I would call these the adulting of Pop-Tarts. The flavor is amazing and a million times better than usual Pop-Tart. This homemade version calls for whole wheat flour. That paired with the fresh fruit filling is basically a healthy breakfast pastry. Really for a sometimes treat, this is worth it. I made them for an easy weekday breakfast to bring on the go. It was such a fun treat. They are fairly easy to make too. The dough was easy to work with and the filing took little to no effort to make. I know, it looks like a lot of steps, but really you will be surprised how easy they are to whip up… and super happy that you took the time to do so because they are Delicious….yes that capital D was intentional.
Spiced Plum Pop-Tarts
For the filling
- 6 plums pitted and chopped
- 2 tbsp light brown sugar
- 3-4 tbsp water
- 1/8 tsp ground ginger
- dash ground cinnamon
For the pastry
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup unsalted butter cut into cubes
- 1 large egg
- 2 tbsp milk
- 1 egg beaten with water for egg wash
For the glaze
- To make the filling, combine the plums, brown sugar, and 3 tbsp of water in a medium saucepan, over medium heat. Cook, stirring occasionally, until the plums release their juices and soften. Add in the ginger and cinnamon., Continue to cook, adding additional water 1 tbsp at a time, until the plums have softened completely and the mixture had a jam-like consistency. About 12-15 minutes. Remove from the heat to cool slightly, then cover and refrigerate until you are ready to use.
- To make the dough, combine the flours, sugar, and salt into the bowl of your food processor. Pulse to blend. Add the butter into the pastry blender,pulse until the largest butter pieces are about the size of pecans. Add in the egg and milk pulsing just until a cohesive dough forms. You do not want to overwork the dough, you want to be able to see chinks of the butter marbling throughout the dough)
- Divide the dough into two even halves. Shape each into a rectangle. Wrap in plastic wrap and refrigerate for 30 minutes.
- To make the pop-tart, place one of the dough halves on a well floured work surface. Roll it out into a 1/8th inch thick rectangle, large enough to trim down into a 9x12 inch rectangle. Transfer this rectangle of dough to a piece of parchment paper. I found that rolling the dough out directly on a silpat worked much better for this. Transfer to the freezer while rolling out the second rectangle of dough. Repeat the process for the second portion of dough.
- Remove the first dough sheet from the freezer, replacing it with the second while you prepare the first portion. Using a sharp knife, cut the dough into thirds, both lengthwise and width-wise, so that you end up with nine 3x4 inch rectangles. Place these on a baking sheet prepared with parchment paper or a silpat. Brush egg wash over the surface of each rectangle. Place a heaping tbsp of plum mixture in the center of each rectangle.
- Remove the second dough rectangle from the freezer and repeat the process cutting the dough into thirds. Place one of the rectangles on top of each rectangle with the mixture. Working carefully, gently press the edges together to prevent the filling from leaking out. Once the edges are sealed, use a fork to crimp all around the edges to seal completely. Brush the tops of the tarts with remaining egg wash. Transfer to the refrigerator to chill for about 20 minutes while the oven heats to 350 degrees F.
- Place the pop-tarts in the oven and bake, rotating halfway through the baking time, until golden brown, about 30-35 minutes. Transfer to a cooling rack.
- To make the glaze, heath the butter in a small skillet over medium hear. Let it melt and continue to cook, swirling occasionally, until the butter is a deep golden brown color. Be careful not to burn it! Set aside to cool slightly. Transfer the browned butter to a bowl. Add in the confectioners' sugar and the vanilla bean seeds. Whisk in the milk until the mixture is smooth. You may need to reheat while whisking together to get the smooth texture. If the mixture is too thin, add more sugar. If it's too thick, add small amounts of milk to thin out. Spoon glaze over the warm pastry and let set before serving.
Adapted from Everyday Annie.