Frosted Blueberry Pop-Tarts

Product Information

The filling is made with jam and the icing is made with a little more jam + some powdered sugar + a splash of heavy cream.

Reheating: For best results, reheat unfrosted pop tarts in a toaster oven or oven at 350°F for 5 – 7 minutes or until warm. If it feels too sticky, sprinkle more flour and then continue bringing dough together with your hands. I’ll be serving these little cuties to a bunch of teenagers tomorrow and I know they’re going to love them! STEP 4: Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.

This recipe is adapted from Claire Safftiz’s recipe on “Gourmet Makes,” but there are some tweaks, adaptations and changes that make this less of a ~gourmet~ recipe and more approachable for the casual home baker. If you prefer chocolate Pop Tarts, these mini Pop Tarts Bites in Frosted Chocolately Fudge flavour deliver a hit chocolate whenever you need one. If you make anything from SJ, be sure to tag me on Instagram — I love seeing your creations and featuring what you make! These vegan blueberry pop tarts are topped with a simple royal icing and a sprinkle of freeze-dried blueberries.

Yes, you can certainly double this vegan blueberry pop tart recipe – just make sure not to overcrowd the baking sheets. Flaky, buttery crust paired with sweet, iconic maple-flavored filling with yellow icing--this toaster pastry combines all the best elements of Eggo frozen. Who needs pancakes when you can pop this 2 pack of Frosted Blueberry Pop Tarts in the toaster for a hot and tasty brekkie. Ensure you are thoroughly coating the edges with egg, and press down firmly with the fork to ensure a strong seal.I’m all about being able to customize recipes exactly the way you like them so here’s a few ideas to change up these pop tarts and make them just how you like. These super easy, extra-creamy Mini Basque Cheesecakes are rich, easy and will satisfy your cheesecake craving. This blueberry pop tart filling is similar to the swirl part of my Blueberry Cream Cheese Pound Cake. I’m not sure – it may have to do with the size of the pieces of butter in your dough, or how much you folded/turned the dough as you were gathering it together.