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Ingredients
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Fennel Onion Jam
Poptarts
Method
Fennel Onion Jam
- 1
Prepare the Vegetables
Thinly slice the fennel bulb and onion. Set aside.
- 2
- 3
Add Sugar and Seasonings
Stir in the sugar, balsamic vinegar, salt, black pepper, and thyme. Mix well.
- 4
Cook the Jam
Reduce the heat to low and let the mixture simmer uncovered for about 20-25 minutes, stirring occasionally, until it thickens and caramelizes.
- 5
Cool the Jam
Remove from heat and let it cool. Once cooled, transfer to a jar and set aside.
Poptarts
- 6
Make the Dough
In a large bowl, combine the flour, salt, and sugar. Cut in the cold unsalted butter until the mixture resembles coarse crumbs.
- 7
Add Ice Water
Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- 8
Chill the Dough
Divide the dough into two equal parts, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 9
Roll Out the Dough
On a floured surface, roll out one disc of dough to about 1/8 inch thick. Cut into rectangles (about 4x6 inches) and place on a parchment-lined baking sheet.
- 10
Fill with Burrata and Jam
Spoon a generous amount of burrata cheese and fennel onion jam onto the center of half of the rectangles, leaving some space around the edges.
- 11
Seal the Poptarts
Top with another rectangle of dough and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- 12
- 13
Bake the Poptarts
Preheat the oven to 375°F (190°C). Bake the poptarts for 25-30 minutes, or until golden brown.
- 14
Cool and Serve
Remove from the oven, let cool slightly, and serve warm or at room temperature.