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"

• Ghostly Pop Tarts by A Day in the Life on the Farm
• Homemade Flaky Pop Tarts With Indian Blackberry(Jamun) Chia Jam by Sneha's Recipe
• Homemade Pepperoni Hot Pockets by Amy's Cooking Adventures 
• Giant Nutella Pop Tarts by Karen’s Kitchen Stories 
• POG Tarts by Culinary Cam 
• Sloppy Joe Pop Tarts by Our Good Life 

Homemade Taco Seasoning#Alphabet Challenge

This homemade taco seasoning recipe is quick and easy to make, works great  on everything make tacos  or to season  veggies, meat, seafood, rice, beans, soups, salads and more. It has a perfect amount of spices which come together in the homemade taco seasoning! You will never buy taco seasoning from the store again!  

Ingredients 
2 Teaspoon Red Chilly Powder 
1 Teaspoon Garlic Powder 
1 Teaspoon Cumin powder - coarsely ground 
½ Teaspoon Onion powder 
½ Teaspoon Dried Oregano 
½ Teaspoon Paprika powder 
½ Teaspoon Salt 
¼ Teaspoon Black Pepper powder

Method  

Mix the seasonings together in a small bowl to make the taco seasoning blend. Store this in a airtight container.

Labels: Homemade, Taco Seasoning, Preservative free, Mexican, International Cuisine 

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "T"

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Butternut Squash, Thyme, Ham, & Wild Rice Soup
• Mayuri’s Jikoni: Chanya Tondak 
• A Day in the Life on the Farm: Cheeseburger Tacos 
• Food Lust People Love: Garlic Lemon Tuna Steaks - Sous Vide 
• Sneha’s Recipe: Homemade Taco Seasoning 
• Karen’s Kitchen Stories: Tomatillo Salad 
• Culinary Cam: Tortilla Española 
• A Messy Kitchen: Turkey and Sweet Potato Chili Joes 
• Jolene’s Recipe Journal: Tuscan Sausage Soup 

Homemade Ricotta Cheese#Alphabet Challenge

Italian Ricotta Cheese, is easy and a flexible recipe which anyone can make at home. Ricotta is a fabulous component of many Italian dessert's, such as cheese cake, cannoli etc.. It is also used in pasta's, pizza's, lasagna, ravioli and so on. Well In India this is very expensive to buy and making it at home is so easy and delicious. I love to have this as a filling for pancakes.

Makes around 350 Grams
Ingredients
2 Liters Full Fat Milk
1 Cup Heavy Cream
1 Cup Full Fat Yogurt
1 Teaspoon Salt
2 Teaspoons White Vinegar - mixed in ¼ cup water

Method 

In a large pan, heat the milk, heavy cream, till it comes the temperature comes to 90°C. Then add in the full fat yogurt, salt, vinegar mixed in water,  gently stir on a low flame and let is heat for 3 -4 minutes, stirring lightly until milk curdles up. Meanwhile take a strainer and cover it with a muslin cloth and place it on top of a deep bowl. 

Once milk curdles up and comes to boil, stir and put off the flame. Strain curdled milk with a strainer having muslin cloth. Do not throw away its water also known as whey (You can use this in soups or to knead dough for making bread), let it drain for 15-20 minutes. Gather muslin cloth and squeeze properly to remove excess water or whey out of it.

Once done keep cheese covered with the cloth and keep a heavy object on top to give it shape of your choice.
Refrigerate and use this within 3-4 days. 

Homemade Ricotta Cheese is ready for which we would pay a hefty sum to buy it.
Labels: Cheese, Homemade, Ricotta, Italian, International Cuisine, Keto, Low Carb

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "R"

A Day in the Life on the Farm: Ginger Grilled Chicken and Radishes
Sneha’s Recipe: Homemade Ricotta Cheese
A Messy Kitchen: Migliaccio (Italian Ricotta and Semolina Cake)
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Mild Curry Chicken Salad with Diced Red Apple
Mayuri’s Jikoni: Mysore Rasam
Magical Ingredients: Ricotta Basil Rolls
Food Lust People Love: Roasted Stuffed Chicken Parcels
Karen’s Kitchen Stories: Spicy Slaw with Red Cabbage and Mango
Blogghetti: Strawberry Rhubarb Pie with Crumb Topping 

Pumpkin Pie With Homemade Pie Crust#SundayFunday

Looking for the perfect classic pumpkin pie. This is a best best pumpkin pie with a delicious homemade taste. Simply mix, pour, and bake for a slice of perfection. I have used Baked Pumpkin Puree that is thick.

