- [Emily] Yeah! – Did I get, did you wanna do it? – Yes, I do. Oh! (lively music) – What up, it’s your boy Josh AKA the one two crunch, AKA the Pillsbury e-boy, AKA what did you do with my oops all berries, what did you do with my oops all berries, what did you do with oops all berries crunch to start your morning? And it’s that time again. Time to take two iconic snacks, smash them together and see what kind of beautiful snack baby we can create. We asked you for two snacks you wanna see smashed together and you said? – [Emily] Cap’n Crunch Berries and Pillsbury Toaster Strudels. – Will this new snack be a smash? Find out, because this is Snack Smash! Emily, we have to make something. – I know, every time I come here, you make me do that. – Yeah yeah, if history has proven anything it’s that it’s gonna go pretty well the whole time. – (laughs) Yeah yeah. – All right so right now we’re gonna start on the filling. So if you look inside a Toaster Strudel, it’s just kind of like a red goo. So we need to make a Crunch Berry flavored goo. This is burning my hands. Do you want this? I feel like I’m supposed to feed it to you. – I’ll lick it. – All right, so what I’m gonna do to start this process. You can eat that, you can do whatever you want with that. Throw it on the ground. – What if I threw it on the ceiling and it just stuck there forever? – Try it! – Do you wanna piece and I’ll take a piece? – Yeah yeah yeah. – Okay. – Yeah yeah, make a wish. – One, two, three. Oh, no it didn’t work. – What’d you wish for? – World peace. – I shouldn’t say what I wished for then, kinda the opposite. To make the filling, we’re using actual strawberries and then we are juicing the Crunch Berries with those strawberries to create a Crunch Berry strawberry hybrid emulsion, I need you to separate the Crunch Berries because inside Crunch Berries, right? You have the golden crispy squares that are flavored like corn and chemicals. – Uh-huh. – And then we got the little berries that are also flavored like corn and chemicals but there is actually strawberry concentrate in there. So we’re gonna try and capture the flavor of that to make a goo by using our own strawberry concentrate that we’re making and also a bunch of artificial berry flavored extracts. – When Josh gave me berry sorting duties, I was very excited because I can’t cook good. And I knew I could do that! – We’re gonna throw the Crunch Berries in the juicer with the strawberry, my theory is that if you can juice a strawberry you can juice a Crunch Berry. Just not before marriage. – And it starts. – (laughs) I’m confident that Crunch Berries and strawberries will juice well together because strawberries are extremely wet and Crunch Berries are extremely dry. That way, when you juice them together, you’ll get half wet, half dry, sort of sludge. This is how my mind works. This is how I actually think about cooking. Yeah so I got all these strawberries trimmed up. So now, we got a fair amount of berries. I think we just need, oh God! – [Emily] There’s not enough red! – I’ve never used a juicer before. – You haven’t? – No. – You’ve never used a juicer? – I don’t know, sorry. – You. – What does that mean? – You seem like a guy who juices. – No, I’m not a juice guy, I’m all natural baby though there was a reddit thread about whether people thought I was on steroids and I’ve never been that flattered in my life. – Only two people said I look thick in the last video. – Yeah, with two Cs? – Yeah, which I consider to be a win because yes, COVID. – Mhm. – Makes a bitch thick. – I am a thick bitch as well. Toss in the Crunch Berries and I’m gonna follow in with a couple strawberry chasers. – I feel like we’re doing Power Ball! – No that’s good (laughs). – I have never played power ball, but I would love to host. So if you’re local town needs a lady to handle balls. – [Josh] Yeah, and then I’m gonna throw in the strawberries. Ah it’s not fittin’, hey now doggy! – Josh’s method for like grinding up those berries with the real strawberries was about as I expected to be. – I don’t think we need this, this is like an optional thing. – [Emily] You should put a rolling pin in there. – (laughs) Don’t tempt me! – (laughs) I’m just really glad we didn’t break anything this time. – So we’re gonna take this and we’re gonna pop it into a sauce pan and we’re gonna get that