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RASPBERRY HEART SHAPED POP TARTS RECIPE

RASPBERRY HEART SHAPED POP TARTS RECIPE


One of the reasons I’m such a big fan of Valentine’s Day is because I see it as the perfect excuse to let my inner child go wild with all the hearts and pink and glittery things. 
Suffice it to say, this raspberry heart shaped pop tarts recipe really makes my heart skip a beat! The cute shape certainly doesn’t hurt, but the simple raspberry filling is pretty mouth-watering, too. (Side note: You can use any leftovers as a delicious topping on toast, yogurt or ice cream.).
The most time-consuming part of making these pop-tarts is really just decorating them. But, when sprinkles and pink hearts are involved, who can really be mad about that? If you plan to serve these at a Valentine’s Day party, you can even save the decorating as a fun activity for your guest to get involved in.
RASPBERRY HEART SHAPED POP TARTS RECIPE

Raspberry Heart Shaped Pop Tarts Recipe by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth
 Print Recipe
5 from 2 votes

Raspberry Heart Shaped Pop Tarts Recipe

Raspberry heart shaped pop tarts that really makes any heart skip a beat!
Total Time45 mins
Course: Desserts
Cuisine: American
Keyword: cookies, desserts, hearty, poptart, raspberry, recipe, snack, sugar and cloth, valentine
Servings: 8 people
Calories: 294kcal

Ingredients

  • 2 cup raspberries I like to use frozen ones
  • 3 tbsp granulated sugar
  • 2 tsp cornstarch
  • 1 egg, lightly whisked
  • 1 package pre-made pie dough softened to room temperature
  • juice from ½ a small lemon

Instructions

  • In a saucepan set on a high-heat burner, combine the raspberries, sugar and lemon juice. Bring to a boil, then reduce the heat to medium, mix in the cornstarch and continue cooking for about 10 more minutes, stirring occasionally. Remove from the heat and allow to cool.
  • To make the pop-tarts, first preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat mat and set aside.
  • Lay the pie dough out on a lightly floured surface. Use a heart shaped cookie cutter to cut out pieces, using up all of the pie dough (You can re-roll pie dough scraps together to get even more pieces.).
  • Place 8 hearts, evenly spaced, on the lined baking sheet. Spoon ½-1 teaspoon (depending on the size of the hearts) of raspberry filling in the center of each heart. Place a second heart on top, then gently press along the edges to seal the filling in. Brush with the whisked egg.
  • Bake for 11-13 minutes, or until golden brown. Remove to a baking rack and allow to cool.
  • Once the pop-tarts are cool and ready to be decorated, make the white chocolate glaze. (recipe below)

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