We are on a homemade poptarts kick lately since Kelsie can’t have the store bought kind, unless they are the organic ones that are $5 a box! Let’s face it groceries are expensive as it is and if I can save money by making my own I’m gonna do it! Plus the flavor of these are far superior then any store bought brand, organic or not! It’s also not as hard as people tend to think.

A little advice I’ve been giving on Facebook about the homemade poptarts, if your worried about making your own dough, skip that step and just buy pre-made pie dough. Tips like that are why, if your not already, you should like Everyday Made Fresh on Facebook. You get the latest up-to-date information in real time, because like the sidebar says, we are always on Facebook! I digress.

I’ve made brown sugar cinnamon poptarts and pumpkin pie poptarts, and both turned out better then their store bought versions. These were more amazing then I could have imagined and the kids raved about them.

Scroll down further to get a printable version of the recipe!

What do you need?
::filling::
1/2 cup Homemade Blueberry Preserves, which you can find that recipe here
2 teaspoons corn starch

::crust::
2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks butter, cut into cubes, and ice cold
1 tablespoon ground flax seed + 3 tablespoons water {do this first and set aside!}
2 tablespoons milk
flour for rolling out the dough

What do you do?
1. Preheat oven to 350 degrees.
2. In a medium sized bowl, whisk together the flour, sugar, and salt. Add the butter cubes, using a pastry cutter or fork, or your fingers; blend it until you have a wet sandy texture. The mixture should hold together if you squeeze parts of it.
3. In a small bowl combine the flax egg and the milk, add the wet mixture to your dry mixture. Stir to get it thoroughly combined. Sometimes I just use my fingers to get it blended well. Lightly four your counter and drop the dough onto the floured counter top. Knead the dough a few times until it comes together completely. Cut the dough in half and shape into discs. You can wrap it in plastic wrap and put it in the fridge until it’s chilled. A chilled dough works best!
4. Once the dough has chilled, about 30 minutes or so, remove the dough from the fridge and roll out one of the discs the dough into a rectangle that is 9X12inches. Cut your dough into equal sized rectangles. Use a ruler, it’s the easy way to get them perfect. But perfection isn’t important, it’s the flavor that counts! 🙂
5. Place one piece of the dough onto a greased cookie sheet and add a heaping tablespoon full of your filling to the center. Place another piece of dough on the top, and crimp the edges slightly with a fork.
6. Repeat the process until you have used all of your dough.
7. Bake for 30 minutes or until the dough is slightly browned around the edges.

You can easily warm these up in the oven. Simply place your poptarts on a baking sheet, place in a cold oven, preheat the oven to 350 degrees, and by the time your oven is heated to temperature your poptarts are ready!

Vegan Adaptable Blueberry Poptarts with a Vanilla Glaze

A delicious blueberry poptart with a flaky crust and vanilla glaze! Perfect for breakfast or after school snack.

Author Joanna @ Everyday Made Fresh

Ingredients

::filling:

1/2 cup Homemade Blueberry Preserves which you can find that recipe here
2 teaspoons corn starch

::crust:

2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks butter cut into cubes, and ice cold
1 tablespoon ground flax seed + 3 tablespoons water {do this first and set aside!}
2 tablespoons milk
flour for rolling out the dough

Instructions

What do you do?
Preheat oven to 350 degrees.
In a medium sized bowl, whisk together the flour, sugar, and salt. Add the butter cubes, using a pastry cutter or fork, or your fingers; blend it until you have a wet sandy texture. The mixture should hold together if you squeeze parts of it.
In a small bowl combine the flax egg and the milk, add the wet mixture to your dry mixture. Stir to get it thoroughly combined. Sometimes I just use my fingers to get it blended well. Lightly four your counter and drop the dough onto the floured counter top. Knead the dough a few times until it comes together completely. Cut the dough in half and shape into discs. You can wrap it in plastic wrap and put it in the fridge until it’s chilled. A chilled dough works best!
Once the dough has chilled, about 30 minutes or so, remove the dough from the fridge and roll out one of the discs the dough into a rectangle that is 9X12inches. Cut your dough into equal sized rectangles. Use a ruler, it's the easy way to get them perfect. But perfection isn't important, it's the flavor that counts! 🙂
Place one piece of the dough onto a greased cookie sheet and add a heaping tablespoon full of your filling to the center. Place another piece of dough on the top, and crimp the edges slightly with a fork.
Repeat the process until you have used all of your dough.
Bake for 30 minutes or until the dough is slightly browned around the edges.