Blueberry Poptarts

Summer isn’t complete without blueberries. And since I had some homemade blueberry pie filling in my freezer from last year, which I needed to use up before I pick and freeze more blueberries, I decided to make poptarts tonight. When I removed them from the oven I was ecstatic to find that they hadn’t exploded all over the place, otherwise I would’ve had a gooey purple mess to clean. But it’s so incredibly hard resisting the temptation to eat them! Such a heavenly aroma! Ah well. If I can’t eat them now (I made them for a special breakfast) I can at least content myself with gazing at them.

Blueberry Poptarts

Pastry:

1/2 cup shortening or soft butter

1 1/2 cups flour

1/2 tsp. baking powder

1/2 tsp. salt

3-4 TB cold water

Cut shortening into flour mixture. Add enough cold water to make dough stick together. Roll into a 12″-16″ rectangle on flat, floured surface. Using a knife cut into 4 vertical sections.

Spoon blueberry filling into the center of each strip. Fold over. With a fork, use the tines to press/seal edges of pastry shut. If needed, dip fork tines in warm water so it doesn’t stick to dough and tear it. Sprinkle top with sugar if desired.

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Bake 10 minutes in a 450 degree oven. Lower temp to 350 and bake an additional 5 minutes or till lightly golden. Remove and cool on a cookie rack.

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Enjoy!

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