Blueberry Pop-tarts

POP-TARTS!!!! Who doesn’t love a good pop-tart. Both kids and adults alike can agree that pop-tarts are a great breakfast. Blueberry pop-tarts are no exception, especially when they are made at home. These pop-tarts have a way more delicious filling in every bite, lots of flaky layers, and a crisp golden brown exterior.

Seriously though these are sooooo good. If you get a pre-made pie crust or use puff pastry these are super easy to assemble. Your kids will be jumping up and down when they see this on their plate.

Ingredients:

For the Crust

• Use puff pastry or your favourite pie crust recipe. The frozen puff pastry boxes usually come with 2 rolls of dough (both are required).

For the Filling

• 1 1/4 cup blueberry jam Or your favourite flavour
• 1 egg (for the egg wash)

For the Icing

• 1 and 1/2 cups powdered sugar
• 4-5 tbsp heavy cream
• 2 tbsp blueberry jam

Tips & Tricks:

• Dough: Puff pastry is my personal preference for this recipe since it is convenient and it is also flakier. Pie crust is heavier and makes the end resulting pop tart seem more like a slice of pie.
• Sealing the Pastry: Once you have added egg wash around the outer edge of your bottom piece of dough add your top dough rectangle. Press down all around the edges to create a firm seal and then use a form to indent and additionally seal the dough together.
• Egg Wash: Make sure to whisk your egg very well so no large clumps of egg white remain. Use a pastry brush to lightly coat the exterior of the pastry before baking. Make sure you don’t have egg pooling anywhere cause it will end up cooking like a spot of scrambled eggs.
• Glaze: When mixing your glaze just add enough cream to make it pourable. It should not however be runny. If you find the glaze is too funny simply add more powdered sugar till you reach the desired consistency. Wait till the pop tarts are fully cooled before adding the glaze. Within a half hour the glaze will have hardened on top of the pastry.
• Toppings: Other then the glaze these blueberry pop-tarts are great served with fresh blueberries, sprinkles, other fruits or even a fresh glass of milk.
• Storage: Make sure the pop-tarts have fully cooled and the glaze has hardened before storing. If for some strange reason you have leftovers then pop them in a an airtight container. These should be good for 2-3 days.

Filling Ideas:

• Alternate Jams: Raspberry, strawberry, apricot, blackberry, peach
• Apple compte
• S’mores (marshmallow and chocolate)
• Nutella
• Peanut Butter & Chocolate

Blueberry Pop-tarts

0 from 0 votes

Course: BreakfastCuisine: DessertDifficulty: Easy

Cook Mode

Keep the screen of your device on

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

418

kcal

Total time

45

minutes

These blueberry pop-tarts have a delicious filling in every bite, lots of flaky layers, and a crisp golden brown exterior. Perfect for any breakfast or snack you have in mind.

Ingredients

• For the Crust

• Make your favourite pie crust recipe or use 1 frozen box of puff pastry.

• For the Filling

• 1 1/4 cup blueberry jam

• 1/2 cup blueberries

• 1 egg (for egg wash)

• For the Icing

• 1 1/2 cups powdered sugar

• 4-5 tbsp heavy cream

• 2 tbsp blueberry jam

Directions

• Defrost you puff pastry in advance. Or prepare your favourite pie crust recipe.
• Prepare your filling. I like to use a blueberry jam that still has chunks of blueberry in it. Also set aside a small dish of fresh blueberries to add to your filling.
• Line a large baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 350 degrees. Beat the egg in a small bowl.
• If using puff pastry make sure your dough is flat and squared off. If using pie dough work with one disc of dough at a time. Move the second one to the fridge after the 15 mins so it doesn’t freeze solid. Flour your counter and begin to roll out the disc of dough, turning constantly so it doesn’t stick to the counter. Be patient – you’re not trying to roll the dough all the way out in one go.
• Once it’s about 12″ across, cut the scraggly edges off to make a semi-even rectangle. Cut smaller (3 x 4.5″ ish) rectangles out of the large rectangle.
• Transfer half the rectangles onto the baking sheet. Top each one with 1-2 tbsp of the jam. Brush the edges with the egg wash using a pastry brush. Add a second rectangle to the top. Crimp the edges by pressing the tines of a fork into them, all the way around, and poke a few holes in the top with a fork to allow air to escape. Brush the whole pop tart with egg wash.
• Bake for 19-23 minutes, or until the crust is lightly golden brown, and is firm when tapped.
• Transfer to a cooling rack and cool completely before frosting.
• Mix glaze ingredients together. Spoon dollops of frosting over the cooled pop tarts. (I recommend putting a piece of parchment or wax paper on a cookie sheet and setting your cooling rack with the pop tarts on top of this. It will catch the icing that drips off to save your counters from a sticky mess!).
• Enjoy immediately! These are best the first or second day. The pie crust loses some of it’s crisp-ness after that. Store leftovers at room temp, in an airtight container.

Notes

• Serving Size: 1, Calories 418, Total Fat 12.9g (17% Daily Value), Saturated Fat 15g (25% Daily Value), Cholesterol 44mg (15% Daily Value), Sodium 64mg (3% Daily Value), Carbohydrate 75.5g (27% Daily Value), Dietary Fiber 0.6g (2% Daily Value), Sugars 46.8g, Protein 3g

Want to see more cool recipes?

Follow me on Instagram!

Like this recipe?

Follow me on Pinterest!