The best piece of these blueberry pop tarts is the veggie lover pie outside layer! I surmise these are in fact hand pies with coat. When it's coated it turns into a pop tart? At any rate, the outside is so natural to make without any preparation, so natural to reveal (no chilling!), and staggeringly flaky and scrumptious once heated. Bite ate three of these pies at our cookout since she was unable to oppose the outside (it's her preferred part). So you might need to twofold the formula in the event that you realize you have some outside layer beasts going to your outing.
These veggie lover lavender blueberry pop tarts are probably the best pastry I've at any point made, for the blog or in my own life. Lavender is my preferred aroma and shading! I can't rest without diffusing lavender oil or moistening my cushion with lavender splash. The lavender implanted sugar is great; I was unable to quit drifting it as I made these pop tarts. Lavender may possess a flavor like cleanser to certain individuals, yet don't stress, there is only enough in this formula for a light aroma. Make certain to pulverize up the lavender buds well so you don't out of the blue nibble into an entire bud.
- CRUST
- 1 cup all purpose flour
- A pinch of sea salt
- ⅓ cup cold, solid coconut oil*
- 3 to 4 tbsp ice water
- FILLING
- 2 tbsp organic cane sugar
- ½ tsp dried culinary lavender
- 2 cups blueberries (if frozen, keep frozen)
- 1½ tsp cornstarch
- A pinch of sea salt
- WASH
- 2 tbsp full fat coconut milk
- GLAZE
- ¼ cup icing sugar
- Juice of ¼ lemon
- Water, as needed
- Purple food dye (optional)
INSTRUCTIONS
- Preheat oven to 400°F and line a cookie sheet with parchment paper or a non-stick silicon mat.
- CRUST: In a large mixing bowl, add flour and salt. Use a pastry blender to cut cold coconut oil into flour until mixture resembles bread crumbs. Add water 1 tbsp at a time until a shaggy dough comes together.
- Flour a clean work surface. Turn dough out onto surface and bring it together into a disk. Roll out until ¼" thick. Using a sharp knife or a square cookie cutter, cut out 12 even squares. Refrigerate dough until ready to fill.
- FILLING: In a mortar and pestle, crush lavender into cane sugar. You may do this ahead of time and let the lavender infuse the sugar for a longer period of time, or use right away. Toss the blueberries, infused sugar, cornstarch, and salt together until evenly combined.
- ASSEMBLY: Lay out 6 of the dough squares and wet the edges with a bit of water. Fill the middle with one heaping tablespoon of berry filling. Take another dough square and use your fingers to gently stretch the middle of the square so that it will fit over the filling. Cover the filling with the stretched dough, then press firmly around the edges and use a fork to seal.
- Arrange pop tarts onto prepared cookie sheet and brush the tops with full fat coconut milk.
- Bake in preheated oven for 30 minutes, or until golden brown. Allow pop tarts to cool completely before glazing.
- GLAZE: In a small bowl, mix icing sugar and lemon juice until smooth. Add food dye if desired and mix until evenly coloured. Adjust consistency with water if icing is too thick. Spoon about a teaspoon of glaze over each cooled pop tart and allow it to flow down the sides. Let the glaze harden before serving or storing.
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