Valhalla Java Pop Tarts
We will begin with the filling.
Coffee Cinnamon filling:
1/4 C brown Sugar
2 T flour
1 tsp finely ground Valhalla Java
1/2 tsp cinnamon (I used Penzy's Vietnamese)
2 T cold butter - cut into small pieces (I used Kerry Gold)
Place all ingredients into mixed and mix until well blended.
Place filling into the refrigerator until ready to use.
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Now on to the pastry.
Pastry adapted from The Candid Appetite
Pre-heat oven to 350°
Using a food processor Dump in flour and the salt
and give it couple quick spins.
Next we are going to add the super cold butter.
Dice the butter up into little cubes and drop into the flour mixture.
Pulse about 10-15 times, the mixture should be about the size of peas.
You should be able to make a loose crumbly ball.
Now Add the ice water one Tablespoon at a time.
The dough should form a ball pulling from the sides.
If the dough is dry add more water—as needed—a tablespoon at a time. Remember, you can always add more but you can never take any back!
Remove the dough from the food processor and divide into two even balls.
Form into two disk and wrap in saran wrap.
Place into the refrigerator for at least an hour if not overnight.
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Go outside and enjoy the beautiful weather
Once the dough is chilled remove from the refrigerator.
Place on the counter and let them come to room temperature.
Working with one dough ball at at time.
Placed onto a floured surface.
Roll dough into roughly a 9.5 x 12.5 rectangle.
your dough should be about 1/8" inch thick.
Cut dough into nine 3x4 rectangles.
Photo credit Jonathan Melendez
This is the bottoms of the pop tarts.
Place dough pieces onto a parchment paper covered baking sheet.
Make an egg wash 1 T water - mix well.
Brush each piece with egg wash.
Repeat rolling and cutting process with the second dough disk.
Remove the coffee cinnamon filling from the refrigerator.
Add a heaping tablespoonful of filling onto each piece of pastry.
Spread filling out using your fingers leaving about 1/8 to 1/4 inch
of the border for sealing.
Now moving back to the 'tops' of the pop tart.
Using the egg wash again - brush each top.
Place egg washed side down onto the bottom piece of filling covered pastry.
Using a fork crimp all the way around the pop tart sealing shut.
Using a skewer or tooth pick and poke 3-5 holes into each pop tart.
Do not use a fork. You want to make sure you break through
the dough so it doesn't rise and you have a flat pop tart.
Brush each pop tart with egg wash - this will allow a nice golden crust.
Place into your pre-heated oven.
Bake for 15-20 minutes.
(Please adjust for your own ovens - you know them best)
Now for everyone's favorite!!
Glaze!!
1 T melted margarine
(I did not use real butter for this step)
3 T Hot Valhalla Java
(I brewed mine in my Ninja using the 'rich brew' setting)
1 C plus 1 T powered sugar
place all ingredients into mixed and blend
until well mixed. Add more powered
sugar if the glaze is too thin.
Remove pop tarts from oven and place onto cooling rack.
Let cool completely!
Once your little pop tarts are cooled glaze those babies!
and now eat!
