Homemade Blueberry Pop-Tarts with Lemon Glaze
Fresh blueberries pocketed inside fluffy puff pastry topped off with a bright lemon glaze.
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Servings: 9 pop-tarts
Ingredients
- 2 sheets of puff pastry thawed
For the filling:
- 1 cup of fresh blueberries
- 1 tablespoon lemon juice about ½ a lemon
- ¼ cup granulated sugar
- 1 teaspoon corn starch
- Pinch of salt
- 1 egg for egg wash
For the glaze:
- 1 cup powdered sugar
- 1 - 2 tablespoon whole milk
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat oven as per puff pastry box instructions, mine was 400℉. Take the two sheets of puff pastry out of the fridge to get to room temperature.
- Add the ingredients for the filling to a small pot and simmer on medium-low for about 10-15 minutes until the blueberries burst open and a jam-like consistency starts to form. Allow to cool to room temperature.
- While the filling is cooling, cut the puff pastry into circles. I used the top of a glass as my shape cut-out. Each puff pastry sheet should be able to give you 9 circles.
- Once the filling is cooled, spoon about a tablespoon to the center of 9 of the circles.
- Make an egg wash out of the one egg by beating the yolk and white together. Brush a little bit around the edges of the puff pastry circles that have the filling.
- Top the pastries with the other 9 circles, and seal the edges with a fork.
- Bake for 15 minutes, until golden brown.
- Meanwhile, combine all ingredients for the glaze in a bowl until smooth. Allow the pop-tarts to get to room temperature before drizzling on the glaze.