When it comes to pie, I seem to have a type: the less conventional, the better. (Case in point: cherry cranberry pie pops.) So the first course from our recent Childhood dinner fits nicely in that vein.
Our “breakfast” pop tarts wrap up eggs and bacon into a tidy little package with a dash of maple and hot sauce. It’s not quite what my mom used to feed me… but it is delicious. Happy baking.
“Breakfast” Pop Tarts
Flaky pastry dough (roll out to 1/16”)
1 Tbsp soft goat cheese
1 Tbsp cream
3/8 tsp sea salt
5 slices smoked bacon
2 1/2 tsp Crystal hot sauce
1 egg yolk whisked with 1 tsp water
3 Tbsp maple syrup + 1 Tbsp hot sauce
1/4 tsp agar agar powder
Lightly beat the eggs with the goat cheese, cream, and salt. Scramble on medium-low heat with butter. Set aside.
Fry the bacon until it’s crispy. Drain on paper towels. Dice or crumble into small pieces.
Combine the scrambled eggs, bacon, and hot sauce. Chill.
To make the maple hot sauce gel, bring maple syrup and hot sauce to a boil in a small saucepan. Stir in the agar agar powder, mixing well, and simmer for 2-3 minutes. Remove from heat. Continue stirring as the mixture cools to keep the gel from solidifying as it thickens. Store in a squeeze bottle.
Cut the pastry dough into rectangles approximately 2 1/2 by 5 inches. (They don’t have to be perfect; you’ll trim the edges later.)
Divide the egg/bacon filling among half the dough rectangles, leaving about 1/2” border on all sides. Use your finger or a pastry brush to lightly wet the borders, then place the remaining dough rectangles on top and crimp the edges together with a fork.
Trim the edges of the pop tarts with a sharp knife and score the tops diagonally. Using a pastry brush, coat the tops with the egg yolk mixture.
Preheat the oven to 400 degrees.
Bake pop tarts for 27-30 minutes, or until the pastry is golden brown.
Cool for 5 minutes, then draw squiggles of maple hot sauce gel on top and serve.