Pop Hearts
Buttery, flakey, pie crust stuffed with tart and sweet raspberry, and baked to golden perfection. These homemade pop tarts are delicious and easy.
Servings: 4
Calories: 229kcal
Equipment
- heart shaped cookie cutter
- slightly smaller heart shaped cookie cutter
Ingredients
- 1 ready-to-unroll piecrust refrigerated
- 1 egg large
- 4 teaspoons raspberry jam
Instructions
- Preheat the oven 425 degrees F. Spray a baking sheet with non-stick cooking spray, or line with parchment paper.
- Unroll the piecrust on a clean work surface, and cut 8 hearts out of the crust.
- Then using a smaller heart-shaped cookie cutter, cut a smaller heart out of the center of 4 of the hearts to create a peekaboo crust.
- Break an egg into a bowl, and use a fork to whip the egg up. Set aside.
- Spread one teaspoon of raspberry jam on the center of the 4 remaining hearts. Then brush exposed edges with the egg.
- Put the peekaboo crusts on top of the raspberry covered hearts. Seal the edges by pressing them firmly, or crimping them with a fork.
- Transfer the homemade pie crusts to a prepared baking sheet.
- Bake 10 to 13 minutes or until golden brown.
- Transfer to wire racks to cool.
Notes
Brush the cut out hearts that made the peekaboo with egg, as well as the scrap dough, and sprinkle with cinnamon and sugar. Bake alongside the pop hearts for a fun treat.
Drizzle with icing or chocolate for a fun twist.
Drizzle with icing or chocolate for a fun twist.
Nutrition
Calories: 229kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 192mg | Potassium: 62mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg