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.
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
1/2 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!