1egg yolkmixed with 1 tsp cream or milk (the egg wash)
1cupicing sugar (powdered sugar)
1 -1 ½tablespoonsmilkor lemon juice (notes 1)
For best results, always weigh ingredients where a weight is provided
Equipment
food processor
large baking sheet
Saucepan
Sharp knife
Instructions
FOR THE PASTRY:Line a baking sheet with baking paper and make sure you have space in the fridge to slot it in somewhere to chill when required.
In the bowl of a food processor, add the flour, sugar, the cold butter, egg and a good pinch of salt. Process until the pieces of butter are about lentil sized.
With the processor on low, dribble in the cold water and let it continue blending until it start to form clumps. Depending on your flour, you may need ⅓ cup or up to ½ a cup but try not to add more than you need.
Turn the pastry dough out onto a clean surface and pull it together with your hands, kneading it just enough to make it mostly smooth. Divide it into two portions, roughly rectangular in shape.
Dust the surface with flour, place the first piece of dough on top and dust a little flour over the top of the dough. Roll it out to about 3-4mm (⅛ inch) thick large rectangle roughly 25x33cm / 10x13 inches, moving it regularly and adding a little flour only as necessary – try not to add too much though. Try to roll it to as close to a perfect rectangle shape so that any offcuts don’t mean your poptart shapes are too small.
Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and carefully lay it onto the paper lined baking sheet. Place another piece of baking paper on top.
Roll out the second portion of dough the same way and lay it on the paper on top of the other piece of rolled out dough. Place the baking sheet in the fridge and chill for at least 2 hours or overnight.
FOR THE BLUEBERRY FILLING: In a medium saucepan over medium heat combine the blueberries, sugar, cornflour (cornstarch) lemon zest and lemon juice. Stir to combine.
Cook stirring regularly so it doesn’t catch on the bottom. The blueberries will release a lot of moisture which will boil and eventually thicken until you can drag a line through it with the spatula that takes a couple of seconds to fill again about 15-20 minutes after starting.
Remove from heat, and let it cool completely before adding to the pastries.
ASSEMBLE AND BAKE: Preheat the oven to 180C (160C fan forced) / 350F.
Take just one sheet of the rolled out pastry out of the fridge and trim the edges to square them up and so you have a rectangle that’s 22.5x30cm / 9 x12 inches. Cut two even rows, then cut twice again the other way so you have 9 even rectangles. Use a ruler if you like and you want each pastry to measure 7.5x10cm / 3x4 inches. Transfer them to a baking sheet lined with baking paper and chill until required. You will have some offcuts and you can reroll these and make another pop tart.
Repeat the last step with the second sheet of dough and once again, transfer to a baking sheet lined with baking paper.
Add roughly 1 ½ tablespoons to the middle of each of the 9 rectangles leaving a fairly thick border clean all the way around the edge. Take care not to overfill them. There will be some leftover.
Top each one with a piece of dough from the fridge, then crimp the edges all the way round with a fork. If you’re finding the dough is pulling out of shape, just chill for 10 minutes again (see notes).
Use a toothpick to poke 6-8 holes in the top of each one then brush all over with egg wash.
If you have time, chill the pop tarts for another 30 minutes or until the dough feels firm again, for the best results.
Brush the top of each pop tart with the egg wash, then bake for 28-32 minutes until golden brown on top and crisp, turning the baking sheet at the halfway point.
Let them cool for 5-10 minutes on the tray before transferring to a wire rack to cool completely.
FOR THE GLAZE: Combine the icing sugar, milk and about 1 teaspoon of liquid from the blueberry sauce in a bowl and mix well to combine. You want a glaze that will be easy enough to spread but not so runny that it will run straight of the edges: add more milk to thin or more sugar to thicken. If there is no liquid in the blueberry sauce, just add a little water to the bowl and give it a mix. Voila!
Spoon the icing over the pop tarts. You can eat them immediately or set them aside to let the glaze set a little.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
When crimping the poptarts, I literally stand by the fridge and take one off the tray at a time, crimp it, then replace and take the next one. They stay cool this way and it’s easier to crimp them on a flat surface.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.