Berry Pop Tart

PASTRY

Dec 31

Strawberry Filling, Butterfly Pea Icing, Pineapple Drizzle, Freeze-Dried Mixed Berries

Baker Ashley Huston of Dreamworld Bakes | Philadelphia

INGREDIENTS

Dough:
1 tablespoon apple cider vinegar
3¾ cups all-purpose flour
½ teaspoon kosher salt
1 tablespoon cane sugar
24 tablespoons cold butter, grated

Strawberry Filling:
16 ounces strawberries
1 tablespoon ground lavender tea leaves
2 tablespoons lemon juice
12 ounces cane sugar
2 tablespoons cornstarch
1 teaspoon vanilla bean paste

Butterfly Pea Icing:
2 tablespoons butterfly pea tea leaves
3 egg whites
4 cups powdered sugar
1 teaspoon vanilla bean paste

Pineapple Drizzle:
3 ounces pineapple juice
2 tablespoons cornstarch
1 cup glucose syrup
2 teaspoons vanilla bean paste
Red food coloring

To Assemble and Serve:
3 egg yolks, beaten
½ cup freeze-dried mixed berries
Kosher salt

METHOD

For the Dough:
In a bowl, combine vinegar, ⅓ cup filtered water, and ice. Cover and refrigerate. In a separate bowl, sift together flour, salt, and sugar. Using your hands, incorporate butter into the mixture until the butter is evenly distributed. Strain vinegar mixture and slowly stream into the flour mixture, a few tablespoons at a time, until the dough begins to come together. Transfer dough to an airtight container and refrigerate 3 hours. Once proofed, transfer to a lightly floured work surface and roll out into a 16-inch by 18-inch rectangle. Letter fold the dough by bringing in one end towards the center. Repeat with the other end. Roll out again into a 16-inch by 18-inch rectangle. Complete one more letter fold. Cover and refrigerate 1½ hours.

For the Strawberry Filling:
In a saucepan over medium-low heat, warm strawberries, lavender tea, sugar, lemon juice, and a splash of water. In a mixing bowl, combine cornstarch and ¼ cup water. Set aside. Once strawberries are macerated, use the back of a spoon to gently smash them. Continue to cook, stirring occasionally until the mixture reaches 215°F. Add cornstarch slurry and cook additional 3 minutes, stirring to prevent any sticking at the bottom of the pan. Stir in vanilla, then transfer to a nonreactive container and let cool 30 minutes. Cover and refrigerate.

For the Butterfly Pea Icing:
In a saucepan over medium-high heat, bring ½ cup water to a boil. Remove from heat and add tea leaves. Let steep 5 minutes. Strain and set aside. In a mixing bowl, beat egg whites until soft peaks form. Working in batches, add powdered sugar, whisking until sugar is well incorporated and mixture has thickened. Whisk in vanilla. Slowly incorporate reserved tea, one tablespoon at a time, until desired color and consistency are achieved. Transfer to a squeeze bottle and refrigerate.

For the Pineapple Drizzle:
In a saucepan over medium heat, add pineapple juice, cornstarch, and glucose syrup. Cook 8 minutes, or until the mixture has thickened. Stir in vanilla and desired amount of red food coloring. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Transfer Dough to a lightly floured work surface and roll out into a 12-inch by 18-inch rectangle. Divide into two 12-inch by 9-inch pieces Divide each Dough piece into 8 equal portions. Keeping the rectangle intact and lined up. Place 1 tablespoon Strawberry Filling into the center of each portion on one side of the Dough. Brush the edges of each piece with egg wash. Fold the non-filled Dough piece over the filled pieces. Using your fingers, press the borders of Dough to seal each poptart. Cut Dough to separate each piece. Using a fork, crimp edges of each poptart. Using a knife, cut a small opening on top of each poptart. Transfer poptarts to a sheet tray and refrigerate 30 minutes. Heat oven to 375°F. Brush poptarts with additional egg wash. Bake 20 minutes, or until golden brown and puffed. Remove from oven and sprinkle with salt. Let cool to room temperature. Drizzle each poptart with desired amount of Butterfly Pea Icing. Garnish with freeze-dried berries. Using a fork, drizzle Pineapple Drizzle over each poptart to create your desired effect.

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