Puff Pastry Strawberry Basil Champagne Pop Tarts – spreadit.store

Puff Pastry Strawberry Basil Champagne Pop Tarts

Puff Pastry Strawberry Basil Champagne Pop Tarts


For Puff Pastry

  • 360 ml ice cold water, plus extra for rolling
  • 1 1/2 teaspoons table salt
  • 560 gm all purpose flour, plus extra for rolling
  • 464 gm butter, chilled but slightly pliable

For Pop Tarts

  • 100 gm puff pastry
  • 30 gm strawberry jam
  • 2 tablespoons milk
  • 1-teaspoon sugar


  1. Mix the salt and the water together and stir to dissolve the salt.
  2. On a clean working surface make a well using the flour.
  3. Now add the water to the well. And slowly start incorporating the flour and water.
  4. Knead till it comes together and form into a ball and place covered in a refrigerator.
  5. Using a big enough parchment paper lay out the butter, now whack and pack the butter to form it into a 8X8 inch square.**
  6. Pop it back into the fridge to firm up.**
  7. Remove the dough from the fridge and starting at the top press it down rolling it out. Repeat on all 4 sides. **
  8. Place the butter brick on the central mound
  9. Using the petals / flaps cover the butter and you’ll be back to square.**
  10. Using a rolling pin flatten the square and gently rolling it into a rectangle.**
  11. Brush off the excess flour. Brush the entire surface with cold water. Fold the top 1/3 of the dough towards the middle and the bottom 1/3 like enclosing a letter. Dot the top with one finger. This is your first "turn". **
  12. Spin the dough clockwise to the right and begin the rolling process again. Roll it into a rectangle like before. Fold the top 1/3 of the dough then the bottom. Using your fingers make 2 dots onto the top right. You’ve completed your second "turn".
  13. Do at least 6 turns and upto 8 turns. Placing it in the fridge between each turn for the butter to firm up.
  14. Leave in refrigerator over night.
  15. In the AM remove the puff pastry and cut into portions.**
  16. Roll the puff pastry into a rectangle and cut into 12X9 cm rectangles.
  17. Lay the rectangles next to each other and place strawberry jam on top of one rectangle and using the next rectangle cover the tart.
  18. Using a fork press down on the edges.
  19. Brush the top of the pop tart with milk and sugar mix and place into oven at 175 degree till its nice and golden on the outside.
 Pro Tips
  • ** If you’re a millennial and don’t want to beat it into shape, try asking it politely to hop onto a treadmill.
  • ** And no, your paleo diet will not help it firm up. So lets be 2020 about this and use those ozone depleting fridges in our houses.
  • ** You may not be pollen, but we are trying to make a 2D 4-petal flower out of our dough which isn’t really a flower. Get with the program.
  • **This is a full circle, back to square one kinda recipe.
  • ** Not one to comment about butters trauma however it is quite fond of a meltdown so work gently.
  • ** Now depending on the butters mental health history and weather conditions outside, you can either do the next step immediately or you’ll need to cover it with parchment paper and pop it back into the fridge to firm up. Instincts baby, trust them.
  • ** It may kill the planet, but the fridge will keep this pastry safe for upto 3 months.

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