Growing up, I wasn’t allowed too many processed food items. I envied the kids who lived off Pop Tarts or brought Lunchables to school. Well, until I was an adult. Now I appreciate all the cooking my mother did. As a result, I like to revisit some of those food items from my youth and give them an adult spin, like these homemade pop tarts. I put some green tea in the filling to give them an antioxidant boost!
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Mix the jam, contents of the tea bag, and cornstarch together in a small bowl.
On a floured surface, roll out the pie crusts to about 12 inches. Cut out 4-inch by 3-inch squares. You don’t need a ruler for this but I recommend using the first square as a template for the remaining squares, as they do have to line up a bit.
Whisk the egg in a small bowl.
On one square, add 2 tablespoons of the jam in the middle, leaving about 1/2-inch border. Brush the border with the egg. Place a square on top, and gently press it down to seal in the jam. Using a fork, crimp the border.
If you seek perfection, this is a good time to trim up the pop tart to make sure it is a rectangle. Just don’t cut off too much of the crimped edge or they will leak during baking.
Using a toothpick, poke about 6 holes into the top layer of the tarts, being careful to not penetrate the whole thing.
Place them on a baking sheet and bake them for 15 minutes, or until golden brown.
Remove the pop tarts from the oven and place them on a cooling rack.
Whisk together the powdered sugar and milk. Depending on how you wish to decorate them, divide the frosting. I dyed half of it pink and left the rest white.
When the tarts have cooled, frost them accordingly.
Enjoy!
- 2 refrigerated pie crusts
- ½ cup sugar free raspberry jam
- 1 Numi Organic Jasmine Green Tea bag
- 1 tablespoon corn starch
- 1 egg
- 1 cup powdered sugar
- 1 tablespoon milk
- Optional: natural food dye, sprinkles
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Mix the jam, contents of the tea bag, and cornstarch together in a small bowl.
- On a floured surface, roll out the pie crusts to about 12 inches. Cut out 4-inch by 3-inch squares. You don't need a ruler for this but I recommend using the first square as a template for the remaining squares, as they do have to line up a bit.
- Whisk the egg in a small bowl.
- On one square, add 2 tablespoons of the jam in the middle, leaving about ½-inch border. Brush the border with the egg. Place a square on top, and gently press it down to seal in the jam. Using a fork, crimp the border.
- If you seek perfection, this is a good time to trim up the pop tart to make sure it is a rectangle. Just don't cut off too much of the crimped edge or they will leak during baking.
- Using a toothpick, poke about 6 holes into the top layer of the tarts, being careful to not penetrate the whole thing.
- Place them on a baking sheet and bake them for 15 minutes, or until golden brown.
- Remove the pop tarts from the oven and place them on a cooling rack.
- Whisk together the powdered sugar and milk. Depending on how you wish to decorate them, divide the frosting. I dyed half of it pink and left the rest white.
- When the tarts have cooled, frost them accordingly.
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