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Raspberry Tea Homemade Pop Tarts

by Jerry James Stone Leave a Comment

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!

These raspberry and green tea-filled homemade pop tarts have an antioxidant bonus!

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.

Raspberry Tea-Filled Homemade Pop Tarts

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.

Raspberry Tea-Filled Homemade Pop Tarts

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.

Raspberry Tea-Filled Homemade Pop Tarts

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.

Raspberry Tea-Filled Homemade Pop Tarts

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.

Raspberry Tea-Filled Homemade Pop Tarts

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.

Raspberry Tea-Filled Homemade Pop Tarts

Enjoy!

Raspberry Tea Homemade Pop Tarts
 
Print
Author: Jerry James Stone
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
  2. Mix the jam, contents of the tea bag, and cornstarch together in a small bowl.
  3. 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.
  4. Whisk the egg in a small bowl.
  5. 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.
  6. 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.
  7. Using a toothpick, poke about 6 holes into the top layer of the tarts, being careful to not penetrate the whole thing.
  8. Place them on a baking sheet and bake them for 15 minutes, or until golden brown.
  9. Remove the pop tarts from the oven and place them on a cooling rack.
  10. 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.
  11. When the tarts have cooled, frost them accordingly.
3.5.3226

About Jerry James Stone

Jerry James Stone is a cookbook author, recipe developer, and the main guy behind the vegetarian and vegan blog JerryJamesStone.com. He's developed recipes for Whole Foods and even won a Shorty Award for his environmental advocacy on Twitter.

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