breakfast

Cannabis Pop Tarts For Your Morning Sweet Tooth

Published

3 months ago

August 22, 2024

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Treat yourself to a nostalgic breakfast favorite with a little something extra!

Breakfast has changed significantly in the past 30 years. The classics cereals have somewhat fallen out of flavor and smoothies, protein bombs, and Starbuck sugary drinks have taken over. Whether on the go or a lazy morning lounging in bed, the stomach needs something. For a special mornings, try these marijuana Pop Tarts for the perfect weekend wake and bake.

While there are recipes for cannabis smoothies and others…why not really treat yourself with a childhood favorite? Additionally, depending the strain, marijuana has the benefit either chilling or energizing, so it can fit the mood of the day. These treats have a smear of cannabutter included inside of each and every pastry, topped with a favorite filling. Dressed up with icing and sprinkles, these potent pastries are bound to make you feel all warm and fuzzy, and not just because of the nostalgia factor.

This recipe is dosed with 1 teaspoon of cannabutter per serving. The strength of the pop tart multiple things, including the type of marijuana used and how cannabutter is made. For more tips on proper dosage, here are 5 ways to figure out your cannabutter’s potency.

Cannabis Pop Tarts

Makes 4 (recipe can be doubled)

For the pastries:

1 portion unbaked pie dough (the same amount you’d use for a single-crust pie)
4 tsp cannabutter (I like to use either a standard cannabutter or a vegan coconut oil cannabutter)
4 heaping tsp filling of your choice (chocolate chips, thick caramel or chocolate topping, jam, etc.)

Egg wash: 1 egg, lightly beaten with 1 teaspoon water

To top:

1 cup confectioners’ sugar
1 Tbsp milk or cream
½ tsp vanilla extract
Pinch salt
Sprinkles, for garnish (I used a mix of green tinted edible glitter and rainbow nonpareil sprinkles)

1. Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone mat.

2. Roll out the dough into a rectangle, approximately 8 inches by 12 inches. Cut the dough into 4×3-inch portions (basically, divide the dough into 8 equal-sized rectangles).

3. Place four of the rectangles on your baking sheet. Smear the center of each one with a teaspoon of cannabutter.

4. Directly on top of the cannabutter, spoon your desired filling, leaving blank space along the perimeter of each pastry. Avoid fillings that are too thin, or they may leak out of your pastries. I used fairly thick caramel sauce, which was probably about the thinnest consistency that would work for these pastries.

5. Brush the “naked” portions of the pastry with your egg wash.

6. Place the second batch of pastry rectangles on top of each topped pastry portion. Press down on the edges to ensure that the egg wash helps form a seal. Gently press the tines of a fork into the edges of each pastry to further ensure a seal. Poke the top of each one once or twice with the tines of a fork to let steam out. If desired, you can use the remaining egg wash to brush the tops of the pastries.

7. Bake for 7-9 minutes, or until golden. Remove, and let cool briefly on the sheet before transferring to a wire rack to cool completely.

8. Make the icing. In a large bowl, use a fork or whisk to whisk together the confectioners’ sugar, milk or cream, vanilla, and salt. Mix until no lumps remain and it’s a thick but still pourable icing. Spoon some on top of each pastry; directly after icing, apply sprinkles (they will stick best while it’s still wet and slightly sticky). Let the icing set, and enjoy!

Store leftovers in a single layer, well wrapped, at room temperature, for up to 3 days.

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