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Blueberry Pop Tarts

blueberry pop tarts
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Ingredients

Scale
  • 1 package refrigerated puff pastry (2 sheets), thawed according to package directions
  • 1 cup fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons melted butter, unsalted preferred
  • 1 egg, beaten (for egg wash)
  • 1 teaspoon lemon zest (optional)
  • ½ teaspoon vanilla extract (optional)
  • ¼ teaspoon ground cinnamon (optional)
  • 1–2 tablespoons coarse sugar for topping (optional)
  • ½ cup powdered sugar (for optional glaze)
  • 1–2 tablespoons milk or cream (for optional glaze)
  • ¼ cup freeze-dried blueberries, crushed (for optional topping)

Instructions

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine blueberries, granulated sugar, and cornstarch. Gently toss until evenly coated. Add optional lemon zest, vanilla, or cinnamon if using.
  3. On a lightly floured surface, unfold each puff pastry sheet and cut into 6 equal rectangles (12 total).
  4. Arrange half of the rectangles on your prepared baking sheet, spaced about 1 inch apart.
  5. Place 1-2 tablespoons of the blueberry filling in the center of each rectangle, leaving a ½-inch border.
  6. Brush the borders lightly with water or egg wash, then place remaining rectangles on top.
  7. Use a fork to firmly press along all four edges of each pop tart to seal completely.
  8. Poke 4-5 small vents in the top of each pop tart with a toothpick to allow steam to escape.
  9. Brush tops with egg wash and sprinkle with coarse sugar if desired.
  10. Bake for 20-25 minutes until puffed and golden brown.
  11. Remove from oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  12. If adding glaze, whisk together powdered sugar and milk until smooth, then drizzle over cooled pop tarts.
  13. Sprinkle with crushed freeze-dried blueberries if desired.

Notes

  • For the flakiest results, keep puff pastry cold while working with it.
  • If using frozen blueberries, don’t thaw them first and add an extra ½ tablespoon cornstarch.
  • Ensure a tight seal by pressing firmly with a fork around all edges to prevent leakage.
  • For make-ahead convenience, assemble pop tarts and freeze unbaked for up to 1 month.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: blueberry pop tarts, homemade pop tarts, blueberry pastry, breakfast snack, fruit filled tarts, puff pastry breakfast

Find it online: https://www.joyliciousrecipes.com/blueberry-pop-tarts-quick-legendary/