Description
Indulge in these homemade Chocolate Fudge Pop Tarts with a luscious Raspberry Glaze. Featuring a flaky pastry crust filled with rich semi-sweet chocolate fudge and topped with a sweet-tart raspberry glaze, these delightful treats are perfect for breakfast or dessert. Easy to prepare and bake, they offer a nostalgic twist on a classic favorite with a fresh berry finish.
Ingredients
Scale
Pastry
- 2 ready-made pie crusts or homemade pastry dough
Chocolate Fudge Filling
- 3/4 cup semi-sweet chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
Egg Wash
- 1 egg (for egg wash)
Raspberry Glaze
- 1/2 cup fresh raspberries
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1–2 teaspoons milk (as needed for glaze consistency)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cut Dough Rectangles: Roll out the pie crusts on a clean surface and cut them into rectangles approximately 3 x 4 inches in size, ensuring you have pairs for each pop tart.
- Make Chocolate Fudge Filling: In a small saucepan over low heat, melt the semi-sweet chocolate chips together with the unsweetened cocoa powder, sweetened condensed milk, and vanilla extract. Stir continuously until the mixture is smooth and fully combined. Remove from heat and let it cool slightly to thicken.
- Assemble Pop Tarts: Spoon a generous amount of the cooled chocolate fudge filling onto half of the dough rectangles, leaving a border around the edges. Place the remaining dough rectangles on top, then press the edges together firmly with a fork to seal and prevent the filling from leaking out.
- Vent and Egg Wash: Poke a few small holes in the tops of each assembled pop tart using a fork or knife to allow steam to escape during baking. Lightly brush the tops with the beaten egg wash to achieve a golden, glossy finish.
- Bake: Arrange the pop tarts on the prepared baking sheet and bake for 18–20 minutes, or until the pastry is puffed and golden brown.
- Prepare Raspberry Glaze: While the pop tarts cool, mash the fresh raspberries in a bowl and strain them through a fine sieve to remove seeds. In a separate bowl, whisk together the strained raspberry juice with powdered sugar and lemon juice. Add milk gradually, one teaspoon at a time, until the glaze reaches a smooth, drizzleable consistency.
- Glaze and Set: Spoon or drizzle the raspberry glaze over the cooled pop tarts. Allow the glaze to set at room temperature before serving.
Notes
- Unbaked pop tarts can be frozen for later use; bake them directly from frozen by adding 3–5 extra minutes to the baking time.
- Add colorful sprinkles over the glaze before it sets for a fun and festive look.
