Sweet, flaky, and secretly baked – meet your new favorite edible. Sweet, flaky, and secretly baked – meet your new favorite edible.
Let’s be real: Store-bought Pop Tarts are fine if you’re 12 and your only goal is diabetes by lunch. But these? These are grown-up, glowed-up, weed-infused homemade Blunt Berry Pop Tarts, and they taste like a bakery and a dispensary had a beautiful little lovechild.
Crispy, flaky pastry? ✅ Sticky berry jam that slaps? ✅ THC-infused glaze that’ll send you to the moon? ✅✅✅
These babies aren’t just breakfast—they’re an edible experience. And the best part? They look totally innocent. Nobody will suspect a thing… until you're giggling at a spoon.
Basically: They’re flaky toaster pastries filled with berry jam and topped with a sweet, vanilla glaze that’s secretly dosed with weed-infused coconut oil.
Why the name “Blunt Berry?” Because like your friend who never whispers—they’re sweet, loud, and absolutely baked.
2 cups all-purpose flour
1 tbsp sugar
1 tsp salt
1 cup cold unsalted butter (cut into chunks)
4–5 tbsp ice water
3/4 cup berry jam (strawberry, raspberry, mixed—get freaky)
1 tbsp cornstarch
1 tbsp water
1 cup powdered sugar
1 tbsp milk
1 tbsp cannabis-infused coconut oil
1/2 tsp vanilla extract
Sprinkles (optional, but are they really?)
In a bowl, whisk flour, sugar, and salt.
Cut in butter using fingers or a pastry cutter until crumbly.
Add ice water a tablespoon at a time, mixing until dough forms.
Divide in half, wrap in plastic, and chill 30 mins.
(Yes, chilling the dough is important. No, you can't skip this and just get high. Yet.)
Mix jam, cornstarch, and water in a saucepan.
Simmer over low heat until thickened (5-7 mins).
Let cool. Try not to eat it all with a spoon like an unhinged gremlin.
Roll each dough half into a rectangle, about 1/8-inch thick.
Cut into even rectangles (3x4 inches works great).
Place half on a lined baking sheet. Add a spoonful of jam in the center.
Top with another dough rectangle, press edges with a fork to seal.
Poke holes on top so they don’t puff like your cousin after a dab hit.
Chill 15 mins again (yes again, stoner science).
Bake at 375°F (190°C) for 22–25 minutes, or until lightly golden.
Let cool completely—important, or your glaze will turn into a sad, sticky slip-n-slide.
Whisk powdered sugar, milk, vanilla, and infused coconut oil until smooth.
Spread over cooled pop tarts. Add sprinkles if you're fancy.
Let glaze set. Or don’t. You’re the boss now.
Infused coconut oil is your secret weapon. It blends into glaze like a dream and won’t leave any suspicious smell.
Want lower dosage? Mix regular coconut oil with infused to dilute potency.
Store in an airtight container. (Unless you want your whole house smelling like Willy Wonka’s hotboxed kitchen.)