If you've been following along this week via my Instagram feed, you may have seen that I'm going back to my roots and sharing folklore and symbolism of flowers. Wild Folk has always been about Celebrating the Flower-Infused Lifestyle by incorporating flowers in any way possible into everything I create. This week I've been sharing my favorite ways to use hibiscus flowers into not only your skincare routine but also with tasty treats you can eat or drink.
Today I'm sharing a super yummy recipe for an adult version of one of my favorite childhood treats: Pop Tarts! These are filled with spiced up and boozy cherries and iced with a hibiscus orange glaze - perfect for a breakfast treat or late afternoon snack.
CHERRY POP TARTS WITH HIBISCUS BLOOD ORANGE ICING
makes 6 pop tarts
for dough
1 cup flour
1 tbsp sugar
1 stick salted butter
1/4 cup cold water
for filling
2 cups canned cherries, strained and liquid reserved
2 tsp orange juice
1 tsp orange zest
1 tsp bourbon
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 vanilla bean, scraped
1 tbsp cornstarch
1 tbsp cold water
for glaze
1 tsp dried hibiscus flowers
3 tbsp heavy cream
1 tbsp hot water
1 tbsp reserved cherry syrup
1/2 tsp blood orange juice
1 1/2 cups powdered sugar
for assembly
1 large egg, beaten
1 tsp water
1 tbsp sugar
sprinkles
blood orange zest
dried rose petals
make the dough:
Stir the flour and sugar together with a whisk. Using a pastry cutter, work the butter into the dough until you have coarse crumbs. Mix in the water 1 tablespoon at a time until the dough forms a ball. On a lightly floured surface, use your hands to form the dough into a rectangle. Using a rolling pin, roll the dough into a large rectangle about 1/4 inch thick. Cut the dough into 3 x 4 inch rectangles. Repeat with the scraps until you have 12 evenly sized rectangles. Place on a baking sheet with parchment paper and refrigerate while you make the filling.
make the filling:
In a small saucepan, stir the cherries, orange juice, spices, bourbon and vanilla together and cook for about 5 minutes, until the cherries are soft and the liquid is bubbling then lower the heat. Whisk together the cornstarch and water and stir into the filling until it resembles a thick jam. Remove from the heat and allow to cool completely before assembling the pop tarts.
make the glaze:
Steep hibiscus flowers into hot water until the color of the water is a deep pink, about 5-8 minutes. Strain flowers and reserve the hibiscus water. Allow to cool, then stir together the hibiscus water, heavy cream, cherry syrup and blood orange juice. In a mixer, blend together liquids and powdered sugar at a medium-high speed until glaze forms. Add more powdered sugar for a more dense glaze and more liquid for a thinner glaze. Set aside until pop tarts are ready.
assemble the pop tarts:
Preheat the oven to 400°F.
Whisk the egg and water together, then lightly brush the edges of the dough on the 6 rectangles. Place 2 tablespoons of cherry filling in the center of each rectangle. Lay another rectangle on top, pressing the edges with your fingers and crimping with a fork. Poke small holes with your fork on the top of the dough to allow steam to escape. Continue with the remaining pop tarts. Place in the freezer for 10 minutes.
When the pop tarts are ready to bake, lightly brush the tops with the egg wash and sprinkle the tops with sugar. Bake for 20 minutes or until golden brown. Remove from the oven and let cool on a rack placed over parchment paper (to catch glaze drips!)
With a large spoon, pour glaze over pop tarts, allowing it to drip off the sides. Garnish with sprinkles, dried rose petals and blood orange zest. Allow to cool before enjoying.
Comments