Ever since I posted my Pop-Tart recipe a while back which figured out the crust and a cinnamon filling, I've had numerous requests for fruit filling. Today I gave it a go and got the cherry just right.
The pastry recipe is the same as my original. The trick with the filling is that there are a lot of chemicals in the original recipe that make it the texture and taste that it is. My version may not last for a year on the grocery shelf, but its just as good, and probably better.
1/2 C Dried cherries
1/2 C Almond flour/meal
1 Egg White
1/4 C Powdered Sugar
Put all of the ingredients into a food processor and buzz into a fine mush. This takes a while so keep working at it. Eventually you'll get a rough but homogeneous glop. That's all there is to it. Fill the pastry, seal and bake. The flavor and texture were spot on. So, now you can make any of the fruit flavors so that just leaves the pursuit of the fudge Pop-Tart still to figure out.
The anal retentive reader will ask about the cherries on the frosting. I took some of the remnants of the filling, added more powdered sugar and baked at 300ºF for 15 minutes, let it dry then chopped into small pieces. It was still sticky so I put the pieces, spread out, back into the oven and that did the trick.
Curious Kumquat
I don't think I've ever tasted a PopTart, though I'm sure we've had them in the house.
ReplyDeleteAnd with all the POP-ular innovations in cuisinical chemistry and alchemy, and all the newest ways to WOW diners so expectant of the rare and the new, I assumed the red garnish was Pop-rocks.
But the absolute high point of Pop Tarts is not fudge; it's the frosted cinnamon-sugar variety.
ReplyDelete