When I was a kid, Pop-Tarts for breakfast was seen as such an exotic treat. They were hard to find in stores and cost an arm and a leg for those small foil packets but contained the taste of America for a kid of the ’90s. As I’ve gotten older, the exotic air to them has been removed, becoming more available in the UK and the overly sweet flavours didn’t appeal as much for breakfast. That’s where my recipe for Baklava Flavour Pop Tarts comes in. Definitely a more grown-up breakfast for sure!
Crisp buttery pastry shell, with a filling of a pistachio and cinnamon frangipane sponge and of course had to have the classic icing topped with a scattering of beautiful emerald pistachio shards. The pastries are perfect with a strong dark coffee to really kick start the day.
The Pop-Tarts might look complex to make, but take no time at all to whip up. I used shop-bought shortcrust pastry, this makes them even quicker to make when you might not be fully awake yet. You can make your own shortcrust pastry of course, just make sure the pastry is chilled well before using and each rectangle (you’ll want two, to make 8 pastries), will need to measure 350mm x 230mm.
Equipment You'll Need
Baklava Flavour Pop Tarts Recipe
- Total Time: 40 minutes
- Yield: 8 Tarts 1x
Description
This super delicious breakfast is the best from the oven while still warm, not an issue if the icing runs as more fun to lick your fingers when eating.
Ingredients
- 2x 320g Shortcrust Pastry (shop bought or homemade)
- 75g Unsalted Butter
- 75g Soft Brown Sugar
- 2 Large Free Range Eggs
- 75g Pistachios, shelled and ground finely
- 50g Almonds, peeled and ground finely
- 15g Plain Flour
- 1tsp Pistachio Extract (if you can find it or use Almond Extract)
- 1tsp Ground Cinnamon
- 1 Extra Egg, beaten for glazing
For Decorating
- 200g Icing Sugar, sieved
- 1/2tsp Pistachio Extract (Or Almond Extract)
- 50g Pistachios, roughly chopped
Instructions
- Oven to 180C and roll the pastry to 5mm thickness, cutting 8 rectangles out of each pack of shortcrust pastry, having 16 in total. Put to one side.
- In a stand mixer, beat the butter and sugar until creamy and light. Beat in the eggs one at a time before mixing in the ground nuts, flour and extract until a paste. Transfer the mixer to a piping bag.
- On half of the rectangles of pastry, brush the beaten egg around the border edges, leaving the middle clear.
- Snip the tip of the piping bag if using a disposable one or use a wide plain nozzle. Pipe the mixture, within the egg border on the half of the rectangles until the mixture is used up. Lift a pastry rectangle (without any filling) and gently place on to the piped filling. With your fingers gently press around the piped filling and press the edges together. Use a fork to crimp the edges of the pastry. Repeat with the remaining pastry rectangles. Brush the tops with the beaten egg for a golden finish.
- Place on parchment-lined trays spread out. Bake the pastries for 20-22 mins until golden brown. Some cracks might form, you can poke in a steam hole before baking but the cracks will also be covered up with the icing. Allow cooling until warm before decorating.
- To decorate, mix the icing sugar, pistachio extract and
- Enjoy in or out of your bed!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
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