Our Savory Pop Tarts Will Win Over Any Brunch Crowd
Yes, the beloved childhood treat can go savory! Give the jam-and-icing kind a rest and try our lip-smacking version stuffed with sausage, scrambled eggs, and cheese. It's like the classic breakfast sandwich in hand-pie form. The hearty dough calls for equal parts whole-wheat flour and all-purpose, yielding a tender, flaky crust with an irresistible nutty flavor. You can also go vegetarian by swapping out the sausage for sauteed kale or any leftover cooked vegetables hanging out in the fridge.
Whichever filling you choose, consider making some, if not all, of the components in advance. The dough halves can be frozen for up to a month, or they can be rolled out and frozen for a couple of days, in sheet pans covered with plastic to prevent drying out. Even the filling can be whipped up the night before and stored in the fridge. Or if you're looking for a weekend project, make the pop tarts from start to finish and stash them in the freezer. Your reward? The ultimate grab-and-go breakfast during the week. We've broken down the most important steps below to make sure you're poised for pop-tart success.
1. Arrange filling into nine 2 1/2-by-3 1/2-inch rectangles on dough (in a 3-by-3 grid), leaving a 1-inch border all around.
2. Brush borders between filling with egg wash-this helps seal the top layer of dough.
3. Top with remaining rectangle of dough. The rectangles are large-almost sheet-pan size-so the key to working with the dough is to make sure it's properly chilled. If you pick up the dough and it's at all floppy, transfer to the refrigerator or freezer until firm. Not only does chilling make the dough easier to handle, but it also helps maintain the pockets of butter that give the crust its flakiness.
4. Using the sides of your hands (think karate chop!), gently press dough to seal egg-wash grid.
5. Using a pizza cutter, cut into 9 rectangles. You can also use a sharp chef's knife, or for a decorative touch, a fluted pastry cutter.
6. Use a fork to score edges of each pastry. Brush tops with egg wash, then dock a few vents in top crusts with fork. The egg gives the pastries a nice sheen, while the pricked holes prevent blowout in the oven.