from 1 vote
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!
pastry, pecan filling, beer dessert recipe
stout would be awesome
pure maple syrup
full fat coconut milk
or heavy cream
finely chopped pecans
cut into small cubes
6 - 8
or ice water
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.
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.
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