Peach & Goat Cheese Poptarts
Homemade pastry with peach and goat cheese filling
Ingredients
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
Instructions
- 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!