Raspberry Pop Tarts
These raspberry pop tarts will remind you of your favorite breakfast treat, but better! They have a flaky crust, are filled with a fresh raspberry jam, and are topped with a vanilla glaze and red sprinkles.
Equipment
- Baking Sheet
- Pizza Cutter
- Rolling Pin
- Mixing Bowls
- Saucepan
Ingredients:
- 1 box refrigerated pie crust (2-count) read instructions to see when to remove from the refrigerator
Raspberry Filling
- 2 cups raspberries, fresh or frozen
- ½ cup sugar
- 2 tablespoons corn starch
- 2 teaspoons lemon juice
- 1 large egg with a splash of water, for the egg wash
Vanilla Icing
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- red sprinkles
Instructions:
Raspberry Filling
- In a medium-sized saucepan over medium heat, add the raspberries, sugar, corn starch, and lemon juice. Mix until combined. Occasionally stir the mixture with a rubber spatula until it starts to boil and thicken.
- Once thick, remove the pan from the heat and transfer to a heat safe bowl. Place it into the freezer and stir every 10 minutes until cooled.
Assemble
- Once the filling has cooled, roll out the pie dough on a lightly-floured surface into a rectangle shape. Use a pizza cutter and a ruler to cut the dough into 3"x4½" inch rectangles. Repeat with the other pie dough. You'll need a total of 12 rectangles.
- On a baking sheet lined with a silicone baking mat or parchment paper, place one rectangle on and lightly brush it with the egg wash. Add 1-1 ½ tablespoons of the raspberry filling directly to the center of the dough and place another rectangle on top. Use a fork to crimp down all sides of the dough until fully sealed.
- Repeat the step above until all 6 of your pop tarts have been formed. Place the baking sheet into the freezer while the oven preheats.
- Preheat the oven to 400 degrees. Once heated, use a toothpick or a knife to gently poke holes on top of the dough and lightly brush it with the egg wash. Place the whole pan into the oven and bake for 15-20 minutes, or until they are golden-brown on top.
Vanilla Icing
- As the pop tarts are cooling, make the icing. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk (I needed 2 ½ tablespoons), and vanilla extract until slightly thick (too thick and it won't spread, too thin and it will fall off). Add ½ tablespoon of milk at a time until it's the right consistency.
- Once the pop tarts have cooled, drizzle the icing over the center and top with sprinkles. Allow the frosting to harden before serving.
- Keep any leftover pop tarts in an airtight container in the refrigerator for up to 3 days.
Notes:
Pie Crust: If making your own dough, be sure to chill it in the refrigerator for at least 40 minutes and that it's covered in plastic wrap. If using storebought, follow the directions on the box for knowing how far in advance it should be sitting at room temperature before rolling it out.
Pop Tart Size: Use a pizza cutter and a ruler to cut the dough into a 3"x4½" inch rectangle. You'll need a total of 12 rectangles.
Raspberry Filling: You can make this the night before to save time when preparing in the morning.
Icing: Wait until the pastries are completely cooled before drizzling on the icing.
Nutrition
Serving: 1pop tartCalories: 206kcalCarbohydrates: 46gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gCholesterol: 32mgSodium: 24mgPotassium: 11mgFiber: 3gSugar: 37gVitamin A: 8IUVitamin C: 1mgCalcium: 7mgIron: 2mg
Tried this recipe?Let us know how it was!