Date Poptarts
Flaky, buttery pastry filled with creamy date-tahini “caramel” and finished with a soft vanilla glaze. Sweet, nostalgic, and so good warm out of the oven!
PREP TIME
15 minutes
COOK TIME
20 minutes to 25 minutes
INGREDIENTS
15
Serves: 8
Ingredients
- 2.5 cups2.5 cups2.5 cups All Purpose Flour
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Maple Sugar, Or any sugar
- 1 tsp1 tsp1 tsp Salt
- 1 cup1 cup1 cup Butter, Unsalted, Cold and cubed
- 0.5 cup0.5 cup0.5 cup Milk, Or cold water, start with 6 tablespoons, add more only if needed to bring the dough together
- 2 cups2 cups2 cups Medjool Dates, Pitted, about 16
- 1 cup1 cup1 cup Hot Water
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 1 Tbsp1 Tbsp1 Tbsp Tahini
- 1 pinch1 pinch1 pinch Salt
- 0.5 cup0.5 cup0.5 cup Powdered Sugar
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Milk, Any kind!
- 0.25 tsp0.25 tsp0.25 tsp Pure Vanilla Extract
Date Filling
Glaze
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add flour, sugar, and salt to a food processor. Pulse to combine.
- Add cold butter cubes and pulse 8–10 times until it looks crumbly with small butter bits.
- Slowly drizzle in the cold milk or water, pulsing just until the dough begins to clump together. Stop as soon as it holds when pressed between your fingers, don’t overmix.
- Transfer the dough to a floured surface and gently press it into a smooth ball. Do not knead, just bring it together. Divide into two discs, wrap tightly, and refrigerate for at least 30 minutes (or up to overnight).
- While the dough chills, prepare your date-tahini filling and set aside:
- Blend everything in a food processor or high-speed blender until smooth, thick, and caramel-like. Scrape the sides as needed. The texture should be spreadable but not runny. Add a tiny splash of water only if it’s too thick.
- Working with one disc at a time, roll the dough on a floured surface to about ⅛ inch thick. Trim edges and cut into 16 rectangles (about 3½ x 4½ inches each), these will form 8 pop-tarts (tops and bottoms).
- Place 8 rectangles on a parchment-lined baking sheet. Spoon 1½ tablespoons of filling into the center of each. Gently press around the filling to push out any trapped air. Brush edges lightly with milk or water, place the remaining rectangles on top, and seal edges with a fork. Poke 4–6 tiny holes in each top to vent steam.
- Refrigerate the tray for 20–30 minutes while preheating your oven to 375°F. This helps the butter stay cold and keeps them from puffing too much.
- Bake for 21–24 minutes, until golden and crisp around the edges. Let cool on the pan for 5 minutes, then move to a rack to finish cooling.
- Once fully cooled, drizzle with glaze and decorate with your favorite toppings!
Notes
-Store airtight at room temp for up to 3 days or refrigerate for up to 1 week. Reheat in a toaster or oven at 350°F for about 5 minutes to refresh. -Freeze (unglazed) for up to 2 months — thaw and warm before serving. -For smoother, flatter pop-tarts: Vent the tops generously (4–6 holes). Press out any air pockets before sealing. Chill the assembled pop-tarts for at least 20 minutes before baking — cold butter = flatter, flakier pastry.
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About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Egg Free Nightshade Free Nut Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 609 |
| Fat: | 26 g |
| Carbohydrates: | 87 g |
| Protein: | 17 g |
| Cholesterol: | 62 g |
| Sodium: | 336 mg |
| Fiber: | 6 g |
| Sugars: | 50 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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