no one. that's right. everyone loves pies regardless of the form. i've seen poptarts on blogs recently, but no one has made a seasonal version. so here's my first run at seasonal, local poptarts - fig poptarts. they were perfect mixes of seedy bites of figs and flaky pie crust.
i took pie crust and cut it into perfectly shaped rectangles for poptarts. too bad perfectly shaped pie dough doesn't create perfectly shaped poptarts. some people embrace free form pies, but i try to make mine perfectly shaped every.single.time. you'll never see an apple galette on this blog!
keep reading for the recipe!
here's the gist of the recipe, the full recipe is listed at the bottom of this post:
obtain/make pie crust (use whichever pie crust you trust. martha stewart's recipe is always a good option. always freeze your butter. i'm going to be flat honest here and say i used generic brand pie crust from the store. omg, yes i did. they tasted so good, i don't care if i lost 6 months of my life!)
2 tablespoons jam (i used homemade fig balamic jam, see my previous recipe!)
preheat your oven to 400 degrees Fahrenheit. cut your pie crust into rectangles. i don't like misfits so i use a guide. i ripped the back of my boyfriend's latest GQ cover off and cut it into a rectangle and used that. lay it on top and use a pastry cutter or a pizza cutter or a knife to get the right shape.
next, pread the jam over the top. try to keep a quarter of an inch on each side so the filling doesn't spread out of the poptart when it bakes. take your finger and dip it in water and run it alongside of the rectangle with the jam on it so the top layer sticks to it easily.
place the other rectangle on top of the jam spread side and use your finger to press them together. i used a fork to press the edges together so it looked like old school poptarts. prick the tops with a fork or tooth pick.
bake for 10-14 minutes (mine take exactly 11 minutes) or until the edges have browned and the inside of your poptarts are also lightly brown.
wait for them to cool. not fun, but while you are waiting you can make icing. you'll mix powdered sugar with half and half or any sort of milk to create a consistency you can smooth over the tops. also add flavor to the mix, like a little vanilla or lemon zest. i love the icing on the traditional poptart, so i embraced icing colors and colored my icing bright purple. because seasonal figs lend themselves to bright violet icing. yes.
when the poptarts are cool, drizzle with icing and dust with sprinkles. the sprinkles are essential, but i thought i could go with colored sugar to replace them. nope, they don't look as good. go with the sprinkles.
last, give the poptarts to someone special, making sure to keep one for yourself. hehe.
another option is to make these poptarts savory by adding a little goat cheese and thyme to the filling. i've also made these with nutella filling, which was amazing. the boy has requested pizza pockets so i may have to give those a go also.
homemade fig poptarts recipe
Ingredients:
- pie crust
- fig balsamic jam, or jam of your choice
- 1 cup of powdered sugar
- 1/8th cup of heavy cream, half and half, or any other milk, it's just used to thin the frosting.
- food coloring
- preheat your oven to 400 degrees Fahrenheit. cut your pie crust into rectangles.
- spread the jam over the top. try to keep a quarter of an inch on each side so the filling doesn't spread out of the poptart when it bakes.
- place the other rectangle on top of the jam spread side and use your finger to press them together, crimp the edges with a fork. prick the tops with a fork or tooth pick.
- bake for 10-14 minutes or until the edges have browned and the inside of your poptarts are also lightly brown.
- make the icing while they cool - mix powdered sugar with half and half or any sort of milk to create a consistency you can smooth over the tops. also add flavor to the mix, like a little vanilla or lemon zest.
- when the poptarts are cool, drizzle with icing and dust with sprinkles.
