In our most recent baking session, Les Petits Chefs baking club made a recipe that I haven’t made in 6 years with the club – “Breakfast Fruit Pastries” from The Redpath Canadian Bakebook (aka: homemade pop tarts!). Last time I made these, I wrote:
To be perfectly transparent, these photos don’t tell the whole story by a long shot. This session was pretty hectic (even by my standards!) – 14 boys in a cramped space plus a ticking clock plus dough is a recipe for a lot of noise and mess (these are the photos/ videos I don’t share LOL!). But in the end, with the
threatsuggestion of not being able to take home any of the finished product, the boys got it together to produce adorable little pop tarts (albeit varying wildly in thickness and size = #reallife).
So yeah – a challenging recipe back when I had a much better setup for cooking/ baking (i.e. a dedicated space, not a classroom that needs to be set up for baking and torn down at the end of the session each time we bake, not to mention way less supplies – stored in two different rooms), but a super fun recipe I wanted to teach my mini bakers so… onward!
I did make the pastry in advance that day so we could get right to rolling and shaping the dough…
For this session, I put a couple of kids in charge of taking the rolled-out shapes and making sure each had a “match” so while we ended up with some pastries of varying sizes, they were well-matched with a top and bottom of similar size.
You can tell how hectic it was because I barely have any photos of a few stages – namely the filling/ topping and assembling. But here’s proof we did!
The pastries are filled with *just* the right amount of jam and the edges are egg-washed. Then the matching piece of pastry is placed carefully on top, the air around the edges gently pushed out and the edges sealed with the tines of a fork (we all learned a new word!).
Though we were tight for time, the kids did a great job!
Again, no photos of the adorable pastries ready for the oven (the kids thought they looked like big ravioli) or just out of the oven and cooling but once they had cooled enough to handle, we set about topping them witha. simple icing sugar/ milk glaze and… SPRINKLES!
I have to say, they turned out pretty well given we were running out of time…
Speaking of sprinkles…
Get 15% off the BEST Sweetapolita sprinkles! Click here!
Get the recipe in The Redpath Canadian Bakebook!
Get the recipe for Breakfast Fruit Pastries in The Redpath Canadian Bakebook!
Buy The Redpath Canadian Bakebook on Amazon (this link should bring you to the Amazon store geographically closest to you). For free worldwide shipping, buy it on Blackwell’s. To support your local Indie bookstore, purchase on Bookshop.org.
_________
Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from Blackwell’s and Bookshop.org. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
_________
Buy my books! In the French kitchen with kids and French Food for Everyone: le goûter (after school snacks), le dîner (dinner) and le petit déjeuner (breakfast) are out now!
Click here for details and how to order!
