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Adult Pop Tarts

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These ‘adult’ pop tarts are flaky and buttery, they crumble away from a light and sweet rhubarb ginger compote filling. And thin slices of fresh strawberries are layered in between creating a delicate pocket that a pastry lover could not resist.

Ingredients

Units Scale

Pastry

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1/2 cup shortening (crisco)
  • 1/4 cup cold water

Filling

Topping

  • 1/4 cup milk (for brushing pastry)
  • Coarse sugar, to sprinkle the tops of pop tarts

Instructions

  1. In a food processor, add flour and salt, pulse to combine. Add cold butter cubes and pulse until butter resembles little crumbs. Add shortening and pulse until fine crumbs form.
  2. Slowly add your cold water and pulse until the dough forms into a ball. Divide dough evenly into two discs, flatten and wrap in plastic and refrigerate for 30 minutes.
  3. Preheat oven to 350˚F.
  4. Line a baking sheet with parchment paper and set aside.
  5. On a prepared work surface roll out one of the pastry discs into a rectangle (8 x 12 inches). Cut the dough into 6 or 8 rectangles (approx. each 4 x 3 inches).
  6. Place each rectangle on the baking sheet. Add approx. 1-2 tablespoons of compote in the center of each rectangle, leaving the edges clear, spread out compote. Add 3 to 4 strawberry slices on top, set aside. Note: if your strawberries aren’t ripe, in a small bowl add sliced strawberries and sprinkle a little sugar on top to get the juices going.
  7. Roll out the other disc of pastry as you did previously, to an 8 x 12 inch rectangle and cut into 6-8 rectangles (approx. 4 x 3 inches each). Using a chopstick make small vent holes into each rectangle, approx. 9 holes.
  8. Brush the edges of your compote rectangles with milk. Place the vented rectangle on top of the compote rectangle and using a fork seal the edges together by pressing the fork down along the entire edge of the rectangle. Brush the top with milk and generously sprinkle coarse sugar on top. Repeat for the remaining pop tarts.
  9. Bake in the oven for 25 – 30 minutes until the edges and tops are golden brown. Let cool on the baking pan for 2 minutes then transfer to a cooling rack.
  10. Enjoy.

Notes

Best enjoyed the same day.

Store adult pop tarts in a container for up to 3 days or freeze for up to 2 months. 

Nutrition

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0
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