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Sunday, July 10, 2011

Blueberry Pop -Tarts

Am I the only one who used to watch the Pop- Tart commercials longingly as a child wishing they were kosher? Something about those toaster pastries with their shiny glaze and crisp exterior make me still check every once in a while to see if they are kosher. Well, after seeing Pop-Tarts latest PR genius on TV I could wait no longer so I decided to make my own- and what could be a more delicious filling then beautifully ripe and seasonal blueberries. Nothing. Crisp, flaky dough, fresh blueberry filling, and a sweet vanilla glaze- enough said. So how did they come out? A little more rustic looking than their Kellogg counterparts but they made a darn good breakfast with a steaming cup of coffee and popping them in the toaster made me feel like a child again. Enjoy!


For the dough:
2 cups of flour
1 Tbl sugar
1 tsp salt
1 cup ( 2sticks) butter or margarine
1 egg mixed with 1 Tbl + 1 tsp of water
1/4 cup of ice water

Stir the flour, sugar and salt together. Cut in margarine with a pastry cutter or your hands until the mixture has small pea size lumps in it. Mix in the egg and water mixture with a spatula and drizzle in the ice water a tablespoon at a time. Depending on the weather you may only need a tablespoon or as much as 1/4 of a cup. You want just enough water that the dough comes together. Gather the dough together, wrap in plastic and refrigerate for at least an hour.

For the filling:
2 1/2 cups blueberries
1/2 cup sugar
1/2 tsp cinnamon
1 tsp lemon juice or for extra lemon flavor 1/2 tsp lemon zest
1 tsp vanilla extract
1/2 cup water mixed with 2 tsp corn starch


Put all the ingredients in a sauce pan and cook until the filling gets thick- about 10 minutes. Cool completely.
Flour a surface and roll out the dough to make a big rectangle. Cut smaller rectangles from the dough, fill each  center with about 1 tbl filling, fold the dough over to make a smaller rectangle and seal by crimping the edges all around with a fork. They can be frozen at this point to be baked at a later time. Place the tarts into an oven preheated to 350 and bake for about 25 minutes or until golden. Cool and then drizzle with glaze.

For the glaze:
1/2 cup milk or rice milk
2 cups confectioners sugar
1/2 tsp vanilla

Stir all together until smooth adding more sugar or milk until you reach the desired consistency.



1 comment:

  1. The title of this recipe does not do it justice. I had the privilege of sampling this directly from the Gush Gourmet. It is a delicious pastry - a perfect balance of a light crust, flavorful filling and scrumptious glaze. In all honesty, I find this to labor intensive and I personally would not attempt to make this. But if you like to bake, try this recipe. It's a winner.

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