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tray of homemade pop tarts
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Homemade Blueberry Pop Tarts

Topped with a deliciously natural blueberry glaze, my Homemade Blueberry Pop Tarts are a golden buttery breakfast pastry that will be sure to please everyone! 
Prep Time20 minutes
Cook Time26 minutes
Chill the dough30 minutes
Course: Afternoon Tea, Breakfast, brunch, Snack
Servings: 6

Ingredients

Filling

  • 125 g Blueberries
  • 2 tbsp Sugar
  • 1 pinch Cinnamon
  • 1 tsp Lemon juice
  • 1½ tsp Cornflour
  • 1 tbsp Water

Pastry

  • 270 g Plain flour
  • 40 g Caster sugar
  • 150 g Butter, cold and cubed
  • 3 tbsp Ice cold water

Blueberry Glaze

  • ½ tsp Blueberry filling reserved
  • 3 tsp Warm milk
  • ¼ tsp Vanilla extract
  • 80 g Pure icing sugar

Egg Wash

  • 1 egg
  • 1 tsp milk whisked into the egg

Sprinkles to decorate

    Instructions

    Blueberry Filling

    • Place blueberries, sugar, cinnamon and lemon juice in a medium saucepan
    • Cook over medium heat, stirring for 5 minutes. The berries will get juicy and break down (or you can pop them for fun!)
    • In a cup, combine the cornflour and water, then add to the berry mix. Continue to cook for another minute, allowing the mix to thicken.
    • Set aside to cool while you make the pastry.

    Pastry

    • Pre heat oven to 180°C/350°F/160°FF
    • Add the flour, sugar and butter to a food processor and process until the mixture resembles fine breadcrumbs.
    • Keep the motor running and drizzle in the iced water. Mix just until it becomes a smooth dough.
    • Lightly knead the dough, divide into 3 balls (160g each) then wrap separately in plastic and refrigerate for 30 minutes.
    • Roll each pastry ball, one at a time, into a rectangle measuring 15cm x 20cm. Using a knife or pastry cutter, cut that rectangle into 4 smaller rectangles, each measuring 7.5cm x 10cm. Using the 3 dough balls, you will end up with 12 rectangles.
    • Reserving a little of the filling for the glaze, place a small dessertspoon of the blueberry filling onto 6 of the rectangles. Keep the filling clear of the edges, to allow space for sealing the dough.
    • Brush the egg wash onto the edges of the filled rectangles, then cover them with the remaining 6 rectangles (you can gently stretch the dough a little, to ease it over the filling).
    • Use a fork to seal and crimp the edges of the pop tarts (you can re-cut the edges if you want to neaten them up).
    • Egg wash the top of each Pop Tart then cut small holes into the top, to allow steam to escape during baking.
    • Bake for 20 minutes, until golden, then set on a cake rack to cool completely. You may get little cracks in the pastry, but they will be covered with the blueberry glaze.

    Blueberry Glaze

    • Add the warm milk, vanilla and blueberry filling to the icing sugar and whisk until smooth.
    • Thicken by adding more icing sugar, or use a little more milk to thin out if necessary.
    • Drizzle glaze over the cooled Pop Tarts and sprinkle with your chosen decorations.
    • Keep in an airtight container for a few days.