These mummy homemade black sesame pop tarts are the perfect breakfast, dessert, snack for the Halloween season. These spooky pop tarts are amazingly buttery, flakey, nutty, and sweet.
Course Dessert
Cuisine Asian Fusion
Prep Time 50 minutesminutes
Cook Time 30 minutesminutes
Total Time 2 hourshours20 minutesminutes
Servings 9Pop Tarts
Calories 167kcal
Author Takes Two Eggs
Ingredients
Pop Tart Dough
2 ¼cup(305 g) all-purpose flour
1tablespoon(15 g) granulated sugar
¼teaspoon(2 g) kosher salt
1cup(230 g) unsalted butter, cold and diced into cubes
Pulse the flour, sugar, salt, and butter. In a food processor, mix together flour, sugar, and salt until combined. Then add in the cold cubed butter, pulsing until the texture has a chunky crumb.
Add in the water. Slowly drizzle in the ice water 1 tablespoon at a time and pulse everything together until just combined. If the dough is too dry and not coming together, add another tablespoon of water. The dough should be held together but not wet or sticky.
Shape the dough. Shape the dough until it comes together and then divide the dough into 2 equal-sized rectangles and wrap with plastic wrap. Place in refrigerator to chill for at least 1 hour, but up to 2 days.
Black Sesame Paste
Toast the black sesame. If you don't have already pre-toasted black sesame, toast the black sesame in a pan over medium heat until fragrant. Toss the pan frequently to prevent the seeds from burning. Set aside to cool.
Make the black sesame paste. In a food processor, blend the sesame seeds until it forms a smooth paste. Then drizzle in the honey, sugar, and salt and pulse until thickened into a paste.
Assemble and Bake
Roll and slice the dough. Remove one of the doughs from the fridge. Place a large piece of plastic wrap or a non-stick pastry mat over your work surface and sprinkle flour over it. Using a floured rolling pin, roll the dough out into a 10″x13″ rectangle. Work quickly! Using a long knife, slice your dough into a 9″x12″ rectangle. Then, cut your rectangle into 9 equal pieces, each 3″x4″.
Transfer to a prepared baking sheet and freeze. Gently lift the corner of the saran wrap/pastry mat up off of your surface to help gently release the 3″x4″ rectangles from their place. Transfer to a large, slip mat or parchment-lined baking sheet, leaving at least 1 inch between each rectangle. Once all 9 rectangles are moved onto the baking sheet, place the sheet in the freezer.
Roll and cut the second disc. Roll the second dough into a 10″x13″ rectangle and then slice the pastry into 1/4 inch wide strips that are about 7 inches long. These will be the mummy bandages.
Brush with heavy cream wash and add black sesame paste. Brush the edges of each of your 9 pop tart bases with an egg wash this will help the dough to stick together. Spoon a tablespoon of the black sesame into the center of each pop tart base. Spread it to flatten, but not too close to the edges.
Top with remaining dough strips. Place the dough strips over the filling of the pop tart crisscrossing each other like a mummy wrap. Cut off the excess dough from the strips and use a fork to gently seal the edges. Place the baking sheet in the freezer and freeze for an additional 30 minutes or until the dough is firm.
Preheat your oven to 350°F. Remove the baking sheet from the freezer. Brush the remaining egg wash over the top layer of the pop tarts.
Bake for 25-30 minutes or until the edges are lightly browned. Remove from oven and carefully stick the candy eyes on when still hot. Then allow to cool completely.
Glaze
In a medium-sized mixing bowl, whisk together the powdered sugar, salt, heavy cream, and vanilla extract. The glaze should be thick and run really slowly. Add another teaspoon or two of milk if needed. Glaze the icing over the pop tarts. The glaze will slightly harden in about an hour.
Notes
Use a ruler and a pizza cutter for crisp clean edges! Run the pizza cutter along the ruler for the cleanest lines. This will take out all the guesswork in getting the exact sizes for the pop tarts.
This recipe requires a little patience when it comes to chilling the dough. Make sure you have enough space in the refrigerator or freezer to chill your dough. Chilling the dough makes the crust easier to work with and is essential for the dough to not fall apart.
If the dough is sticking too much while you are rolling it out place a plastic wrap over the dough. This is a trick my mom taught me. If flouring your rolling pin is not working, simply add a plastic wrap layer over the dough and roll on top of the plastic wrap.
Use pre-toasted black sesame seeds. This for one is a time saver for you where you don't have to toast the black sesame seeds to bring out the warm sesame flavor. Second, toasting black sesame is really tricky. Since the color is already black, it is hard to tell when the sesame seeds are just toasted enough or burnt.
Storage Instructions: Leftover black sesame pop tarts can be stored in an airtight container on the counter for 1-2 days. To reheat use a microwave or a toaster oven. Avoid using a traditional toaster since the sesame paste may melt down into the toaster. You can also freeze the pop tarts in an airtight freezer-safe container for up to 1 month. Separate the layers with parchment or wax paper. Alternatively, can individually wrap the pop tarts with plastic wrap.