Let’s make some buttery homemade pop-tarts filled with your favorite edible flowers! Spring and summer are the perfect months to make these delightful, rich, and not so difficult breakfast treats. The best part is, they can be frozen and stored for later! I’m all about preserving the bounty that comes with the warmer seasons.
How you choose to fill your pop-tart is completely up to you – maybe something simple like sugar and cinnamon or go a little wild and fill them with homemade Yellow Petal Jelly
We gather in the seasons, so this round of pop-tart making involved fresh violet, dandelion, and forsythia flowers. Later in the season we may add additional edible flowers such as rose, carnations, goldenrod, or the flowering tops of basil. The possibilities are endless!
Pop-Tart Pastry Crust Ingredients
2 cups all-purpose flour
1 tablespoon granulated sugar
1 cup butter, cold, and cubed
2 tablespoons milk
Edible flowers of your choice
Brown Sugar-Cinnamon – 1/2 cup light brown sugar, 1 1/2 teaspoon ground cinnamon, 4 teaspoons all-purpose flour (mix all together)
1 tablespoon milk
3/4 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
Extra edible flower petals to sprinkle on top
Pastry Crust Making
In a large bowl, combine four, sugar, and salt. Cut in the butter until it is pea size and the mixture holds together when squeezed.
In a small bowl, whisk together the egg and milk. Add the wet ingredients to the dry ingredients until evenly moistened. Add desired edible flour petals at this time (*be sure to save some for the end). Knead on a floured surface until the dough comes together.
Divide the dough in half. Roll one piece of dough to 1/8 inch thick, in a 9 X 12 inch rectangle or best you can! Next, cut the dough into roughly 3 X 4 inch rectangles using a pastry wheel or pizza cutter. Using a spatula, carefully transfer the pieces to a parchment paper lined baking sheet.
To assemble, spoon a tablespoon of filling into the center of the rectangle making sure to leave 1/2 inch of space around the edges. Whisk together the egg wash and lightly brush along the edges of each rectangle.
Next, roll the other piece of dough in the same manner as above. Carefully place each top layer of the pop-tart on the already assembled pieces. Using your fingers press around the seams of the dough to seal in the edges. Press the tines of a fork around the edges of each rectangle. Prick a few holes on top to allow steam to escape.
Refrigerate the pan with the pastries for 30 minutes.
Preheat oven to 350 degrees F
Bake pastries for 25-30 minutes, or until lightly browned. If you plan to use the icing, cool the pastries completely before doing so. Sprinkle edible flower petals on top. If not, allow the pop-tarts to cool slightly before enjoying.