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Blueberry Lavender Pop Tarts

Delightful pastries stuffed with a sweet blueberry filling enhanced by aromatic lavender, perfect for breakfast or dessert.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup fresh blueberries Make sure they are ripe and sweet.
  • 1 tablespoon culinary lavender Ensure it is food-grade.
  • 1/2 cup sugar Adjust sweetness to taste.
  • 1 tablespoon lemon juice Freshly squeezed is best.
For the Pastry
  • 1 package pie crusts Store-bought or homemade is fine.
  • 1 egg for egg wash Can substitute with vegetarian options.
For the Icing
  • Powdered sugar For drizzling over pastries.
  • Milk For mixing with powdered sugar to make icing.

Method
 

Prepare the Filling
  1. In a small saucepan, combine fresh blueberries, culinary lavender, sugar, and lemon juice.
  2. Cook over medium heat, stirring occasionally, until the blueberries start releasing their juices and the mixture thickens, about 5-7 minutes.
  3. Remove from heat and let it cool.
Roll Out the Pie Crust
  1. Roll out the pie crusts on a lightly floured surface to about 1/8-inch thickness.
Cut and Assemble the Pop Tarts
  1. Cut the dough into rectangles, roughly 3x4 inches each.
  2. On half of the rectangles, spoon about a tablespoon of the blueberry mixture, leaving a small border around the edges.
  3. Place the other half of the rectangles on top and press the edges together.
Seal and Bake
  1. Seal the edges tightly with a fork.
  2. Beat the egg and brush over the top of each pop tart.
  3. Preheat the oven to 375°F (190°C) and bake for 20 minutes or until golden brown.
Cool and Ice
  1. Let the pop tarts cool on a wire rack.
  2. Mix powdered sugar and milk to make icing, then drizzle over the cooled pastries and let it set.

Notes

For substitutions, fresh mint can replace lavender. Store in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.