strawberry rhubarb poptart
whatcha need:
1 qt strawberries
3 rhubarb stalks
2 sheets of puff pastry
a little less than ¼ cup sugar
½ of ¼ (aka 1/8.. but who owns a 1/8 cup…its not that serious) cup tapioca flour or cornstarch
dash cardamom
pinch of salt
splash of vanilla extract
splash lemon juice
optional icing:
1 cup powdered sugar
splash of lemon juice (bonus strawberry lemonade, more on that later)
whatcha do:
preheat oven to 375 degrees F
wash and chop rhubarb into ¼ inch bits
wash and slice strawberries
combine everything in a bowl, give it a good mix periodically
roll out both puff pastry sheets then cut approximately 12 rectangles per sheet
with a slotted spoon, you want to avoid as much of the liquid as possible so you don’t end up with a soggy mess, transfer about 2ish scoops of the strawberry rhubarb mixture to the middle of half of the rectangles
place a fresh loose rectangle on top and pinch the edges
stab the top to create air vents
repeat with remaining rectangles
space as many raw poptarts on a sheet pan (using parchment paper) about 1 in apart
bake for ~ 20 minutes or until golden
while they bake mix lemon juice with the powdered sugar (wet sand consistency)
out of the oven, let cool few minutes then drizzle the icing on top
gobble them up!!!
golden goddesses
