Copycat Healthy Blueberry "Pop-Tarts" Recipe

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For the Filling:

4 cups of blueberries, 1/4 cup Lifeway Kefir Farmer Cheese, 1/4 cups sugar, plus more if needed, 1 tbsp gluten-free flour, 1 tbsp hot water, Salt, Water as needed



2 1/2 cups gluten-free flour, 1 cup cold unsalted butter, cubed, 1 1/2 tbsp sugar, 3/4 tsp salt, 2 egg yolks, 4 tbsp Lifeway Kefir Organic Plain Whole Milk Kefir About 2 whole eggs, for egg wash 


Lavender Icing:

1 1/2 cups powdered sugar – more if needed, 1 1/2 tbsp Lifeway Kefir Organic Plain Whole Milk Kefir, 1/2 – 1 tsp grade A edible lavender (to taste), crushed with hand, 2 tsp of blueberry puree


Filling Guidelines:

The blueberries and sugar should be cooked until liquified in a medium sauce pan over medium heat. Take out and reserve for frosting half of the mixture.



Add cornstarch and boiling water to the blueberry mixture after mixing them together. If extra water or salt is required to maintain the jam-like consistency, add them. Farmer's cheese is added after the mixture has been taken off the heat. Place aside.



Directions for Pop Tart Pastries:
In a sizable bowl, combine the flour, sugar, and salt. Cut the butter into the flour mixture in a food processor until pea-sized pieces are formed. Whisk the egg yolks and kefir together in a small bowl.



Add to the flour and stir until combined, if necessary adding an additional tablespoon of cream at a time. Don't over-mix; the dough should not be crumbly and should no longer stick to the bowl's sides to indicate that it is finished.



The dough should be split into two parts. Then, kneed it into a disc and chill for 30 minutes. Roll out the dough into a 616-inch rectangle once it has chilled.



Make 16 smaller rectangles, each measuring 34 inch, out of the rectangle. Make 8 holes in them; those will serve as the tart's tops.



The 8 rectangles that will serve as the bottom should be placed on a baking sheet covered with parchment paper. One of the eggs is whisked in a small bowl for egg wash, which is then applied to the four sides of each rectangle on the tray.



Put the forked-pierced tops on each of the bases that have already been filled. After properly sealing the edges with your fingertips, use a fork. Refrigerate for a minimum of 30 minutes. Set the oven to 400 degrees Fahrenheit.



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