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Raspberry Pop Tarts Recipe

20 Minutes



The perfect buttery, flaky crust filled with raspberry jam then coated in raspberry icing and topped with sprinkles. These homemade pop tarts are perfect for breakfast or an afternoon snack and take you back to your childhood.



Adjust Servings
195 grams all-purpose flour
160 grams cold butter - cubed
45 grams white sugar (or granulated sweetener)
75 grams milk
150 grams raspberry jam
For the icing
6 tablespoons powdered sugar
2 1/2 teaspoons raspberry jam
2 tablespoons milk
1 teaspoon lemon juice


Prepare the dough
First, prepare the dough. Put the cold butter cut into cubes, flour, sugar and vanilla extract into a food processor. Turn the food processor on medium speed and pulse until you get a lumpy mixture. Then begin to gradually add the milk to the mixture. Wrap the dough in plastic wrap and refrigerate for at least an hour.
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Time for the filling
Preheat the oven to 190°C. Then roll out the dough into a rectangle about 0.5 cm high. Roll the dough on a floured work surface and work as quickly as possible so as not to heat the dough unnecessarily. Divide the dough into 16 equal rectangles. Place the raspberry jam in the centre of each so that it does not extend to the edges, cover with another rectangle and press the edges together with a fork.
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Bake it!
Brush the top of each pop tart with a little egg wash and sprinkle with a little sugar. Bake for about 25 minutes until golden brown. Meanwhile, prepare the icing. Mix all the ingredients until smooth and set aside. Once the tart pops are baked and cooled, put about 1 tablespoon of icing and sprinkles on top of each.
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