Description
Delight in these homemade Raspberry Pop Tarts featuring a flaky pie crust filled with sweet and tangy raspberry filling, topped with a smooth vanilla icing and festive red sprinkles. Perfect for breakfast or a sweet snack.
Ingredients
Scale
Pie Crust
- 1 box refrigerated pie crust (2-count)
Raspberry Filling
- 2 cups raspberries, fresh or frozen
- ½ cup sugar
- 2 tablespoons corn starch
- 2 teaspoons lemon juice
Egg Wash
- 1 large egg with a splash of water
Vanilla Icing
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- red sprinkles
Instructions
- Prepare Raspberry Filling: In a medium saucepan over medium heat, combine raspberries, sugar, corn starch, and lemon juice. Stir occasionally with a rubber spatula until the mixture boils and thickens. Remove from heat and transfer to a heat-safe bowl. Place in the freezer, stirring every 10 minutes until cooled.
- Roll and Cut Dough: On a lightly floured surface, roll out the pie dough into a rectangle. Using a pizza cutter and ruler, cut into 3″x4½” rectangles, making 12 total pieces from the two doughs.
- Assemble Pop Tarts: Place one rectangle on a parchment-lined baking sheet and lightly brush with egg wash. Spoon 1 to 1 ½ tablespoons of cooled raspberry filling onto the center. Top with another rectangle and crimp edges with a fork to seal. Repeat for all 6 pop tarts. Freeze the assembled pop tarts while preheating the oven.
- Bake Pop Tarts: Preheat oven to 400 degrees Fahrenheit. Remove pop tarts from freezer. Gently poke holes on top with a toothpick or knife and brush with egg wash. Bake for 20 minutes or until golden brown.
- Prepare Vanilla Icing: While pop tarts cool, whisk powdered sugar, 2 to 3 tablespoons milk, and vanilla extract in a small bowl until smooth but spreadable. Adjust milk by ½ tablespoon increments for consistency.
- Ice and Decorate: Once pop tarts have cooled, drizzle vanilla icing over the top and sprinkle with red sprinkles. Allow icing to set before serving.
- Storage: Store leftover pop tarts in an airtight container in the refrigerator for up to 3 days.
Notes
- If making your own pie dough, chill it for at least 40 minutes wrapped in plastic before rolling.
- Use a ruler and pizza cutter to ensure uniform 3″x4½” rectangles for even baking.
- The raspberry filling can be prepared the night before to save time.
- Wait until pop tarts are completely cooled before applying icing to prevent melting.
- Freeze assembled pop tarts before baking to help them maintain shape and texture.
Nutrition
- Serving Size: 1 pop tart
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
