Homemade Flaky Pop Tarts With Indian Blackberry(Jamun) Chia Jam#SundayFunday

These Homemade Pop Tarts are filled with Homemade Indian Blackberry Chia Jam and are the perfect treat! The jam in it is delicious, but you can substitute it for any jam you would like! You will love this recipe, because the buttery flaky pie crust with my favorite Indian Blackberry Chia Jam is so amazing!
Ingredients
For The Crust
310 Grams All Purpose Flour
50 Grams Icing Sugar
200 Grams Cold Salted Butter- cubed
1 Teaspoon Vanilla Extract
2 Tablespoon Ice Cold Water - or as required
Other Ingredients
Homemade Indian Blackberry(Jamun) Chia Jam
Sprinkles as required

For The Glaze
1/3 Cup Icing Sugar - sieved
1 +- Teaspoon Water
Method
To Make The Crust

Add the flour, salt, and sugar to a food processor and pulse and few times to blend everything together.
Add in the cubed cold butter and pulse until the butter is like pea sized. Add the water and mix just enough so it lightly comes together. It will still look loose but will stick together when you squeeze a chunk of it in your fist.
Take the dough out onto a well-floured surface and lightly knead until it forms a disk. Divide it into two equal disks, wrap in plastic wrap, and chill for at least 1 hour or you can keep this in refrigerator for 5 days or freeze it up to three months.
To Assemble The Pop Tarts
Roll out the doughs into about a 10 x 14 sheets.

Using a rectangle cookie cutter, or a rectangle stencil, cut out 6 pieces out of each layer, 12 rectangles in total.

Place half of the pieces on a lined baking sheet and add 1 tablespoon of the jam.

Dip your finger in a bit of water and run it around the outline of the rectangle (this will help it stick to top layer).
Place the other piece on top and seal using a fork to push down around the border. Poke a few holes in the dough for the steam to release.

Repeat with the remaining rectangles. Refrigerate this for at least 30 minutes . I placed the tray in the freezer 15 minutes. Preheat the oven at 180°C , bake the pop tarts for about 18 to 20 minutes or until the edges are light brown. Let them cool till the come to room temperature.

To Make The Glaze

Take a bowl add the sieved icing sugar add a teaspoon of water at a time and make it into a thick pouring consistency glaze.
Pour a tablespoon of glaze on each pop tart and place the sprinkles on top.

Enjoy them with your favorite cup of coffee or tea.
My Notes

Use cold or frozen butter. Cold butter helps create air pockets in the dough, which helps creates flakey layers. Room temp butter will thoroughly blend into the dough and not create those layers.
Labels: Pie, Homemade, Jam, Baked, International Cuisine, Sunday Funday, Tart

For Sunday we sharing "Pop Tarts Recipes"