California Coasties
Home » Homemade Mulberry Pop Tarts

Homemade Mulberry Pop Tarts

These Mulberry Pop tarts ­­were inspired by our delicious and fresh Himalayan mulberries that we picked ourselves here locally in the bay are at the U-Pick Capital in Brentwood California at Very Mulberry – Habitera Farms.

The first recipe is a longer version and the second version is a quicker version with pre-bought ingredients.

Homemade Mulberry Pop Tart Recipe

Ingredients:

For the Homemade Pastry:

  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1/2 cup cold water

For the Homemade Mulberry Filling:

  • 1 and 1/2 cups fresh mulberries
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice

For the Icing:

  • 1 cup powdered sugar
  • 1-2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Optional:

  • Sprinkles or crushed mulberries for topping

Instructions for the Homemade Version:

Make the Pastry Dough:

  1. In a large bowl, mix flour, sugar, and salt.
  2. Add the cold cubed butter and blend it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Gradually add cold water, stirring until the dough comes together. Add the water slowly, as you might not need all of it.
  4. Wrap the dough in plastic wrap and refrigerate for at least an hour.

Prepare the Mulberry Filling: 5. In a small saucepan over medium heat, combine mulberries, sugar, cornstarch, and lemon juice.

  1. Cook, stirring occasionally, until the mixture thickens, about 5-7 minutes.
  2. Let the filling cool to room temperature.

Assemble and Bake the Pop Tarts: 8. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  1. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into rectangles of your preferred size.
  2. Spoon about 1 tablespoon of mulberry filling onto half of the rectangles, leaving a small border around the edges.
  3. Cover each filled rectangle with another rectangle of dough, and seal the edges by pressing with a fork.
  4. Prick the top of each pop tart with a fork to allow steam to escape during baking.
  5. Bake for 20-25 minutes, or until golden brown. Let cool on a wire rack.

Prepare the Icing: 14. In a small bowl, mix powdered sugar, milk (or cream), and vanilla extract until smooth.

  1. Spread the icing over the cooled pop tarts.
  2. If desired, top with sprinkles or additional crushed mulberries.

Easier Version Using Store-Bought Ingredients:

Ingredients:

  • 1 pack of Pillsbury pie crusts
  • 1 jar of Very Mulberries mulberry jam

Prepare the Dough and Filling:

  1. Unroll Pillsbury pie crusts and cut them into rectangles.
  2. Spread a tablespoon of Very Mulberries mulberry jam on half of the rectangles.

Assemble and Bake: 3. Cover the jam-covered rectangles with the other dough pieces. Seal the edges using a fork.

  1. Prick the tops with a fork and bake at 375°F (190°C) for 15-20 minutes, or until golden brown.

Finish with Icing: 5. Follow the same icing recipe mentioned previously.

  1. Once the pop tarts have cooled, spread the icing over them.

This streamlined version is great for a quick, yet tasty, homemade treat featuring the delightful flavor of mulberry in a flaky pastry.

You may also enjoy: