You can make your own version of Pop-tarts at home! Feel free to play with different flavors for the filling and try other fruit preserves, chocolate, or Nutella!
For the dough:
2 1/2 cups all-purpose flour
1 cup unsalted butter, cubed and chilled
1/4-1/2 cup ice cold water
3/4 cup raspberry preserves
1 In a large bowl, sift together all-purpose flour and salt. Rub in the butter until mixture resembles coarse sand.
2 Add ice cold water slowly just until mixture comes together to form a dough. You may or may not use all the water.
3 Divide dough into two and form into discs, wrap in plastic wrap, and refrigerate for at least one hour, or up to overnight.
5 Roll out dough onto a well-floured surface into 4x3-inch rectangles (or 3x2-inches for mini pop tarts), place on a parchment-lined baking sheet, and refrigerate as you work on the rest of the dough.
6 Make the filling: In a small saucepan, combine raspberry preserves and cornstarch dissolved in cold water. Cook for 2 minutes, stirring continuously until thick. Set aside and allow to cool.
7 Assemble the tarts: line bottom rectangles in a parchment-lined baking sheet; brush with egg wash. Place 1 to 1 1/2 teaspoons of filling at the center of each rectangle, leaving a 1/4-inch border all around. Cover with top rectangles and using a fork, seal the edges and prick the center.
8 Refrigerate tarts for 15 minutes. Preheat oven to 350F.
9 Brush tarts with egg wash and sprinkle with sugar. Bake for 25-30 minutes, or until golden brown. Let cool before glazing.
10 Make the glaze: In a small bowl, whisk together powdered sugar and milk. Add more milk, 1/2 teaspoon at a time until glaze is runny but is still of spreading consistency. Add 1 drop red food coloring and 1 drop vanilla extract; mix well.
11 Using a spoon, glaze the top of each pop tart and top with candy sprinkles.