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Recipe: Homemade Strawberry Pop Tarts

Recipe: Homemade Strawberry Pop Tarts

Ingredients

Pastry Dough
2 ½ cups unbleached all-purpose flour
½ tsp Kosher salt
1 cup cold unsalted butter, cubed
½ cup ice water
Strawberry Filling
1 lb fresh strawberries, stems removed and quartered
¾ cup granulated sugar
2 tsp freshly squeezed lemon juice
1 tsp pure vanilla extract
1 pinch Kosher salt
For Assembly
1 large egg
1 tbsp milk
¼ tsp Kosher salt
1 tbsp strawberry filling for each pop tart
Vanilla Frosting
1 cup powdered sugar
34 tbsp milk
½ tsp pure vanilla extract
food coloring and sprinkles if desired

Directions

Pastry Dough

Place the flour salt and salt in the bowl of a food processor, pulse briefly to combine. Add the butter and water. Pulse until just combined. At this point you should be able to pinch the dough together with your fingers. If it’s too crumbly add the tiniest bits of ice water until the dough just sticks together. Transfer the dough to a large, clean work area. Divide dough into two portions and press into flat disks. Wrap each disk in plastic wrap. Refrigerate for at least one hour or up to two days.

Strawberry Filling

In a medium saucepan combine the strawberries, sugar, lemon juice, vanilla and salt. Heat over medium high heat, stirring constantly with a spatula or wooden spoon until the strawberries start to sizzle. Reduce heat to medium low and continue to cook and mix for 10-15 minutes, until the berries release their juices and become saucy. Transfer the strawberries to a heat proof container and let cool to room temperature. Once cool, place in a food processor and pulse until smooth. Store in the refrigerator until ready to use.

Assemble the Pop Tarts

Preheat oven to 375°F. Line two sheet trays with parchment paper or spray with nonstick cooking spray and set aside.

Remove the dough one disk at a time from the fridge. Remove the plastic wrap and let the dough sit out a few minutes on a lightly floured work surface. Roll the dough to 1/8 inch thick. With a sharp knife or pizza cutter, trim the dough to 4 X 2 1/2 inch rectangles. Save any scraps and continue to roll until you don’t have enough dough left to continue. Do the same process with the second disk. You should end up with 22 rectangles.

Make the egg wash: whisk together the egg with the milk and salt.

Spread one tablespoon of the strawberry filling onto the center of eleven rectangles. Brush some egg wash on the edges of the dough. Place the other eleven pieces of dough over the ones with the filling. Crimp the edges with a fork to seal the tarts. Using a paring knife, cut three small slits or “X’s” in the top of each pop tart. This will ensure that the pop tarts don’t explode while baking. Place the filled pop tarts onto the baking sheets with and inch in between each tart.

Brush the egg wash on the tops of each pop tart. Bake for 25-30 minutes or until golden brown. Remove from the oven and let cool.

Frosting the Pop Tarts

While the pop tarts are cooling make the frosting. Whisk together the powdered sugar with milk and vanilla. Add a few drops of food coloring if desired. Drizzle the frosting over the pop tarts and add sprinkles while the frosting is still runny. Let the frosting set for a few minutes. Serve at room temperature.
Store at room temperature in an airtight container. Enjoy within 3 days.

~ Marla Meridith

Recipe: Chocolate Chip Maple Pumpkin Cheesecake Bars

Ingredients

Directions

~ Marla Meridith

Recipe: Chocolate Chip Maple Pumpkin Cheesecake Bars

These Chocolate Chip Maple Pumpkin Cheesecake Bars are everything a pumpkin lover could wish for and then some. Sweetened with brown sugar and pure maple syrup, these scream fall!

16 2

–crust
20 maple or vanilla creme-filled sandwich cookies
3 tbsp unsalted butter, melted
–filling
16 ounces full fat cream cheese, room temperature
1/2 cup dark brown sugar, packed
1/2 cup pure maple syrup
1 cup unsweetened pumpkin puree
3 large eggs, room temperature
1 tsp pure vanilla extract
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 teaspoon salt
3 tablespoons all-purpose flour
hot water
–topping
1/2 cup semi-sweet mini chocolate chips

Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle. Line a 9X9 inch baking pan with parchment paper.
Crust: Pulse the cookies in a food processor until they are fully ground, drizzle in the melted butter and pulse to combine.
Press this mixture evenly onto the bottom of the pan. Bake for 10 minutes. Set aside and cool for 10 minutes.
Filling: In the bowl of a stand mixer beat the cream cheese and sugar until smooth. Mix in the pumpkin puree, eggs one at a time until smooth. Beat in the vanilla, pumpkin pie spice, cinnamon, salt and flour until just combined.
Pour the batter evenly over the cookie crumble crust. Tap the pan once on the counter to release any air bubbles. Top the batter with the chocolate chips.
Place the pan in a roasting tray. Place in the oven, pour water into the roasting pan so its comes 3/4 of the way up the baking dish.
Bake for 40-45 minutes, the edges will be set and the middle a bit wobbly.
Remove from the oven and let cool completely on a rack. Remove the cheesecake from the pan using the parchment for easy removal.
Chill in the fridge for 3 hours before slicing and serving.

~ Marla Meridith