PERSIAN POP-TARTS
Our Persian Pop-Tarts put a Middle Eastern twist on the classic breakfast staple from our childhood! We fill sheets of puff pastry with Persian sour cherry preserves brushed with with a luxurious saffron butter and topped with coarse turbinado sugar. Plus, they are vegan friendly!
Ingredients
Ingredients:
- 1 sheet of puff pastry
- ½ cup sour cherry jam
- 1 tablespoon vegan butter melted
- 1 teaspoon liquid saffron or substitute ⅛ teaspoon ground saffron bloomed in 1 teaspoon hot water
- 2 teaspoon organic turbinado sugar
Instructions
- Prep the puff pastry: Preheat oven to 400°F. Cut puff pastry into six equal pieces with a pizza cutter or sharp knife.
- Prep pop-tarts tops: Cut smalls shapes into 1 piece of puff pastry with cookie cutters.
- Prep pop-tart bottoms: Top 1 piece of puff pastry with sour cherry jam.
- Assemble pop-tarts: Top with puff pastry sheet with cookie cutter holes. Press a fork around the perimeter of the Pop Tart to seal the two sheets together.
- Make saffron butter: In a small bowl mix together the melted butter with liquid saffron.
- Finish pop-tarts: Brush the top of the pop-tart with the butter mixture. Then sprinkle sugar over the top. Place pop-tart on a lined baking sheet. Repeat steps 2-5 with remaining puff pastry pieces. Bake 10 minutes or until golden brown.
Notes
- Don’t forget to thaw the puff pastry by moving it from the freezer to the fridge the night before making the pop-tarts. Believe us, we’ve forgotten this step many times!
- If you can’t find sour cherry preserves, you can just use regular cherry preserves.
Tried this recipe?Let us know how it was!