Alright! I’m going to warn you right now that if you make these pop tarts, you will never eat a pop tart out of a box ever again!!
I made a blueberry filling, but please feel free to use your filling of choice. I think a good jam or jelly would work just fine. I started by cooking 2 cups of blueberries, ¼ cup of granulated sugar, and one teaspoon of fresh lemon juice. Mix 3 ½ Tablespoons cornstarch with 3 ½ Tablespoons very warm water in a small bowl and set aside. Cook the berries on medium heat (stirring constantly) for about 6 minutes, until thick and bubbly. Add the cornstarch mixture and bring to a boil. Immediately remove from heat and stir in 1 tsp. of *pure vanilla and ½ tsp. of pure almond extract. Allow this berry mixture to come to room temperature.
I made mine ahead of time and put it in a jar in the refrigerator. This isn’t necessary.
While the filling is cooling, let’s start making the flaky pie dough. I make my dough in a food processor, but you can mix it with a pastry cutter or fork. Add 2 cups (*250 grams) all-purpose flour, five Tbs. very cold butter (cubed), 1 Tbs. granulated sugar, and ½ tsp. salt. Pulse this until it is a crumb texture (about 10-12 times). Drizzle in ¼ cup of really cold milk. Pulse, just until the dough comes together. Put the dough on plastic wrap and knead it until it comes together. Make a large, flat disc. Wrap it in plastic wrap and refrigerate for at least an hour so the dough can rest. You can skip this process all together and purchase store bought, but I STRONGLY suggest making this dough. You will be so happy you did! When your dough has chilled, roll out the dough to less than ¼ inch thickness. The dough will seem really crumbly when you start to roll it. Trust me, that is exactly how it is supposed to be. Knead it gently with your hands, and then roll it out. Cut 12- 3”x4” rectangles (this recipe makes 6 pop tarts). You can reroll this dough. It’s very forgiving☺️! Preheat your oven to 375 degrees. Place six rectangles (aka the bottom of your pop tart) on a lined cookie sheet. I like to use silicone pads, but parchment paper will work just fine. Put 2 Tablespoons of filling on top of the rectangle. Try to stay away from the sides. Top with the remaining 6 rectangles and press the seams together. It is important that you seal your pop tart sides firmly, otherwise your filling is going to ooze out all over the place (some spillage is just fine though…let’s not sweat the small stuff 😁). You can also crimp the edge with a fork to help with the seal. Brush the top of the pop tarts with an egg wash (one egg and a Tbs. of water whisked together), and make a few vent holes with a fork. This helps the steam to escape. Bake at 375 degrees for 20-22 minutes. Remove from the oven and allow to cool slightly. Make a frosting using 1 cup of confectioners’ sugar, 1 tsp. vanilla, a pinch of salt (trust me, this enhances the flavor so much), and 3-4 Tbs. milk or heavy cream. Mix all of the ingredients in a bowl (use more milk if desired). Frost your pop tarts and add some sprinkles (because sprinkles=FUN!!)…just saying🎉! This is where I get really excited…Now you get to enjoy the BEST POP TART EVER!!! Trust me; these things are not going to hang around your house very long! If you do need to store them for any amount of time, just put them in an airtight container and they will stay fresh for a few days. *I like using my kitchen scale and will often use gram measurements. I feel like this makes for consistency in my baking product. *ALWAYS use pure extract flavoring. Using imitation is going to affect the outcome of your product!