reducing. – Oh! – So to put this purple goo inside of our Toaster Strudel, I need to add, smell that. – Whoa. – This is like the essence of Nesquik, it’s just pure imitation strawberry extract. – Smells great. – But also, the flavor of Cap’n Crunch is so confusing so I wanna kind of confuse us and throw some imitation cherry extract in there. – I didn’t get to sniff that. – [Josh] Sniff it! – Thank you. – What’s it smell like? – Kinda smells like a porta potty. – This smells like a porta smells. – You know that air freshener. – Uh-huh, oh I’m dumping in a bunch of corn syrup. – So, is that bad? – Yeah, taste it. It’s just thick liquid sugar. – It’s pretty good. – It’s good right? That’s why it’s in everything ’cause it’s good. All right so I’m just gonna stir this up. We need to let this boil for about 20 minutes. I’m also just gonna take a lot, purple. Yeah there we go, nice purple squirt. Sometimes you get purple squirts and you gotta go to the doctor, you know? We’re also going to start using a little bit of chemicals. So we got Xanthan Gum and we got Egar Egar, so we’re gonna add our thickeners, we’re gonna blend it up, and then we’re gonna reduce it and then it should be a heafty thick purple goo. – Okay – You man the hand blender Emily. – I’ve never used one of these – [Josh] I trust you. – So how does this thing work? – Oh you gotta dump it in now, this is gonna solidify so you gotta dump it in and blend it. Jimmy it, there it is, now fully submerge it, there it is. Now we’re blending. – Is my stance good for this? – Yeah no you kinda wanna squat more like a crab. Like you ever seen like a lamaze class? – [Emily] They’re not mixing up that good. – [Josh] Yeah, let me do it. – Okay, lamaze class? Why would I be in lamaze class? – ‘Cause lamaze breathing helps you calm down in any situation, so it’s not just for pregnant women. So it’s a great way to meet pregnant women. I’m pretty happy with this goo. – [Emily] It is so pretty, it’s the prettiest purple I’ve ever seen. – Right and like I was trying to kind of match the colors of all these but I think this was kinda the perfect mixture. I dropped another one in there. – [Emily] It’s gorgeous. – Ivan Ooze would be proud. (Emily gasping) Are you a fan of the original Power Rangers movie? – Of course! – Oh my God. – I have Uh-oh, We’re In Trouble on my I-pod work out list. – I have a crush on the yellow ranger. – Oh, Triny? – Triny was my crush, not Kimberly. – She died. – She’s dead? – In a car accident. – That’s unfortunate. – But Amy Joe Johnston lives! That’s the pink ranger, that’s my favorite. – Emily, we gotta make a strudel dough. – How much strudel dough have you made before? – So much. – All the time. – I know. – Whenever we hang out, we make strudel dough together, that’s what we do. – Say strudel dough. – Strudel dough, strudel dough. – Strudel dough – Strudel dough – Strudel dough – Strudel dough, ah! To make the pastry crust we’re making a laminated dough which is somewhat similar to a croissant. So we’re mixing some actual ground Cap’n Crunch squares into the flour and then we’re blending it into a dough. I’m gonna mix all of the wets into this bowl. We’re going milk, water, egg, corn syrup and I need you to measure out three cups of flour and put it in there. So measuring flour can be a really tricky process. We need to get it exactly right. – Is that good? – Yeah that’s great. – Yeah, in here? – Yeah yeah, dump her. Dump her in! Okay so we get the flour in there, I’m gonna measure out a half cup the Cap’n Crunch. – [Emily] I think that was three. – What do you mean you think that was three? – I was very sure that there were three cups in that mixer I just wanted to make Josh nervous. – All right so we’re gonna spin this up and then you’re gonna gradually pour that in here while that’s mixing. – Can I just pour it all at once? – [Josh] Pour it all at once, pour it all at once. – Eh! – We’ll crank up the heat, we’ll crank up the machine. While this is mixing I’m gonna add in the sugar and then toss in the salt and then we’re also gonna add a little bit of maltodextrin. So maltodextrin is a thing that’s commonly used in a lot of processed baking goods, it will actually kind of absorb the fat and emulsify it into the rest of the things which should help us prevent leakage. – No one likes that. – No one likes a leaky bottom on