Print

persian love pop tarts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

  • 1 large egg (55g)
  • 1/2 cup almond meal (60g) *
  • 1 1/2 cups flour (200g) **
  • 1/2 teaspoon salt
  • 1 stick cold butter (113g), cut into 8 pieces
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon lemon zest
  • 2 tablespoons sugar (25g)
  • 2 tablespoons cold water (or more, if needed)
  • 1/2 cup strawberry preserves (160g)
  • 1 to 2 teaspoons rosewater (divided in half) ***
  • 1 cup powdered sugar (110g)
  • 1 tablespoon lemon juice
  • edible rose petals ****
  • finely chopped green pistachios

Instructions

  1. Combine the egg with the almond meal, and let it soak for about 10 minutes while you prep everything.
  2. Place the flour, salt, butter, cardamom, lemon zest, and sugar in a food processor with the blade attachment. Process until the butter is evenly distributed and there are a few tic-tac sized lumps left.
  3. Add the egg/almond meal mixture, and pulse a few times to distribute.
  4. Slowly drizzle in the cold water with the machine running, just until the dough starts to clump together. Squeeze some dough together in your hand to see if it will hold together. If it is still dry and crumbly, drizzle in a little more water at a time until it’s pie dough consistency.
  5. Divide in half, and shape each half into a flat square. Cover each with plastic, and refrigerate for about 30 minutes.
  6. While the dough is chilling, combine the strawberry preserves with between 1/2 to 1 teaspoon of rosewater.
  7. Once the dough is chilled, flour a work surface and roll the squares into 2 rectangles (about 9×12 inches, a little less than 1/8-inch thick). Use your rolling pin (gently roll it up onto the rolling pin) to carefully transfer one of the rectangles to a parchment-lined sheet pan.
  8. Use a knife to score the surface of the dough without cutting all the way through: First, trace a border to block off the rough edges, outlining one big rectangle. Next, trace a grid to outline 8 smaller rectangles. Here’s a visual for how to score and fill the first sheet:
  9. In the center of each little traced rectangle, spoon about 1 tablespoon of strawberry-rosewater preserves. Spread the preserves out a little, leaving plenty of room for a border. Wet your finger and dab the borders to make sure the top will seal well.
  10. Carefully place the second rolled out rectangle over the first, and try to make sure there aren’t trapped air bubbles, and that you don’t squish down the preserves. Press down around the edges of each rectangle.
  11. Cut away the rough edges to give yourself a neat rectangle. Using the humps as guides, cut the dough into 8 equal rectangles. Separate them so they’re about an inch apart on the sheet pan. Crimp the edges with a fork.
  12. Preheat the oven to 425° F (218° C). While you’re waiting on it, chill the pop tarts in the refrigerator (this helps them hold their shape). Once the oven is heated, bake for 10 to 12 minutes.
  13. Let them cool on the parchment, and make the glaze while you’re waiting. Combine the powdered sugar, lemon juice, and 1/2 to 1 teaspoon rosewater (again to taste, and use a little extra lemon juice or water if you only use 1/2 teaspoon). Mix until totally smooth. Feel free to thin with a couple drops of lemon juice, or thicken it with a couple spoonfuls of icing sugar.
  14. Spoon some glaze over each pop tart, topping them with rose petals and pistachios as you go. It will take a couple hours to fully set and harden, and then they can be stored together and stacked, or served right away.

Notes

* You can make your own almond meal if you have blanched almonds. Simply grind them in a food processor until they are finely ground (but stop processing before they start clumping together and turn into almond butter).

** See the note above the recipe if you want to make this gluten free.

*** I’ve made a few different batches for friends, and everyone seems to prefer a different amount of rosewater. E.g., I prefer them will the full amount, and my husband prefers them with the smaller amount. It’s up to your taste, and also the strength of your bottle of rosewater. Taste and adjust as you go.

**** See the note above the recipe about decorating these without rose petals.

Find it online: https://cardamomandtea.com/391/persian-love-pop-tarts/