Maple Bacon Pop Tarts could be the most delicious fall treat of 2017 and thanks to Instagram foodies District Eats & The Maple Guild (they have the most delicious maple products) you can make these sinful breakfast treats too!
Makes 9 Pop Tarts
Pastry and Filling:
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup unsalted butter, cold and cubed
1 egg
2 tablespoons milk
½ cup The Maple Guild Organic Maple Cream
Egg Wash:
1 egg
1 tablespoon milk
Icing:
1/3 cup powdered sugar
2 to 3 tablespoons The Maple Guild Organic Grade A Maple Syrup
Candied Bacon:
¼ cup The Maple Guild Organic Grade A Maple Syrup
½ lb bacon
Candied Bacon
1. Preheat oven to 400 degrees.
2. Line a rimmed baking sheet with heavy foul. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping.
3. Generously brush maple syrup on the top of the bacon, and bake 12 to 15 minutes.
4. Turn the bacon over and brush with maple syrup.
5. Bake and additional 5 to 10 minutes, or until the bacon has reached desired crispiness.
6. Allow bacon to fully cool, then crumble the strips and set aside.
Pastry, Filling, and Icing
1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together the flour, sugar, and salt.
3. Using a good processor, add in the butter until it is the size of peas and the mixture holds together when you squeeze it.
4. In a small bowl, whisk together the egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened and the dough has formed into a ball.
5. Divide the dough in half.
6. Roll out one piece of dough to about 1/8 inch thick, and the cut the sheet of dough into nine 3x4-inch rectangles.
7. Using a spatula, transfer the rectangles to a baking sheet that has been lined with parchment paper or a silicone-baking mat.
8. In a small bowl, whisk together the egg and milk reserved for the egg mash, then brush the egg wash on each of the rectangles.
9. Spoon a tablespoon of The Maple Guild Maple Cream into the center of each rectangle, leaving a ½-inch of space around the edges.
10. Roll out and cut the second piece of dough in the exact same way as you did the first, then, one at a time, place a second rectangle of dough on top of the nine assembled ones.
11. Using your fingers, press around the seams of the dough to make sure they are sealed, then press a fork around the edges of the rectangles.
12. Prick the tops of the rectangles in multiple spots to allow steam to escape.
13. Refrigerate the pan with the pastries (you don’t need to cover them) for 30 minutes.
14. Bake the pastries for 25 to 30 minutes, or until lightly browned.
15. While the tarts are cooling mix the powdered sugar and maple syrup until smooth.
16. When the tarts are still warm but not hot to the touch, spread a tablespoon or so of icing on top.
17. Sprinkle crumbled bacon on the wet icing.
18. Set aside for a minute and let the icing set. Serve tarts warm or at room temperature.
Want more recipes like this? Try the Maple Infused Craft Cocktail!
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