Editor’s Note: Who wants to learn to make berry-filled hot pockets of goodness? I do! I do! Deanna’s post was first published, in springtime on May 23rd 2011 as Sundays on the Sunporch: Three Berry “Pop-Tarts”. We also get a glimpse of a toddler cooking with a bucket on her head… who doesn’t do that? I know Miles does… -Christina
Now that spring is here and the weather is beautiful (save for all the rain we’ve been having), it’s time to re-instate Sundays on the Sunporch. This is one of my favorite little traditions Dave and I have started for our family. Just lazing around on the sunporch, testing out a new breakfast/brunch recipe with a full pot of French Press, and enjoying each other’s company.
Yesterday, Edith and I tried our hands at homemade three berry “Pop-Tarts.” I think deep-down we all secretly love Pop-Tarts (or the childhood nostalgia that surrounds them). This recipe provides a glimpse into the classic shelf-stable breakfast food but elevates it to something you can actually feel good about eating. If you prefer, you can make a simple milk glaze (two parts confectioners sugar to one part milk – whisk until smooth) to drizzle on top of the pastries once cooled slightly, but I like them straight-up.
Three Berry “Pop-Tarts”
* The dough recipe is adapted from La Buena Vida.
Makes 6 servings
For the Dough*
2 cups flour
1 teaspoon salt (preferrably sea salt)
2 tablespoons white sugar
1 cup (2 sticks) plus 2 tablespoons cold butter, cut into small cubes
1/4 cup ice water
1 tablespoon cream or milk
For the Filling
1 1/2 cups fresh or frozen berries of choice (I used raspberries, blueberries and blackberries)**
1/2 cup sugar
2 tablespoons flour
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1. Heat oven to 400 degrees Fahrenheit. Prepare two baking sheets with parcement paper or Sil-Pat mats.
2. In a large bowl, combine dough allowances of flour, salt, and white sugar. Whisk to combine. Cut-in butter using a pastry blender or hands.
3. Add water (but not ice!) a tablespoon at a time. Add/reduce recommended about based on the point the dough just forms a ball.
4. Cover dough an refrigerate for at least 30 minutes.
5. In a new bowl, mix filling ingredients together, macerating the berries slightly to release juice. Be sure flour is well-mixed with berries.
6. Once dough is chilled, remove and roll out into a large rectangle 1/4-inch thick (cut dough in half if needed and roll each half separately). Be sure the rolling pin and surface are both well-floured.
7. Using a knife or pastry wheel, cut dough into twelve rectangles.
8. Mix egg with heavy cream to form an egg wash. Brush egg wash onto the edges of all dough rectangles.
9. Spoon filling onto half of the dough rectangles. Cover with other half of dough rectangles. Push edges together with fingers, then crimp or seal with the tines of a fork.
10. Brush remaining egg wash on the top of the pastries. Sprinkle with raw sugar. Pierce the top of the pastries with a knife to make three small steam holes.
11. Place pastries on prepared baking sheets, bake for 10-15 minutes or until edges and golden brown.
Pastries can be wrapped in waxed paper, stored in a Ziploc bag or storage container, and placed in the freezer for up to three months. They can be re-heated in the oven or in the toaster (it might take two “rotations” in the toaster if frozen). I think I might also make these for a summertime dinner party with a sprig of fresh mint and homemade vanilla ice cream as a dessert! Ooo, the possibilities.
** SUGGESTION: Do not hesitate to use frozen berries. In my opinion, it is better to pick (or buy) fresh fruit locally and freeze it (or buy bags of frozen fruit from the grocer) than to buy fresh supermarket berries grown halfway around the world. Fresh doesn’t always mean better!