Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baklava Pop Tart Recipe

Baklava Flavour Pop Tarts Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: foodnerd4life
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. On half of the rectangles of pastry, brush the beaten egg around the border edges, leaving the middle clear.
  4. 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.
  5. 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.
  6. To decorate, mix the icing sugar, pistachio extract and
  7. Enjoy in or out of your bed!
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking

Looking for Something?