I wasn’t always a breakfast person growing up, but I’ve always had a soft spot for sweets. Even when I don’t feel hungry, a sweet treat rarely goes unanswered. Last week our studio hosted a team brunch and I thought Ombre Raspberry Pop Tarts would be a fun, festive addition — they were a hit!
These homemade pop tarts are simple to make and taste far better than store-bought versions. The pastry becomes flaky and buttery, and the filling is generous and fruity. The ombre icing lets you pick any shades to match a party theme, so they’re perfect for showers, brunches, or a fun weekend bake. I only wish I’d thought to make them for my baby shower brunch last year!
Ombre Raspberry Pop Tarts Recipe
By Melissa | Best Friends for Frosting
Ingredients
- 2 packs refrigerated pie crust (15 ounces each)
- 1/3 cup raspberry preserves
- Water, as needed
- Flour, as needed for dusting
For the egg wash:
- 1 large egg yolk
- 2 tablespoons water
For the icing:
- 2 1/2 cups powdered sugar
- 1/4 cup whole milk
- 1/4 teaspoon vanilla
- Red food gel, as needed to tint
Instructions
- Preheat the oven to 425°F (220°C).
- Lightly flour your work surface and roll out the refrigerated pie crusts into as-rectangular-as-possible sheets.
- Using a rectangular cookie cutter, cut 24 rectangles and pair them up (12 tops and 12 bottoms).
- Work with one pair at a time. Place about 2 teaspoons of raspberry preserves in the center of one rectangle and spread, leaving roughly 1/4 inch clear around the edges.
- Brush a small amount of water along all four edges of the rectangle with preserves to help seal.
- Place the matching rectangle on top and press the edges together, crimping with a fork to seal completely.
- Repeat until all rectangles are filled and sealed.
- Arrange the pop tarts on a parchment-lined baking sheet.
- Prepare the egg wash by whisking together the egg yolk and 2 tablespoons of water, then brush the tops of each pop tart.
- Bake for 10–12 minutes or until the pastry is a light golden brown. Remove from the oven and allow to cool completely before icing.
- While the pop tarts bake, prepare the ombre icing. In a medium bowl whisk together the powdered sugar, whole milk, and vanilla until smooth.
- Divide the icing into three small bowls and tint each with red food gel to create three shades of pink for the ombre effect.
- Once the pop tarts are fully cooled, spread or pipe the icing on top in layers or blended stripes to achieve the ombre look. Let the icing set, then serve.
Tips: Keep the crust and work surface lightly floured so the dough doesn’t stick. Make sure the pop tarts cool fully before icing to prevent the glaze from sliding off. Adjust the amount of food gel slowly until you reach the desired shades — a little goes a long way.
These ombre raspberry pop tarts are a delightful homemade treat that look gorgeous on a brunch table and taste even better than they look. Enjoy!