Frosted Blueberry Pop-Tarts

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Use any fresh or frozen berries, or even things like peaches and apricots will work beautifully made the same way as this filling. If you enjoyed the original homemade giant pop tart recipe, you are going to LOVE this updated version. 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), bleached wheat flour. Sourdough is made through sourdough fermentation, the process of fermenting grains with a probiotic culture. Place a heaping 1-2 TBSP of blueberry jam into the center of each rectangle and spread it around, leaving around 1/4 inch of space on the edges.

I like the richness that heavy cream adds but if you don’t have any, you can still make the icing with milk in place of heavy cream. All the ingredients are blitzed together in a food processor just for a minute or so with iced water added last while the processor is running. I’m not sure – it may have to do with the size of the pieces of butter in your dough, or how much you folded/turned the dough as you were gathering it together.These homemade pop tarts come together in three steps: first, we make the vegan pastry; second, we make the blueberry jam; and finally, we form the pop tars and bake them. Kellogg's Frosted Strawberry Twin pack of Pop-tarts x one packet which contains two pastries of American imported Frosted Strawberry pop tarts. Mix the blueberry preserves with the cornstarch in a small bowl, then add 2-3 tablespoons of it to the center of one of the dough rectangles. Brush the second baking sheet of rectangles with egg wash, then place each rectangle on top of the filling-topped rectangles.

Cut your butter into the flour using a pastry cutter (this is the one I use) – it makes this step an absolute BREEZE, add water, use your hands to help it along and form it into two discs. We cannot take responsibility for incorrect addresses, it's definitely worth spending an extra minute making sure you have entered this correctly at the checkout to avoid any mistakes. For a quick breakfast, freeze a big batch of pop tarts and pop one or two in a 350°F oven for 10 minutes. They are somewhere in between the giant and minis which is to say, they are your standard pop tart size! Calories: 455 kcal Carbohydrates: 45 g Protein: 6 g Fat: 28 g Saturated Fat: 17 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 7 g Trans Fat: 1 g Cholesterol: 96 mg Sodium: 347 mg Potassium: 69 mg Fiber: 1 g Sugar: 11 g Vitamin A: 878 IU Vitamin C: 0.You can reheat them in the microwave, but I find that reheating in the oven at 350°F on a baking sheet for 10 minutes yields the best results. Kelloggs Frosted S'mores Pop-Tarts 2 Pop-Tarts Pack - A packet containing two American imported Frosted S'mores Pop-Tart Pastries. STEP 8: You want the dough to stay cold, so place the rectangles on a sheet pan lined with parchment paper or a silicone baking mat and place them in the fridge for 10-15 minutes before adding the filling. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

These also make the perfect addition to all the other Sweet Breakfast recipes on the blog already – go ahead and check them all out – after you’ve made these of course. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Flaky, buttery crust paired with sweet, iconic maple-flavored filling with yellow icing--this toaster pastry combines all the best elements of Eggo frozen. If you're looking for more breakfast or brunch recipes check out this Dutch Baby, Chocolate Puff Pastry Rolls, or Gluten Free Blueberry Muffins. Flour your counter and begin to roll out the disc of dough, turning constantly so it doesn't stick to the counter.On top of the regular icing, I mixed a little blueberry sauce to some icing and created a purple zig zag drizzle (below). These vegan blueberry pop tarts are topped with a simple royal icing and a sprinkle of freeze-dried blueberries. Add the ice water 1 tablespoon at a time and pulse between each until the dough just starts clumping together.