Dried Fig Pop Tarts with Rhubarb Glaze

Plan ahead! The fig jam, made with Orchard Choice or Sun-Maid California Figs, and the rhubarb syrup can be made at least a day in advance. The fig pop tarts are best fresh out of the oven, but still totally delicious after a couple of days. These fig pop tarts would be a great portable dessert for your next barbecue or cookout. They also would be welcome as breakfast too—can you imagine how warm fig pop tarts would sweeten any morning? This will become one of your new favorite fig pastry recipes.

California Fig Pastry with Rhubarb Glaze

Pass on packaged pop tarts and make this fig pastry recipe instead. Our California Fig Pastry with Rhubarb Glaze is easy to make. Eat them warm with milk.

Course Breakfast, Dessert

Keyword Fig pastry, Fig Pastry Recipe

Servings pastries

Calories 313kcal

Ingredients

Fig Jam

1/2 cup water
1/4 cup honey
1 tbsp lemon juice freshly squeezed
1/2 tsp vanilla extract
20 Orchard Choice or Sun-Maid California Figs
2 star anise

Icing

2 cups water
1 cup chopped rhubarb
1/4 cup honey
1 cup powdered sugar

Pop Tarts

2 sheets pastry dough

Instructions

Make the fig jam: In a large saucepan over medium heat, add the water, honey, lemon juice, vanilla and bring to a boil. Reduce heat to low and simmer, uncovered, for 8 minutes. Add dried figs and anise, and simmer until jammy, 25 to 30 minutes.
Remove the fig mixture from the heat and cool slightly. Transfer to a food processor and blend until smooth. Transfer to refrigerator to cool completely.
While the figs are cooking, make the rhubarb syrup for the icing. In another small saucepan over medium-high heat, add the water, rhubarb, and honey. Simmer until the rhubarb turns to mush, 15 to 20 minutes. Let cool. Carefully strain and discard rhubarb pieces. Set rhubarb syrup aside.
Make the fig pastry: Heat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
Lay both pieces of pastry dough on a work surface. Roll the circles to 11 inches across. Use a knife or pizza cutter to cut the edges off (about 1 inch off all sides) to create two 9-inch squares. Then cut each square into three 3-inch strips.
Spoon 1 to 2 tablespoons of the cooled jam on one end of each strip. Fold one end over the end with jam. Use a fork to crimp the edges on all sides. Repeat with remaining dough strips. Transfer the hand pies to a baking sheet lined with parchment paper.
Bake for 15 to 20 minutes, until golden. Remove from the oven and cool them completely.
Finish making the glaze: Whisk powdered sugar with 1 to 2 tablespoons of the rhubarb syrup until it creates an icing glaze. Spoon over the top of each fig pastry and let harden. Serve warm or at room temperature.

Notes

Recipe and photo by Renee Frojo

Nutrition