Frosted Blueberry Pop-Tarts

Product Information

These easy and nutritious sourdough poptarts taste just like blueberry pie and will be your new favorite treat for spring and summer! You should be able to get 10 small rectangles – 8 from the first roll and another 2 from the scraps. Find different versions of Pop Tarts on Pop's America such as Crisp Apple, Strawberry and Frosting, S'mores Chamallows, Hot Fudge Sundae, Chocolate Chip, Brown Sugar Cinnamon or even Froot Loops. Contains 2% or less of wheat starch, salt, leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), citric acid, dried grapes, dried blueberries, dried apples, modified wheat starch, natural and artificial flavor, xanthan gum, caramel color, soy lecithin, red 40, blue 1, blue 2. This recipe is adapted from Claire Safftiz’s recipe on “Gourmet Makes,” but there are some tweaks, adaptations and changes that make this less of a ~gourmet~ recipe and more approachable for the casual home baker.

If you prefer chocolate Pop Tarts, these mini Pop Tarts Bites in Frosted Chocolately Fudge flavour deliver a hit chocolate whenever you need one. Place the butter, flour, sugar and salt in a food processor and pulse until it looks like lumply sand. I was a brown sugar cinnamon man for most of my life but I happened on these in the vending machine at work one day and I'm told. KID-FRIENDLY: Kids obviously love eating these, but they can also give a helping hand in the kitchen making them.IMPORTANT NOTE: The glaze will not harden the same as traditional icing, so only glaze the poptarts when you are ready to eat! You can thicken the icing with a little more powdered sugar or thin it out with a little more milk or water.

This giant pop tart is bursting with wild blueberries and chia seeds wrapped in a flaky, buttery, crust for a delicious treat your inner child will be screaming for. If you enjoyed the original homemade giant pop tart recipe, you are going to LOVE this updated version. Press the edges of the dough down with a fork to seal the dough together, trim off any excess to create clean lines, then set the pop tart on the baking pan and brush some egg on top. Our ancestors have been eating and enjoying sourdough, a nutritious food, as an essential part of their diet for over 6,000 years.In case you haven’t noticed I’m obsessed with making homemade pop tarts so I decided to give my very first pop tart recipe new life with a few updates in the ingredient list and fresh photos. To freeze these pop tarts, let cool completely, then spread them out evenly on a baking sheet so that they aren’t touching.