INGREDIENTS​

BASE

• 4 pieces of puff pastry (, thawed 

• 1 egg, beaten

FILLING COMBOS

SWEET

• 1 TABLESPOON chocolate chips/TWO PIECES of bar chocolate + 3 raspberries/blueberries

• 1 TABLESPOON chocolate chips/TWO PIECES of bar chocolate + 1-2 TEASPOONS peanutbutter

• 2-3 TEASPOONS brown sugar + 1 TEASPOON cinnamon powder

• 1 TABLESPOON jam + 1-2 TEASPOONS peanutbutter 

• 2 TEASPOONS Nutella + 1 strawberry, sliced / 2-3 SLICES of banana

• 1 TABLESPOON Nutella + 1 TABLESPOON mini marshmallows

SAVORY

• 1 TABLESPOON shredded cheese + 2 basil leaves chopped + pepper (or just 1-2 TEASPOONS pesto)

• 1 TABLESPOON shredded cheese + 1 sun dried tomatoes chopped (+ chopped basil leaves)

• 1 SLICE goat cheese, chopped + 2 TEASPOONS honey

• 1 TABLESPOON shredded cheese + SMALL SLICE ham/pepperoni

• 1 TABLESPOON cooked bacon, chopped + 1 TABLESPOON shredded cheese (dip in maple syrup before eating)

• 1 TABLESPOON ricotta cheese + 1 TABLESPOON spinach, finely chopped + salt + pepper

STEPS

1. PREHEAT YOUR OVEN TO 220°C/428°F.

2. USING YOUR FINGERS OR A BRUSH, COAT THE SIDES OF ONE OF THE PUFF PASTRY PIECES WITH EGG WASH (ABOUT THE THICKNESS OF YOUR PINKIE)

3. PUT YOUR FILLING IN THE MIDDLE AND SPREAD UNTIL THE FILLINGS TOUCH THE EGG WASH.

4. PUT ANOTHER PIECE OF PUFF PASTRY ON TOP OF THE FILLING (LIKE A SANDWICH) AND PRESS DOWN ON ALL THE SIDES TO SEAL IT. 

5. USE A FORK AND LIGHTLY PRESS DOWN ON THE EDGES TO MAKE THAT ICONIC RIM OF POP TARTS. MAKE SURE YOU DON'T PUNCTURE HOLES INTO THE FILLING SACKET!!!

6. USE YOUR FINGERS OR A BRUSH AGAIN TO COVER THE TOP WITH EGG WASH.

7. PUT THE PUFF TARTS ONTO A PARCHMENT PAPER/BAKING PAPER LINED BAKING SHEET AND BAKE FOR 12-14 MINUTES. ENJOY WHILE WARM!

   • tip: if you want to make them look like pop tarts then mix 1 TEASPOON​ milk with 1-1.5 TABLESPOONS powdered sugar, drizzle it over the puff tart and sprinkle some colorful sprinkles!

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