Blueberry or Raspberry Poptarts
Makes 8 to 10 poptarts
- 2 1/2 Cups Blueberries or Raspberries
- 1/4 Cup and 2 Tablespoons Sugar
- 2 Tablespoons Corn Starch
- 2 Tablespoon Hot Water
- In a medium pot over medium heat add your berries and sugar. Cook until sugar has dissolved.
- In a separate small bowl add 2 tablespoons of hot water and 2 tablespoons or cornstarch and mix well. Add to berries.
- Reduce heat to a simmer and constantly stir until it starts to get thicker (like jam). Remove from heat and set aside.
- 2 1/2 Cups All Purpose Flour
- 1 Cup (2 sticks of cold butter)
- 2 Tablespoons Sugar
- 1/4 Teaspoon Salt
- 2 Egg Yolks
- 4 Tablespoons Milk ( I used Almond Milk)
- 1 Teaspoon Vanilla Extract
- 1 Egg for egg wash
- Optional; 1/4 Cup Sugar for topping
- Add flour, sugar, and salt to a bowl and mix well.
- In a food processor or blender add cubed butter. Add flour mixture to butter and mix on high. Mixture will start to resemble course meal.
- Add mixture back to a large bowl.
- In a separate bowl pre mix the milk, egg yolk and vanilla; mix well.
- Add milk mixture to butter and flour mixture and mix with your hands, forming a large ball.
- Split the ball into two disks, wrap with plastic wrap and place into the fridge for 30 minutes.
- Flour a clean surface graciously and roll out each disk (use plenty of flour as needed) into a large 8 inch by 16 inch rectangle.
- Cut 8 small rectangles out of the dough (make sure they are all exactly the same size). Repeat with the second disk.
- Using a fork punch whole in 8 of the rectangles to let the heat escape while baking. If there is extra dough, make a couple more rectangles. I can usually squeeze out 10 poptarts.
- Save about 2 to 3 Tablespoons of berry mixture and set aside in a separate dish.
- On a cookie sheet (I used 2), lay out the bottom of all the poptarts. Using a spoon scoop the berries into the middle (about 2 tablespoons) be careful as to not let it get too close to the sides. Place the top (with the fork wholes) on top and press all the sides down with a fork. Repeat for all.
- Place back in the fridge for 40 to 45 minutes. This helps keep the berries from leaking out while baking, as well as making the dough super flaky.
- Preheat oven to 350 F
- Scramble one egg in a separate dish and egg wash the top of all the poptarts. (Optional) sprinkle sugar on top before baking.
- Back for 25 to 30 minutes. End should be a nice light golden brown.
- 2 Cups Powders Sugar
- 2 Tablespoons Berry Mixture
- 1 to 2 Tablespoons Milk (any milk)
- Add all of the frosting ingredients together and mix well. Start with 1 tablespoon of milk, if too thick add in second.
- Wait until all the poptarts have cooled and pour frosting over each one.
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