Fruit Filled Breakfast Pop-Tart
Equipment
- Convection oven
- Steam-table/ hotel pan
- sheet pans
- Parchment paper
- #12 disher
- Whisk and mixing utensils
- Rolling pin or flat work surface
- Fork or sealing utensil
Ingredients
- 32 each Pillsbury Whole Grain-Rich Biscuit Dough thawed
- 1 #10 can Del Monte Canned eaches including liquid
- 1 cup Cornstarch
- 1 cup Light brown sugar
- 1 tbsp Ground cinnamon
- 1 tbsp Vanilla extract
- Pan spray as needed
Instructions
- THAW DOUGH. Thaw biscuit dough under refrigeration according to manufacturer directions.
- PREPARE FRUIT. Place peaches and all packing liquid in a steam-table/hotel pan. Roughly chop peaches as needed. Do not drain.
- MAKE SLURRY. Remove approximately 1 cup liquid from the peaches. Whisk with 1 cup cornstarch until completely smooth and free of lumps.
- COMBINE. Stir slurry, brown sugar, and cinnamon thoroughly into peaches and remaining liquid.
- OVEN-COOK FILLING. Bake in 350 degree oven, stirring periodically and scraping the bottom and corners of the pan, until bubbling and thickened. Stir in vanilla after cooking. OBSERVABLE STANDARD: Filling should reach a pie-filling consistency: thick and spoonable, able to hold its shape when portioned, and not watery or runny. Properly thickened filling helps prevent leaking during assembly and baking.
- COOL FILLING. Cool before assembly. Do not fill dough with hot filling; it should be cool enough that it does not soften the dough or make it difficult to handle and seal.
- SHAPE DOUGH. On a lightly floured surface or parchment-lined sheet pan, roll or press each biscuit into an approximately 5 x 6-inchrectangle. Keep dough cool while working.
- FILL. Using a #12 disher, portion approximately 1/3cup filling onto one side of each dough rectangle. Leave a clean border around the filling.
- FOLD & SEAL. Fold dough over filling to form a rectangle or half-moon. Press edges firmly together; seal with a fork as needed. Edges should be completely sealed with no filling caught between dough surfaces.
- PAN & VENT. Place on lightly sprayed, parchment-lined sheet pans. Cut or poke 2 small vents in the top of each pastry.
- BAKE. Bake at350°F convection for approximately 14-18 minutes, rotating pans as needed. Pastries should be evenly golden brown and fully baked with no raw or gummy dough.
- SERVE. Cool slightly before serving. CAUTION: Fruit filling may remain very hot after the exterior pastry has cooled.
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