Grab your sweetheart and dive into this date night recipe! For tips and to bake-along live, just follow along with the video.
Prep: 30 minutes
Assembly: 15 minutes
Bake: 20-25 minutes
Rose Petal Pop Tarts Ingredients:
Yield: 16 pop tarts (3in x 2.5in)
Pie Dough*:
2 & 1/2 cups all-purpose flour
1/2 t salt
1 cup unsalted butter, cold and cubed
1/4 cup cold water
Rose Petal Jam:
2 oz rose petals, edible, rinsed/cleaned with white ends removed
1 & 1/4 cup water
1 & 1/4 cup granulated sugar
2 T lemon juice
2 t calcium water**
1 & 1/2 t Pomona's Pectin
1/4 cup granulated sugar
Glaze:
1 cup powdered sugar
2 T prepared rose jam
Half and half
Toppings:
Extra rose petals
Extra granulated sugar
1 egg white
Rose Petal Jam Partner:
Put prepared rose petals and water into a pan over medium heat. Simmer for 5 minutes until the rose petal have lost their color.
Whisk together 1/4 cup granulated sugar and the pectin in a separate bowl and set aside.
Into your rose petals, add 1 & 1/4 cup granulated sugar, lemon juice, and the calcium water, stirring to combine. Incorporate all the ingredients and bring the mixture to a rolling boil, where your stirring doesn't stop the boiling.
Add in the sugar and pectin mixture and bring it back to a hard boil. Boil for 2 minutes, stirring the entire time, and then pour into a separate bowl to cool fully. If you want to see the consistency of my rose petal jam following cooling, head to the 14:28 mark.
Pie Dough Partner***:
Combine your all-purpose flour and salt in a bowl.
Add in the cold, cubed butter and "count coins" with the butter until the mixture becomes sandy.
Add in the cold water and mix by hand, just until combined.
Form the dough into a disc, wrap in plastic wrap, and allow to rest in the refrigerator for 30 minutes.
Assembly and Baking:
For the crystalized rose petals: whip the egg white until it is foamy.
Brush egg white on each rose petal and then dip the rose petals into the granulated sugar.
Set on parchment and allow to dry.
Pre-heat the oven to 350°F.
Pull the dough out of the refrigerator and roll out to 2-3 mm thick.
Cut the dough into rectangles (I made mine 3 inches long by 2.5 inches wide, but you can do any size you'd like). Transfer all rectangles onto a baking sheet lined with parchment. To watch my process head to the 12:03 mark.
Dollop about 1 T of cooled jam onto one rectangle, then top with a second rectangle of dough.
Press the edges down to seal and then use a fork to further seal and decorate the edges of the pop tarts.
Using a toothpick or knife, make 6-8 venting holes on the top of each pop tart.
Whisk together your extra egg yolk with a splash of half & half (or milk or neither!) and generously egg wash your pop tarts. You can see our assembled pop tarts at the 17:59 mark.
Bake for 15-25 minutes until the dough is golden. Turn the pan once half way through baking.
Whisk together all glaze ingredients and, once the pop tarts have cooled for about 5 minutes, dip the tops into the glaze or spoon the glaze on top.
Allow to set for just a minute and then add on one crystalized rose petal.
Enjoy and have a wonderful Valentine's Day!
Notes:
*In the video I make a half recipe of the pie dough. It halves and doubles well, so make as much as you'd like!
**I always use Pomona's Pectin when canning because it has never failed me! Each packet comes with calcium water and directions on how to make it (which is just whisking together water and their calcium packet). Their pectin is activated by calcium. I talk about this a little bit at the 10:19 mark.
***You can make this in a food processor. Head to the Quarantine Quiche video/recipe to hear about the "aural cues" I mention here. Here it is described at the 5:25 mark.
