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Unicorn Pop Tarts

Unicorn Pop Tarts

A mash up between Hinbærsnitter and a Pop Tart with Unicorn icing.

Ingredients

  • Pastry

  • Topping

  • Filling

Directions

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A colourful twist on the on-the-go breakfast classic. I’ve only tried Pop Tarts once. They were s’mores flavour and I tried them as part of my very first American candy taste test. They were alright, but as a Brit I was pretty confused at all the fuss over them. Fast forward almost two years and here I was thinking up breakfast recipes for my breakfast theme this month. I was looking through my recipe books and found a recipe for ‘Hinbærsnitter’ or ‘raspberry bars’ which are raspberry jam layered between two layers of pastry and topped with icing. They reminded me of Pop Tarts so I decided to do a mash up of the two and to make them even more fun I turned the into Unicorn Pop Tarts!

unicorn pop tarts pink

I did half raspberry jam, half lemon curd and swirled pink, purple and white icing on top for the Unicorn effect. I definitely wouldn’t eat these often for breakfast because they’re full of sugar (I wouldn’t eat Pop Tarts often for the same reasons) but as a treat they’re fine. Alternatively you could think of them as a biscuit and have them with a good old cuppa later on in the day.

unicorn pop tarts sprinkles

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Step 1
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Mix the flour, icing sugar and salt in a bowl and rub in the butter until it looks like fine breadcrumbs. Add the vanilla extract and egg and knead to bring together to form a dough. Roll in clingfilm and chill for 30 minutes.

Step 2
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Line two baking sheets with baking paper. Dust the work surface with flour and roll out half the dough to 15x20cm and place on the prepared tray. Repeat for the second half of the dough. Chill both trays for 30 minutes.

Step 3
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Preheat the oven to 180ºc and one up to temperature, bake for 12-15 minutes until golden all over. Remove and allow to cool completely.

Step 4
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Once cooled, spread one layer with the jam and place the other layer on top. Make the icing by mixing all the icing sugar with half the water and adding more until you have a thick but spreadable consistency. Split into thirds, colour one third pink (red food colouring) and one purple (red and blue).

Step 5
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To decorate spoon the white, pink and purple icing randomly in blobs onto the top. Use the back of the spoon to spread the icing out to cover the whole top and swirl the icing together. Scatter the sprinkles over. Chill to set.

Step 6
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Once set use a sharp knife to trim the edges and cut into 8 pieces.

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Kit Kat Croissants
diabetic carrot cake
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Diabetic Carrot Cake
  • 188 Views
  • 45 mins
  • Serves 8
  • Easy
  • 180ºc fan

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Ingredients

Adjust Servings:
Pastry
265g Plain Flour
100g Icing Sugar
1/4 tsp Salt
150g Unsalted Butter
1 tsp Vanilla Extract
1 Eggs Beaten
Topping
180g Icing Sugar
1-2 tbsp Water
Red and Blue Gel Food Colouring
Selection of Sprinkles
Filling
160g Raspberry Jam Substitute for lemon curd or another jam
previous
Kit Kat Croissants
diabetic carrot cake
next
Diabetic Carrot Cake

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