Cranberry Cream Cheese Mini Poptarts
cranberry cream cheese mini poptarts
Total cook time: 2 hours
Yield: 16 (3”x2-1’4”) mini pop tarts
Ingredients
Crust
Flour: 2 cups (260g)
Granulated Sugar: 2 tablespoons (25g)
Kosher Salt: 1/2 teaspoon
Cinnamon: 1 teaspoon
Ground Ginger: 1/2 teaspoon
Cloves: 1/8 teaspoon
Nutmeg: A pinch
Unsalted Butter (Cold): 1 cup (2 sticks, 226g)
Heavy Cream: 2 tablespoons (PS: set aside a tablespoon more for later!)
Ice Water: 3 tablespoons
Cranberry Filling
Cranberries: 2 cups
Granulated Sugar: 1/2 cup (100g)
Lemon Juice: 3 tablespoons
Lemon Zest: 2 teaspoons
Kosher Salt: Pinch
Vanilla Extract: 1/2 teaspoon
Cream Cheese Filling
Cream Cheese (Softened): 1/2 cup (2 oz, 57g)
Granulated Sugar: 1 tablespoon (13g)
Vanilla extract: 1/4 teaspoon
Glaze
Powdered Sugar: 2 cups
Reserved Cranberry Filling: 2 tablespoons
Lemon Juice: 2 tablespoons
Kosher Salt: Pinch
A Few Notes:
You can do this without a ruler, but be warned that evenly sized poptarts are a stretch even with a ruler! Hint: mine weren't perfect either.
You can push the cooked cranberry filling through a fine mesh sieve to get rid of any lingering bits of skin, but I generally find that step to be fussy and unnecessary!
If you’re looking for even more of a holiday vibe: sprinkle a bit of freshly chopped rosemary over the glaze.
Pairs Well With:
*Special equipment: ruler/measuring tape
The How To (Crust):
In a medium bowl, whisk together the flour, sugar, kosher salt, cinnamon, ground ginger, cloves, and nutmeg. Using your fingertips, work the butter into the flour mixture until crumbly (the largest pieces should be the size of peas). Pour in the heavy cream and ice water. Stir with a rubber spatula and then knead with your hands until it holds together. Divide the dough into two sections. Flatten each section into a disk and wrap in plastic wrap. Refrigerate for at least an hour (but up to 24 hours).
The How To (Filling):
While dough is chilling, start your cranberry filling!
Add the cranberries, sugar, lemon juice, lemon zest, and kosher salt to a medium saucepan. Cook over medium heat for 6 to 8 minutes, stirring often, until cranberries are completely broken down and syrupy. Remove from heat and stir in the vanilla extract. Transfer the mixture to a food processor or blender and process until smooth. Scrape into a small bowl and refrigerate until needed.
Stir together the softened cream cheese, granulated sugar, and vanilla extract in a small bowl and set aside.
The How To (Assembly):
Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Sprinkle your countertop or baking sheet with plenty of flour. Remove half the dough from the fridge and roll it into a 10x13 rectangle, about 1/8" thick. Trim the edges so you have a perfect 9x12 rectangle. Place a mark every 3" on the long side of the dough, and every 2 1/4" on the short side of the dough. Using your ruler, cut across the dough evenly at each mark. You will end up with sixteen 3" x 2 1/4" rectangles. Repeat with the other half of the dough.
Brush the edges of half (16) of your rectangles with heavy cream. Set aside two tablespoons of cranberry filling for the glaze. Place about two teaspoons of cranberry filling in the center of the cream-brushed rectangles. Spread the filling out a bit, but make sure it doesn't touch the edges of your pastry. Dollop a scant teaspoon of the cream cheese mixture on top of the cranberry filling. Place a second rectangle of dough on top of each poptart, using your fingertips to press around the filling and seal the edges. Use a fork to press around the edges of each rectangle. Prick the top of each tart with the fork a couples of times to vent.
Lightly brush the top of each poptart with heavy cream. Bake for 18-22 minutes, until golden brown. Let cool completely.
The How To (Glaze):
In a small bowl, combine the powdered sugar, reserved cranberry filling, lemon juice, and kosher salt. Stir until smooth. Spoon glaze onto each cooled poptart (it’ll be thick and super vibrantly pink!).
Keeps for 3ish days, covered.
