Say goodbye to store-bought pastries and hello to your new breakfast obsession! These homemade tahini breakfast pastries are flaky, gooey, and wildly nostalgic in the best way possible. Choose your own adventure with two sweet filling options: strawberry jam swirled with vanilla bean tahini or rich, fudgy Chocolate Sesame Spread. Frost ‘em, drizzle ‘em, sprinkle ‘em - then try not to eat them all in one sitting (good luck).
Homemade Tahini Breakfast Pastries (2 Ways)
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Servings
Makes 6 large pastries
Prep Time
1 hour
Cook Time
25 minutes
Ingredients
- 2.5 cups all-purpose flour plus extra for dusting
- 3 Tbsp granulated sugar
- 1 tsp sea salt
- 1 cup cold, unsalted butter, cut into cubes
- 3-5 Tbsp ice-cold water
- 1 egg
- 1/3 cup strawberry jam
1/3 cup vanilla bean tahini, plus extra for drizzling
1/2 cup Soom Chocolate Sesame Spread
- 1 tsp sea salt plus extra for sprinkling on top
- 1 cup powdered sugar
2-3 Tbsp milk of choice
- 1/4 cup sprinkles of choice for topping
For the dough
For the Vanilla Bean Jam Filling
For the Chocolate Sea Salt Filling
For the Icing Layer
Directions
To make the Dough
Make the dough by adding the all-purpose flour, sugar, and sea salt to a food processor. Blend until well combined.
Add in the cold butter and pulse until the butter is evenly coated with flour. Small balls/chunks will form. Add 4 Tbsp of ice-cold water and pulse until a dough is formed. If the dough feels super dry, add another Tbsp of cold water.
Split the dough in half and wrap each with plastic wrap. Place in the fridge and chill for at least 1 hour.
To Assemble
Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside. Make the egg wash by whisking the egg in a small bowl and set aside.
Dust a clean wooden surface with a little flour and roll out one of the dough discs to approximately 1/8 inch thick. Form this into a rectangular shape and use a pizza cutter to slice 6 rectangles. Place rectangles evenly on the baking sheet and place in the freezer while you prepare the second dough.
Roll out the remaining disc, repeating the same rolling and slicing process as above.
Remove the first tray from the freezer and brush egg wash around the edges of each rectangle. Place 1-2 Tbsp of your favorite tahini flavor in the middle of each rectangle. Add 1 Tbsp of strawberry jam or dash of sea salt, if using.
Place the one of the remaining 6 rectangles on top of each of the filled rectangles and use a fork to seal all sides. Brush remaining egg wash over the top of the pastries and bake for 25 minutes until light brown. Allow pastries to cool completely before frosting.
To Make the Icing
While the pop tarts are cooling, prep the icing by whisking powdered sugar and 2 Tbsp milk in a large bowl until a thick frosting forms. For a thinner glaze, add another Tbsp or two of coconut milk.
Once pop tarts have cooled, spread each with a dollop of frosting and top with extra sweet tahini drizzle and sprinkles, if desired. Enjoy!
Recipe Note
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Prep Ahead: You can prepare the dough ahead of time and store in the fridge up to 4 days before using. Allow to come to room temperature before working the dough.
Seasonality: Winter, Spring, Summer, Fall
Recipe & Photography: Selena Sharpless of The Nutritious Kitchen
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