Blueberry Puff Pastry Pop-Tarts

60 min · 3 pastries · easy · American

Ingredients

Blueberry Filling

• 2 cups blueberries, fresh or frozen
• 1/2 cup granulated sugar
• 1 tbsp lemon juice, a squeeze, about half a lemon

Pastry

• 1 sheet puff pastry, thawed
• 1 egg, beaten, for egg wash

Method

1. Make the filling
2. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
3. In a medium pan, combine the 2 cups blueberries, 1/2 cup sugar and 1 tbsp lemon juice. Cook over medium heat until the berries burst and the liquid starts to reduce.
4. Lower the heat to medium-low and cook, stirring gently and constantly, until thick and jammy, about 20 minutes total. Let cool slightly.
5. Assemble and bake
6. Cut the 1 sheet puff pastry into 6 equal rectangles and place 3 on the lined baking sheet.
7. Spoon blueberry filling onto the 3 rectangles, leaving a border. Top with the remaining rectangles and press the edges with a fork to seal.
8. Brush the tops with 1 beaten egg and bake for about 20 minutes, until puffed and deep golden.
9. Let cool for a few minutes before serving; the filling is very hot.

Tips

• Cut a couple of diagonal slits in the top layer before baking so steam escapes and the filling doesn't leak out the sides.
• Make sure the filling is reduced to a thick jam and slightly cooled before assembling, or the pastry will get soggy and leak.
• The lemon juice amount is an assumption for 'a squeeze'; adjust to taste.
• Frozen blueberries work too; they just need a few extra minutes to reduce.
• Try other fruit fillings like strawberry or raspberry, or guava paste with cheese.