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Blueberry or Raspberry Poptarts

Blueberry or Raspberry Poptarts

 

Makes 8 to 10 poptarts

Ingredients

  • 2 1/2 Cups Blueberries or Raspberries
  • 1/4 Cup and 2 Tablespoons Sugar
  • 2 Tablespoons Corn Starch
  • 2 Tablespoon Hot Water

 

  1. In a medium pot over medium heat add your berries and sugar. Cook until sugar has dissolved.
  2. In a separate small bowl add 2 tablespoons of hot water and 2 tablespoons or cornstarch and mix well. Add to berries.
  3. Reduce heat to a simmer and constantly stir until it starts to get thicker (like jam). Remove from heat and set aside.

Pastry

  • 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

 

  1. Add flour, sugar, and salt to a bowl and mix well.
  2. 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.
  3. Add mixture back to a large bowl.
  4. In a separate bowl pre mix the milk, egg yolk and vanilla; mix well.
  5. Add milk mixture to butter and flour mixture and mix with your hands, forming a large ball.
  6. Split the ball into two disks, wrap with plastic wrap and place into the fridge for 30 minutes.
  7. 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.
  8. Cut 8  small rectangles out of the dough (make sure they are all exactly the same size). Repeat with the second disk.
  9. 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.
  10. Save about 2 to 3 Tablespoons of berry mixture and set aside in a separate dish.
  11. 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.
  12. 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.
  13. Preheat oven to 350 F
  14. Scramble one egg in a separate dish and egg wash the top of all the poptarts. (Optional) sprinkle sugar on top before baking.
  15. Back for 25 to 30 minutes. End should be a nice light golden brown.

 

Frosting

  • 2 Cups Powders Sugar
  • 2 Tablespoons Berry Mixture
  • 1 to 2 Tablespoons Milk (any milk)
  1. Add all of the frosting ingredients together and mix well. Start with 1 tablespoon of milk, if too thick add in second.
  2. Wait until all the poptarts have cooled and pour frosting over each one.

 

 

 

 

 

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