Professional Baker Teaches You How To Make POP TARTS!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

fruit preserves

🥗Healthier: fresh fruit puree

💰Cheaper: canned fruit

Fresh fruit puree is healthier, while canned fruit can be more affordable.

Cut 1/2 cup of unsalted butter into pieces.

Sift 1 cup of icing sugar into the bowl with the butter.

Beat the butter and sugar until smooth and fluffy.

Add 2 egg yolks (at room temperature) to the mixture.

Mix in 1/2 teaspoon of vanilla extract.

Add 1 1/2 cups of cake and pastry flour to the bowl.

Add 1/4 teaspoon of salt and mix until the dough comes together.

Shape the dough into a ball and flatten it into a disc.

Chill the dough for about 2 hours.

Cut the dough in half and roll it out.

Divide the rolled dough into 8 pieces.

Line the pieces on a baking tray.

Spread raspberry jam on the bases, avoiding the edges.

Roll out the remaining pastry to make the tops.

Dock the pastry with a fork to let steam escape.

Lay the top pastry over the jam-filled bases without pressing down in the center.

Use a fork to press the top layer into the bottom to seal them.

Preheat the oven to 325°F (163°C).

Bake for 15-20 minutes until golden brown.

Let the turnovers cool completely for at least 1 hour before glazing.

Mix 1 cup of sifted icing sugar with 2 tablespoons of milk and 1/2 teaspoon of vanilla for the glaze.

Add food coloring paste to the glaze and whisk until smooth.

Glaze the cooled turnovers generously before the glaze sets.

Add sprinkles on top of the glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens