Categories: Breakfast, Poptarts
Ingredients
- 2 cups all purpose flour, plus more for dusting
- 1 tsp baking soda
- 4 ounces (I stick) unsalted butter, cold and cut into 1/2" pieces
- 2 tbsp sugar
- 1/2 cup packed light brown sugar
- 1/4 tsp salt
- 1 tbsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/8 tsp ground cloves
- 1 large egg, at room temperature
- 3 tbsp molasses
- Filling:
- 2 Tbsp butter
- 3 Tbsp sugar
- 1/8 tsp ground cinnamon
Directions
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Sift together the flour and baking soda and set aside.
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With a stand mixer fitted with a paddle attachment, cream the butter on medium speed for about 2 minutes, until it’s bright yellow. In a separate bowl, mix together the sugars, slat and spices, then add the mixture to the butter. Scrape the sides of the bowl down, then continue to cream the mixture on medium speed for about another minute. The mixture should be smooth and free of lumps.
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With the mixer off, add the egg and molasses, then mix on medium for another minute until everything is incorporated. On low speed, add the sifted flour and beat on low until everything is incorporated. Scrape down the sides of the bowl.
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Press the dough into a 1" rectangle, wrap in plastic wrap and chill in the freezer for 30 minutes, or in the refrigerator for 2 hours (you can keep it at this point wrapped in the fridge for 3 days, or in the freezer for 1 month).
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Roll out the dough between two sheets of parchment paper to a 12" square. Dust with flour if it sticks, and place the dough, which should still be between the paper, into the freezer for 30 minutes.
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Heat a large, heavy skillet over high heat and melt the butter. It should turn light brown after about 5 minutes. Add the peach slices in a single layer and cook for about 2 minutes, then sprinkle with the sugar and cinnamon. Continue to cook, stirring, for about 5 more minutes, until the peaches are tender (I used frozen, fresh peaches may take a bit less time). Take the pan off the heat and allow to cool. Chop the peaches into small pieces.
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Preheat the oven to 350, with a rack in the middle. Line two baking sheets with parchment paper.
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ke the dough out of the refrigerator, and flour both sides of the dough. On a floured surface, cut the dough into 16 3" squares and place a blob of filling in the center of 8 of them. It’s easiest to transfer the first 8 squares to the baking sheets as you cut them. Cover the first 8 squares with the last 8. Pinch the edges together so that the squares look like ravioli and sprinkle sugar generously over the top. Bake for 12 to 18 minutes, the dough should be crisp and fragrant. Serve warm.