Frosted Blueberry Pop-Tarts

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I’ve had somewhat mixed results with pie crust, so I’ll definitely read through your tips before making these. Cook for 15-20 minutes, or until you can scrape the bottom of the saucepan with the spatula and see the bottom for a few seconds before the jam fills it in. When the cold butter melts in the oven, it creates steam which helps the crust separate into flaky layers resulting in a nice, flaky crust. Pour in the 1/4 cup of water and let the mixture sit, stirring occasionally, until the blueberries thaw, about 2-3 minutes.

Take the dough out of the fridge and use a toothpick to mark half of the pieces with a little rectangle inside them for the jam, about 1" from the edges. Roll the first disk out on your floured counter into a rectangle about 1/8″ thickness and about 9″ x 12″ in size.If you don’t have a food processor, you can make this crust by hand by using a knife or pastry cutter to ‘cut’ the ingredients together in a bowl. Kellogg's Frosted Blueberry Pop-Tarts x 2 Pack of Pop-Tarts - one x packet of two Pastries - American Imported Pop-Tarts. As with all baking-project-recipes, the instructions are pretty long, but they are all here to make sure your poptarts are a success. Even though they do make icing-free potarts (a crime, truly), I believe there are three mandatory components for a good poptart.

A plump, sweet blueberry filling wrapped inside a buttery flaky crust, these Blueberry Pop Tarts are a real breakfast treat.In a small mixing bowl, mix together powdered sugar, the liquid from the leftover blueberry jam, and water until the icing comes together. I’ve been baking sourdough bread for over 6 years and I am here to teach you everything I’ve learned along the way so you can make amazing, healthy sourdough bread (and so much more! Ingredients: Enriched flour (wheat flour, niacin, reduced iron, vitamin B1 [thiamin mononitrate], vitamin B2 [riboflavin], folic acid), corn syrup, high fructose corn syrup, dextrose, soybean and palm oil (with TBHQ for freshness), sugar, bleached wheat flour. Kelloggs Frosted Cherry Pop-Tarts - Twin Pack Pop tarts one of America's favourite breakfast and snack time treats, are pre-baked pastries loaded with flavourful fillings and usually frosted with an icing. Once these pop tarts come out of the oven, I drizzle blueberry flavored icing all over the top and add sprinkles for that extra touch.

Did you know, they are already baked so you can enjoy them cold and eat them straight from the packet too. This in no way affects the cost of the item linked, it simply allows us to earn a small commission if you purchase an item using the link provided.Bake the pop tarts on a lined baking sheet so that they don’t stick, and if some of the filling does escape it will be easy to clean up. Flour your counter and begin to roll out the disc of dough, turning constantly so it doesn't stick to the counter.

Box The original Pop-Up pastry in 1964, setting out to create a pastry that delivers fresh-from-the-oven taste - no oven required. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Icing – it wouldn’t be a poptart without it, and while this poptart recipe has a simple icing, it is gooooood. It's equally as important to keep the dough cold so chill where recommended, and even more if it is warm where you are. Since vegan butter warms up fast and you’ll be shaping the pop tarts with your hands, I recommend placing the baking trays in the freezer for 5 – 10 minutes before baking, so the pastry has time to firm up again.Make the crust by placing the flour, sugar, salt and cubed butter into a food processor and pulsing until combined. For a quick and easy breakfast, just pop in the toaster for a minute and enjoy the delicious thin pastry and tasty Pop Tarts flavour inside. It's very important not to over-process the dough so that you still have very small lumps of visible butter in it when rolled out. You can thicken the icing with a little more powdered sugar or thin it out with a little more milk or water.