Homemade Blueberry Pop Tarts
These delicious homemade blueberry pop tarts are filled with a blueberry jam, glazed with vanilla icing, and topped with sprinkles. They’re perfectly sweet and delicious!
Ingredients
Scale
Pastry Dough
- 2 & 2/3 Cup all-purpose flour
- 3/4 cup cold butter, cubed
- 2 tbsp powdered sugar
- 2 egg yolks
- 4 tbsp water
- generous pinch of salt
Filling
- Blueberry Jam (I love Smucker’s Natural Preserves)
Egg Wash
- 1 large egg mixed with 2 teaspoons milk
Glaze
- 3/4 cup powdered sugar, sifted
- 1 tbsp milk, (plus more, as needed)
- 1/4 tsp vanilla extract
Decoration
- Colored Sprinkles
Instructions
- In a food processor, combine flour, sugar, and salt. Next add in cubes of the cold butter and pulse until a crumbly consistency. Mix together the egg yolks and water and add to the dry ingredients. Pulse until a dough forms. Knead briefly and divide evenly into two halves.
- Next, wrap your pie dough crusts with plastic wrap and refrigerate for 30 minutes to 1 hour (or overnight). You can also freeze your pastry dough if you want to make it ahead of time.
- Once you are ready to make your pop tarts, remove dough from the refrigerator and let rest at room temperature for 15 minutes. Using a rolling pin, roll out one dough disc on parchment paper that has been lightly dusted with flour. Roll out your dough into about a 9×12 rectangle, or until the dough is about 1/8 inch thick.
- Using a pizza cutter, cut into 9 rectangles, even in size. If you want everything to be super accurate in shape/size, feel free to use a measuring stick, but it doesn’t have to be perfect. Repeat with second dough disc.
- Next, egg wash the bottom layer of dough and place the blueberry jam filling onto the center of each rectangle. Make sure you don’t overfill each pop tart, as it will seep out when baking.
- Add the top layer of pastry dough to each rectangle and using a fork, crimp around the edges to seal it in. I also prick the top with a fork to release steam while baking.
- Brush another layer of egg wash on top. The egg wash is what gives your pop tart that beautiful, golden color when it bakes.
- Place pop tarts on parchment lined baking sheet and refrigerate for 15-20 minutes.
- Bake your pop tarts at 400 degrees for 22-25 minutes, or until a light golden brown.
- Once fully baked, remove from oven and let cool on a wire rack. While pop tarts cool, combine powdered sugar, vanilla extract, and milk to create icing.
- Once cooled, carefully spoon icing onto each homemade pop tart. I recommend doing this over a baking sheet to avoid making a mess with your drips. If desired, top with sprinkles.
- Let the pop tarts sit until the icing has firmed up and alas you can enjoy all your hardwork by eating one of your delicious homemade poptarts!
Notes
- Store leftovers in an airtight container
- Raw assembled pop tarts can be frozen and baked at a later date, if desired. Freeze pop tarts in an airtight container or freezer safe bag, until ready to bake.
Find it online: https://www.kindlyunspoken.com/delicious-homemade-pop-tarts/