Eh, eh, see what I did there? Puff tarts! You know, like Pop Tarts but… Ok, ok, bad pun I know. Actually you can blame my Pappo for that, he’s the one that came up with it. By the way, thanks Pappo, I’m stealing your bad pun! But bad puns aside, I’m a sucker for puff pastry even if I can’t make it. Side note: if anyone does, in fact, know the secret to puff pastry that doesn’t turn into a butter stew and/or completely doesn’t puff up/flake, can ya drop me a line?
I personally believe that breakfast is one of the most delightful meals of the day. Regardless of whether I have to run off to work or am just hanging out around home, I always get up an hour early before I need to be out the door just so I can sit in the sun (when there is any), drink my cup of coffee without rushing, and enjoy something sweet and preferably flaky. That being said, I still don’t want to actually have to make my breakfast in the morning. Me in my morning zombie state + hot cooking surfaces = bad things (aka burns… either on me or the food). So that something sweet and flaky needs to be sweet-and-flaky-I-can-make-the-night-before. Demanding, I know. But you still love me, right? Even if I’m breakfastly demanding? Also, lets just all pretend I didn’t just use breakfast as an adverb ok?
I’ll admit, growing up I never actually had Pop Tarts for breakfast and honestly I don’t think I really missed out. Sorry Pop Tarts, I like the idea of you just not… you know… you. I do, however, like the idea of a portable, made in advance, flaky, berry-filled, icing-topped breakfast. Something with puff pastry… and fresh berries… and sprinkles… lots and lots of SPRINKLES. I know I say their optional in the ingredient list but their not. They are obligatory sprinkles.Print
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 Puff tarts 1x
- Category: Breakfast
- 1 box (2 sheets) puff pastry, thawed
- 1–2 tbsp. granulated sugar
- 1/2 pint fresh raspberries
- 2 cups powdered sugar + 2–3 tbsp.
- 3 tbsp. milk
- 1/2 tsp. vanilla
- Sprinkles (optional)
- Preheat oven to 400 F/205 C.
- Unfold two sheets of puff pastry. Divide each sheet into 6 rectangles (3 along the long side, 2 along the short).
- In a small bowl, coarsely mash up the raspberries with a fork. Add granulated sugar until no longer tart.
- Spoon 1-2 tablespoons of raspberry filling onto 6 of the rectangles. Be sure to stay away from the edges.
- Brush the edges with water, and seal with the other half of the puff pastry rectangles. Use the tongs of a fork to really seal the edges. Prick the top to allow hot air to escape while baking.
- Place on a parchment paper lined baking sheet and bake for 18-20 minutes, or until golden brown.
- To make the icing, whisk together the milk, vanilla extract, and 2 cups of powdered sugar over medium heat. Whisk until hot and the surface starts to crust. Remove the icing from the heat and stir in the additional 2-3 tablespoons of powdered sugar until the icing thickens.
- Pipe or spoon the icing over the puff tarts and immediately add sprinkles.