While I anxiously await the start of spring I can't help but dream of fresh berries and herbs. So instead of waxing poetic about what is to come I took matters into my own hands and made these magical breakfast pastries Part Duex.
Blueberry Thyme Pop Tarts
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
16 oz Fresh or Frozen Blueberries
1/3 Cup Sugar
2 Tbsp Flour
1 tsp Vanilla Extract
1/4 Cup Lemon Juice
Fresh Thyme (from approx 8 stems)
Zest of 1 Lemon
For the Icing
1 Cup Confectioners Sugar
1 tsp Vanilla Extract
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 saucepan combine the blueberries, sugar, flour, vanilla, lemon juice, lemon zest, and basil and simmer until the strawberries soften.
Sift the confectioners sugar into another small bowl, add the vanilla extract and water as needed one tsp at a time.
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 strawberry 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 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 serve! Serve or place in an airtight container and serve within 3 days. They are yummy reheated as well!
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
16 oz Fresh or Frozen Blueberries
1/3 Cup Sugar
2 Tbsp Flour
1 tsp Vanilla Extract
1/4 Cup Lemon Juice
Fresh Thyme (from approx 8 stems)
Zest of 1 Lemon
For the Icing
1 Cup Confectioners Sugar
1 tsp Vanilla Extract
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 saucepan combine the blueberries, sugar, flour, vanilla, lemon juice, lemon zest, and basil and simmer until the strawberries soften.
Sift the confectioners sugar into another small bowl, add the vanilla extract and water as needed one tsp at a time.
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 strawberry 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 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 serve! Serve or place in an airtight container and serve within 3 days. They are yummy reheated as well!
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