Peanut Butter And Bacon Pop-Tarts
This recipe makes 8 pastries.
- 2 cups all-purpose flour
1 Tablespoon sugar
1 cup salted butter - cold
1 large egg
2 to 4 Tablespoons milk
1 additional large egg - beaten
8 heaping Tablespoons peanut butter
10 slices bacon - cooked and crumbled
Make The Dough:
In a large bowl, mix together the flour and sugar. Cut the butter into small pieces and add it to the flour. Using your finger tips, blend the butter into the flour until the largest pieces are no larger than peas.
In a small bowl, beat the egg with 2 Tablespoons of milk. Add this mixture to the flour and butter and mix gently with a rubber spatula until a dough forms. You may need to add an additional Tablespoon of milk or two for your dough to come together. Chill the dough for 1 hour (or up to 12 hours).
Divide the dough into two equal portions. Turn the first portion out onto a floured surface and roll it into a 9-by-12-inch rectangle. Divide that rectangle into eight 4 1/2-by-3-inch rectangles... start by cutting the large rectangle in half lengthwise and then cut width-wise to form 8 equal pieces. Place cut pieces on a parchment-lined baking sheet. Repeat this step the remaining portion of dough.
Assemble The Pastries:
Divide the crumbled bacon among two bowls. Half will be for filling. Half will be for topping.
Take 8 of the pastry rectangles to act as the bottoms of your pop-tarts. Brush each one with beaten egg (making sure to coat the edges especially). Dollop a heaping Tablespoon of peanut butter in the center of each rectangle. Spread it out with the back of the spoon so that the centers are covered but a 1/2 inch rim remains peanut butter-free around each rectangle. Sprinkle even portions of crumbled bacon over the smeared peanut butter.
Top each pastry bottom half with a corresponding top half. Crinkle the edges of each pasty by pressing down with the prongs of a fork. Using a toothpick, poke 6 or 8 holes in the top of each pastry for venting of steam while cooking.
Bake at 350 for 30 minutes or until golden brown. (But check after 20 minutes).
For The Icing:
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon meringue powder (optional)
- 2 Tablespoons milk
- 1/4 teaspoon vanilla
As the pastries cook, make the icing by placing the powdered sugar in a medium mixing bowl. Mix in the cinnamon and meringue powder (helps icing set smoothly - recommended but not required). Place the milk and the vanilla in the center of the bowl. Stir slowly and deliberately from the center moving outward until the the icing comes together. It can take a few minutes, but you'll eventuality get a smooth icing. Add an additional teaspoon of milk if the icing is too thick after 3 minutes of mixing.
When golden brown, remove the pastries from the oven. Allow them to cool 5 to 10 minutes, so they are still quite warm but safe to handle. Drizzle icing over each pastry and immediately sprinkle with crumbled bacon. Let set a few minutes until the icing is set. Eat and enjoy.
Homemade pop-tarts with a peanut butter and bacon filling finished with a cinnamon vanilla icing and sprinkles of crumbled bacon. Time to put your diet on hold.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 3137. Submitted 9/25/2012.