Floral Pop TartsSeptember 22, 2017
If it were up to us, we'd infuse floral flavors into everything. While that might not be totally feasible, our friend and blogger gal in Atlanta, Gabi Valladares of By Gabriella, infused a sweet floral flavor into homemade pop tarts. Yes, you heard us right - pop tarts!
"I had seen homemade pop tart recipes before and truth be told, I was scared of them. Why? I have no clue! Though, my educated guess is that it's because I still love those store-bought Pop-Tarts so much that I thought homemade simply couldn't live up to the original."
"But here we are. I made my own homemade pop tarts from a mix of recipes that are already out there. I prioritized steps and ingredients based on......ease. Yup. Can you blame me? Everyone's always running around trying to accomplish 20 things at once - myself included! - so I went with the absolute easiest way to whip up a childhood (and adulthood, if we're being honest) favorite right at home."
Well, Gabi clearly didn't stop there. Instead of going with a typical homemade pop tarts recipe (is there such a thing?), she made our floral foodie dreams come true with floral pop tarts with a rose icing.
"My first thought was I'm not going to make just any old pop tarts - though the s'mores ones are still some of the BEST snacks ever. So, I challenged myself to think outside the box. What I came up with was a mashup of a recipe featuring rose apricot jam and a fragrant rose icing."
Floral Pop Tarts
- 2 refrigerated pie crusts
- 1 cup jam (I used rose apricot jam)
- 1 tablespoon cornstarch
- 1 egg
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon rose water
- Food coloring (if you'd like)
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- Roll out the pie crusts and cut the edges off to make a square. Then, cut each square into 3 equal strips.
- Mix jam with cornstarch and spoon it into one side of your pop tart 'shell'. Spread it out a bit, but be sure to leave room on the sides to seal the pop tart.
- Crack egg into a bowl and beat until mixed. Brush egg wash around the edges with the jam, and fold the dry end over the egg wash to seal the pop tart. Use a fork to make indents around each edge of pop tart.
- Bake for 15-20 minutes (keep a close eye on them so they don't overcook!).
- Once golden, remove from the oven and let cool on a rack.
- While pop tarts are cooling, mix powdered sugar, rose water, heavy cream, and just a dash of food coloring (the food coloring is up to you! I used the tiniest bit of red to get that lovely pink color) until combined. Brush icing over pop tarts and enjoy!
"Now, a few tips on what I did wrong my first time and how you can remedy those before you make the same missteps I did:
- Don't bake these too long or else the jam gets pretty tacky...and hard to eat. That's no fun for anyone. I'd suggest taking them out right as they're turning a golden brown color - don't wait any longer!
- When you do take them out...do not - I repeat, do not - touch the jam! It's scalding hot. And I should know, or rather, my poor pointer finger knows.
- These can be a little on the dry side. Maybe experiment with using some egg wash on the outside or stretching the dough so it's a little thinner to avoid super dry pop tarts."
"All in all, it was definitely a good first go! I loved the scent and flavor of the rose icing - it was just so dreamy!"
Well, you've got us ready to jump right in the kitchen, Gabi!
Recipe adapted via The Pioneer Woman