Blonde Fatale Pop Tarts

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It’s that time again….it’s time for Spiked!Recipe Challenge “Beer”. My entry into this fun challenge is these yummy Blonde Fatale Pop Tarts! That’s right, I just used pop tarts and beer in the same sentence, and you will thank me for it! Just take a look at these yummy treats.

a blonde fatale pop tart split in two with the pecan filling pouring out and a second pop tart in the background.

When I first read that the ingredient for the challenge was local craft beer, I just about choked. I do not drink beer. I do not like the taste of beer. How am I supposed to create something with beer? Oh wait, Guinness Burgers, Guinness Barbecue Ribs, Guinness Chili, Guinness Steak Pie. Okay, maybe it’s not the end of the world after all. I love cooking with beer, but usually a stout beer that goes perfectly with beef!

So off the the grocery store I went in search of a good local craft beer. As soon as I saw the label “Blonde Fatale”…..DONE! How could I not choose a beer with curly blonde hair on the label! Yes, that is the same way I choose wine and race horses. ***UPDATE: I did not realize at the time that Blonde Fatale cannot be purchased outside of Iowa and parts of Nebraska. You can substitute Guinness or your favorite “blonde” ale.

How to make Blonde Fatale Beer Pop Tarts

For the Filling:

Melt the butter in a medium saucepan.

Stir in the brown sugar.

Beer added to the butter and brown sugar in a saucepan.

Add the beer and maple syrup, then stir in the coconut milk.

Beat the egg in a small bowl with a fork. Add some of the beer mixture and stir to combine.

Pour the egg mixture into the saucepan and stir to combine.

Stir in the pecans. Simmer for 15 minutes, stirring occasionally.

Pop tart filling simmering in a saucepan.

Remove from heat and allow to cool until ready to use.

For Pastry:

Add flour, salt, and sugar to the bowl of a food processor.

Looking down on flour, butter cubes and sugar in a food processor bowl.

Add the butter cubes, and pulse to combine.

Gradually add beer or ice water until dough holds together, but is not sticky.

Separate dough into 2 balls, and form into disks.

Wrap in waxed paper and chill for 2 hours in the refrigerator.

Pop tart dough wrapped in wax paper.

Roll out the first disk into a rectangle 1/8th” thick.

Cut out eight rectangles that are 3 1/4″ X 4 1/2″ . Re-roll dough as necessary. Place on two parchment lined baking sheets. Repeat with second disk of dough. You should have 16 rectangles.

a red, plastic rectangle cutter pushed into rolled out pop tart dough on a marble cutting board.

Place 1 Tablespoon of filling in the center of each dough rectangle, leaving a 1/2″ edge around the filling.

Brush edges with egg wash.

Pop tart filling in the center of seven pastry rectangles that have been brushed around the edges with egg.

Place second rectangle on top, and gently press edges together.

Bake in a 350 degree oven for 25 minutes, or until golden brown. Remove from oven and allow to cool completely.

Blonde Fatale Pop Tarts baked on a parchment lined baking sheet.

For the Glaze:

Mix glaze in a small bowl.

Spread glaze over each pastry and sprinkle with raw sugar or your choice of sprinkles.

glaze poured over the top of the baked pop tarts on a parchment lined baking sheet, with raw sugar sprinkled on top.

Recipe Notes

For comparison I put one of my yummy pop tarts side by side with one of Cassi’s store bought pop tarts.

a store-bought brown sugar pop tart laying next to a blond fatale pop tart.

Mine are puffier than the store bought, but it doesn’t matter because they taste so good you will forget all about those other ones!

For full disclosure, I have decided to show you the inside of the puffy pop tart.

a close up shot of a blonde fatale pop tart split into two halves sitting in front of a second pop tart.

the one on top is the actual filling, the one on the bottom is the one I added filling to for the photos. I wouldn’t want anyone being disappointed that theirs turned out differently than mine.

I used a toaster pastry press purchased from Williams-Sonoma to cut out the pop tarts, but you could just as easily cut them into 3 1/4″ X 4 1/2″ rectangles with a knife. 

Enjoy!!

a blonde fatale pop tart split in two with the pecan filling pouring out and a second pop tart in the background.

