2 cups flour
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon fresh thyme, chopped
1 cup cold butter, cut into small cubes
3 eggs, divided
1/4 cup whole milk
About 1 cup (6 oz) Jones Dairy Farm Braunschweiger, crumbled
1 teaspoon lemon zest
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
2 tablespoons onion soup mix
In bowl of food processor, add flour, sugar, salt and thyme. Process to combine. Add butter and pulse until mixture resembles coarse sand. Add 2 eggs and milk; pulse to combine. Dough should start to come together but still be crumbly. Lay dough on work surface and form disk. Wrap in plastic wrap and refrigerate 1 hour.
Preheat oven to 350°F.
Prepare filling. In bowl of food processor, combine Braunschweiger, lemon zest, Worcestershire, ketchup and onion soup mix. Process until well combined.
In small bowl, whisk remaining egg with 1 tablespoon water for egg wash. Remove dough rectangles from refrigerator. Brush half the rectangles with egg wash and top with 1 tablespoon Braunschweiger mixture. Top with remaining dough rectangles, pressing edges with fork to seal.
Brush tops of pop tarts with egg wash. Gently poke a few holes in tops of pop tarts with point of knife or fork to release steam during baking. Bake for 20-25 minutes, until tops are golden brown. Serve immediately.