From-scratch toaster pastries made with a homemade flaky pastry crust and wild berry filling + icing!
For the pastry crust:
- 2 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup vegetable shortening
- 1/2 cup to 2/3 cup ice water
- Egg wash (1 egg + 1 teaspoon water, beaten)
For the mixed berry filling:
- 2 cups fresh raspberries, blueberries and/or blackberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
For the icing:
- 1 1/2 tablespoons reserved mixed berry filling
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Sprinkles, for topping (optional)
- First, make the pastry crust: In the bowl of a food processor, pulse flour, 2 teaspoons sugar, and 1 teaspoon salt until well-combined. Add cold butter cubes and shortening; pulse mixture repeatedly until butter and shortening are incorporated and butter is the size of small peas. Gradually pour in 1/2 cup ice water, pulsing mixture repeatedly, just until a dough comes together (if the dough seems dry, add in 1 to 2 tablespoons more ice water).
- Divide dough in half; transfer each piece to a sheet of plastic wrap. Gently pat each piece of dough into a disc shape, about 1 inch thick, and cover tightly with plastic wrap. Refrigerate for at least 2 hours, or up to 3 days, before using.
- Next, make the berry filling: In a medium bowl, toss berries with 1/2 cup sugar, cornstarch, lemon juice, 1 teaspoon vanilla extract, cinnamon, and 1/2 teaspoon salt until well-combined. Allow to sit for 15 minutes so flavors can meld and berries begin releasing their juices. Transfer the mixture to a medium saucepan; heat over medium-high heat for 5 minutes or until the mixture begins to boil. Once boiling, use a potato masher or the back of a large spoon to mash berries as much as possible. Reduce heat to medium; cook berry mixture, stirring constantly, for 7 to 9 minutes more or until the mixture is thickened and resembles a loose jam. Transfer mixture to a clean medium bowl; set aside to cool completely at room temperature (mixture will thicken as it stands). Once cooled, cover and transfer the bowl to the fridge to chill until your pastry crust is ready.
- Next, assemble and bake the pop tarts: Line one large baking sheet with parchment paper. Set aside. Remove one dough disc from the fridge. On a lightly floured surface, use a rolling pin to roll out dough to a rough 9×12-inch rectangle, about 1/8-inch thick. Use a knife, pizza cutter or bench scraper to trim edges to form a perfect 9×12-inch rectangle. Cut dough into nine smaller rectangles, each about 3×4 inches. Transfer rectangles to lined baking sheet, spaced at least 1 inch apart. Transfer baking sheet to the fridge while you prepare the second dough disc.
- Using second dough disc, repeat Step 4. Remove baking sheet and cooled berry filling from the fridge. Brush each rectangle on the baking sheet with egg wash, then top each rectangle with approximately 1 heaping tablespoon berry filling, spreading to within 1/2-inch of the edges. Top each with remaining 9 rectangles to form tarts. Use fork tines to seal the edges, then poke a few holes on the tops of each tart. Brush the tops of each tart with more egg wash, then transfer the baking sheet to the freezer for 15 minutes to chill and set the tarts.
- Heat oven to 375°F. Once tarts are fully chilled, brush the tops again with egg wash. Bake for 23 to 27 minutes, rotating once halfway through baking, until pastry is puffed and golden. Cool tarts completely on the baking sheet.
- Meanwhile, make the icing: Press 1 1/2 tablespoons berry filling through a fine-mesh strainer into a medium bowl to remove seeds and bits (you should end up with about 1 tablespoon jam in the bowl).* Add powdered sugar, milk, and 1/2 teaspoon vanilla extract; whisk until a smooth, thick icing forms.
- Spoon and spread icing evenly over fully cooled tarts. Top with sprinkles, if desired. Allow icing to set completely before serving, about 20 to 30 minutes.
- *NOTE: You will have leftover berry filling; store covered in the fridge for up to 5 days and use to top waffles, pancakes, ice cream, etc.!
- Filling and icing recipe adapted from The Jam Lab.
- Store leftover pop tarts in an airtight container in the fridge for up to 3 days. To reheat, microwave on High in 15-second increments until heated through.
Keywords: wild berry filling, wild berry jam, triple berry jam, pastry crust, shortening pie crust, butter pie crust, berry icing, mixed berry jam