Blonde Fatale Beer Pop Tarts

What makes these Blonde Fatale Pop Tarts different from ordinary pop tarts? These pop tarts are made with Blonde Fatale beer!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: pastry, pecan filling, beer dessert recipe
Prep Time: 45 minutes
Cook Time: 24 minutes
Chill: 2 hours
Total Time: 3 hours 9 minutes
Servings: 8 Servings
Calories: 616kcal
Author: Lisa Johnson

Ingredients

Filling

  • 2 Tablespoons unsalted butter
  • ½ cup brown sugar
  • ¼ cup beer stout would be awesome
  • 2 Tablespoons pure maple syrup
  • 1 Tablespoon full fat coconut milk or heavy cream
  • 1 large egg
  • ½ cup finely chopped pecans

Pastry

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 Tablespoons granulated sugar
  • 1 cup unsalted butter cut into small cubes
  • 6 - 8 Tablespoons cold beer or ice water
  • Egg Wash
  • 1 large egg
  • 1 teaspoon water

Glaze

  • 1 ½ cups powdered sugar
  • 2 Tablespoons cold beer

Instructions

For the Filling:

  • Melt the butter in a medium saucepan.
  • Stir in the brown sugar.
  • Add the beer and maple syrup.
  • Stir in the coconut milk.
  • Beat one egg in a small bowl. Add a small amount of the beer mixture, and stir to combine.
  • Pour the egg mixture back into the saucepan. Stir to combine.
  • Add the pecans and stir to thoroughly combine.
  • Simmer for 15 minutes, stirring occasionally.
  • Remove from heat and allow to cool. Set aside until ready to use.

For the Pastry:

  • Add flour, salt, and sugar to the bowl of a food processor.
  • Add the butter cubes, and pulse to combine.
  • Gradually add beer or ice water until dough holds together, but is not sticky.
  • Separate dough into 2 balls, and form into disks.
  • Wrap in waxed paper and chill for 2 hours in the refrigerator.
  • Roll out the first disk into a rectangle 1/8th" thick.
  • Cut out eight rectangles that are 3 1/4" X 4 1/2" . Re-roll dough as necessary. Place on two parchment lined baking sheets. Repeat with second disk of dough. You should have 16 rectangles.
  • Place 1 Tablespoon of filling in the center of each dough rectangle, leaving a 1/2" edge around the filling.
  • Brush edges with egg wash.
  • Place second rectangle on top, and gently press edges together.
  • Bake in a 350 degree oven for 25 minutes, or until golden brown. Remove from oven and allow to cool completely.

For the Glaze:

  • Mix glaze in a small bowl.
  • Cover each pastry with glaze and sprinkle with raw sugar or whatever type of sprinkles you would like.

Notes

I used a toaster pastry press purchased from Williams-Sonoma to cut out the pop tarts, but you could just as easily cut them into 3 1/4″ X 4 1/2″ rectangles with a knife.

Nutrition

Calories: 616kcal | Carbohydrates: 74g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 115mg | Sodium: 319mg | Potassium: 128mg | Fiber: 2g | Sugar: 42g | Vitamin A: 864IU | Calcium: 41mg | Iron: 2mg

 

 

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28 Comments

  1. I first encountered you and your blog via Kathe with an E and her early May blog hop. I have been so happy to follow you & pin from you. Keep up the great work!
    Kristin

    Reply

  8. These look absolutely fabulous, Lisa. They’re so thick and full of luscious filling. They kick that pop tart’s skinny little behind! Lol

    Reply

  11. OMG. LOVE! These look fantastic, Lisa! I am not too much of a fan of the Belgian beers. But there are a few that I’ve tried that are ok. The St. Bernadus brand is pretty good. I tried a few at a beer class that we attended last year! Pinning these. Thanks for participating in Spiked!

    Reply

  18. These look so delicious! What a great idea – homemade poptarts. The filling possibilities are endless. My favorite local bakery makes poptarts with homemade raspberry jam. I think I need to try my hand at some of my own. Thanks for the inspiration!

    Reply

  21. I would love to meet you Lisa you seem to have the best sense of humor. Those are the best darn pop tarts I’ve ever seen. Thanks for sharing them with us on foodie friday.

    Reply

  23. I’m not a fan of pop-tarts ….. but I bet homemade poptarts would be fantastic! Thanks for sharing at All My Bloggy Friends 🙂

    Reply

  25. These are awesome!
    Thanks so much for sharing at A Peek Into My Paradise TGIF Link Party! I can’t wait to see what you link up next week! I hope to see you at the (Not SO) Wordless Wednesday Blog Hop!
    Have a terrific week!
    Hugs, Cathy

    Reply

  26. Dear Lisa, I have never made homemade poptarts but how could you ever go out buy them after seeing the difference between store bought and homemade?! ..A very creative and delicious twist on cooking with beer. I’m sure these are just delicious. Blessings, Catherine

    Reply

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