Raspberry Poptart

Instructions:

Make the Raspberry Filling

1. In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir occasionally, breaking up the raspberries as they cook. Simmer for about 5 minutes, until softened.

2. In a small bowl, mix cornstarch with water to create a slurry. Stir into the raspberry mixture and cook for 1-2 minutes, until it thickens.

3. Remove from heat and stir in vanilla extract. Let the filling cool completely before using. Store in the refrigerator for up to 1 week or freeze for longer storage.

Make the Dough

1. In a large bowl, mix the flour and salt.

2. Add cold butter and shortening. Using a pastry cutter or two forks, cut the fats into the flour until the mixture resembles pea-sized crumbs.

3. Slowly drizzle in small amounts of very cold water, stirring with a spatula after each addition. Stop once the dough begins to clump—do not add more water than necessary.

4. Turn the dough out onto a lightly floured surface and knead it gently until it comes together. Form into a ball, then divide it in half. Flatten each half into 1-inch thick discs and wrap tightly in plastic wrap.

5. Refrigerate for at least 1 hour before rolling out.

Assemble the Pop-Tarts

1. Remove one dough disc from the fridge and let it sit at room temperature for 15 minutes. Roll it out on a lightly floured surface into a 9×12-inch rectangle, about 1/8 inch thick. Trim the edges as needed.

2. Cut the dough into nine 3×4-inch rectangles using a ruler for accuracy. Place them on a parchment-lined baking sheet and refrigerate while rolling out the second dough disc.

3. Roll out the second disc into the same 9×12-inch size and cut into nine 3×4-inch rectangles. These will be the tops of your pop-tarts. Swap this tray into the fridge and remove the first tray.

Fill and Seal

1. Brush eggwash over the entire surface of each rectangle on the baking sheet. This will help seal the top layer.

2. Spoon a heaping amount of cooled raspberry filling into the center of each rectangle, spreading it slightly but leaving about 1/4 inch of space around the edges.

3. Brush the second tray of rectangles with egg wash, then place each piece on top of the filled pastries, egg wash side down. Press firmly around the filling to seal the edges.

4. Use a toothpick to poke 8-10 holes in each pastry to allow steam to escape.

5. Seal the edges by pressing with a fork to prevent the filling from leaking.

Chill and Bake

1. Refrigerate the filled pop-tarts, uncovered, for at least 20 minutes (or up to 1 hour) to help them hold their shape during baking.

2. Preheat the oven to 350°F (177°C).

3. Brush the tops of the pop-tarts with the remaining egg wash. Bake for 22-28 minutes, or until golden brown, rotating the pan halfway through.

4. Let the pop-tarts cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Make the Glaze

1. In a medium bowl, whisk together the glaze ingredients until smooth. The glaze should be thick but spreadable—adjust the consistency as needed.

2. Use a spoon or knife to glaze each pop-tart. The glaze will begin to set in about an hour, if you prefer to wait.

Storage & Reheating

1. Store pop-tarts in an airtight container at room temperature for 3 days or in the refrigerator for up to 6 days.

2. To reheat, bake in a 350°F (177°C) oven for 10 minutes until warmed through.