Description
Indulge in these Giant Triple Berry Lavender Pop Tarts, featuring a flaky puff pastry filled with a luscious mixed berry compote infused with subtle lavender notes. Finished with a delicate lavender glaze and sprinkled with colorful toppings, these homemade pop tarts are perfect for a special breakfast or delightful dessert treat.
Ingredients
Fruit Filling
- 4 cups mixed frozen berries
- 2 tablespoons lemon juice
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- Optional: ½ teaspoon dried culinary lavender flowers
Pastry
- 2 sheets thawed puff pastry
- 1 large egg + 1 teaspoon water, lightly beaten (for egg wash)
Lavender Glaze
- 1 ¼ cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon lavender extract
- 2 tablespoons heavy cream
- 2 ½ tablespoons milk
- A drop of light pink or purple food coloring
- Sprinkles for topping
- Optional: culinary lavender flowers for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Berry Filling: In a saucepan over medium heat, combine mixed berries, lemon juice, granulated sugar, cornstarch, and optional dried culinary lavender flowers. Bring to a boil, then reduce to a simmer and cook for 5-6 minutes until thickened. Remove from heat and let cool completely for about 30 minutes. Stir in vanilla extract once cooled.
- Assemble Pop Tarts: Place one sheet of puff pastry on the prepared baking sheet and pierce all over with a fork to prevent bubbling. Spread the cooled fruit filling evenly over the pastry, leaving a 1-inch border around the edges. Brush the edges with water to help seal.
- Top Pastry Layer: Carefully lay the second puff pastry sheet over the first, aligning edges. Press the edges together firmly with a fork to seal. Poke a few holes in the top layer using a fork to allow steam to escape while baking.
- Apply Egg Wash: Brush the entire top of the pastry with the beaten egg wash to achieve a golden, shiny finish after baking.
- Bake: Bake in the preheated oven for 25-30 minutes until the pastry is puffed and golden brown. Remove from oven and allow to cool slightly on the baking sheet.
- Make Lavender Glaze: While the pastries cool, whisk together powdered sugar, vanilla extract, lavender extract, heavy cream, milk, and a drop of food coloring until smooth. Adjust thickness by adding more milk, one teaspoon at a time, if needed.
- Glaze and Garnish: Drizzle the lavender glaze over the warm pop tarts and sprinkle with colorful sprinkles and optional culinary lavender flowers for an elegant finish.
- Serve: Slice into portions and serve warm or at room temperature for a delicious breakfast or dessert treat.
Notes
- You can prepare the berry filling a day ahead to save time; just keep it refrigerated until ready to use.
- If fresh lavender isn’t available, dried culinary lavender flowers are a great substitute to enhance flavor.
- Use puff pastry sheets that are thawed but still cold for best handling and flakiness.
- Adjust sweetness of the berry filling by taste if you prefer it less sweet or more tart.
- To speed up cooling of the filling, submerge the saucepan in an ice bath after cooking.
- Pop tarts can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 55 mg