For The Pie Crust 
Ingredients
150 Grams All Purpose Flour
55 Grams Icing Sugar
¼ Teaspoon Pink Himalayan Salt
85 Grams Cold Unsalted Butter - cubed
2 Tablespoons +-Ice Cold Water
Method

Sift flour, salt and sugar in a bowl. Cut the butter finely into the flour and then using your fingertips rub the butter into flour until it resembles breadcrumbs. Ad all the water at once and using a round topped knife bring the dough together. Then turn onto a lightly floured surface and knead until you have a smooth dough. Cover with cling film and refrigerate till ready to use. Minimum 30 minutes. Roll the dough into a circle 2 bigger than the pie dish and line your pastry tin or pie dish. 

Blind bake the pastry at 180°C for 15 minutes.

For The Pumpkin Filling
Ingredients
¾ Cup + 1 Tablespoon Brown Sugar
1 Teaspoon Cinnamon Powder
½ Teaspoon Salt
½ Teaspoon Ginger Powder
¼ Teaspoon Clove Powder
2 Large Eggs- I added 3 Eggs
425 Grams Pumpkin Puree - drain all the liquid - if using canned
1 Cups or 250 Ml Evaporated Milk
½ Cup or 125 Ml Heavy Cream
Method
Heat oven to 200°C and place rack in the center of the oven.
Separate eggs and set aside.

Using a blender or large bowl, blend pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, egg yolks, cream and evaporated milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
In a another clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 1 tablespoon sugar until shiny white peaks form. Beat a fourth of the whites thoroughly into pumpkin mixture; gently fold in the rest.

Immediately ladle filling into the shell, filling to just below the rim of the pan. Place in oven and bake for 10 to 15 minutes. Reduce heat to 170°C and bake another 22 to 24 minutes, until a tester inserted into the filling two inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.

Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to two days. 

Let pie come to room temperature before serving. 
Labels: America, Canada, Dessert, Eggs, Homemade, Pie, Pumpkin, Sunday Funday, International Cuisine

For Sunday Funday we are sharing Canadian Recipes  

• Butter Tarts by Karen’s Kitchen Stories
• Cherry Chip Cake by Amy's Cooking Adventures
• City of Nanaimo's Namesake Bar by A Messy Kitchen
• Maple Banana Muffins by Sid's Sea Palm Cooking
• Maritime Hodge Podge - Creamy Summer Vegetables by Food Lust People Love
• Pouding Chômeur by Mayuri's Jikoni
• Pumpkin Pie With Homemade Pie Crust by Sneha's Recipe
• Quick and Easy Poutine by A Day in the Life on the Farm 

Homemade Chilli Oil#AlphabetChallenge

Chili oil is a fragrant, spicy condiment, staple of Chinese cuisine, particularly Sichuan cuisine. This is an addictive oil tha can be used as a topping for dumplings, noodles and stir-fries, this chilli oil carries aromas and flavours of Asian chilli powder, garlic plus toasted spices . The flavor is dynamite and taste of this oil is divine. It's so delicious.

This is my take on Chilli Oil, you can always add or minus the spice level according to your taste.
Ingredients
6 Big Cloves Garlic - minced
1 Tablespoons White Sesame seeds - lightly toasted
2 Tablespoons Korean Gochugaru or Red Pepper Flakes
1 Cup Vegetable Oil
2 Tablespoons Sesame Oil
1 Whole Star Anise
1" Stick Cinnamon
1 Bay Leaf
1 Teaspoon Sichuan Peppercorns
2½ Tablespoon Kashmiri Red Chilly Powder
2 Teaspoon Sea Salt
1 Tablespoon White Vinegar
1 Tablespoon Soy Sauce

Method

In a pan, toast the star anise, sesame seeds. cinnamon stick, bay leaves, Sichuan peppercorns over medium low heat until just starting to release a fragrance.

Heat the oil in a seperate pan, when the oil is just warm add all the toasted spices. Let this oil heat up to medium low flame till the spices start to gently sizzle. Cook at a gentle sizzle for 2 minutes. Switch off the flame and let it cool for 5 minutes. Remove the bay leaf. 

Place the gochugaru flakes, garlic and salt in a heat-proof jar or bowl. Pour the oil over this mixture. Add the vinegar, soy sauce, chilli powder, gently stir. Allow to cool before storing in an airtight jar. Refrigerate, use within six months to a year.

This is an addictive oil tha can be used as a topping for dumplings, noodles and stir-fries etc.

