If you like Pop Tarts, you will love my Homemade Raspberry Pop Tarts! All the flavour without all the fake ingredients!
Course
Breakfast, Brunch, Dessert
Cuisine
American
Keyword
hand pie, pastry, pop tart, raspberry
Prep Time1hour
Cook Time20minutes
Total Time1hour20minutes
Servings6pop tarts
Authorbreakfast for dinner
Ingredients
For the pastry
2cupsall-purpose flour
1/2teaspoonsalt
1/2teaspoonbaking powder
1cupcold unsalted butter,cut into small pieces
1/2cupcold sour cream
For the filling
raspberry jam
For the tops
1egg
Instructions
To make the pastry
In your food processor, add flour, salt, and baking powder and pulse briefly until combined. Add butter pieces and pulse until crumbly. Add sour cream and pulse briefly until dough comes together.
(If you don't have a food processor, whisk together the flour, salt, and baking powder. Add the butter, working it in with a pastry cutter or 2 knives until crumbly. Leave most of the butter in large, pea-sized pieces. Gently stir in the sour cream; the dough may still be crumbly.)
Turn your dough out onto a floured work surface, and bring it together with a few quick kneads.
Pat the dough into a rough log, and roll it into an 8″ x 10″ rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8″ x 10″ rectangle. Fold it in three again.
Wrap the dough, and chill for at least 30 minutes before using.
To assemble the pop tarts
Preheat your oven to 425°F and place a rack on the middle shelf. Line a baking sheet with parchment paper.
Roll out the dough into a 12" x 16" rectangle. Using a knife, cut out twelve 4" squares (or whatever dimensions you like - just make sure you have a top and a bottom for each pop tart!)
Spoon 2 tablespoons raspberry jam onto 6 of the pastry squares.
Cut a vent (or poke with a fork) into each of the remaining 6 squares, then top each pop tart with a vented square, and press along the edges with the tines of a fork to seal.
In a small bowl, whisk the egg, and brush the egg mixture over the tops of each pie. Transfer the pies to the prepared baking sheet.
Bake for 15 to 20 minutes in your 425°F oven. Let cool.