2 h 40 min

Step 1

Start by cutting the butter into small cubes and place it in the freezer to get super cold.

Step 2

In a food processor add the flour, sugar, and salt and mix well.

Step 3

Add the super cold butter and blend. Add a sip of water slowly slowly to help the mixture to get from crumbles to more like a dough.

Step 4

Take out from the food processor and just bring the dough together. Don't work it or try to get to any smooth texture.

Step 5

Place in the fridge wrapped with plastic wrap. Let it rest in the fridge for at least 2 hours (you can also prepare the dough a day in advance).

Step 6

Make the jam: In a pot add the raspberries with sugar and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and cook until the jam gets a little more liquidy from the texture you usually like. Once the jam cools down it becomes less liquid.

Step 7

Remove from the heat and let it cool down completely. We cannot spread hot jam on the dough, it will melt the butter in it completely.

Step 8

Get the dough out of the fridge and divide it in half. Working with 1 piece at a time, keep the other one in the fridge to chill.

Step 9

On a floured surface, using a rolling pin, open the dough to a thin rectangle shape (if the edges start to crack a little when rolling, seal them and continue rolling).

Step 10

Using a pizza roller trip the edges of the rectangle dough so they look sharp and sexy.

Step 11

Cut the dough into 4 rectangle pieces.

Step 12

We will fold each rectangle on itself, but before then, spread 1 nice teaspoon of raspberry jam in the center of half of the rectangle. Leave 1 cm edge clean so we can close the pop tart with the jam inside.

Step 13

Brush the other half with egg and fold on itself.

Step 14

Seal the pop tarts' edges with your fingertips,

Step 15

Place the pop tarts on a baking sheet, then reseal with a fork. Poke the top center of each tart with a fork.

Step 16

Place the tarts in the fridge for 10-15 min.

Step 17

Preheat oven to 375F or 190C.

Step 18

Brush the tart with egg. Bake the tarts for 20-25 min.

Step 19

Cool them down completely before applying the icing.

Step 20

Make the icing: Mix the powdered sugar with water and a teaspoon of the jam (this is our natural coloring). Add a little sip of water at a time until reach desired consistency.

Step 21

Just when the tarts are cooled- spread the icing on top and sprinkle tops with sprinkles if desired and allow glaze to set at room temperature for few minutes.

Step 22

YASSS!

Step 1

Start by cutting the butter into small cubes and place it in the freezer to get super cold.

Step 2

In a food processor add the flour, sugar, and salt and mix well.

Step 3

Add the super cold butter and blend. Add a sip of water slowly slowly to help the mixture to get from crumbles to more like a dough.

Step 4

Take out from the food processor and just bring the dough together. Don't work it or try to get to any smooth texture.

Step 5

Place in the fridge wrapped with plastic wrap. Let it rest in the fridge for at least 2 hours (you can also prepare the dough a day in advance).

Step 1

Make the jelly: In a pot add the raspberries with sugar and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and cook until the jam gets a little more liquidy from the texture you usually like. Once the jam cools down it becomes less liquid.

Step 2

Remove from the heat and let it cool down completely. We cannot spread hot jam on the dough, it will melt the butter in it completely.

Step 1

Make the icing: Mix the powdered sugar with water and a teaspoon of the jam (this is our natural coloring). Add a little sip of water at a time until reach desired consistency.