A while ago, someone made the comment to us that pop tarts are just for kids... well this one definitely isn't! This recipe is inspired by one of our favorite cocktails (the Manhattan)!
Ingredients (Makes a baker's dozen)
2 15oz cans of dark cherries
2 shots of rye whiskey
1 cup of white sugar
2 tbsp corn starch
6 cups flour
1 cup shortening
1 cup butter
10-12 tbsp ice cold water
1 egg
2 tbsp room temperature water
3 tsp salt
2 oranges
2 cups powdered sugar
4 tbsp Cointreau
8 dashes of bitters
Sprinkles!
Kitchen Tools
Blender or food processor (+PRO TIP: If you prefer a smoother filling, use a blender.)
Pastry blender
Rolling pin
Pizza cutter
Zester
Strainer
Sifter
Instructions
Pour the cherries and whiskey into a container. Cover and let sit in the fridge for 24 hours.
Drain the liquid from the cherries. Pour the cherries into a blender or food processor. Process until completely combined and smooth.
In a pot over medium heat, add the blended cherries, white sugar, and cornstarch. Bring to a boil. Once boiling, lower to a simmer. Cook for 30 minutes, stirring occasionally. Once cooked, turn heat off and let cool. Once cool, pour the cherry whiskey jam into a container and place in the fridge.
Preheat oven to 350 deg F. Meanwhile, cube the butter and freeze for 15 minutes.
In a large bowl, combine the frozen butter, shortening, and flour with a pastry blender. Once combined, add in the ice water slowly (1 tbsp at a time). Work into a dough with the pastry blender until it looks like wet sand.
Remove approximately half of the dough and work into a dough ball using your hands on large flat surface. Roll out the dough into an even layer, approximately 1/4" thick.
Using a pizza cutter, cut the dough into 3.5" x 6" rectangles. Place the rectangles onto a parchment paper lined baking tray.
Form and roll out the remaining dough into a 1/4" thick layer. Cut into rectangles just slightly larger than 3.5" x 6" (an additional 1/4" on each side is plenty).
Spoon ~4 tbsp of cherry whiskey jam over each pastry rectangle, keeping a 1/2" inch border jam-free.
Place the larger rectangles on top. Press the rectangles together with your fingers along with the border, being careful to keep the jam in the center.
Using a fork, crimp the borders down. Use the fork to place holes in the top layer (3 fork marks, evenly spaced) to allow the filling to vent while baking. Be careful to only puncture the top layer of pastry only (to prevent the jam from leaking out of the bottom).
Make an egg wash by blending the egg and room temperature water. Brush the egg wash over the tops of the pastries.
Bake for 30 minutes, until the edges start to become golden brown. Let cool for ~15 minutes (until room temperature).
Meanwhile, zest the oranges and set the orange zest aside. In a small bowl with a strainer, juice the oranges. Remove the strainer with the pulp. The pulp can be discarded.
In a medium bowl, sift the powdered sugar and combine with 4 tbsp of orange juice, Cointreau, and bitters with a whisk. Whisk until a smooth glaze is formed.
Brush the glaze over the tops of the cooled pastries. Top with zest and sprinkles. Let the glaze harden (~5 minutes). Serve up with some coffee and enjoy!
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