Raspberry Pretzel Pop-Tarts
Great for breakfast, snack or dessert! A salty and sweet pretzel pie crust with a gooey raspberry center! Easy to make and easy to eat.
Directions
1. In a food processor, add the pretzels, flour and sugar. Pulse until pretzels are crushed.
2. Add cold butter and pulse a few times until the mixture is cut into small pea-sized clumps.
3. Add the sour cream and pulse a few times.
4. Check and see if the mixture holds together between your fingers when pinched. If not, add a little water until it does.
5. Turn out on a floured surface and make a dough disk.
6. Cover with plastic wrap and place in refrigerator for 30 minutes to chill.
7. Gently roll out the dough disk to about 1/4” thickness on a lightly floured surface.
8. Using a 3”-4” circle cookie cutter, make rounds and place on a parchment lined baking sheet. (Amount will vary depending on size used. Repeat rolling and cutting until you have a top and a bottom for each tart)
9. Make egg wash in a small bowl. Brush egg wash over the all of the bottoms.
10. Spoon around 1-2 tablespoons preserves in the middle of the bottom rounds.
11. Lay the top rounds over the filling and seal the edges using the back of a fork.
12. Make a few slits with a sharp knife on the top of the pies.
13. Put baking sheet in freezer for 15 minutes. Preheat oven to 425 degrees.
14. Remove from freezer and brush tops with egg wash and sprinkle with sugar.
15. Put in oven and bake for 12-15 minutes or until golden brown.
16. Remove from oven and let cool. Enjoy!
Raspberry Pretzel Pop-Tarts
Ingredients
- 2 cups mini pretzel twists
- 1 cup all-purpose flour
- 1 tablespoon sugar (plus more for topping)
- 3/4 cup cold butter, cut into small cubes
- 2 tablespoons sour cream
- 1 large egg
- 2 teaspoons water
- 1 cup raspberry preserves
Instructions
- In a food processor, add the pretzels, flour and sugar. Pulse until pretzels are crushed.
- Add cold butter and pulse a few times until the mixture is cut into small pea-sized clumps.
- Add the sour cream and pulse a few times.
- Check and see if the mixture holds together between your fingers when pinched. If not, add a little water until it does.
- Turn out on a floured surface and make a dough disk.
- Cover with plastic wrap and place in refrigerator for 30 minutes to chill.
- Gently roll out the dough disk to about 1/4” thickness on a lightly floured surface.
- Using a 3”-4” circle cookie cutter, make rounds and place on a parchment lined baking sheet. (Amount will vary depending on size used. Repeat rolling and cutting until you have a top and a bottom for each tart)
- Make egg wash in a small bowl. Brush egg wash over the all of the bottoms.
- Spoon around 1-2 tablespoons preserves in the middle of the bottom rounds.
- Lay the top rounds over the filling and seal the edges using the back of a fork.
- Make a few slits with a sharp knife on the top of the pies.
- Put baking sheet in freezer for 15 minutes. Preheat oven to 425 degrees.
- Remove from freezer and brush tops with egg wash and sprinkle with sugar.
- Put in oven and bake for 12-15 minutes or until golden brown.
- Remove from oven and let cool. Enjoy!
Notes:
Use any type of preserves for the filling.
Calories
719.36Fat (grams)
47.98Sat. Fat (grams)
29.74Carbs (grams)
68.31Fiber (grams)
1.72Net carbs
66.59Sugar (grams)
28.52Protein (grams)
5.60Sodium (milligrams)
601.66Cholesterol (grams)
154.31