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Lemon & Blueberry Pop Tarts


Pop-Tarts! Did you grow up eating them like I did? My favorite flavor was brown sugar...But I think I have a new favorite now! These Lemon & Blueberry Pop-Tarts might be one of the best things I have ever baked. No, like SERIOUSLY. They are so dang good. The inspiration for these pop-tarts came from a little coffee shop in Austin, Texas. I was there a few months ago playing in a Master's Water Polo tournament (we won 1st place!) and one of my teammates stumbled upon a coffee shop that baked homemade pop-tarts, and she brought one back to the pool for us to try. Right when I took a bite, I knew I had to re-create them. With a perfectly buttery and flaky crust and a sweet but still tart blueberry & lemon filling oozing out the sides - what's not to like?! With or without the lemon glaze, these pockets of goodness are delicious. This recipe definitely takes some planning ahead and more TLC than my usual simple recipes, but let me tell you, it is WORTH IT. Especially right now when we are all quarantined in our homes, I bet you have plenty of time and are looking for activities - so, you're welcome. Make these ASAP!

Ingredients:

For the Dough:

2 C All-purpose flour

1 tsp granulated white sugar

1 C cold butter, cut into small squares

8 Tbsp cold water

For the Filling:

1 C fresh blueberries, washed

Zest from 1 lemon

Juice from 1 lemon

¼ C granulated white sugar

1 egg, whisked

For the icing (optional):

½ C powdered sugar

1 tbsp lemon juice

Zest from ½ lemon

Additional Supplies:

Pastry cutter or potato masher

Plastic wrap

Rolling pin (you can also use a water bottle or wine bottle if you don’t have one)

Pizza cutter or sharp knife

Parchment paper or silicon baking mat

Silicon Pastry brush

Baking sheet

Microplane or fine grater

Directions:

  • In a large bowl, combine flour and 1 tsp sugar. Cut the cold butter into small squares and add to the flour mixture. Using a pastry cutter or potato masher, start to work the butter into the flour.

  • After 1-2 minutes, add 2 tbsp cold water. Continue this process, adding 2 Tbsp of water at a time until you reach 8 tbsp. Work the butter and water into the flour in between additions. Be patient! This will take time.

  • Once the mixture starts to resemble a sticky dough, use your hands to finish mixing it all together. Split the dough in half, and form a ball with each portion of dough. Flatten each into a round disk that is about 2 inches thick.

  • Wrap both disks of dough tightly in plastic wrap and refrigerate for at least 3 hours.

  • After the dough has chilled, place one of the disks on a large flat surface that has been dusted with flour. Rub your rolling pin with flour, and sprinkle the top of the dough with flour to prevent sticking.

  • Starting from the center of the dough and working outwards, start rolling out your dough, trying to form a rectangle that is ¼ inch thick. (Do your best, it won’t be perfect and that’s ok!)

  • Once the dough is rolled out, using a sharp knife or pizza cutter, cut out rectangles (2½ in x 5 in). Cut out as many rectangles as you can, and set them aside. Collect the leftover dough scraps and set them aside. Repeat steps 5-7 with the second disk of dough.

  • Combine the scraps from both the first and second disks of dough, kneading them together until they form a ball. Repeat steps 5-7 with the scrap dough. (you should be able to get 2-3 more rectangles from this). You want to end up with 12-14 individual rectangles.

  • In a bowl, combine blueberries, lemon juice, lemon zest, and ¼ C sugar. Stir until fully combined. In a separate bowl, whisk 1 egg.

  • Preheat the oven to 350 deg (F).

  • One at a time, take 1 rectangle of dough and place it on your lined baking sheet. Brush the entire surface of the dough with the egg mixture. Place a small spoonful of the blueberry mixture into the center of the dough, keeping away from the edges. Place a second rectangle of dough on top, and press along the edges to seal in the blueberry mixture.

  • Using the prongs of a fork, press lightly on the edges of the pop tart, “crimping” the dough on all sides to ensure the filling does not leak out.

  • Then, brush the entire surface of the pop tart with a light coating of egg. Use a sharp knife to cut three ½ - 1 inch vent holes on the top of the pop tart to allow steam to release while baking.

  • Repeat steps 11-13 until you run out of dough. This should yield 6-7 pop tarts. Arrange them on the baking sheet so they are evenly spaced out and not crowding each other.

  • Bake at 350 deg for 30-32 minutes until the dough is golden brown. Remove from the oven, let cool for 5 min on the baking sheet, then transfer to a wire cooling rack to cool completely.

  • NOTE: The blueberry mixture may leak out of your pop tarts - that is normal! They will still taste great.

  • You can serve the pop tarts as is, and they will be delicious - or you can follow step 17 to top them with lemon glaze.

  • OPTIONAL: While the pop-tarts cool, mix ½ C powdered sugar with 1 tbsp lemon juice, and the zest from ½ of a lemon. Whisk together until a smooth glaze forms. Once the pop tarts are fully cooled, use a spoon to drizzle the lemon glaze over the top of the pop tarts. Let sit for 5 min to let the glaze set, then serve!

Prep Time: 3 hours, 20 minutes

Cook Time: 30 minutes

Total Time: 3 hours, 50 minutes

Servings: Yields 6-7 pop tarts



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