Strawberry Basil Pop Tarts
I recently hosted an intimate brunch for my food influencer friends where I cooked recipes from, you guessed it, CoffeeAndChampagne.com! These glazed strawberry pop tarts were a huge hit! Then again, who in their right mind, or wrong one, doesn't love elevated pop tarts?
The featured pastry dough recipe is from Bon Appetit.
DOUGH AS FEATURED IN BON APPÉTIT. stir sugar, vinegar, and 2 tbsp of hot water in a small measuring cup to dissolve sugar. Add in 1/2 cup ice water and stir to melt ice; chill in freezer until very cold, about 10 minutes (do not let it freeze).
Pulse flour, butter, and salt in a food processor until largest pieces of butter are pea-size. Turn out onto a work surface and, using the heel of your hand, smash butter into flour to flatten. Working quickly, continue smashing butter into flour until mixture is pale yellow and resembles coarse meal. Gather into a mound and make a well in the center. Pour in sugar mixture, using your fingertips to slowly incorporate into flour; work in until only a few dry spots remain. Knead until no dry spots remain and dough holds together when pressed.
Divide dough in half, flatten into disks, and wrap each in plastic wrap. Chill until firm, at least 2 hours.
TO MAKE YOUR POP TARTS. preheat your oven to 350º.
Put your wire cooling wrack on your baking sheet.
In your medium mixing bowl, mix together your pureed strawberries and strawberry chunks.
Sprinkle flour on your work surface.
Roll out your dough on your work surface until it's a 1/4 inch thick.
Use your knife to cut an even amount of 5X3 inch rectangles.
In your small mixing cup, beat together your egg with two tablespoons of room temperature water.
Use your brush to paint a layer of your egg wash over the inner edges of your dough rectangles (this will help keep them sealed when they bake).
Put a spoonful of your strawberry mixture in the centers of half of your rectangles.
Sprinkle a pinch of your basil over your strawberries.
Sprinkle on a little salt.
Layer on one of your dough rectangles without the strawberry mixture. Press the edges of your top rectangle piece of dough to your bottom one. Press the tongs of your fork into the edges of your pop tart to fully seal it closed.
Using your spatula, transfer your pop tarts to your baking sheet.
Brush the tops of them with a coat of your egg wash.
Bake for till golden—about 20-25 minutes.
Let cool to room temperature—around 30 minutes.
TO GLAZE YOUR POP TARTS. combine your confectioners sugar, vanilla and salt in your medium mixing bowl.
While continuously whisking, add in warm water a tbsp at a time until you have a thick smooth glaze.
One by one, dip the tops of your pop tarts into the glaze making sure to put them back on your cooling rack to allow the glaze to drip through the rack.
Once your glaze on your pop tarts has hardened, dip them all in the glaze a second time (this will give you that thick rich glaze).
Let your glaze cool and harden.