Description
These Chocolate Fudge Pop Tarts with Raspberry Glaze are a delicious homemade treat that combines rich fudge filling with a tangy-sweet raspberry glaze. Perfect for breakfast or dessert!
Ingredients
For the pastry:
2 1/4 cups all-purpose flour, 1 tablespoon unsweetened cocoa powder, 1 tablespoon granulated sugar, 1/2 teaspoon salt, 1 cup cold unsalted butter (cubed), 1/4–1/3 cup ice water
For the fudge filling:
1/2 cup semi-sweet chocolate chips, 2 tablespoons unsalted butter, 2 tablespoons heavy cream, 2 tablespoons powdered sugar, 1 tablespoon unsweetened cocoa powder, 1/2 teaspoon vanilla extract
For the raspberry glaze:
1/2 cup powdered sugar, 1–2 tablespoons fresh or thawed raspberry purée (strained), 1/2 teaspoon lemon juice
Optional toppings:
Sprinkles, crushed freeze-dried raspberries, or chocolate drizzle
Instructions
- Prepare the pastry: In a large bowl, whisk together flour, cocoa powder, sugar, and salt. Cut in the cold butter until crumbly. Add ice water gradually, form dough, chill.
- Make the fudge filling: Melt chocolate, butter, and cream; add sugar, cocoa, vanilla. Cool slightly.
- Assemble the pop tarts: Roll out dough, cut into rectangles. Spoon filling, top with another rectangle, seal edges, bake.
- Prepare the raspberry glaze: Whisk powdered sugar, raspberry purée, and lemon juice until smooth. Drizzle over cooled pop tarts.
Notes
- Store in an airtight container at room temperature for 2 days or refrigerate for longer.
- For a shortcut, use store-bought pie dough or pastry sheets.
- Prep Time: 40 minutes (plus chilling)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 390
- Sugar: 24g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
