Chefs feed our tummies and fuel our childhood memories when they put renditions of Eggos, s'mores and cereal-milk anything on their restaurant menus. Currently, I'm smitten with the house rendition of Pop-Tarts at Full Commission in Grant Park.
Now, in her newly released "Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies" (Grand Central, $28), cookbook author Cathy Barrow has come through with a creative way to make these fruit-filled, frosted and rainbow sprinkled toaster pastries at home and feed a crowd to boot. How? It's a Pop-Tart the size of a sheet pan.
A few notes: You’re better off to make this a two-day project because the dough needs to chill a minimum of 4 hours. Prepare the dough on a Saturday afternoon and you’ll have a heck of a Sunday brunch dish. Don’t limit yourself to fresh strawberries; mixed berries work as a filling, too. If you’ve got kids, let them shake on the rainbow sprinkles. This baking adventure is too fun to leave them out.
Adapted from “Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies” by Cathy Barrow. Copyright © 2018 by Cathy Barrow.
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