6tablespoons84 grams lard, frozen and cut in cubes
4tablespoons56 grams unsalted butter, cold and cut in cubes
4 - 6tablespoons60 - 90 grams ice water
1egg and 1 tablespoon water for eggwash
For Filling
1 ½cupspitted cherries
3tablespoons42 grams granulated sugar
¼teaspoonsalt
1teaspoon5 grams vanilla extract
For the Glaze
1 ½cups192 grams powdered sugar
1teaspoonfilling
1 - 1 ½tablespoons14 - 21 grams milk or water
Instructions
Start making the crust. Add the flour, salt, and sugar to a food processor. Pulse once to combine.
Add the cubes of lard and butter and pulse 6 - 10 times, or until the mixture resembles large bread crumbs.
Add in four tablespoons of ice water all around the flour mixture, then pulse again two or three times. Check the dough. It should come together when pressed, but not stick to your fingers. If it doesn't press together, add another tablespoon of water and pulse twice. Check again. If it still doesn't come together, repeat with another half a tablespoon or two of water.
Once the dough presses together when touched, turn the dough onto plastic wrap and divide into two. Form both into rectangles. Wrap tightly and place in the refrigerator for at least an hour.
While the dough is chilling, make the filling.
Finely dice the cherries and add the filling ingredients except for the vanilla into a small saucepan. Cook until thickened significantly. Remove and cool completely. You may put into a container and place in the freezer to speed up the process.
Lightly flour a flat surface and roll out one of the rectangles of dough into a larger rectangle about ¼ inch thick. Cut out rectangles of dough that are 1 ½ inches by 2 inches.
Pipe a small amount of the cherry filling onto half the rectangles, leaving borders around the edges. Gently add egg wash along the edges and fold the filling free half of the rectangle over the cherry filling and press the edges together.
Mark the edges of the pop tarts with a fork. Add a hole to the top of the pop tarts.
Place the pop tarts onto a baking sheet and put in the freezer. Preheat the oven to 350 degrees F.
Once the oven is preheated, add the pop tarts and bake for 15 - 18 minutes, or until the crust is golden brown. (Please note this may take less or more time depending on the calibration of your oven. They should be crisp when you take them out to hold up to the milk
Cool the pop tarts and make the glaze. Add the bit of filling to the powdered sugar along with a tablespoon of milk. Add small splashes of milk as needed until it forms a very thick paste. Carefully add the glaze to the top of the pop tarts.
Set aside for a couple of hours until the glaze hardens.
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