their strudel. So we’re just gonna dump this out and you can start mixing it with your hands. – Okay. – Just do it how you do it. – [Emily] It’s like mixing together saw dust. – Get out, get out. – No no, I got stuff. – [Josh] You just gotta get some muscle into it, it’ll come together. – Oh! – Yeah yeah yeah, there it is, this is the power stance. – Are you gonna smack it? – Yeah yeah yeah. – [Emily] Yeah! – Was that good? You wanna do it? – Yes, I do! – Yeah, this is called a nothin’, this isn’t a thing. – Oh, I thought it was gonna stick. It’s fine, it’s fine. That was so unexpected. – When Emily bounced the dough on the ground, I didn’t panic, I saw Trevor and Nicole panic, but I’ve been here longer then them and things like that just kind of happen around here. So you’re gonna go ahead and take your dough and here we go, this is the old flip. So it’s a common Austrian technique, they’re known for their very clean floors where you actually take the dough and you smash it on your counter but then you let it roll and that’s gonna airate it on its way to the ground. – I would like to apologize but I also don’t believe in regretting things. So, I don’t apologize. – And then you’re gonna take the dough and you’re gonna put it onto the sheet tray and then you’re just gonna mash it out into a little bit into a square and then you’re gonna go ahead and cover this and fly it in the fridge just for all of that fat and sugars to really set up. Again a classic Austrian technique. And then you’re just gonna put this on the floor. Step on it a little bit with your shoes. – We’re not even drinking. – Emily, we have our dough here. Just give it a slap, give it a good slap, feels good. We’re gonna roll it out just until it’s big enough to fil in a large square of butter. This is butter that has been solidified into a square. You’re gonna fold the pastry around that butter, roll it out until it’s thin to try and create a solid butter layer. Yeah, you’re doin’ great. (Emily grunting) Nah, keep making that noise. – Yeah! – Ah-ya. – Yeah! – Yeah! Roll it out like a gremlin. (Emily grunting) – Master. – Don’t say master. – Yes Master! – What are you Dobby? Like, what’s going on here? – That’s not Dobby. No Dobby, Dobby is like this. – That’s a good Dobby. – Dobby is like this. Dobby has burlap sack for clothes. – I think he’s some sort of racist generalization. – (laughs) Oh, is he? – Ah, you know. – Well you know, it is you know who, who wrote the thing. – Yeah so you know we, J.K. Rowling was the real Voldemort the whole time. All right so I’m just gonna coax this into a square with my hands. – Ah. – Full disclosure, Trevor is coaching me alongside because he has pastry experience and I don’t. I learned from Trevor today that baking is a nightmare and that it’s something I should not be allowed to do. – Yeah, Trevors good. I learned that Trevor is a man of many facets and talents and he’s not to be trifled with. Trifle, I think I made a pun, but I’m gonna have to Google it. – So now we’re gonna take the butter block and we’re just gonna overturn it right in the middle. – [Emily] I’m very excited about this. – So now I, uh-oh, uh-oh, no just shift it. Yeah yeah, there we go. So you don’t want the butter to be too cold, but you don’t want the butter to be too warm. – [Emily] Oh, that’s really pretty how you do that! – Yeah, love that. – Oh! – So we’re gonna make our little butter ravioli here. So we’re just gonna fold this towards the center and try and create a tight seal around that butter. – Are we folding it like a present? – Yeah yeah yeah. – Like pop in the corners there or no? – Yeah yeah yeah. All right so we’ve created an airtight butter block situation we’re gonna take this, start pressin’ it out, and then we are going to roll it out and try and get it to about a quarter inch of thickness. – Yeah! I don’t know what I’m doing when I do it so. – You can like, here, look at that flour. I’m just gonna go ahead and roll this out and again I’m trying to keep that butter intact because the butter is actually going to create a sort of aerating effect inside the dough. But it’s got to stay intact. – It’s really hard to concentrate on you and the flour and all this. – Okay so no no take the flour, I’m sorry, I didn’t mean to. – Okay good. Yeah. – We’re gonna do trifold here like George Wallace’s