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Boozey pop tarts

Wine Glazed Fig Pop Tarts Are The Perfect Wake Up Call!

by Steven Mike Voser

Published Saturday, April 11, 2015

I am honored to announce that booze-filled Pop Tarts are now a real thing. These innocent looking, sprinkle covered pastries are stuffed with figs and covered in an intoxicating port wine glaze that serves as the perfect disguise for your 10 A.M. meeting with Mr. Malbec.

boozey  pop tarts

All you’ll need to make these bad guys is:

For the pastries:

1-1/4 cups all-purpose flour
1-1/4 cups whole wheat pastry flour
1 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into cubes
1 egg yolk
5 tbsp milk
1 cup fig jam (or jam of your choice!)
1 egg, whisked (for egg wash)

For the glaze:

½ cup ruby port wine
1 cup confectioner’s sugar, sifted
Sprinkles, for garnish

boozey pop tarts

To make the pastries:

1. Place both flours, granulated sugar, and salt in the bowl of a food processor and pulse together a few times until combined. Add in the butter and pulse a few more times until the butter is distributed evenly. Add the egg yolk and milk, and give a few pulses until the dough comes together.

2. Turn the dough out onto a lightly floured surface, kneading a bit if necessary for it to come together. Divide the dough into two equal pieces, and pat each piece out into a rectangle. Wrap each piece in plastic and refrigerate for at least 30 minutes (up to 24 hours).

3. Preheat the oven to 375 degrees F. and line a large rimmed baking sheet with parchment paper. Remove one piece of dough from the refrigerator, and on a lightly floured surface, roll it into a thin 12×8 inch rectangle.

boozey pop tarts recipe

4. Score the dough into 8 equal rectangles (2 rows of four Pop Tarts). Place this piece of dough onto the parchment paper. Place approximately 2 tablespoons of jam in the center of each piece, leaving about a ½-inch border.

5. Roll the second piece of dough out to the same size as the first and lay it out evenly on top of the first piece. Using a crimped pastry wheel (or a pizza cutter), cut the dough along the scored lines. Use your finger to gently seal the edges together. Do not move the pieces of dough apart.

Lightly brush the tops of the pastries with the whisked egg. Bake for 30-35 minutes, until the pastries just begin to brown. Remove the pan from the oven and place on a wire rack to cool while you make the glaze.

To make the glaze:

1. Place the port wine in a small saucepan and cook over medium heat until reduced to 3 tablespoons (10-15 minutes). Remove from heat and allow to cool to room temperature.

2. In a mixing bowl, whisk together the confectioner’s sugar and the reduced port wine. Spoon over top of pastries and garnish with sprinkles. Eat while warm or allow the glaze to set at room temperature for about 30 minutes.

Happy Morning Drinking!

boozey pop tarts  recipe

About the author

Steven Mike Voser

Originally from Switzerland, I moved to Australia when I was eight years old. I have been living abroad for roughly two years now across Southeast Asia and South America, working as a full-time writer and part-time musician.

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