We love toaster pastries, but we wanted to up the ante with the flavors, so we've got three delicious, tangy, and tart fillings that pair perfectly with flaky crust and a light, sweet frosting. It's a grown up version of a childhood classic.
Source: BigOven Editorial
1. Prepare your preferred filing.
a. For the Blackberry-Basil filling: Combine blackberries, basil, sugar, lemon juice, water, and cornstarch in a saucepan set over medium-high heat. Bring the mixture to a boil, then reduce heat to medium-low. Cook until the blackberries burst and release juice and the jam thickens, about 10 to 15 minutes. You can use the back of a wooden spoon or spatula to help smash the berries as they cook. Let cool to room temperature.
b. For Lemon-Thyme filling: Whisk together the sugar and lemon zest in a saucepan. Add the 2 whole eggs, 1 egg yolk, lemon juice, and cornstarch, and whisk until well combined. Set the saucepan over medium-low heat and cook until thickened, about 10 minutes. Stir the mixture frequently to prevent the eggs from scrambling. Remove from the heat and stir in the butter. Let cool to room temperature.
c. For Rhubarb filling: Combine rhubarb, sugar, lemon juice, water, and cornstarch in a saucepan set over medium-high heat. Bring the mixture to a boil, then reduce heat to medium and continue simmering for about 10 minutes, or until rhubarb softens and the mixture thickens. Remove from the heat and stir in ½ teaspoon of vanilla extract. Let cool to room temperature. If the jam is too stringy after cooking and thickening, you can puree it.
2. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
3. Prepare dough for the pop-tarts. Lightly flour a work surface and unroll one of the pie crusts. Use a rolling pin to lightly roll the crust to 1/8-inch thickness and shape into a rectangle. Use a sharp knife, pizza cutter, or cookie cutter to cut the crust into 8 equal-sized rectangles. Repeat with the remaining pie crust.
4. Transfer 8 of the dough rectangles to a parchment-lined baking sheet. Place 1 to 1 ½ tablespoons of desired filling in the center of each rectangle and lightly spread, leaving a ¼ inch border. Use a pastry brush to brush egg wash on the edges of each piece of dough and top with a second rectangle of dough. Use your fingers to seal the edges together, then use a fork to crimp the edges of each pastry and poke a few holes in the top of each pastry. Lightly brush the tops of the pastries with the remaining egg wash.
5. Bake for 8 to 10 minutes or until the edges and tops of the pastries are golden brown. Remove from the oven and cool to room temperature before glazing.
6. To make the glaze, mix together confectioners' sugar with 1 tablespoon of milk. If the glaze is too thin for your liking, add a bit more confectioner’s sugar. If it’s too thick, add more milk, 1 teaspoon at a time.
a. For the Blackberry-Basil hand tarts: Add 1 or 2 tablespoons of blackberry filling to the glaze. Spoon over each pastry and sprinkle with crushed freeze-dried blueberries, if desired.
b. For the Lemon-Thyme hand tarts: Add zest of 1 lemon to the glaze. Spoon over each pastry and sprinkle with additional fresh thyme, if desired.
c. For the Rhubarb hand tarts: Add ½ teaspoon vanilla extract to the glaze. Spoon over each pastry.
7. Store pastries at room temperature. Store any remaining filling in an airtight container in the refrigerator for up to 1 week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 311 | ||
Calories from Fat: 139 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 188.5mg | 58 % | |
Sodium 82.9mg | 3 % | |
Potassium 297mg | 8 % | |
Total Carbohydrate 42.6g | 13 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 39.2g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 311
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