I’ve been using this pop tart recipe for about 13 years now and it has always been a family favorite around here.

For the pastry dough
• 2 cups flour
• 1 tbsp sugar
• 1 tsp salt
• 2 sticks butter (cut up into pieces)
• 1 egg
• 1 tbsp evaporated milk
Combine together the flour, sugar & salt. Next, slice the butter into the flour mixture until pea size amounts. You can use a grater to grate the butter in order to make this easier. I use a pastry cutter. Whisk the egg and evaporated milk together and stir them into the dough. Mix until everything comes together. If the dough is too dry, you can add an additional egg. Keep rolling this dough all together for about 5 minutes until it’s one consistency.

Roll out the dough on a lightly floured countertop until thin. Cut into 3×4 squares. Take another whisked egg and brush tops of all of the squares. Grab your filling for the inside of the pop tarts. I like to use raspberry preserves by Bonne Maman. I put about 1 tbsp of that in the center and then place the next rectangular piece on top. I close the edges with a fork and brush the tops again lightly with egg.

Stick in the fridge for 30 min and then into the oven at 350 for 25min.

Put on wire racks to cool and drizzle with icing.

For the icing
• 1 cup powdered sugar
• 1-2tbsp water

Enjoy the yummiest morning breakfast or afternoon treat.

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