Hello hello! Today let’s chat (again) about pop tarts! I love pop tarts, and these white chocolate pistachio bites of heaven are some of the best I’ve made! Now, never fear, if you’re not into white chocolate, you can check out my s’mores pop tart recipe here! Something for everyone here on livinginsugar.com 🙂
So back to the topic of the day, pop tarts are really just a pie conveyance for the delicious filling that they contain. Am I right? And these definitely don’t disappoint! Salty pistachios collide with sweet white chocolate and smooth marshmallow cream. Yum!
These are definitely a favorite in our house — my husband LOVES white chocolate anything. But! You can totally use this dough with any different type of filling if you’re not a white chocolate or pistachio fan. The dough is more “graham cracker” like with cinnamon and nutmeg and is a little thicker than regular pie dough so it holds up well to wetter fillings. Perfect for hand pies! Or pop tarts. 😉
You can also freeze this dough and have it on hand to make all manner of fall things!
Well, I hope this inspires you to get in your kitchen and bake something this weekend!
Happy baking!
XO,
Danielle
P.S. Word of caution, just don’t put these pop tarts in the toaster, unless you want chocolate melted all over it. No thank you!
White Chocoalte - Pisctachio Pop tarts
Ingredients
Ingredients
Crust
- 1 1/2 c all-purpose flour
- 1 c whole wheat flour
- 1/4 c sugar
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- A few passes of nutmeg
- 1 Cup + 2 Tbsp unsalted butter cold and cubed
- 1/2 c ice cold water
Filling:
- 1/4 cup granulated sugar
- 1/3 cup whole roasted & salted pistachios
- 2 tbsp Marzipan
- 1/2 stick 4 Tbsp unsalted butter room temp, sliced
- 1 large eggs
- ¼ Cup White Chocolate Chips
- ½ Cup Marshmallow Fluff
- ½ Cup Mini Marshmallows
For the Glaze:
- 4 tablespoons butter melted
- ½ Cup White chocolate melted
- 2 cups powdered sugar
- 4 tablespoons hot water
- 1/2 cup Sprinkles optional for top
Instructions
Directions:
For the Dough:
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In a food processor, pulse to combine the flours, sugar, salt, cinnamon, and nutmeg. Add the butter and pulse until pea-sized (a few larger bits are ok). Drizzle in the water and continue to pulse until the dough starts to come together. It may still look crumbly but it’s ready when it sticks together if you squeeze a handful of it together. Turn it out onto a clean surface and use your hands to smush it all together into a ball. Divide it in half and pat out into discs. Wrap in plastic wrap and refrigerate for 30 minutes or up to a day or two.
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Preheat the oven to 425ºf. Line two pans with parchment and set aside.
For the Filling:
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In the bowl of your food processor, combine sugar and pistachios in the bowl of a food processor, and pulse until finely ground. Add the butter and mix again until well blended. Add in the egg, following with the marzipan and process on high speed until creamy and fluffy.
To Assemble:
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On a lightly floured surface, working with one dough disc at a time and dusting with additional flour as needed to prevent it from sticking, roll it out until it’s just under 1/4” thick. Cut out 10 3” squares, re-rolling scraps, and arrange them on the baking sheets at least 1” apart. Top each with a heaping teaspoon of filling, 2 tsp white chocolate chips, about a tablespoon of marshmallow fluff, and 3 mini marshmallows. I recommend adding the marshmallow fluff by piping it out of a piping bag or a ziploc bag with the corner cut off. It makes this process cleaner and allows you to make a little border that will hold in your mini marshmallows. And you can eyeball the tablespoon measurement, it doesn’t need to be exact.
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Roll out the remaining dough disc along with any scraps from the first disc and cut out 3 1/2” squares, re-rolling scraps as needed. Brush the edges of the bottom squares with a thin layer of egg wash and top with a larger square. Pinch the edges to seal well and crimp with a fork to ensure that they’re sealed. Trim the edges if desired so that they line up cleanly. Poke a few holes in the top with a fork and brush the tops with egg wash. Bake until golden brown; begin checking for doneness at 16 minutes. Let cool on the pans for 10 minutes and then transfer to a wire rack to cool completely.
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To make the glaze, combine all ingredients and mix until smooth.
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Top the tarts with glaze and sprinkles and enjoy! These will keep for a couple of days at room temperature.
