Duration
2 hours
Serves
8 pastries
Pop-Tarts are one of the most iconic American breakfast treats—and for good reason. What kid doesn’t love a sugar-packed fruit pocket wrapped in a firm crust that’s covered in colorful icing? These pastries have a nostalgic place in my heart, but we can one-up these morning pies with a wild twist.
Bear fat has been long known to be a great substitute for butter in baked goods. Rendered bear fat has a neutral flavor, is very stable, and is somewhat solid at room temperature. While it’s not as solid as butter, keeping ingredients and equipment cold will help maintain it's structure. Use any fruit you like, though consistencies may vary with acid and moisture content.
If you're new to creating bear grease, watch this informative video from Clay Newcomb.
Ingredients
- 3 cups all-purpose flour
- ½ cup bear fat (frozen)
- 1 tsp. kosher salt
- ¾ cup of ice water
- 4 cups blueberries (or other fruit)
- 1 ½ cup of granulated sugar
- 2 tbsp. of lemon juice
- 3 tbsp. cornstarch
- 2 cups powdered sugar
- ¼ cup milk
- 1 egg (for egg wash)
Also works with
Preparation
- Place flour, chilled fat, and salt into a food processor. Pulse until the fat turns into pea sized granules. Slowly add ice water while pulsing until the dough starts to clump together. Pull out onto a flat, floured surface and fold (not knead) until the dough comes together. Cover with plastic wrap and place in the refrigerator for 1 hour.
- Place berries, sugar, and lemon juice into a saucepan on medium heat. Cook the berries until the color is rich and they have broken down. Add cornstarch mixed with a touch of water (this will keep the starch from clumping) to the berry mixture and bring to a simmer. Once it simmers, remove from heat and set aside to cool.
- When the dough is cold, roll out on floured surface into a section that is 12 inches by 24 inches and about 1/8-inch thick. Carefully measure and cut out rectangles that measure 3 inches by 10 inches.
- Place about 2 tablespoons of filling onto one half of the rectangles, being sure not to get any filling on the edges. Beat egg in a small bowl with ¼ cup of water for an egg wash, and brush all the edges around the filling with it. Fold over the empty half of the dough onto the filling and use a fork to crimp the edges of the pastry.
- Place pastries on a parchment lined baking sheet and brush all the tops with egg wash. I like to poke the tops with a pin a few times to allow any steam to escape. Place in 375°F oven for 20-25 minutes, or until golden brown. Once cooked, place on a wire rack to cool.
- Wisk together powdered sugar and milk in a bowl. Aim for a slight fluid consistency, you can alter by adding more sugar or milk if needed. Food coloring or flavoring can also be added. Frost the tops of the cooled pastries with the icing. Add sprinkles for a fun, familiar touch.
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Pop-Tarts are one of the most iconic American breakfast treats—and for good reason. What kid doesn’t love a sugar-packed fruit pocket wrapped in a firm crust that’s covered in colorful icing? These pastries have a nostalgic place in my heart, but we can one-up these morning pies with a wild twist.
Bear fat has been long known to be a great substitute for butter in baked goods. Rendered bear fat has a neutral flavor, is very stable, and is somewhat solid at room temperature. While it’s not as solid as butter, keeping ingredients and equipment cold will help maintain it's structure. Use any fruit you like, though consistencies may vary with acid and moisture content.
If you're new to creating bear grease, watch this informative video from Clay Newcomb.
Ingredients
- 3 cups all-purpose flour
- ½ cup bear fat (frozen)
- 1 tsp. kosher salt
- ¾ cup of ice water
- 4 cups blueberries (or other fruit)
- 1 ½ cup of granulated sugar
- 2 tbsp. of lemon juice
- 3 tbsp. cornstarch
- 2 cups powdered sugar
- ¼ cup milk
- 1 egg (for egg wash)
Also works with
Preparation
- Place flour, chilled fat, and salt into a food processor. Pulse until the fat turns into pea sized granules. Slowly add ice water while pulsing until the dough starts to clump together. Pull out onto a flat, floured surface and fold (not knead) until the dough comes together. Cover with plastic wrap and place in the refrigerator for 1 hour.
- Place berries, sugar, and lemon juice into a saucepan on medium heat. Cook the berries until the color is rich and they have broken down. Add cornstarch mixed with a touch of water (this will keep the starch from clumping) to the berry mixture and bring to a simmer. Once it simmers, remove from heat and set aside to cool.
- When the dough is cold, roll out on floured surface into a section that is 12 inches by 24 inches and about 1/8-inch thick. Carefully measure and cut out rectangles that measure 3 inches by 10 inches.
- Place about 2 tablespoons of filling onto one half of the rectangles, being sure not to get any filling on the edges. Beat egg in a small bowl with ¼ cup of water for an egg wash, and brush all the edges around the filling with it. Fold over the empty half of the dough onto the filling and use a fork to crimp the edges of the pastry.
- Place pastries on a parchment lined baking sheet and brush all the tops with egg wash. I like to poke the tops with a pin a few times to allow any steam to escape. Place in 375°F oven for 20-25 minutes, or until golden brown. Once cooked, place on a wire rack to cool.
- Wisk together powdered sugar and milk in a bowl. Aim for a slight fluid consistency, you can alter by adding more sugar or milk if needed. Food coloring or flavoring can also be added. Frost the tops of the cooled pastries with the icing. Add sprinkles for a fun, familiar touch.