cap! – [Emily] It kinda looks like you’re bundling a baby. Oh no, oh no. – Seal that. No no no, Emily not now! – No! – I need positivity. – Oh, you’re– – Toaster Strudel has a whole factory for this, okay? We have us, we were doomed from the start. – I know, I know, okay positivity, positivity. Uh you have hair. – Yes, I have hair. – And it’s long, it’s long hair. – Thank you, yeah! – That’s great that you can grow hair, not that bald, bald people are great too. I mean we’ve got crushes on bald people. – I like bald women. – You like bald women? – Yeah. – Hm, I’m trying to think– – There were some at the lamaze classes. So now, just need to grab the filling and we need to roll it, maybe cut it, maybe seal it. – Okay. – We need to bake it and then we need to toast it and then we need to frost it. So we’re almost done. – Okay, great. – Where are you sweatin’ from? I’m sweatin’ from a couple places. – Mostly the pits but I have holes in my corn short. So it’s all good. – I only sweat from. – They’re airing out. – I only sweat from my lower pits. – Lower pits. (kitchen timer) – After long last, our beautiful laminated strudel dough. – Sheesh. – We have the purple goo that we made. – Oh! – Here, you’re my goo gal now. – My goo, my goo. – I’m gonna go ahead and grab. – I’m blind enough to be a goo gal. – A couple strudels, if you see these, they only have one fold on it, the rest is all sealed. So we’re gonna try and cut a double length. Wait, I’m really bad at figuring out patterns. So we need double the length of here. – Trevor. – So I’m gonna mark that there. – You might wanna– – Emily, we’re gonna get these done. We’re gonna have because Cap’n Crunch Berry Toaster Strudels they’re beautiful purple goo. – What I look for in a good goo is color first, the color is so important. Wonder if I put this on my head if my hair would be purple. – Oh God, oh God. – What, what’d you do now? – Nothing, nothing, nothing, we’re fine, we’re fine. – And also just like, will it look good when you pull something apart, comin’ out of it, they do that in a lot of things, I can’t remember specifically a commercial but there’s always you know, that good good. – [Josh] So we need a fair amount of goo. How much goo? – Like that? – Yeah I think that’s a good amount, yeah yeah yeah. And just get it only on one side. – [Emily] Oh man, it smells so good. – [Josh] That is the goopiest goo, but look at how goopy this goo is. – [Emily] You’re right. – There’s tons of different things you look for in a good goo, you gotta look for viscosity, you gotta look for gooness. – [Emily] Do you want more? – [Josh] No no no, I think that’s the perfect amount of goo. – I just think there’s a little hole there. – We don’t wanna over goo. Get it in the goo hole. The good thing is, you can always look right through the goo hole to get a nice visual. So we’re just gonna go ahead and press this out. We got the one fold here, I’m just gonna fold this underneath a little bit. Uh, I think we made a toaster strudel and I feel comfortable with the amount that my fingers have sealed it. – [Emily] I will say this, there’s a little bit of something coming out right there. – Just mash it, right in that goo hole. – Mhm. – Just plug the goo hole. So I’m just gonna cut four little vent holes in there. Kinda wiggle the knife. – Cute! – That holes different then a goo hole. – Talk to your kids about all the holes. – We made one, but now I’m gonna make more and we’re gonna go ahead and throw these in the oven, and they should be Toaster Strudels. – I’m really excited about this. – I’m also excited about this. – Yeah! – Okay, Emily our strudel has been baking for about 20 minutes, yeah, let’s pull it. – Oh! – Come on baby, why not pull the strudel. Come on, baby why you laugh like that, come on. These are good. So they’re a little pale right now. – Right. – But if you look at toaster strudels, they’re also pretty pale. – Yes. – So we want to take these and then we actually want to see if they can toast like you would a normal toaster strudel. ‘Cause you’re not just pulling ’em out of the package and eating them frozen although now I kind of want to. So, Toaster Strudels obviously come with the little packets of frosting goo. – Oh yeah! – So we need to make our own. I thought we’d do a little light blue as like an homage to the Captain. – Who would I rather between