Raspberry Poptarts
Time: 1 hours 45 minutes
Enjoy our delicious Raspberry Poptarts, packed with amazing flavor! Each serving contains 443 calories, 22g of fat, 53g of carbohydrates, 4g of fiber, 4g of protein—making it a perfect choice for an OATSOME recipe.
Nutrition info:
Calories: 443
Fat: 22g
Carbs: 53g
Fiber: 4g
Protein: 4g
Ingredients
Servings: 1
Directions
- 1. Making the Dough: Before you begin, measure out the water and place it in the freezer so it gets REALLY cold. In a medium mixing bowl, whisk together the flour, salt, and sugar. Next, take the butter straight from the fridge and grate it using a cheese grater. For even better results, you can freeze the butter beforehand and grate it the same way
- 2. Mix the dry ingredients with the cold grated butter, gently pinching the mixture until a sandy texture forms. Drizzle the vanilla and cold water into the flour-butter mixture, 2 tablespoons at a time, mixing after each addition. Stop adding water once the dough comes together easily and begins to form large clumps. The dough shouldn’t feel sticky or overly wet. Since this dough uses gluten-free flour, you don’t have to worry about overworking it, you just want to keep the butter as cold as possible.
- 3. Knead the dough gently on a floured surface until a ball forms, using a bench scraper to avoid warming the butter with the heat of your hands. Using a large knife or bench scraper, evenly divide the dough in half. Slightly flatten each half into a 1-inch-thick disc. Wrap tightly in plastic wrap and chill in the freezer for 1 hour.
- 4. Fifteen minutes before baking, preheat the oven to 350°F. Beat the egg in a small bowl. To assemble, work with one disc of dough at a time. Flour your counter and roll the dough into an 8x10-inch rectangle, then cut it into four even rectangles. Use extra oat flour if needed. Transfer half of the rectangles to a baking sheet. Top each one with 1–2 tablespoons of jam. Brush the edges with egg wash using a pastry brush. Place a second rectangle on top and press the edges together with a fork to seal the pop tart. Poke a few holes in the top with a fork to allow steam to escape, then brush the entire pop tart with egg wash.
- 5. Bake: Bake for 20–25 minutes, or until the crust is lightly golden brown and firm when tapped. Transfer to a cooling rack and let cool completely before frosting.
- 6. Mix the frosting ingredients together. Spoon dollops of frosting over the cooled pop tarts and top with your favorite sprinkles.
- 7. Enjoy your Raspberry Poptarts!
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Raspberry Poptarts
Time: 1 hours 45 minutes
Enjoy our delicious Raspberry Poptarts, packed with amazing flavor! Each serving contains 443 calories, 22g of fat, 53g of carbohydrates, 4g of fiber, 4g of protein—making it a perfect choice for an OATSOME recipe.
Nutrition info:
Calories: 443
Fat: 22g
Carbs: 53g
Fiber: 4g
Protein: 4g
Ingredients
Servings: 1
Directions
- 1. Making the Dough: Before you begin, measure out the water and place it in the freezer so it gets REALLY cold. In a medium mixing bowl, whisk together the flour, salt, and sugar. Next, take the butter straight from the fridge and grate it using a cheese grater. For even better results, you can freeze the butter beforehand and grate it the same way
- 2. Mix the dry ingredients with the cold grated butter, gently pinching the mixture until a sandy texture forms. Drizzle the vanilla and cold water into the flour-butter mixture, 2 tablespoons at a time, mixing after each addition. Stop adding water once the dough comes together easily and begins to form large clumps. The dough shouldn’t feel sticky or overly wet. Since this dough uses gluten-free flour, you don’t have to worry about overworking it, you just want to keep the butter as cold as possible.
- 3. Knead the dough gently on a floured surface until a ball forms, using a bench scraper to avoid warming the butter with the heat of your hands. Using a large knife or bench scraper, evenly divide the dough in half. Slightly flatten each half into a 1-inch-thick disc. Wrap tightly in plastic wrap and chill in the freezer for 1 hour.
- 4. Fifteen minutes before baking, preheat the oven to 350°F. Beat the egg in a small bowl. To assemble, work with one disc of dough at a time. Flour your counter and roll the dough into an 8x10-inch rectangle, then cut it into four even rectangles. Use extra oat flour if needed. Transfer half of the rectangles to a baking sheet. Top each one with 1–2 tablespoons of jam. Brush the edges with egg wash using a pastry brush. Place a second rectangle on top and press the edges together with a fork to seal the pop tart. Poke a few holes in the top with a fork to allow steam to escape, then brush the entire pop tart with egg wash.
- 5. Bake: Bake for 20–25 minutes, or until the crust is lightly golden brown and firm when tapped. Transfer to a cooling rack and let cool completely before frosting.
- 6. Mix the frosting ingredients together. Spoon dollops of frosting over the cooled pop tarts and top with your favorite sprinkles.
- 7. Enjoy your Raspberry Poptarts!