1 can Oregon Fruit Raspberries
½ cup brown or white sugar
½ teaspoon pectin
½ teaspoon salt
½ cup whipped cream cheese
1 recipe pie crust pastry dough (for a double crust pie). This is my go-to recipe from Allison Kave: https://www.designsponge.com/2014/03/in-the-kitchen-with-allison-kaves-citrus-shaker-pie.html
- Preheat Oven to 425 F
- Pour Oregon Raspberries into medium saucepan, add sugar, stir and bring to a boil.
- Reduce heat to a simmer, add pectin and allow to cook, stirring occasionally (every 10 minutes) for 50 minutes to 1 hour.
- Off heat, add salt, stir, pour into a bowl and let cool to room temperature. For best results, allow to cool in refrigerator overnight.
- Roll out pastry dough to 1/8 inch and cut 12 small rectangles. You may need to re-roll scraps as you are cutting to yield 12 full rectangles.
- With a knife, spread a thin layer of cream cheese onto 6 rectangles.
- Spoon 2 – 3 tablespoons of raspberry “jam” on top of the cream cheese.
- Top the 6 rectangles with the cream cheese and jam with the 6 remaining rectangles. Carefully press the seams together. It’s ok if your filling seeps out, just do your best.
- Once seams are pressed together, cut with a roller cutter or knife to even out sides of the pop tarts.
- Whisk 1 egg with fork or wire whisk and use a pastry brush to cover each pop tart lightly with egg wash.
- Place pop tarts on parchment paper (if you don’t have parchment paper you can use aluminum foil or even just place directly on a cookie sheet) on a cookie sheet and bake at 425 F for 10 minutes. Lower oven temperature to 375 and bake an additional 20 – 30 minutes. During last 10 minutes of baking you can sprinkle sugar on top for some added texture and sweetness if you like.
Makes 6 servings.