Strawberry Sumac Pop Tarts

Preparation

Make the pie dough:

1. Preheat oven to 375*F
2.  Mix water and salt in a small bowl and place in the freezer.
3.  Place flour in a large mixing bowl, add cold butter and break up the butter into the flour, pinching with your fingers until butter chunks are pea-sized.
4.  Add water and mix until the dough just comes together.
5.  Separate dough into two equal portions. Flatten each into a small square, cover with plastic wrap and chill in the fridge for 30 minutes.

Make the strawberry sumac jam:

1.  Place all ingredients in a small saucepan over medium-low heat, bring to a simmer, stirring frequently. Cook for 5-7minutes and remove from heat. 
2.  Place jam in a shallow baking dish or on a plate and chill in the fridge

Make the frosting:

1.  Stir all ingredients together in a small bowl. Consistency should be thick but pourable.

ASSEMBLY: 

1.  Roll one of the chilled doughs into a 12” x 12” square, about ⅛ inch thickness, trim edges to create straight lines.
2.  Cut square vertically into 4 equal columns each measuring 3” wide, then cut horizontally into 4 equal rows each measuring 3” wide. You will have 12 3”x3” squares. Place squares on a sheet tray lined with parchment paper. 
3.  Repeat with the other dough and chill all 24 squares for 15 mins.
4.  With a fork, poke holes into 12 of the squares, these will be the top layers of the pop tarts.
5.  Place 2 tsp of strawberry sumac jam onto other 12 squares, cover each with a “poked” square and press edges together, use a fork to crimp edges and seal. 
6.  Repeat until all 12 are assembled. Brush with egg wash.
7.  Bake for 10-12 minutes until beginning to turn golden-brown on edges. Cool completely.
8.  Spoon frosting over each pop tart and sprinkle with more Spicewalla Sumac and Spicewalla Pink Peppercorn. 

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Sumac

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Pink Peppercorn

$7.99

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