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The scorching heat of the 9AM sun is an obvious indication that summer has started. Summertime is beaming with so much energy and happiness, filling my days with joy and enthusiasm.

Today’s recipe is as optimistic and refreshing as the beautiful sunny weather. Mommies, grab your spatulas and hand mixers now, because take my word for it, this is worth a shot!

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Blueberry and Cream Cheese Pop Tarts
Author: Ruth Alarcon
Prep time:
Cook time:
Total time:
Serves: 8-10 tarts
  • Crust:
  • 2 sticks of chilled unsalted butter (cubed)
  • 2 1/2 cups of APF
  • 1 tsp of salt
  • 1/4 cup or more of cold water
  • Filling:
  • 1 Big can of Blueberries
  • 1 block of Cream Cheese
  • 1/4 stick of unsalted butter
  • 1 egg yolk
  • 3 Tbsps. Granulated Sugar
  • Egg Wash:
  • 1 Egg yolk
  • 1 Tsp. of water
  1. Crust:
  2. Mix all ingredients in a bowl.
  3. You can use a food processor or hand mixer to form the dough. When using hand mixer, pulse on the slowest speed. Increase the speed when ingredients are starting to assemble.
  4. Add more water if the dough is still crumbly and dry.
  5. Cover with plastic wrap and place in the refrigerator for about 1 hour or more.
  6. Filling:
  7. Mix all ingredients in a bowl using a hand mixer.
  8. Refrigerate.
  9. How to make tarts:
  10. Place a piece of your dough onto a light floured surface and form a perfect rectangle
  11. Cut long rectangular pieces about 3 inches thick
  12. Spread your filling on the bottom tarts. Leaving around 1/2″ edge.
  13. Grab the other edge and place on top. Seal the edges by pushing the 2 rectangular dough lightly.
  14. Carefully press the tines of the fork around the edges.
  15. Poke holes on top of the tarts
  16. Brush the top of the tarts with egg wash
  17. Pre-heat oven for 180C
  18. Place in a parchment paper and bake for 30-35 minutes


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