If you're looking for a new baking adventure, what is more fun that home-made pop tarts?! These little hand pies bring back so many wonderful childhood memories and are just so tasty. I mean, who turns down a pop tart?! As much as we love our old school toaster pop-tarts, we decided to spice these up a little with our favorite little flower LAVENDER!! In all seriousness, we love the smell and taste of lavender so any and all recipes including it are automatically amazing. Just the smell of these babies baking will transform your kitchen into a floral pastry paradise.
If that is not enough, did we mention they are totally dairy-free?! Yes, you could definitely make them with normal buttery or store-bought crust if you wish (I'm sure that would be delicious) but it is so great to have the option if you or a loved one have dairy sensitivities as many people do! If you're ready to get started head to the recipe below or follow along with our video at the bottom of the page!
We hope you all enjoy this recipe as much as we did!
Ingredients
- Pre-made pie crust - rolled out and cut into 12 even squares (either store-bought or use this dairy-free recipe)
- 2 tbsp organic cane sugar
- 1 tsp Nature Restore Organic Lavender Flowers
- 2 cups fresh or frozen blueberries (if frozen keep frozen)
- 1½ tsp cornstarch
- A pinch of sea salt
- 2 tbsp full fat coconut milk
- ¼ cup icing sugar
- Juice of ¼ lemon
- Water, as needed
- Purple food coloring (natural DIY option below) - optional -
Instructions
- Preheat oven to 400°F and line a cookie sheet with parchment paper or a non-stick silicone mat.
- For the Filling: Use a mortar and pestle to crush the lavender into the 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. Set aside.
- Lay out 6 of the dough squares and wet the edges with a bit of water. Fill the middle with one heaping tablespoon of the 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 a prepared cookie sheet and brush the tops with full-fat coconut milk.
- Bake for 30 minutes, or until golden brown. Allow pop tarts to cool completely before glazing.
- Prepare the glaze: In a small bowl, mix icing sugar and lemon juice until smooth. Add food dye if desired and mix until evenly colored. Adjust consistency with water or more lemon juice if the 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.
Purple Food Coloring: Combine 2 cups blueberries and 1/4 cup water in a small pot. Bring the mixture to a simmer over medium heat. Simmer until the berries burst and begin to break down. Use a potato masher to mash the berries, then strain the liquid, either saving the solids for another use or discarding. Return the juice to the pot and bring back to a simmer. Reduce to 1/4 cup, then transfer to a jar to cool completely. Add 1/2 to 1 teaspoon purple color to 1 cup of icing.
Recipes inspired by Radiant Rachels and food52
