Homemade Pop Tarts with Raspberry Filling

Easy homemade pop tarts with raspberry filling work well as after school snacks or as a quick breakfast.

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Prep Time: 15

Cook Time: 12

Course: Baking, Snack

Cuisine: American

Keyword: homemade pop tarts

Servings: people

Calories: 631kcal

Author: Jenna

Preheat your oven to 400 degrees F.
Roll out the first pie crust on a flat, clean surface.
Using an 3x5 index card as a guide, cut out as many rectangles as you can.
Repeat for the second pie crust.
Collect the scraps, knead them together, and then roll it out.
Use the index card to create additional rectangles.
You should have about 10 rectangles.
Place half of the rectangles on a baking sheet.
Spoon about 1.5 tablespoons of raspberry jam into the middle of each rectangle.
Spread around the jam into an even layer, leaving about 1/2 inches around the filling.
Carefully place a second rectangle on top of each prepared pie crust.
Gently push the top and bottom pie crust together, sealing the raspberry filling inside.
Use a fork to crimp the edges and use a knife to cut 2 to 3 slits into the top of each pop tart.
In a small bowl, whisk the egg and water together to create a wash. Brush the wash over top of each pop tart.
Place the cookie tray in the oven and bake for 12 to 15 minutes or until the tops turn golden brown.
Carefully remove the pop tarts from the oven and allow to cool.
Once cooled, combine the powdered sugar, vanilla, milk, and red food coloring in a small bowl with a fork or whisk.
Spoon a small amount of icing on top each pop tart, spreadng it around with a spoon.
Sprinkle the sprinkles over each pop tart and allow the icing to set for about 5 to 10 minutes.
Serve as a snack, dessert, or breakfast.

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