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Wildberry Poptarts

Delightful pastries filled with a blend of wildberries, encased in a flaky crust, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 poptarts
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup wildberries (raspberries, blueberries, or blackberries) Fresh or thawed if using frozen.
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
For the pastry
  • 1 package pre-made pie crust or pastry dough You can make your own if preferred.
  • 1 egg for egg wash Optional, or replace with plant-based milk and maple syrup.
  • Powdered sugar (for icing) For topping.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the wildberries, sugar, cornstarch, and vanilla extract. Gently mash the berries with a fork, leaving some whole for texture. Set aside to allow flavors to meld.
  3. Roll out the pie crust or pastry dough into a large rectangle, about 1/8 inch thick.
  4. Using a sharp knife or pizza cutter, slice the dough into rectangles, approximately 3x4 inches. You’ll need two rectangles for each poptart – one for the top and one for the bottom.
Assembly
  1. Place a tablespoon of the wildberry filling in the center of half the rectangles.
  2. Place another rectangle of dough on top of the filled pieces. Use a fork to crimp the edges together, sealing in the filling.
  3. Beat the egg in a small bowl, then brush it over the top of each pop tart.
Baking
  1. Place the pop tarts on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
  2. Allow the pop tarts to cool for a few minutes before drizzling with powdered sugar icing.

Notes

Store in an airtight container for 2-3 days at room temperature or freeze for up to a month. Reheat at 350°F (175°C) for 10-15 minutes before serving.