Ingredients
1 sheet of Puff Pastry
1/2 cup of earth balance butter for brushing (melted)
1/2 cup of chocolate chips
1/2 cup of frozen raspberries
2 Tbsp of brown sugar
1/2 tsp of lime juice
1/4 cup of salted pistachios
1/4 cup of dried cranberries
2 Tbsp of agave
1/4 cup of caramel bits
Self-rising flour for rolling the dough
Instructions
- Remove one sheet of puff pastry from the box and thaw it at room temperature for about 30 minutes
- During the thawing process, unfold the puff pastry gently
- Preheat oven to 400 degrees
Make the fillings
- For the raspberry filling, combine the brown sugar, lime and frozen raspberries into a saucepan.
- Heat for about 4-6 minutes or until tender enough to mush. If you find it to be sour, add more brown sugar.
- Mush it until the consistency is of jam.
- For the Cranberries and pistachio filling, combine the cranberries, pistachios and agave in a bowl. Mix well and set aside
Making the pop tarts
- Flour the counter top using the self rising flour
- Roll the puff pastry. Keep the square shape
- Roll the dough as thin as you can make it
- Cut about 6 rectangle shapes from the rolled out dough. They will be about 3 x 5 inches
- Fill 2 squares with the raspberry filling. Keep the edges clean.
- Close the puff pastry with 1 square each. Use a fork to seal the edges
- Brush with the melted butter and place them in a baking sheet
- For the caramel and chocolate chips, place each in separate bowls. Microwave for about 15 seconds each.
- Fill and seal the caramel and chocolate pop tarts the same way.
- Finally, fill the pistachios and cranberries pop tarts. Seal and butter the pop tarts.
- Place all the pop tarts on a baking sheet. Keep them about 2 inches apart
- Place the baking sheet in the oven and bake for about 20 minutes or until the puff pastry are brown all around
- Remove and serve.
Notes
If you have left over, place them in zip lock bags and keep them in the fridge. When you are ready to eat them, pop them into the mini oven or toaster at low settings. Source