Thursday, September 11, 2014

Blueberry Poptarts

I love pop tarts.  I used to eat the boxed kind all the time.  Especially the blueberry muffin flavored.  I have been trying recently to make some more healthy snacks at home instead of buying them.  They usually turn out to be a lot cheaper, as well as without all of the extra ingredients and preservatives that come with buying them from off the shelf.  

These that I made are blueberry filled.  I made a small batch of blueberry jam for the filling.  They're so good!  The dough is made with some whole wheat flour and turned out perfect.  

Blueberry Poptarts
from A Kitchen Addiction

For the filling:
1 1/2 cup blueberries
1/3 cup sugar
1 Tbsp lemon juice
1 Tbsp corn starch

For the dough:
1 cup whole wheat flour
3/4 cup white whole wheat or all purpose flour
1 Tbsp sugar
1/4 tsp salt
1 egg
1/2 cup unsalted butter, cold and cut into small pieces
2-4 Tbsp milk
coarse sugar for garnish (optional)

In a small saucepan, stir together the blueberries, sugar and lemon juice.  Bring to a boil over medium heat.  Turn down to med-low and boil for 10 mins.  Stir in corn starch and boil for another 5 mins.  Set aside and let cool.

Preheat oven to 375 and line a baking sheet with silicone mat or spray with nonstick spray.  

In a large bowl of a mixer or food processor, mix together flours, sugar and salt.  Add in egg, butter and 2 Tbsp milk.  Mix or pulse until the dough starts to form together.  Add the other Tbsp or 2 of milk if needed.  

Turn the dough out onto a  lightly floured surface and knead a few times until smooth.  Roll out the dough into a thin rectangle.  Cut out rectangles 2.5 in. x 4 in.  collect all the scraps and re-roll to make more rectangles.  
Place half of the rectangles on the prepared baking sheet.  Put a healing Tbsp of the jam in the middle of the rectangle, leaving at least 1/8 in. Around the edges.  Top it with another rectangle and press the edges together with the prongs of a fork.  Do this to all of them.  Sprinkle with sugar and poke a few venting holes in the top.  

Bake for 10-12 mins until edges are lightly browned.  Cool and eat!

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