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.
Ingredients
Scale
For the dough:
- 1 1/4 cups all-purpose flour
- 1 stick unsalted butter (very cold and cut into 1 inch pieces)
- 1 tablespoon granulated sugar
- pinch of salt
- 2–3 tablespoons ice cold water
For the filling:
- Click the link above for the recipe.
For the top:
- 1 cup white chocolate pieces (melted)
- sprinkles
Instructions
- To make the dough, place the flour, sugar, salt, and butter into the bowl of a food processor fitted with the blade and pulse until the butter becomes the size of small peas.
- Pour 2 tablespoons of the water into the tube with the processor on low speed and watch carefully. Slowly add the last tablespoon of water in just a little bit at a time until the dough begins to come together. You want it to feel moist, but not sticky.
- Empty the dough out onto a lightly floured surface, and knead the dough lightly to form it into a flat disk. Wrap tightly with plastic wrap and chill for 30 minutes.
- Meanwhile, place all of the ingredients for the filling into a large stockpot and bring to a boil. Reduce heat and simmer until the berries break down and the liquid begins to thicken. You can keep it chunky, or puree it to a smooth consistency using a immersion blender, or by placing in into a blender in batches.
- To bake, preheat the oven to 375 degrees. Roll the dough out to about 1/8 inch-1/4 inch thickness. You want it to be thin, but not so thin that it will tear. Cut the dough into 16-4 inch rectangles, and place 1 tablespoon of filling into the center of 8 of them.
- Gently put the empty rectangles on top of each and use a fork to pinch all 4 sides of them closed. Bake for 17-20 minutes until fully baked and golden brown. Remove and cool slightly before icing with white chocolate and sprinkles. ENJOY!
- Category: Baking