California Cling Peach Pop Tart
Ingredients
For the Filling:
Filling must be chilled, prepare 2 hours or the day before planning to use
- 2 cans (15oz) California Cling Peaches, sliced or chunks. Drained, reserving ¼ cup for glaze.
- ¼ cup Brown Sugar
- ¼ teaspoon Cinnamon
- 2 teaspoons Corn Starch
- Pinch salt
For the Dough
- 1 package dough with 2 premade pie dough circles, thawed
- For the Egg Wash
- 1 Egg
- 1 Tablespoon cream or milk
For the Glaze
- 1 cup Powdered sugar
- 2- 4 Tablespoons reserved juice or syrup from peaches
Sprinkles (optional)
Preparation
Filling
- In a medium saucepan, simmer all the filling ingredients. Mash the filling while it’s simmering to make a jam using a potato masher.
- Remove from heat once the cornstarch has dissolved and filling has thickened. Chill completely.
Preheat oven to 375 degrees
To assemble
- Place the bottom circle of dough on a sheet of parchment & cut into six sections. Once in half, then each half into thirds. Separate slices slightly.
- Place 2-3 tablespoons of chilled filling onto each section smoothing out to a triangle shape leaving a half-inch border. Set aside.
- Whisk together the egg and cream to make an egg wash. Using a small pastry brush, brush the half-inch border with the wash.
- Cut top piece of pastry into sixths. With your hands, slightly pull the triangles to make a little bigger to accommodate the filling.
- Place each top on a bottom. Crimp the edges with a fork all the way around and cut the tops with a knife 2-3 times. Transfer to a parchment lined sheet pan.
- Brush tops with eggs wash. Freeze 10-15 minutes to set.
- Bake for 20-25 minutes until golden and pop tarts are puffy. Let cool.
Glaze
- Mix the glaze ingredients with a whisk in a small bowl.
- Brush or drizzle glaze on. Add sprinkles if desired.
Store in refrigerator for up to two weeks. If you want to enjoy these toasted, glaze after toasting.
Makes 6 servings.
