White Chocolate Berry Poptarts

These homemade poptarts are made of buttery dough filled with strawberries, raspberries and lemon and glazed with white chocolate. Plus, they’re pure fun to make.

So these pop tarts…

Make the dough, cut the dough, fill the dough, fork the dough, and bake the dough. It’s that simple. You can use fancy cutters and what not if you want to, but since I haven’t been able to find mine in the sheer disarray that has become our basement, I’ve been cutting out a rectangular piece of paper and tracing it with a knife. It works just fine. Same goes for pinching the sides closed…I have a fancy cutter that I bought at WS ages ago, but I have no clue where it is and, to be honest, I’m at a point in my life where I like things to look real and messy, the way life really is. So the fork is my MO, and the look is on the rustic side, making them truly feel homemade. Either way you go after them, the result will be delicious. ENJOY!

Click here for the filling recipe.

White Chocolate Berry Poptarts

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• Author: Lindsay Russell
• Yield: 8 pop-tarts 1x

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Description

These homemade poptarts are made of buttery dough filled with strawberries, raspberries and lemon and glazed with white chocolate. Plus, they’re pure fun to make.

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Ingredients

Units USM Scale 1x2x3x

For the dough:

• 1 1/4 cups all-purpose flour
• 1 stick (1/2 cup) unsalted butter, very cold, cut into 1-inch pieces
• 1 tbsp granulated sugar
• Pinch of salt
• 2-3 tbsp ice cold water

For the filling:

• 1 cup fresh or frozen strawberries, hulled and roughly chopped
• 1/2 cup fresh or frozen raspberries
• 3 tbsp granulated sugar
• 1 tsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp cornstarch

For the top:

• 1 cup white chocolate pieces, melted
• Sprinkles

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Instructions

1. To make the dough, place the flour, sugar, salt, and butter into a food processor fitted with the blade and pulse until the butter is the size of small peas.
2. With the processor on low, pour in 2 tablespoons of the cold water. Slowly add up to 1 more tablespoon of water, a little at a time, until the dough just comes together. It should feel moist but not sticky.
3. Turn the dough out onto a lightly floured surface and knead briefly to form a flat disk. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
4. Make the filling: in a small saucepan, combine the strawberries, raspberries, sugar, lemon juice, lemon zest, and cornstarch. Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until the berries break down and the mixture thickens, 8–10 minutes. For a smoother filling, blend with an immersion blender or in a regular blender in batches. Let cool completely.
5. Preheat oven to 375°F. Roll the dough to about 1/8–1/4 inch thick. Cut into sixteen 4-inch rectangles. Place 1 tablespoon of filling in the center of 8 of them.
6. Gently place the plain rectangles on top of the filled ones and use a fork to crimp and seal all four sides. Bake for 17–20 minutes, until fully baked and golden brown.
7. Remove from the oven and cool slightly before drizzling or dipping in melted white chocolate and topping with sprinkles.

Notes

Let the berry filling cool completely before assembling — a hot filling will make the dough soggy. You can make the filling a day ahead and store it in the fridge. The dipping chocolate sets faster if you let the tarts cool to room temperature first.

• Category: Baking

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