Homemade Raspberry Poptarts
Total Steps
7
Ingredients
6
Tools Needed
9
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The Canyon KitchenIngredients
- 1 pie crust
- 1/4 cup raspberry jam
- 1/4 cup reduced fat cream cheese
- 1/4 cup powdered sugar
- 1 tablespoon water
- lemon juice(optional)
Instructions
Step 1
Mix raspberry jam and cream cheese together, then set aside.
Step 2
Roll out the pie crust slightly thinner than you would for a pie, forming a rectangle. Cut the crust into 12 equal sized rectangles.
Step 3
Spoon 1 to 2 tablespoons of the raspberry mixture onto the middle of one rectangle. Cover with another rectangle. Press the edges together, then use a fork to seal the edges.
Step 4
Wrap each assembled poptart in plastic wrap and place them in the freezer. Repeat for the remaining rectangles. Freeze for approximately 4-6 hours until solid.
Step 5
Once frozen, preheat the oven to 375 degrees Fahrenheit. Unwrap the poptarts and place them on a foil-lined cookie sheet. Bake for 17-20 minutes or until golden brown. Remove from oven and allow to cool.
Step 6
While the poptarts bake, prepare the glaze. Mix the powdered sugar and water, adding enough water to reach a thick glaze. For added flavor, you can optionally add a drop or two of lemon juice to the glaze mix.
Step 7
Once the poptarts are cooled, drizzle or spread the glaze over them. Serve and enjoy!