Raspberry filling
-2 cups fresh raspberries (about 9oz.)
- 1/2 cup sugar
- 2 TBS corn starch mixed with 1 TBS water
-2 TSP lemon juice (half a lemon)
Pastry
-3 cups all purpose flour (360 grams)
-1/2 TSP salt
-2 1/2 TBS sugar
-1 cup unsalted butter (cold and cut into cubes)
-1/4 cup ice cold water
Icing
1 1/2 cups powdered sugar
2 TBS melted butter
1-2 TBS milk
Raspberry filling-
In a medium-sized saucepan over medium heat, add the raspberries, sugar, corn starch, and lemon juice. Mix until combined. Occasionally stir the mixture with a rubber spatula until it starts to boil and thicken.
Once thick, remove the pan from the heat and transfer to a heat safe bowl. Place it into the fridge to cool completely.
Pastry-
Mix dry ingredients in a large bowl. Add cold butter. Use your hands to work the butter into flour until it resembles coarse sand. Large prices are ok. Slowly add water 1 tablespoon at a time until mixture comes together. If it’s too dry add more water. Shape the dough into a disc and wrap it with plastic wrap. Place in fridge for at least 1 hour.
Assemble
Once the filling has cooled, cut the dough in half. Roll out the pie dough between two sheets of parchment paper into a rectangle shape. Use a pizza cutter and a ruler to cut the dough into 7"x9" inch rectangle. Repeat with the other pie dough.
Take one of the rectangles and use it to carve out ghostface. Use a sharp knife.
On a baking sheet lined with a silicone baking mat or parchment paper, place the full rectangle and add raspberry filling directly to the center of the dough and then place the rectangle with the face above it. Use a fork to crimp down all sides of the dough until fully sealed. Brush with egg wash (1 egg+ 1 TBS milk) and sprinkle with corse sugar.
If you have any leftover dough use it to create normal sized pop tarts. Preheat the oven to 400 degrees. Bake for 15-20 minutes, or until they are golden-brown on top.
Icing-
As the pop tarts are cooling make the icing. Place all ingredients into a medium sized bowl and mix until combined. If mixture is too thick add more milk, if it is too thin add more powdered sugar. Icing should fall off the spatula like lava. Once pop tart has cooled completely use a piping bag to pipe the icing around the the face.