Wild Blueberry Almond Giant Pop Tart

5 from 7 votes

Wild Blueberry Almond Giant Pop Tart

This recipe for an adorable Wild Blueberry Almond Giant Pop Tart is a homemade treat that tastes like childhood, all grown up.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch, Snack

Keyword: almond, baked, blueberry, breakfast, brunch, classic, crust, dairy-free, dessert, easy, flaky, gluten-free, hand pie, healthy, homemade, pastry, pop tarts, recipe, snack, sweet, vegan

Servings: servings

Calories: 438kcal

Author: Shanika

Ingredients

CRUST:

2 ½ cups organic all-purpose flour
2 Tbsps organic cane sugar
1 teaspoon ground cinnamon
Pinch of sea salt
¾ cup vegan butter, COLD + cut into pieces
1 cup VERY COLD Almond milk (You can use your favorite plant-based milk)
1 tablespoon apple cider vinegar

FILLING:

1 cup wild blueberry preserves, organic
½ lemon, freshly-squeezed
1 large organic egg, whisked
1 tablespoon Almond milk

BLUEBERRY ALMOND GLAZE:

2 ½ cups organic powdered sugar
1 teaspoon almond extract
1 tablespoon wild blueberry preserves, organic
1-2 Tbsps Almond milk (You can use your favorite plant-based milk)

TOPPING:

Sliced almonds, toasted (See Notes!)

US Customary - Metric

Instructions

FOR THE CRUST:

In a measuring cup, add the COLD milk and apple cider vinegar, stirring together until combined. Set aside to activate for 5 minutes.
In a large bowl, add the flour, sea salt, cinnamon, and sugar, whisking them all together until combined.
Add the vegan butter pieces and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
Pour the cold apple cider vinegar-milk mixture and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of cold milk at a time, until it’s moistened BUT not too wet!
Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour.
In the meantime, make the Filling.

FOR THE FILLING:

In a small bowl, add the wild blueberry preserves and lightly-squeezed lemon juice together and stir until combined and easier to stir.
Set aside.

ASSEMBLY:

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Once chilled, remove the dough from the refrigerator and place on a lightly floured surface, cutting it in equal halves and roll each half out into a large rectangle (about 3 mm thick) and cut into 4″ wide and 5-6″ long.
In a small bowl, add the milk in with whisked egg to create 'egg wash'.
Place one half of the large rectangular cut onto the prepared baking sheet and lightly brush egg wash around edges of dough to ensure that both crust pieces close together best! Add blueberry filling to the center and carefully cover it with the other half of the rectangular piece, gently pressing the edges down. Using a fork, carefully “crimp” around the edges.
Gently prick a set of holes on the top of crust using a fork.
Lightly brush the top with remaining egg wash and bake in the oven for 20-25 minutes, until golden brown and the filling begins to become bubbly and begins to slightly seep out.
Once done, remove from the oven and let it cool completely.

TO MAKE THE GLAZE/FROSTING:

In a medium bowl, whisk together the powdered sugar, wild blueberry preserve almond extract, and almond milk until smooth. For more thickness, add additional powdered sugar, 1 tablespoon at a time. If too thick, add almond milk, 1 tablespoon at a time.
Once pop tart has cooled completely, spoon a few Tbsps of wild bluberry almond glaze atop pop tart and sprinkle toasted almonds atop. Let pop tart sit for another 1-2 minutes so that frosting hardens and 'sets'. Enjoy.
To serve, cut into 8 medium-sized pieces and enjoy!
Bon Appetit!

Notes

STORAGE: Leftover pop tarts can be stored in an airtight container for 1-3 days. To serve warm, heat in the microwave, or flat in a toaster oven.
FREEZE: For longer storage–pop tarts can be stored in the freezer. After they have baked and are completely cooled, simply place your pop tarts onto a baking sheet (spaced apart) and freeze them for 2-3 hours. Once frozen, transfer them to a zip loc bag and reheat when ready to eat!
FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate milk to flour/butter mixture, ONLY ADD ¼ cup of milk AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of milk.
GLUTEN-FREE VERSION: To make these GF, simply substitute All-Purpose Flour with 2 cups Gluten-Free Flour (Bob’s Red Mill has a great one!) and the Pastry Flour with ½ cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1tsp in recipe. Also, reduce vegan butter to 1 ¾ sticks instead of 2. Continue all other steps!

Nutrition