Last weekend, I decided to treat Dad-oo to some homemade pop tarts, a recipe that I found on Little Acorn and modified. Of course, I couldn’t just make the yummy chocolate ones in the recipe, I had to change it up so it could be part of the Veggie Challenge. But don’t worry, I did make a special one for Dad-oo and I to share, white and dark chocoalte chip peanut butter pop tart. Yes, it was as good as it sounds.
These were a hit with me and Dad-oo. Eli wasn’t a big fan of them, which was surprising, since they didn’t taste anything like a veggie. They were creamy, sweet, and a little bit crunchy, all of the things that Eli likes. But, we found out the next day, that he was coming down with a nasty bug that kept him out of day care all week, I think that was the reason he didn’t eat much of it. I guess I’ll just have to try it again. Maybe I’ll make a double batch, one for veggies, one for the Dad-oo Special.
Sweet Potato Pop Tarts
1 container of refrigerated crescent rolls
1/2 cup pureed sweet potato (bake and blend to get the smoothest consistency)
1 large banana mashed
5-6 mandarin oranges
1 egg mixed with a tablespoon of water
The Dad-oo Special Filling: Peanut butter, chocolate chips and white chocolate chips, as many as you want!
Puree or blend the sweet potato, banana and mandarin oranges until smooth You don’t have to do this step, but I found the mixture to be too stringy before I blended it.
Unroll all 8 triangle crescent rolls, stretching them as much as possible without tearing the dough. Fill 4 of the with the filling (or in our case, 3 with the veggie filling and 1 with Dad-oo’s special).
Use a pastry brush to paint the egg wash around the filling of each pop tart. Place one crescent roll triangles on top of the 4 filled triangles. Using a fork, crimp the edges and dock the top. Brush each pop tart with the egg wash. Place on a parchment-lined cookie sheet and freeze overnight or until they are frozen solid. Tightly wrap until you are ready to bake.
Preheat oven to 400 degrees. Place completely frozen pastries on a parchment-lined (I used tin foil) cookie sheet. Bake for 20-25 minutes, until darkly golden. Best served warm and crispy, with a little bit of powdered sugar sprinkled on top.