I grew up in Cranberry country. We are such big Cranberry producers that we have the largest small town festival in the world. Yep, it is true! Parades, bands, carnivals, and most of all delicious cranberry treats. Here is my homage to my hometown.
Cranberry Orange Pop Tarts with a Ginger Frosting
Time: 2 Hours
Active Time: 45 Minutes
Servings: 10-12 Pop Tarts
For the Pastry
2 Cups of AP Flour
1 1/2 Tbsp White Sugar
1/2 Tsp Brown Sugar
1/4 Tsp Cinnamon
1/2 Cup Butter Cold (Cubed)
2 Tbsp Milk
2 Eggs
For the Filling
1 Cup Fresh or Frozen Cranberries
1/2 Cup Sugar
1 tsp Orange Zest
1 Tbsp Fresh Orange Juice
1 tsp Vanilla
1/4 tsp Ground Ginger
1 Tbsp Cornstarch
For the Icing
1 Cup Confectioners Sugar
1 tsp Vanilla Extract
1-2 Tbsp Milk or Water
1/4 tsp Ground Ginger
Crystallized Ginger for Garnish
Directions:
In the bowl of a mixer, combine the flour, sugars, cinnamon and cubed butter. Mix until the butter is pea sized. Add one egg and mix until combined. Add the milk one tablespoon at a time. Mix until most of the dough comes together, but you still see pieces of butter. Wrap the dough in plastic wrap and chill for at least an hour.
Meanwhile, in a small sauce pan cook down the cranberries, sugar, orange juice, orange zest, vanilla and ginger. Cook it down until the cranberries begin to pop. Add the cornstarch and stir until it is dissolved. Set it aside to cool.
Sift the confectioners sugar into a small bowl. Add the vanilla, ground ginger, and the milk one tablespoon at a time until it reaches a thick and creamy consistency.
Preheat your oven at 350. Take your remaining egg with a touch of water and mix together. Set aside. Roll the dough out on a very well floured surface. Try to keep the dough as close to a rectangle as possible and roll to an 1/8 inch thick. Cut the dough into 3"x5" rectangles. Place the the dough on the parchment lined cookies sheets. Place a large dollop of the cranberry filling - approx 1 1/2 Tbsps. With a pastry brush, brush egg wash along the edges. Place another piece of pastry dough on top. Press the edges of the dough closed using your index finger. Use a knife and poke five small holes in the top layer of the dough. Egg wash the top of the pop tart. Repeat for all of the rest. Place in the oven for 17-20 minutes or until the the edges and bottom are golden brown. Allow the pop tarts to cool completely. Frost and sprinkle crystallized ginger serve! Serve or place in an airtight container and serve within 3 days. They are yummy reheated as well!
Cranberry Orange Pop Tarts with a Ginger Frosting
Time: 2 Hours
Active Time: 45 Minutes
Servings: 10-12 Pop Tarts
For the Pastry
2 Cups of AP Flour
1 1/2 Tbsp White Sugar
1/2 Tsp Brown Sugar
1/4 Tsp Cinnamon
1/2 Cup Butter Cold (Cubed)
2 Tbsp Milk
2 Eggs
For the Filling
1 Cup Fresh or Frozen Cranberries
1/2 Cup Sugar
1 tsp Orange Zest
1 Tbsp Fresh Orange Juice
1 tsp Vanilla
1/4 tsp Ground Ginger
1 Tbsp Cornstarch
For the Icing
1 Cup Confectioners Sugar
1 tsp Vanilla Extract
1-2 Tbsp Milk or Water
1/4 tsp Ground Ginger
Crystallized Ginger for Garnish
Directions:
In the bowl of a mixer, combine the flour, sugars, cinnamon and cubed butter. Mix until the butter is pea sized. Add one egg and mix until combined. Add the milk one tablespoon at a time. Mix until most of the dough comes together, but you still see pieces of butter. Wrap the dough in plastic wrap and chill for at least an hour.
Meanwhile, in a small sauce pan cook down the cranberries, sugar, orange juice, orange zest, vanilla and ginger. Cook it down until the cranberries begin to pop. Add the cornstarch and stir until it is dissolved. Set it aside to cool.
Sift the confectioners sugar into a small bowl. Add the vanilla, ground ginger, and the milk one tablespoon at a time until it reaches a thick and creamy consistency.
Preheat your oven at 350. Take your remaining egg with a touch of water and mix together. Set aside. Roll the dough out on a very well floured surface. Try to keep the dough as close to a rectangle as possible and roll to an 1/8 inch thick. Cut the dough into 3"x5" rectangles. Place the the dough on the parchment lined cookies sheets. Place a large dollop of the cranberry filling - approx 1 1/2 Tbsps. With a pastry brush, brush egg wash along the edges. Place another piece of pastry dough on top. Press the edges of the dough closed using your index finger. Use a knife and poke five small holes in the top layer of the dough. Egg wash the top of the pop tart. Repeat for all of the rest. Place in the oven for 17-20 minutes or until the the edges and bottom are golden brown. Allow the pop tarts to cool completely. Frost and sprinkle crystallized ginger serve! Serve or place in an airtight container and serve within 3 days. They are yummy reheated as well!
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