To Make Gluten-Free: Use an equal amount of your favorite cup for cup gluten-free flour blend in place of the all-purpose flour. Slowly drizzle in the cold water as directed. If you don't have a Food Processor: You can use your fingers or a pastry cutter to mix the butter with the flour until the butter is pea-sized. If you don’t love blueberry: This recipe would be great with a raspberry! Just swap for raspberry jam and freeze-dried raspberries. You can also use pumpkin pie spice in exchange for the cinnamon and cardamom. However it really makes the recipe, so I suggest buying the spice from your grocery store's bulk spice section so you aren’t committed to a pricey bottle of spice. If you do not have cardamom: You can omit it. Allow the icing to harden completely, about 2 hours, before serving. Using your fingers, simply crush the freeze-dried blueberries over the tops of the tarts, while the icing is still slightly wet. ![]() ![]() Spoon a little bit of the icing on to each cooled pop-tart. If your icing is too thick, you can add more water, but you want the icing to be the consistency of thick paint so they don’t run right off the tarts. Once the tarts are cooled, in a medium bowl, whisk together the powdered sugar, cardamom, vanilla extract, and water. Bake the tarts for 18-20 minutes until the edges are just lightly golden brown. Place in the fridge to firm up for 1 hour or in the freezer for 20 minutes. Poke a few holes or slice a couple of indentions in the tarts, for steam to release while baking. Repeat until you’ve used all of the dough. Using a fork, go along the edge to crimp the edges together. With your fingers gently press around the filling to help seal the edges together. Brush the egg wash along the exposed edges, and then carefully, using a metal spatula to help you transfer without breaking the dough, place another rectangle of pastry on top. Spread 1 tablespoon of blueberry jam onto the center of the pop tarts, leaving a ¼-inch border. Transfer the 8 bottoms to parchment-lined baking sheets. The dough should make about 16 rectangles leading to 8 tops and bottoms. Take any extra dough scraps and roll back out to form more rectangles. Using a ruler or tape measurer, cut the dough into 3-inch x 4-inch rectangles. Turn the dough onto a floured surface and roll into a rectangular shape, 1/8-inch thick. You don’t want the dough to be sticky, but if it is too dry you can add more water, 1 tablespoon at a time. The dough may look dry, but let the processor do the work until the dough starts to come together. Add the cold water 1 tablespoon at a time. In a food processor combine the flour, cinnamon, cardamom, salt, sugar and butter. Then, when the weather gets cooler, look to the freezer aisle for a bag of frozen berries-they'll work just as well for most of these easy fruit desserts, including the blueberry bars and blueberry scones with vanilla icing.¾ cup unsalted butter ( 1½ sticks), cold and cut into ½ inch cubes Looking to cool down this summer? You'll find some blueberry desserts that are great for beating the heat, like blueberry ice cream and blueberry-basil lemonade pops. You can pick up a carton of fresh blueberries at the farmers' market when they're in season or find them in stores all year round, but wild and locally-grown blueberries are at their peak in the months of July and August. Whether you're looking to add a 4th of July treat to your holiday menu or the perfect finishing touch to your backyard cookout, this list has something for everyone. Here, you'll find blueberry desserts for every occasion. If you’re a vegan who is fine with consuming ingredients such as palm oil, added colors, and natural flavors, then those are the flavors you can eat. But, what's more? Blueberries make the most delicious summer desserts! Think: bursting fruit pies and jammy cobbers, summery sweet rolls, homemade cakes, and more. To summarize, Pop-Tarts has 3 flavors that do not contain animal ingredients. ![]() The tiny, colorful berry is a welcome addition to homemade blueberry pancakes, yogurt parfaits, or even summer salads. ![]() Come summertime, we could eat fresh, juicy blueberries by the handful! And the fact that they're a healthy snack, makes them even more appealing.
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