strawberry-champagne pop tarts
I still can’t believe that NYE is tomorrow! I was scrambling trying to find a cute finger food dessert, but I think I nailed it with this one. No one can resist little homemade pop tarts and these are filled with a delicious strawberry champagne filling. And the crust on these is unreal. I borrowed Bravetart’s method of laminating the dough after mixing by applying a series of folds and I will never go back to another pie crust method again. Not only does it make the finished dough easy to work with and extremely pliable, but when you bite into the crust you can see all the flaky layers.
It makes sense, you know. We’re all working to try and achieve a perfectly flaky pie dough. By applying a couple of folds to the dough, you build those layers in with all the butter in between those layers, giving the crust lift as it bakes. This pie crust is like a puff pastry-pie dough hybrid and I’m never going to not apply those layers when I bake. This recipe, I promise, will revolutionize your pie making. Anyway, enough about the dough. The filling is where it’s at. This is a grown up version of your classic strawberry pop tart. The champagne adds nice tartness to the strawberries and the glaze and it’s perfect for any NYE celebration. Happy baking!
Recipe adapted from Stella Parks (Bravetart) of Serious Eats.
strawberry-champagne pop tarts
- 1 2/3 cups (250g) all purpose flour
- 2 sticks (227g) unsalted butter, diced, cold
- 2 tablespoons (30g) granulated sugar
- 1 teaspoon (3g) kosher salt
- 1/2 cup + 1 tablespoon (125g) cold water
- 1 egg, for egg wash
- 16 oz. strawberries, tops removed and sliced
- 1/2 cup granulated sugar
- 1/2 cup champagne or sparkling wine
- 1 teaspoon vanilla extract
- 1 1/3 cup powdered sugar
- 1/4 cup champagne
- 1/2 teaspoon vanilla extract
- sanding sugar, for decorating (optional)
- sugar pearls, for decorating (optional)
- To make the pie crust: In a medium bowl combine flour, sugar and salt and whisk to combine. Add cubed butter and toss to coat the butter cubes. Press each cube between your index finger and thumb, so that each piece is flat. Add the water and knead in the bowl until the dough comes together. It shouldn't be sticky, if the dough is sticky add a little more flour. Refrigerate in the bowl for 10 minutes.
- Turn the dough out onto a floured work surface. Roll the dough out into roughly a 10x15" rectangle. Fold the 10" sides to the center and then fold those two sides together, like closing a book. Fold in half upwards, so the short sides come to meet, like making a small, fat book. Divide the dough in half with a bench scraper or sharp knife.
- Using as much flour as needed, roll one half of the dough into a 12x9 inch rectangle. Cut the dough into 3x4 inch rectangles and place the rectangles onto a parchment lined baking sheet. Repeat with the other half of the dough. Once the tray is full, lay a piece of parchment on top of the rectangles and add more. Once you've finished, if you have scraps, press them together and roll out once more to get as many rectangles as possible. Refrigerate the dough for 1 hour.
- To make the filling: in a small saucepan add the strawberries, champagne, sugar and vanilla and cook over medium heat, stirring often, until the filling is very thick and the strawberries have broken down. Refrigerate until cool.
- Preheat an oven to 375 degrees F. To put the pop tarts together: whisk egg with 1 teaspoon cold water and set aside. Take one rectangle, brush the edges with egg wash, and place 1 1/2 tablespoons filling in the center. Top with another rectangle and press the edges shut with the tines of a fork. Transfer to a parchment lined baking sheet and brush the top with egg wash. Repeat until all the pop tarts are completed. Bake for 25 minutes, or until the tops are golden brown. Remove and let cool.
- To make the icing: whisk together powdered sugar, champagne and vanilla until smooth and no lumps remain. Spoon the glaze on top of the pop tarts and decorate with sanding sugar and sprinkles.