Friday, February 19, 2010

Blueberry Poptarts with revised dough

After making the poptarts a few times I decided i really didnt like the dough I was using so I went in search of a different lower fat dough. This is what I came up with. Very tasty! These are on the less sweet side so adjust the sugar to your preference either in the filling or in the dough.

2 cups flour
2 T sugar
1/2 c COLD butter
4-6 T ice water
1/2 tsp salt

Mix flour, sugar and salt very well, cut in butter with pastry blender, butter knives, or food processor until it resembles crumbs. SLOWLY add in ice water until the dough comes together. You may not need the full 6 TB just watch it carefully.

Remove from bowl. Divide into 2 pieces, cover and put in the fridge while making filling:

Blueberry Filling:

3.5 -4 c blueberries, fresh or frozen(thawed)
1/2cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon lemon rind, grated
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

  1. Combine 1 cup berries with 1/2 cup sugar in pan.
  2. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
  3. Combine cornstarch and water in bowl.
  4. Add to pan with blueberries.
  5. Cook over medium heat until mixture comes to full boil and is clear and thick.
  6. Pour hot mixture into large bowl.Cool until warm.
  7. Fold in remaining 3 cups of blueberries, lemon rind, cinnamon, and nutmeg
Cool filling(this filling makes MORE than enough for TWO batches of poptarts. It freezes very well and is EXCELLENT on ice cream.)

Remove on section of dough Roll out the other into a rectangle approx 18 x 6. I use a pizza cutter and cut it into 10 equal sections(2 rows of 6), transfer one pieces to baking sheet and place about 2-3 tablespoons blueberry filling.

Top with a closely matching shaped piece of dough and press sides to seal. Prick a few times with a fork....

Bake in preheated 350 degree oven for 20 minutes or until golden brown.

Transfer to a wire rack Cool completely and frost as desired. We like them plain!

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