Rustic Cranberry Pop-tarts
The stockings are hung, the presents are bought, the tree is up, the dinner is planned, the family is in town.....and then it hits you. Christmas morning breakfast. If you forget to plan this meal, too, you are not alone. I've frequently had to rely on store-bought panettone and scrambled cheesy eggs for Christmas morning breakfast, because let's face it, I'm just too busy eating Christmas cookies to plan the first meal of the day. Besides, who needs to eat when you have presents and Christmas sweets?! Actually...I take that back. I do need to eat. Like all the time. And the best way to eat on Christmas morning is with something totally festive, ridiculously easy, slightly sweet, and a little bit healthy (#nofatpantsforChristmasplease). These rustic cranberry "pop-tarts" served along with a healthy cranberry smoothie (recipe coming this afternoon) fit the bill perfectly.
RUSTIC CRANBERRY POP-TARTS
yields 4
INGREDIENTS
FILLING
- 1 cup cranberries
- 2 tablespoons chopped orange peel (about the amount on a 1/4 of an orange)
- 4 tablespoons water
- 2 tablespoons honey
- Juice of 1/2 a lemon
- 1 teaspoon vanilla
- 1/8 teaspoon vanilla
- 1/4 cup walnuts, chopped
DOUGH
- 1 large sheet of puff pastry
- water
- all-purpose flour
GLAZE (OPTIONAL)
- Juice of 1/2 a lemon
- 2 tablespoons of powdered sugar
INSTRUCTIONS
In a small saucepan, set over medium heat, combine all of the filling ingredients, except for the walnuts. Cook the mixture, stirring occasionally, until the cranberries have cooked down, the water has evaporated, and the entire mixture has become a thick and jam-like (this should take about 5 minutes). Remove the pan from the heat and stir in the nuts.
Next, preheat the oven to 400 degrees and line a baking sheet with parchment paper or a silpat mat. Divide the puff pastry into 4 long strips (each about 2"-3" wide). At the end of each strip of pastry dough, place about 1/4 of the cranberry mixture (about 2 tablespoons) in the center of the dough, leaving enough space around the filling to seal the dough. Using your finger, dab water all along the edge of the dough, then fold the top half down over the filling. Next, fold the edge up and over to securely seal in the contents. Use a fork (dipped in the extra flour) to then press all the way around the edges. Place on the baking sheet and repeat this process with the other 3 pieces of puff pastry.
Bake the pop-tarts for about 15 minutes, or until golden brown. Remove from the oven and allow to cool for a few minutes.
While the pop-tarts are cooling you can make the optional glaze by stirring together the lemon juice and the powdered sugar. For a thinner glaze, add more juice. For a thicker glaze, add more sugar.
Once the pop-tarts have cooled, drizzle with glaze and serve. Store any leftovers in an airtight container for up to two days. Leftovers can be eaten cold, or reheated for a few minutes in the oven.