the Pillsbury Dough Boy or Captain Crunch, I’m gonna go with Captain Crunch ’cause he looks like a human man. – I would rather the Pillsbury Dough Boy ’cause here’s the thing, the Pillsbury Dough Boy is basically like a centime body pillow and the only thing I need out of my body pillow is for it to be able to whisper in my ear every night things are going to be okay, and then go ahoo-hoo-hoo! So I’m just adding a little bit of Crisco to our powdered sugar and then we’re just gonna add a little bit of milk and then Emily here, you whisk that up. – Okay. – ‘Cause it should come together as frosting. There it is. – Master. Master, Dobby do good job? – Master give Dobby strudel. (Emily laughing) I would honestly be very surprised if this was a smash ’cause here’s the thing, we dropped a lot of ingredients on the ground, want one drop. There we go! And then I made this real pasty. – [Emily] Just looks like you made a drum stick. – [Josh] Now it’s stuck in the whisk. – [Emily] A chicken drumstick. – I’m just gonna finger the whisk, just fingering the whisk. – Of sugar! I do think that this is gonna be a smash. I mean, Toaster Strudels are amazing, the reference to Mean Girls. That is smurf blue. – That’s fine, we got the strudel, we got the frosting, we’re gonna toast these up, we’re gonna eat ’em. First, let’s check out that box. (lively music) Emily, this looks pretty incredible. I’m super stoked, you got the captain on there, he’s smiling, look it you got his hat on there. – Yeah! – Look at that, our strudels. – Oh, look at these! – We got packets of goo! So we’re gonna pop these in the toaster and then we’re gonna see if they toast up fresh. – Okay. – On three. (speaking in foreign language) You can hear them scream. Let me out of my torture. – Dobby wants to come out of the toaster. (Josh laughing) – No more Dobby. Toaster Strudels done. Does anyone have a fork? – Don’t put a fork in a toaster – Ow! – You dumb dumb! – Well how am I gonna get out the strudel? – Ah. – Ah. – Ah! – Agh! Well it toasted up really well, that’s a win for us. – That is a win. – But let’s take the goo packet out. I’m just gonna grenade it. – I am gonna do the hat, I’m gonna try to do the hat that you guys. – [Josh] Yeah, I’m gonna do the hat too. – Did so awesomely on there. Okay. – Just gonna make the base of the hat. And then here is the brim. – Did you, I hate you. – Why? – Hang on. Let’s see, am I doin’ this right? I did it, it’s a good hat. You’re a good hat. – Okay let’s see – It’s a flying saucer! – You gonna take a bite? – That’s what I meant for it to be, it’s too hot! I don’t know which side to, ah. Oh wow. – Okay, okay I’m thinking. – Mhm. – We have to decide if this is actually something that Cap’n Crunch and Pillsbury should do. Grab your patented pass or smash paddles and on three we’re gonna decide if this smashes or if this passes, all right? On three. – Okay. – One, two. (buzzer sounding) I’m saying pass. (laughs) Are you right in the middle? – I like to colors. – Yeah. – And I do think that the way you’ve made it, and I know this is like, I’m not trying to give shade to the good people of Pillsbury but it’s not as wilty and floppy. – I agree. – And I don’t know if that has to do with the Cap’n Crunch cereal actually being mixed into the dough, maybe. – I love the fact that you get some of the Cap’n Crunch and the dough is crispy like you get that lamination of the butter in there and it’s actually a dead ringer for toaster strudel dough, but it also doesn’t have that sort of wilty chew that you want from a toaster strudel so for me it is lacking a little bit. Also, I am covered in blue food dye and I think that’s probably my bad. – I mean it’s a very beautiful color and it will bring out your eyes. – It will bring out my eyes and I’d like to think we did the Captain proud who is now sitting in a military jail somewhere. – We should send him some snacks. – Thank you so much for stopping by The Mythical Kitchen, we got new recipes for ya out every week, we got new episodes of our podcast A Hotdog is a Sandwich out every Wednesday wherever you get your podcast. Hit us up on Instagram @MythicalKitchen with pictures of your mythical dishes under #DreamsBecomeFood, see y’all next time. Get as messy as you want in your kitchen when you have the Mythical Kitchen towel, available now at Mythical.com.