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 from refrigerator and roll out on lightly floured surface. Dough should be thin enough to get 16 decent sized rectangles. Once rolled out, cut into 16 rectangles. Brush half 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.