Growing up in Jordan, I did not have access to many American snacks. The first time I tried Pop Tarts was during one of our annual summer trips to California. I was at my cousin’s house for one of our epic sleepovers and she offered me a strawberry pop tart.
I took a good look at it and thought it looked so pretty dressed in white icing and sprinkles…so how could I say no?? Plus my mom would seldom buy us junk food, so I seized a rare opportunity and said HELL YES! And at that age the 20 ingredient list did not concern me, I gobbled that thing up like it was my last meal.
Now that I’m more aware of what I put in my body, I realized I can make my own pop tarts without all the added preservatives and chemicals that come in the store bought version. The dough in this recipe requires only five ingredients and you can use any filling you like. Since it’s such a simple recipe I like to use good quality Irish butter for the dough, because I really want the butter flavor to come through. It also makes the dough incredibly flaky and tender.
I chose raspberry jam because it’s my favorite! It’s tart and sweet and pairs so well with the rich buttery crust. A great thing about these homemade raspberry pop tarts is, you can make them a day before, place them in the fridge and bake them in the morning!
Things You Should Know-Homemade Raspberry Pop Tarts
- Use high quality irish butter and keep VERY cold. Best if you cut them into cubes first and place in the freezer for 5 minutes.
- The water should also be VERY cold. I add ice cubes.
- When cutting the butter into the flour, stop when butter is the size of small peas. A couple of large pieces here and there is ok.
- Allow the dough to rest in the fridge for 30 minutes before rolling.
- Once the pop tarts are assembled and filled place back in the fridge for 10-15 minutes before baking.
Dough recipe adapted from Baking, by James Peterson.