Description
Delicious 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 a sweet breakfast treat or snack.
Ingredients
Scale
Pie Crust
- 1 box refrigerated pie crust (2-count)
Raspberry Filling
- 2 cups raspberries, fresh or frozen
- 1/2 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 to 3 tablespoons milk
- 1/2 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 until the mixture boils and thickens. Remove from heat and transfer to a heat-safe bowl. Place in the freezer and stir every 10 minutes until cooled.
- Roll and Cut Dough: On a lightly floured surface, roll out pie crust into a rectangle. Use a pizza cutter and ruler to cut into 3 by 4½ inches rectangles, totaling 12 rectangles.
- Assemble Pop Tarts: Place one rectangle on a baking sheet lined with parchment or silicone mat. Lightly brush with egg wash. Add 1 to 1½ tablespoons of cooled raspberry filling at the center, then cover with another rectangle. Crimp edges with a fork to seal. Repeat for all.
- Freeze Before Baking: Place assembled pop tarts in the freezer while preheating the oven to 400 degrees Fahrenheit.
- Prepare for Baking: Once oven is preheated, lightly poke holes on top of each pop tart using a toothpick or knife. Brush tops with egg wash.
- Bake: Bake in the preheated oven for 20 minutes or until golden brown.
- Make Vanilla Icing: While pop tarts cool, whisk powdered sugar, 2 tablespoons milk, and vanilla extract until slightly thick but spreadable. Add milk by half tablespoon increments to achieve the ideal consistency.
- Ice and Decorate: When pop tarts are completely cooled, drizzle vanilla icing over the centers, top with red sprinkles, and let the icing harden before serving.
Notes
- If making your own pie dough, chill it for at least 40 minutes wrapped in plastic wrap before rolling.
- If using storebought pie crust, follow package instructions for temperature before rolling.
- Cut dough into 3×4½ inch rectangles using a pizza cutter and ruler for uniform size.
- The raspberry filling can be made the night before to save time.
- Allow pop tarts to fully cool before adding icing to prevent melting.
- Store leftover pop tarts in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pop tart
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
