Indulging in the sweet nostalgia of Homemade Blueberry Pop Tarts is an experience that many cherish. With their flaky pastry dough and delightful blueberry filling, these hand-held pastries make for a perfect homemade breakfast treat or a sweet snack for kids.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, chilled and cubed
6 to 8 tablespoons ice water
2 cups fresh blueberries (or frozen, thawed and drained)
½ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
¼ cup granulated sugar (for topping)
1 tablespoon ground cinnamon
Instructions
In a large mixing bowl, whisk together the flour, salt, and sugar until well combined. Add the cubed butter, using a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
Divide the dough into two equal discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.
In a medium saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Cook for about 5-7 minutes until thickened.
Preheat your oven to 375°F (190°C). Roll out one disc of the chilled dough to about 1/8-inch thick and cut into rectangles measuring about 3 inches by 4 inches.
Place a tablespoon of blueberry filling in the center of half of the rectangles. Moisten the edges and top with another rectangle of dough. Seal edges with a fork.
Arrange the filled pastries on a parchment-lined baking sheet. Poke a few holes in the top of each pastry.
In a small bowl, mix together the sugar and cinnamon. Brush each pastry with a beaten egg (optional) and sprinkle with cinnamon sugar.
Bake the pop tarts for 20-25 minutes, or until golden brown and p￭.
Once baked, let cool on a wire rack for about 10 minutes before serving.
