with Bees & Berry Blueberry Creamed Honey

6 pastries
Bake temp: 190°C / 375°F
Bake time: 20–24 minutes

Ingredient List

1) Pastry Dough

• 2½ cups (300 g) all-purpose flour

• 2 tbsp sugar

• ½ tsp sea salt

• 1 cup (226 g) cold butter, cubed

• 1 egg yolk

• 1 tbsp apple cider vinegar

• 3–5 tbsp ice-cold milk or water

• ½ tsp vanilla extract

2) Thick Blueberry Filling

(keeps the pastry from getting soggy)

• 2 cups blueberries (fresh or frozen)

• ¼ cup granulated sugar

• 1–2 tbsp lemon juice

• ½ tsp cinnamon

• 1 tbsp cornstarch

• 2 tbsp water

3) Creamy Center

• 6–8 tbsp Bees & Berry Blueberry Creamed Honey

4) Egg Wash

• 1 egg

• 1 tbsp milk

5) Frosting

• 1 cup powdered sugar

• 1–3 tbsp heavy cream or milk

• ¼ tsp vanilla extract

• optional sprinkles

Step-by-Step Instructions

Step 1 — Cook the Blueberry Filling

1. In a saucepan combine blueberries, sugar, lemon juice, cinnamon, and water.

2. Heat over medium until simmering.

3. Stir in cornstarch.

4. Cook, stirring, until very thick (almost paste-like).

5. Transfer to a bowl and chill completely.

Important: It must be thicker than jam.

Step 2 — Make the Dough

1. In a large bowl whisk flour, sugar, and salt.

2. Add cold butter and cut in until mixture looks sandy with small butter pieces.

3. Add egg yolk and vanilla.

4. Stir in vinegar.

5. Add cold liquid 1 tablespoon at a time until dough just holds together when pressed.

Do not knead.

6. Divide into two flat squares.

7. Wrap and refrigerate 45 minutes.

Step 3 — Roll and Cut

1. Lightly flour the counter.

2. Roll dough to ⅛ inch / 3 mm thick.

3. Cut rectangles about 3 × 4½ inches (8 × 11 cm).

4. Pair pieces into tops and bottoms.

Step 4 — Fill and Seal

On each bottom piece:

1. Spread 1 teaspoon thick blueberry filling

2. Add 1 teaspoon blueberry creamed honey on top

3. Leave a ½-inch border

Then:

4. Brush edges with egg wash

5. Place top pastry over

6. Press lightly to remove air

7. Seal edges with a fork

8. Poke 5–6 small vent holes in the top

Step 5 — Chill

Place assembled pop-tarts in the freezer 10–15 minutes.

(This prevents leaks and helps texture.)

Step 6 — Bake

1. Preheat oven to 190°C / 375°F

2. Brush tops with egg wash

3. Optional: sprinkle coarse sugar

4. Bake 20–24 minutes

They should be light golden, not dark brown.

Cool completely.

Step 7 — Frost

Ingredients

• ¾ cup (90 g) powdered sugar

• 1½–2 teaspoons milk

• 2 teaspoons blueberry creamed honey

• ½ teaspoon light corn syrup

• ⅛ teaspoon vanilla extract

• tiny pinch salt

(If your creamed honey is very thick, warm it 5–8 seconds so it loosens — do not melt.)

Instructions

1. In a bowl, whisk powdered sugar and salt.

2. Add the blueberry creamed honey and vanilla; stir until smooth.

3. Add 1½ teaspoons milk and mix.

4. Stir in the corn syrup last.

(You can use your Blueberry Creamed Honey either on its own as a frosting, or blend it in with the frosting ingredients.)

Step 8 — Serve (Very Important)

Warm in a toaster or oven for 2–3 minutes before eating.

The creamed honey melts slightly and creates the soft, creamy interior like a real blueberry toaster pastry.

Storage

• Room temperature: 2 days

• Refrigerator: 5 days