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Peach & Goat Cheese Poptarts

Saura Madani
Homemade pastry with peach and goat cheese filling
Servings 10


Pastry Dough

  • 2 cups flour
  • 1 Tbsp. sugar
  • 1 tsp salt
  • 1 cup butter
  • 1 egg
  • 2 Tbsp. milk
  • 1 Tbsp. thyme, chopped

Peach Jam

  • 3 peaches
  • 1/4 cup water
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 tsp pectin
  • 2 oz goat cheese

Egg wash

  • 1 egg
  • 1/4 cup water


  • Start by making the peach jam. Peel and remove pit of each peach, and blend with water. Pour puree into a pot and start to heat on medium high. In a separate bowl, combine both sugars and pectin. Mix together so pectin doesn’t clump when added to puree.
  • Add sugars/pectin mixture to puree, and stir with a spatula for 20-30 minutes. Jam will be done when its reduced to about 1/3 the volume. Set aside to cool.
  • To make the pastry dough, all you need to do is dump each ingredient into a food processor and pulse until dough forms a ball. Or you can do it with a pastry cutter.
  • Wrap the dough in plastic and chill for 30 minutes.
  • Preheat oven to 350 degrees F (176 C). Unwrap dough and roll out onto a lightly floured surface to 1/8” thickness. Try as best you can to roll into a square/rectangular shape. Using a pizza cutter and ruler, cut rectangles 2” x 3” pieces. You should get between 16 and 18 pieces.
  • Line a cookie sheet with parchment and place rectangles on parchment. Freeze dough for 10 minutes to get butter solidified again.
  • In the center of the rectangle, spoon about 1T of peach jam, then sprinkle over some goat cheese. Leave ½” around the sides empty so you can adhere the top pastry.
  • Make your egg was by whisking 1 egg with water. Brush around edges of filled bottom pastry, then top with the top half. Crimp down all sides with a fork. Dock the top of the pastry as well, so that steam can escape during baking. Egg wash the top, then sprinkle a little more sugar over the top.
  • Chill in the fridge for 20 minutes.
  • Bake for 30 minutes, or until golden brown. Rotate halfway through. Enjoy!