Blueberry Pop tarts

Finally, homemade pop tarts that actually taste like pop tarts. This recipe is so versatile, you'll be making pop tarts for days! If I were to describe the texture, it reminds me of a shortbread cookie but not as crumbly, still firm enough to hold and break in half just like a pop tart. I wasn't expecting this recipe to get so much attention. Im hoping that you guys enjoy these pop tarts as much as I did!

Equipment:

Tips: 

• Swap out the fruits for your favorite alternative (strawberries, raspberries, blackberries etc.)
• No need to make the jam. Use your favorite store bought jam.
• For the icing, swap out the egg whites for 2 teaspoons meringue powder + 2 tablespoons water.
• You can replace the egg whites with milk but it will melt if you warm up your pop tart.

Dough Recipe:

1 3/4 cup flour

1/2 cup powdered sugar

1/2 tsp baking soda

2 tbsp a water

1 1/3 sticks butter

Jam Recipe:

2 cups blueberries

1/2 cup granulated sugar

2 tsp lemon juice

Cook for 5-7 minutes

Icing Recipe:

1 1/2 cup powdered sugar

1 egg white

2 tsp lemon juice

1/2 tsp vanilla

1 tsp blueberry bakery emulsion(optional)

Sprinkles(optional)

Instructions: 

1. Preheat the oven to 350 F. Line a cookie sheet with parchment paper or silicone mat, set aside.
2. For the jam, add all the ingredients in a small pot over medium heat and cook on the stove while stirring for 5-7 minutes. You'll know the jam is done when you can run your finger through the sauce on a wooden spatula and it leaves a trail.
3. In a medium bowl add all the dry ingredients for the dough and stir to distribute. Add the cold cubbed butter and using your fingers (or pastry blender, or throw it in a food processor) rub all the butter in the flour mixture until it resembles coarse sand.
4. Make a well in the center of the butter/flour mixture and add the water. Mix until a dough forms. Refrigerate dough for 1 hour.
5. On a floured surface, roll the dough out to a 1/4 inch thickness making a large rectangle. Using a knife or pizza cutter measure out your pop tarts. Each rectangle should be 4 inches by 3 inches. 
6. Place the bottoms of the pop tart rectangles on a prepared cookie sheet. Add 1 tablespoon of jam to each rectangle leaving at least a 1/2 inch of dough empty on all 4 sides to glue the tops of the pop tarts.
7. Dock the tops of the pop tarts using a fork. Glue the tops using water to the bottom of the pop tarts covering the jam. Clean of the sides using a knife or pizza cutter. Refrigerate the pop tarts for an additional 30 minutes.
8. Bake pop tarts for 24-28 minutes or until golden brown. Rotate the cookie sheet halfway through the bake time. Let the pop tarts cool on the cookie sheet for 15-30 minutes before icing.
9. To make the icing, add all the ingredients in the bowl and mixing. If the mixture is too thick add a 1/4 teaspoon of water until the icing is thin enough to spread.
10. Top the pop tarts with the royal icing and some sprinkles and let them fully dry. Royal icing takes anywhere from 2-24 hours to fully dry. The thinner the layer of icing, the faster it will dry.