Homemade Pop Tarts
I love to enjoy these on lazy mornings with my morning coffee. You can make these ahead and freeze them before you bake them, just be sure to thaw them first, either in your refrigerator overnight or on your counter for one hour, then bake as usual! You can experiment with different fillings too! Try dark chocolate, brown sugar & cinnamon, your favorite jam, or lemon curd; As long as the filling is not too runny, it will bake off beautifully.
350 grams (2¼ cups) blueberries (fresh or frozen)
- 100 grams (½ cup) sugar
- Juice & zest of 1 lemon
18 grams (2 tablespoons) cornstarch
Puff Pastry (we recommend homemade if you have time)
1 egg, lightly whisked
200 grams (2 cups) powdered sugar
- 50 grams (¼ cup) water
30 grams (2 tablespoons) blueberry filling (above)
For the filling
For the dough
For the Icing
To make the Pop Tarts
Preheat your oven to 375F.
- In a medium saucepan over medium heat, stir together the blueberries, sugar, lemon juice, lemon zest, and cornstarch. Cook until the mixture has thickened, about 5-7 minutes.
- Spread out onto a sheet tray or baking dish and refrigerate while we start working with our dough (this helps the filling cool more quickly).
- Pull out your dough and slice off ¼.*
- Roll the sliced ¼ of the dough out to a rectangle that is approximately 18” x 24”.
Cut out smaller rectangles that are approximately 4.25”x 5.5” (you can use a sheet of printer paper folded into quarters as your guide).
- Brush the edges of the rectangles with egg wash.
- Fill half of the rectangles with a couple tablespoons of the filling.
- Top with the other half of the dough rectangles.
- Crimp the edges with a fork.
- Slice a few vents in the top of the dough.
- Brush the top of the pastry with egg wash.
- If the dough is warm, chill in your freezer for 10 minutes.
Bake on a sheet tray until both the top and bottom are golden brown, about 15-20 minutes.
To make the Icing
In a medium bowl, whisk together two cups of the powdered sugar and two tablespoons of the blueberry filling to form a paste.
- Thin as needed with water to reach your desired consistency.
Allow the cooked poptarts to cool for a few minutes before drizzling with the icing.
- Though you’ll want to dig right in, the filling is like lava out of the oven and will burn you!! Resist for a few extra minutes, then enjoy every last bite!!
Note from the Chef 👩🍳
If you're using my homemade puff pastry dough recipe, wrap the leftover ¾ dough tightly in plastic wrap and store in your refrigerator for up to 5 days, or up to two months in your freezer. The puff pastry dough can be used for your future pop tart creations, beef wellington, napoleon, summer vegetable tart, spinach puffs, and so much more!!!