Homemade Tahini Breakfast Pastries (2 ways)
Rated 3.5 stars by 4 users
Makes 6 large pastries
A buttery homemade version of the classic breakfast pastries we all love! Made with a simple pie dough and filled with your favorite sweet tahini. A flaky, golden crust is filled with vanilla bean tahini jam or chocolate sea salt and topped with decadent frosting. These pastries are easy to make and full of real ingredients, making for a healthy, flavorful alternative to store bought!Author:
- 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 Tahini or Dark Chocolate Tahini with Sea Salt plus extra for drizzling
- 1 tsp sea salt plus extra for sprinkling on top
- 1 cup powdered sugar
- 2-3 Tbsp canned coconut milk
- 1/4 cup sprinkles of choice for topping
For the dough
For the Vanilla Bean Jam Filling
For Chocolate Sea Salt Filling
For the Icing Layer
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.
Pre-heat 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 filling of choice the middle of each rectangle plus 1 Tbsp of strawberry jam or dash of sea salt, if using.
Place the remaining 6 rectangles on top of the pop tarts and use a fork to seal the sides all around. Brush any remaining egg wash over the top of the tarts and bake for 25 minutes until lightly golden brown. Allow pop tarts to cool completely before frosting.
To Make the Icing
While the pop tarts are cooling, prep the icing by whisking powdered sugar and 2 tablespoons of canned coconut milk in a large bowl until a thick frosting forms. For a thinner glaze, add another tablespoon or two of coconut milk.
Once pop tarts have cooled, spread each with a dollop of frosting and top with extra sweet tahini drizzle + sprinkles if desired. Enjoy!
Storage: Store in an airtight container in the refrigerator up to 5 days.
Prep Ahead: You can prepare the pop-tart dough ahead of time and store in the fridge up to 4 days before using. It may need to sit out for a few minutes to soften if chilling for more than 1 day.
Seasonality: Winter, Spring, Summer, Fall
Photography Credits: Selena Sharpless of The Nutritious Kitchen