One of the best parts about being a kid is eating copious amounts of sugar-filled breakfast foods. Chowing down on six bowls of cereal used to be a perfectly acceptable option. Nowadays, we opt for healthier morning meals, but once in awhile we get nostalgic for the early morning sugar rush from our childhood. So I’ve decided sugar is totally OK in the morning if you just take a little time to bake something from scratch. Enter: homemade pop tarts. Mini pies with icing that you can eat with one hand. These easy-to-make blueberry-filled, lemon-iced pastries are a perfect treat in the AM. The best part is that you can feel like a kid again, without actually being one!
ingredients
Dough
Filling
Icing
directions
Begin by making the dough. In a food processor combine flour, salt and sugar. If you don’t have a food processor you can do this by hand. Add the cold butter cubes and pulse until mixture resembles coarse breadcrumbs. Add egg and water and pulse until dough starts to come together. Be careful not to over work the dough.
Remove from processor and shape dough into two rounds. Wrap in plastic wrap and place in fridge for 30 minutes.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Remove one disc of dough from the fridge and roll into a large rectangle that is roughly 6 inches by 12 inches. Cut the dough into 8 equal-sized pieces.
Place 6 squares on one of the prepared baking sheets. Place 1 Tbsp of blueberry jam on the center of each square. Top with 3 or 4 blueberries. Roll out other piece of dough and cut into 8 equal-sized squares as above.
Beat 1 egg in a bowl and using a pastry brush, brush around sides of each square. Place another square on top to form your pop tart. Use a fork to seal the edges. Poke a few holes in the top of the dough to let steam escape. brush egg wash on top of tarts.
Place the baking sheets in the fridge for 30 minutes before baking.
Bake for 20-25 minutes or until golden brown. Remove pop tarts to a cooling rack, let cool completely before icing.
To make icing, whisk lemon juice with icing sugar. If you want a thinner icing add a bit more lemon juice. Place a dollop of icing on each pop tart and sprinkle with lemon zest.
