What American kid doesn’t love pop tarts? But as an adult, it’s been years, maybe decades, since I’ve actually eaten one. In my neighborhood pastry shops lately, I’ve noticed them “popping” up all over the place…ugh, terrible pun, I know. But it got me thinking. What if we made them with grownup flavors? Fresh herbs, some tart balsamic vinegar, etc. So that’s just what I did! To be honest, I had to stop at the 3 fillings listed below because the possibilities are really quite endless. I fully encourage you to play around with it, have fun, and enjoy being a kid again!

Speaking of kids…drum roll…there is a major announcement in my world! You’ll just have to watch the video below to see what it is!

Pop Tarts 3

Recipe
Makes 6 pastries

Filling Options
1 filling recipe = 6 pastries

Strawberry Mint (with Balsamic Option)
1/3 cup strawberry preserves
3 mint leaves, finely chopped
1 Tbsp cornstarch
Balsamic Option: 1 1/2 tsp balsamic vinegar + 1 Tbsp cornstarch
Whisk all ingredients thoroughly and refrigerate until ready to use.

Blueberry Balsamic
1/3 cup blueberry preserves
1 1/2 tsp balsamic vinegar
1 Tbsp cornstarch
Whisk all ingredients thoroughly and refrigerate until ready to use.

Apricot Lemon
1/3 cup apricot preserves
2 tsp fresh lemon juice (recommended: Meyer lemon)
zest of 1/2 lemon
1 Tbsp cornstarch
Whisk all ingredients thoroughly and refrigerate until ready to use.

Crust
1 1/2 cup all purpose or whole wheat flour
1/2 cup cold butter or coconut oil, cut into small chunks
2 Tbsp powdered sugar
Glass of ice water
Pulse flour, butter or oil, and sugar in a food processor to form coarse crumbs. Add ice water 1 Tbsp at a time and continue to pulse until a ball of dough forms. Refrigerate if not using immediately.

Easy Icing
1/2 cup powdered sugar
Splash of almond or coconut milk
Whisk both ingredients together to form the thickness of icing that you prefer.

To Assemble
Flour a work surface and rolling pin, and roll out dough to a fairly thin texture without overworking. Cut 3×4 inch rectangles until all dough is used. Spoon filling into the middle of each rectangle, 1 Tbsp at a time, leaving a small border around each edge. Top each pastry with another rectangle. Seal each pastry with the tines of a fork, poke holes in the top to let air to escape, and brush with melted coconut oil or butter. Place in a 350 degree oven for 18-20 minutes or until golden brown. Allow to cool on a wire rack before drizzling with icing in the design of your choice.