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Crispy puff pastry filled with a blueberry compote. A more sophisticated take on the store bought Pop Tart.
I had puff pastry in the fridge leftover from a dessert idea I had for a party, but ran out of time to make. Since puff pastry goes bad pretty quickly I decided to make something out of the food I had in house. Viola! Pop Tarts!
The blueberry filling really needs that little bit of lemon to bring out the most flavor. You can add more or less sugar depending on your preference.
The icing was colored using some left over filling juice. A little goes a long way, blueberry is a strong colorant! You can add more sugar to get a thicker icing or for a glaze add a little more milk.
Its so fun and colorful that kids won’t be able to resist, plus ya know. Sprinkles!
Blueberry Puff Pastry ‘Pop Tarts’
Ingredients
PASTRY
- 2 cups Blueberries
- 1 – 2 tbsp water
- 1 tsp lemon juice
- 1 tsp cornstarch
- 2 tbsp sugar
- 1 puff pastry package
EGG WASH
- 1 egg
- 1 tsp water
ICING
- 1 ½ tbsp milk
- 1 ½ cup powdered sugar
- 1 tsp blueberry juice
- Sprinkles
Instructions
- Preheat oven to 375 F.
- In a saucepan, cook blueberries, lemon, sugar, cornstarch and 1 – 2 tbsp water. Smash up blueberries while cooking.
- Boil till spoon is coated, about 7-9 minutes.
- Cool compote.
- Flour counter and rolling pin. Roll out sheets a little bit more, about an inch.
- Using a knife or pizza cutter—cut out 24 about 2 x 3 inch rectangles.
- Place a heaping tsp of filling in middle of a pastry rectangle. Place another pastry on top and fork edges to seal. Repeat on all 12.
- Place them on a parchment lined baking sheet.
- Mix up egg wash and brush on top of pastries.
- Bake 18 minutes or till golden brown.
- Let cool on rack.
- Whisk together icing ingredients.
- Frost with icing and add sprinkles.
