Filled with sweet jam and topped with a delicious raspberry icing!
Course Breakfast, Dessert, Snack
Keyword eggless, gluten free, icing, pop tarts, raspberry
Prep Time 30mins
Cook Time 30mins
Chill Time 1hr
Total Time 2hrs
Servings 6pop tarts
Author Taleen Benson
1packageBob's Red Mill Gluten Free Pie Mix
1cup (226g)unsalted buttercold, cut into cubes
8tablespoonsice cold water
¼cup (85g)raspberry jam
For the icing:
1cup (120g)powdered sugar
¼teaspoonfreeze dried raspberriescrushed to powder
Empty the pie crust mix into a large bowl. Using a pastry blender or two knives, cut the cold butter into the mix until coarse and crumbly. Add ice cold water, one tablespoon at a time, and stir until the dough comes together.
Split the dough in half and form each half into a round disc. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour.
Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Remove the dough from the refrigerator and, working with one disc at a time, roll the dough out to a 9x12 inch rectangle. If the dough is crumbly, sprinkle ice cold water onto the surface and work it into the dough until it comes together.
Use a knife to cut out 3x4 inch rectangles of dough. Gather the scraps of dough and re-roll as necessary. Arrange half of the rectangles on the prepared baking sheet. Scoop 1-2 teaspoons of jam onto the centers of each one.
The remaining rectangles will be the tops of the pop tarts. Arrange on top of each and use a fork to crimp the edges. Bake for 28-30 minutes. Allow the pop tarts to cool on the baking sheets for 10 minutes before transferring to a wire cooling rack.
To make the icing, stir the powdered sugar with the ground freeze dried raspberries in a small bowl. Add the milk and stir to combine. Drizzle or spread onto cooled pop tarts.
While rolling out the first disc of dough, keep the second in the refrigerator. It's important for the dough to be cold.
If the dough becomes too difficult to work with and starts to fall apart as you are rolling and cutting, refrigerate for 15 minutes. The warmer the dough gets, the harder it is to use.
I like to use a food processor to grind the freeze dried raspberries, but you can also pour into a zip-top bag and use a rolling pin to roughly crush.