A friend of mine, Danielle Luisi the pastry chef at Annie Gunn’s, came up with this version of a pop tarts, but with different fillings. I can’t thank her enough because they are easy and a very upscale version of this popular treat. Imagine a thick filling of chocolate and raspberrry sandwiched between two pieces of flaky buttery pastry.
My pop tarts starts with a pate brisee, the French butter pastry. Made in the food processor it takes minutes. Chilling is the secret to this pastry because of the high butter content. Anytime it starts feeling a bit soft, line a baking sheet with parchment and pop it the fridge or freezer for a few minutes. Other than softening, it is a dream to work with. This recipe also features a method to make shaping easier.