Homemade Raspberry Pop Tarts
If you like Pop Tarts, you will love these Homemade Raspberry Pop Tarts! All the flavor without all the fake ingredients! Great for the kids too because the only sugar is in the jam!
Sweet Amish Made Red Raspberry Jam from the Dutch Kettle is surrounded by flaky sour cream pastry, creating the ultimate quick breakfast. Prepare these toaster pastries ahead of time for busy mornings. Feel free to use other Dutch Kettle Jam flavors like strawberry, blackberry, apricot, or any of the other 17 flavors we carry at Harvest Array!
Cut down the sugar if your diet requires by using our Dutch Kettle No Granulated Sugar Added jams like Blueberry, Cherry, or Peach.
If you don't want seeds in your toaster pastries, try our Dutch Kettle Seedless Jams like Red Raspberry, Strawberry, Black Raspberry, or Blackberry Seedless Jam.
Ingredients
For the pastry
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup cold unsalted butter, cut into small pieces
- 1/2 cup cold sour cream
For the filling
- The Dutch Kettle Red Raspberry Jam
For the tops
- 1 egg
Instructions
To make the pastry
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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.
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(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.)
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Turn your dough out onto a floured work surface, and bring it together with a few quick kneads.
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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.
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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.
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Wrap the dough, and chill for at least 30 minutes before using.
To assemble the pop tarts
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Preheat your oven to 425°F and place a rack on the middle shelf. Line a baking sheet with parchment paper.
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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!)
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Spoon 2 tablespoons raspberry jam onto 6 of the pastry squares.
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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.
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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.
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Bake for 15 to 20 minutes in your 425°F oven. Let cool.
Notes
To reheat for breakfast or an evening snack, place in the toaster oven for a minute or two.
If you want to sweeten the tops, make an easy water and powdered sugar glaze to drizzle on top.
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