Ube Pop Tarts
by JosephineFlaky puff pastry pop tarts filled with ube halaya and ube extract, topped with a purple ube glaze. An easy Filipino-inspired pop tart recipe using.
Let the puff pastry sheet thaw at room temperature for a few hours until soft and pliable. Once thawed, roll it out and cut into 9 even squares. Set one aside for later—use the remaining 8 to make 4 pop tarts.
Make your egg wash by whisking together 1 egg with 2 tablespoons of milk. Lightly brush all 8 squares with the egg wash.
In a medium bowl, mix together the halaya ube, powdered sugar, egg, salt, and ube extract until smooth and fully combined. (Use the Laguna brand of halaya.)
Use a 3 oz cookie scoop to portion the filling evenly onto 4 of the squares. Top each one with a second square, placing the egg-washed side down to face the filling.
Seal the edges with a fork and poke holes on top to allow steam to escape. Brush the tops again with egg wash.
Bake at 350°F (175°C) for 15–17 minutes or until golden brown. Let them cool completely for about 1 hour before icing.
While the pop tarts cool, prepare the ube icing by mixing together the powdered sugar, ube extract, and 2–4 tablespoons of milk until smooth and pourable.
Once cooled, drizzle the icing over each pop tart and let set before serving.
Tips & Notes
Halaya ube and ube extract can usually be found at Asian grocery stores. Store finished pop tarts in an airtight container for up to 3 days. For an extra festive touch, add sprinkles on top of the icing before it sets.