Halwa Puri Pop Tarts
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An Eid inspired fusion
Add flour, sugar and salt to a food processor and pulse to mix.
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Now add cold cubes of butter until it’s well incorporated into the flour mixture.
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The butter will become pea size pieces and the entire mixture will be a crumbly sand like mixture.
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Add ice cold water a tbsp at a time until the dough just comes together.
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It will look something like this. Roll it onto a work surface.
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Add flour and roll into two disks. Wrap in plastic wrap and refrigerate for at least 1 hour.
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Meanwhile let’s make the filling: semolina, butter & cardamom in one pot; a sugar syrup in the other
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Melt your butter into the semolina toasting it then add your boiling colored sugar syrup.
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Keep mixing over the stove just until the mixture thickens then set aside to cool.
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Gather your other ingredients: a biscuit or cookie cutter, a fork, cardamom, pistachios and almonds
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Whisk an egg with a tbsp of water for your egg wash.
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Roll out your first disk of chilled pastry dough to about a fourth of an inch thick.
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Cut out rounds using a biscuit cutter, cookie cutter or a cup.
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Place your even rounds onto a parchment lined baking sheet.
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Now scoop your cooled filling on half the pastry rounds.
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Brush the edges w/ egg wash, top each filled pastry with another round & crimp edges with a fork.
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Brush egg wash on top then top w/ pistachios. Can use heavy cream in place of egg wash if desired.
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Add a peeled whole almond and brush more egg wash to hold the nuts in place.
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Freshly cracked cardamom and it’s ready to store in the freezer or bake.
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Bake at 350’F for 15 mins or until golden. If baking from frozen, no need to defrost just bake.
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Serve warm or cold. The perfect brunch bite!
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Delicious with a side of sheer khurma or chana masala.
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