Labels: Asian Cuisine, Chilly, Homemade, Condiments, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "H"

• Blogghetti: 3 Ingredient Hot Fudge Sauce
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Cilantro Herb Caribbean Potato Salad 
• A Messy Kitchen: Harissa and Brie No Knead Focaccia 
• A Day in the Life on the Farm: Haluski
• Food Lust People Love: Hazelnut Vodka 
• Sneha’s Recipe: Homemade Chilli Oil 
• Karen’s Kitchen Stories: Honeynut Squash Soup with Apple and Bacon 
• Magical Ingredients: Hot Chocolate Rolls
• Mayuri’s Jikoni: Vegetable Hariyali 
• Jolene’s Recipe Journal: Whipped Honey 

Keto Baked Chicken Legs In Buffalo Sauce#SundayFunday

These Buffalo Chicken Legs are baked in the oven and coated in a delicious sauce. This is so delicious and juicy chicken, you will definitely enjoy it! 
Ingredients
4 Chicken Legs 
For The Marination
1 Teaspoon Salt
2½ Teaspoons Red Chilly Flakes
1½ Teaspoon Cumin powder
2 Fresh Green Chillies - chopped
1½ Teaspoon Dried Mixed Herbs
2 Teaspoons Onion powder
2 Teaspoon Garlic powder
2 Teaspoon Red Chilly powder
5 Tablespoon Olive Oil
½ Cup Homemade Buffalo Sauce
For Keto Hot Maple Sauce
1/3 Cup Buffalo Sauce
¼ Cup Keto Sugar Free Maple Syrup
1 Tablespoon Red Chilly Flakes
2 Tablespoon Chopped Coriander leaves
1 Tablespoon Butter
Method

Give cuts to the chicken for the marination to penetrate.

Marinate the chicken in the given ingredients for at least an hour or better still overnight.

Then arrange them in a baking tray and bake in a preheated oven at 180°C with both elements on for it in 30 minutes, Turning the sides half way through the baking time. 
To Make Keto Hot Maple Sauce 

In a pan heat butter add rest of the ingredients and mix well, when it starts to boil add the chicken and coat them well. 

Garnish with coriander leaves and enjoy!!
Labels: Homemade, Buffalo Sauce, Chicken , Mexican, Keto, Side Dish, Appetizer, Sunday Funday

For Sunday Funday we are sharing recipes with "Maple Syrup"

• French Toast by Mayuri's Jikoni
• Karawya with a Maple Syrup Drizzle by Culinary Cam
• Keto Baked Chicken Legs In Buffalo Sauceby Sneha's Recipe
• Maple Bacon Candied Walnuts by Amy's Cooking Adventures
• Maple Bourbon Smashby A Day in the Life on the Farm
• Maple Dijon Bacon Green Beansby Making Miracles
• Maple Mousseby A Messy Kitchen
• Maple Pecan Glaze for Scones by Sid's Sea Palm Cooking
• Maple Thyme Hasselback Yams by Food Lust People Love

Armenian Apple Chunk Cake#EatTheWorld

 

Armenian Apple Chunk cake is full of diced apples, pumpkin spice and is ready within an hour. This is a dessert cake, dust it with icing sugar, serve with caramel sauce or ice cream. This cake does not have baking powder but baking soda is used.

Recipe Adapted from here  

Square Pan 8" x 8"
Ingredients
402 Grams/3 Apples - not peeled, diced into small pieces
3 Eggs
280 Grams All Purpose Flour
1 Teaspoon Vanilla Extract
½ Cup (125 Ml Cup) Vegetable Oil
2 Teaspoons Cinnamon - I added Homemade Pumpkin Spice
71 Grams Chopped Walnuts
190 Grams Caster Sugar
1 Teaspoon Baking Soda
1/8 Teaspoon Pink Himalayan Salt
Method
Preheat the oven to 170°C. Grease and line a 8x8 square baking pan or spring form pan with parchment paper.

Add the pumpkin spice, half the sugar together in a bowl. 
As you are dicing the apples, toss them in the bowl with the pumpkin spice and sugar to coat them and prevent browning. The add the flour and baking soda to the apples and toss.

In another bowl cream the oil, eggs, remaining sugar and vanilla extract till light and creamy.

Pour this into the apple mixture and fold it well with a spatula till no dry spots are seen. 

Now add the walnuts and lightly mix it. 

Pour this batter into the prepared baking tin. Tap it once or twice on the counter to remove any air bubbles.

Bake in a preheat oven for 25 minutes after that place a foil on top ( to avoid more browning) and bake it for additional 5 - 10 minutes or until a toothpick comes out clean in the center. Let the cake cool in the pan completely. 

Then dust it icing sugar on top. Slice and enjoy the cake is so delicious you will love it.

Labels: Armenia, Apple, Dessert, Cakes, Eat the World, Homemade, Pumpkin Spice

Check out all the wonderful Armenian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "Armenia"

• Amy's Cooking Adventures: Lavash Crackers
• Sneha's Recipe: Armenian Apple Chunk Cake
• A Day in the Life on the Farm: Tourshi 
• Cam of Culinary Cam served up Khorovats