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Mixed Berry Pop-Tarts

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Serves5

Skip the trip to the store and make this classic breakfast pastry at home with fresh California Giant raspberries, blueberries, blackberries and strawberries.

 

 

INGREDIENTS

    For the Pop-Tarts:

  • 1 package rolled pie crust
  • ½ cup California Giant blackberries
  • ½ cup California Giant blueberries
  • ½ cup California Giant raspberries
  • ½ cup California Giant strawberries, roughly chopped
  • 1 tablespoon honey
  • 1 tablespoon chia seeds
  • 1 egg, beaten/whisked in a bowl

    • For the Icing:

  • 1 cup powdered sugar
  • 1-2 tablespoon almond milk or water
  • Handful of sprinkles

DIRECTIONS

      • Start by making the jam. Cook the berries, honey and splash of water in a small pot on medium heat. Cook until the berries break down and become tender - releasing their juices.
      • Now stir in the chia seeds. Remove from the heat, cool and pour into a bowl to allow the chia seeds to plump and to set.
      • Preheat the oven to 400F. Lay down a sheet of parchment paper and unfold the crust on that sheet. Cut the crust into as many rectangular pieces as it can make - the size of an index card.
      • Now take the remaining crust and roll it out into one large piece - about 1/4” thick. Repeat the process until the dough is gone and you have an even amount of rectangular pieces.
      • Lay half of the rectangular pieces out on the parchment and tablespoon the jam evenly onto the pieces - leave about a 1/2” border around the rectangular pieces.
      • Brush the border with the egg wash and top with the other rectangular piece. Using the back end of a fork, gently press down the borders/sides of the pop-tarts, sealing in the jam. Poke a few holes on top of the pop-tart.
      • Bake for 10-15 minutes or until the top is golden.
      • Once the pop-tarts have cooled, whisk the icing ingredients together and then spread over each pop-tart. Add the sprinkles and then enjoy!

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