Blonde Fatale Pop Tarts & spiked!recipe challenge

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…..

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!  It claims to be a Belgium inspired beer…..yeah, okay…..and that means what exactly?  I don’t know, but I had Cassi try it and tell me what she thought of it.  She is the resident expert, having just spent a year traveling around Belgium trying out their local beers.  She was not impressed.  It does not taste anything like a Belgian beer, in fact she thought it was too sweet.  Perfect for baking! 🙂

I made some Guinness Pecan Bars last fall, and thought that would make the perfect filling for the pop tarts.  I cut the measurements way down and there is still probably enough filling to make 2 batches!  This is what a Tablespoon of filling looks like…..

I used a toaster pastry press purchased from Williams-Sonoma last year 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.  And here is the bottle of beer that I chose….

See, 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 🙂

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

Mine are puffier than the store bought and I’m not exactly sure why.  But it doesn’t matter, because they taste so good you will forget all about those other ones!

Oh yeah…for full disclosure I have decided to show you the inside of the puffy 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.  Enjoy!

Blonde Fatale Pop Tarts

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Serves	8
Prep time	45 minutes
Cook time	25 minutes
Total time	1 hours, 10 minutes
Meal type	Dessert

What makes these Blonde Fatale Pop Tarts different from ordinary pop tarts? These pop tarts are made with Blonde Fatale beer!

Ingredients

• Filling
• 2 Tablespoons unsalted butter
• 1/2 cup organic brown sugar
• 1/4 cup beer (stout would be awesome)
• 2 Tablespoons pure maple syrup
• 1 Tablespoon full fat coconut milk (or heavy cream)
• 1 Large organic egg
• 1/2 cup finely chopped pecans
• Pastry
• 2 1/2 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 1/2 Cups powdered sugar
• 2 Tablespoons cold beer

Directions

For Filling: In a medium saucepan, melt the butter.

Stir in the brown sugar.

Add the beer and maple syrup.

Stir in the coconut milk.

Add the egg.*

Stir in the pecans.

Simmer for 15 minutes, stirring occasionally.

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

For 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.

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.

Note

*it is always better to temper the egg so that it does not turn to scrambled eggs.  I forgot to do this and just tossed it in the pan.  It seemed to scramble/cook a bit, but by the time I was done, you could not tell.  If you add the egg before the mixture gets too hot, you should be okay.

This recipe will be partying at these link parties!