Happy Valentines Day!! <3 <3
This
recipe has been around several blogs, but it originates with Joy the Baker. Seriously,
this girl can bake. She’s an amazing source of information and inspiration. The
pastry used for this recipe comes out quite flakey. I was slightly skeptical at
first when I was reading it through, but it works perfectly. You
can place various fillings that will satisfy your cravings, but to coordinate
with Valentines Day, I chose a raspberry-chocolate filling. I hope you enjoy it
as much as I did….they don’t last long.
Raspberry Chocolate Pop Tart
INGREDIENTS
For the Crust
2 cups
all-purpose flour
1
tablespoon granulated sugar
1 teaspoon
salt
1 cup (2
sticks) unsalted butter, cold, cut into cubes
1 large
egg
2
tablespoons milk
1 large
egg (for brushing the dough)
For the filling
1 ½ cup
raspberries
2 tbsp
sugar
1 tsp
vanilla
Splash of
lemon juice
1 tbsp
cornstarch mixed with 1 tbsp water
1 ½ ounces
semisweet chocolate, chopped
For the glaze
1 cup
powdered sugar
2-4 tbsp milk
½ tsp
vanilla extract
DIRECTIONS
For the Crust
In a medium bowl, whisk together flour,
sugar and salt. Add the unsalted butter into the mixture and work it in until
only pea sized lumps remain in your mixture. The mixture should also hold
together when squeezed into a ball.
In
a small bowl, beat the egg with the milk. Add the mixture all at once to
the dry ingredients and stir to make sure that moisture is introduced to all of
the flour mixture. Using a pastry mat or a clean counter, add a small
amount of flour and knead until it comes together. Divide the dough in
two, wrap in plastic wrap and refrigerate for about 30 minutes.
For the filling: Stir in the raspberries, sugar and vanilla
together. Mix the lemon juice and cornstarch into the mixture. Press some
of the raspberries into the side of the bowl to soften. Add the chocolate until
well combined.
On a well floured work surface, press dough
into a 3×5-inch rectangle, roll the dough out to about 1/8-inch thickness.
The dough should be slightly larger than 9×12-inches. Using a heart-shaped
cookie cutter, cut out the pastry. Repeat with the other ball. I was able to
cut out 30 pastries total.
Brush
15 of the 30 heart shaped pastries with the beaten egg. This will act as the
glue for the top layer of dough. Spoon about one teaspoon and a half of
raspberry filling into the center of each brushed dough heart. Top with a piece
of dough and use a floured fork to crimp the sides closed. Use the tines of the
fork to create vent holes in each tart.
Position
a rack in the upper third of the oven and preheat to 350 degrees F. Let
tarts rest in the fridge for 30 minutes while the oven preheats.
Remove tarts from the
fridge and place in the oven to bake for 25 to 30 minutes, or until golden
brown on top.
White the tart bakes, whisk together the
glaze and set aside.
Let baked tarts rest on a
cooling rack to cool completely, and then use a spoon to drizzle the glaze over
the pop tarts.
*Pastry
is best served within two days.
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