ruten slik at du kan presse ned kantene – slik at disse limes sammen.
\n6. benytt en gaffel til \u00e5 forsegle og dekorere ytterkantene f\u00f8r du legger de p\u00e5 en stekeplate med bakepapir. Prikk hvert stykke to-tre ganger med en gaffel (slik at damp kan slippe ut under stekingen).
\n7. Stekes i ovnen til de blir lett gylne, ca 10-15 min p\u00e5 180-200*C. (Det er forskjell p\u00e5 varmluft og vanlig over\/undervarme, s\u00e5 her m\u00e5 du f\u00f8lge litt med). legg over p\u00e5 rist til avkj\u00f8ling.
\n8. Pisk 1\/2 eggehvite luftig og tilsett melis og vaniljesukker til du f\u00e5r en fast og fin r\u00f8re.
\n9. Ha melisblandingen p\u00e5 Pop Tarts’ene og pynt med det du \u00f8nsker. <\/p>\n
\nTips!
\nHvis du \u00f8nsker en noe mindre s\u00f8t utgave av disse, dropp “frostingen” og str\u00f8 kun melis over. Server gjerne med hjemmelaget vaniljekrem! <\/p>\n","protected":false},"excerpt":{"rendered":"