I used homemade blueberry jam that I made last month, but any jam will do. When I make these again, I will probably try them with the "Just Fruit" blackberry jam from Kroger.
This recipe was adapted from Dairy Free Cooking . About .
The Crust
1 1/2 c. all purpose flour
1 stick of earth balance, softened (1/2 c I think)
1/4 c. almond milk
Dash of salt
Mash the butter into the flour until it is of uniform crumbliness. Add salt and milk and mix until it forms a nice dough ball.
Roll it out with a rolling pin on a floured surface until it's thin. Think it's thin enough? It's not, keep rolling. It should be like 1/8th of an inch. I used one of the dough scrapers from Sur La Table to measure the rectangles (I actually made mine 6" x 6" squares, but you could make rectangles). Put parchment on a cookie sheet (or spray it with Pam) and put half the rectangles down. You don't need to leave much space (unless you have jam volcano like I did).The Filling
About 8 heaping tablespoons of jam of your choosing.
Some cornstarch if the jam of your choosing is real liquid-y
Spoon the filling onto the rectangles that are on the cookie sheet. Using a fork dipped in water moisten and "rough up" the edges of the bottom crust. Place the top crust on, squishing down the jams so they are flat/even. Use a fork (dipped in a little flour now) to seal the edges. I ran into trouble here. You really gotta seal the edges. You can't just hope they'll magically seal in the oven and put them in your very uneven oven on a cookie sheet with no edges. Really seal the edges.
Pop them into the oven at 450 for 10-15 minutes until the edges are just starting to brown.
Take them out and let them cool. In the meantime, prepare the icing.
The Icing
1 healing spoonful of the liquidiest part of your jam.
1/3 c. powdered sugar
Cornstarch as needed
Almond milk as needed
Mix the jam and powdered sugar. Add more jam/soy milk/cornstarch as needed until it's icing-y. Once the poptarts have cooled, spoon on the icing. Add sprinkles if you need to.
