1ozFreeze Dried Berries use the same berries to match the filling, I used strawberries
1tsp.Allulose Or Keto Powdered Sweetener
Instructions
Please read through the entire recipe and the notes before starting so you can get all my helpful tips to ensure these will turn out successfully and have a clear idea of the recipe!It might also be helpful to look through all the step-by-step pictures in the post.
Prepare a double batch of the keto pie crust and allow to rest in the fridge for at least one hour, or up to 3 days, or in the freezer for up to 3 months. If the crust is frozen, allow to rest on the counter until it becomes soft enough to work with.
Take half of the dough out of the fridge or freezer and place it onto a large piece of parchment paper. Form it into a rectangle, then cover with plastic wrap and roll it into a rectangle that's at least 9x12 inches. Be sure to roll the crust out to be at least ⅛th inch thick or less. I recommend closer to 1/16th of an inch. The thinner the crust, the crispier the pop tarts will be.
Then, using a sharp knife or pizza cutter, cut a 9x12 inch rectangle and remove the excess dough around the edges. Cut the dough evenly into thirds both horizontally and vertically (2 lines each way, like a tic-tac-toe pattern), making 9 rectangles. These will be the bottom half of the pop tarts. Slide the parchment paper with dough onto a cutting board and place it in the freezer.
Then, repeat with the other half of the dough and place it in the freezer as well when finished. These will be the top half of the pop tarts.
Line a large baking sheet with parchment paper or silpat and whisk together the egg and water in a small bowl.
Take the bottom half of the pop tarts out the freezer and use a metal spatula to carefully transfer each rectangle to the prepared baking sheet.
Brush each rectangle with the egg wash.
Add about 1 heaping Tablespoon of the fruit filling to the center of each rectangle, leaving the edges bare.
Take the top half of the pop tarts out of the freezer. Using the metal spatula, add the tops to the pop tarts.
Using your fingers or fork, press the edges together. Try not to make the edges too thin or they'll burn! Then, prick the tops of the crust with the fork three or four times to allow steam to escape.
Preheat oven to 350 degrees and place the pop tarts in the freezer. Freeze for at least 10 minutes, or until cold to the touch.
Brush the tops with the remaining egg wash and bake for 15 - 20 minutes, or until nicely browned.
Allow to cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Pop-tarts will be fragile when hot.
Once cool, top with glaze and sprinkles. Enjoy!Tip- Only frost the ones you plan on eating, as these do not store well with frosting. Also, don't try to frost them while hot or the glaze will slide right off!
Fruit Filling:
Add the berries to a medium-sized saucepan and heat over medium heat. Cook for 5 minutes, or until the berries start breaking down.
Add the lemon juice and sweetener. Mash with a fork and cook an additional 5 minutes.
Mash again with a fork or leave it chunky, it's up to you. Remove from heat. Stir in the chia seeds and vanilla. Set aside and allow to cool before using.
Store in an airtight container in the fridge for one to two weeks.
Glaze:
Whisk together all the glaze ingredients in a small bowl. Add more non-dairy milk to thin and more powdered sweetener to thicken as needed.
Sprinkles:
Add the freeze-dried fruit and sweetener to a completely dry blender. If the blender isn't completely dry, the fruit will clump. Blend until broken up into small pieces. Do not over-blend or it will become powder!
Notes
The one thing you have to have for this recipe is patience! While not difficult (I'll take you through step-by-step), you can't be in a hurry. It takes time to roll out, measure, and cut the dough. Plus, the dough has to be cold or it becomes difficult to handle. This means that if the dough becomes sticky or hard to work with, you'll need to place it in the freezer for around 15 minutes to chill before you can continue with the recipe.
There are a lot of steps. However, you can pre-make the crust and the filling. The crust can be stored in the fridge for up to 3 days or frozen up to 3 months. If frozen, just allow to rest on the counter until it's soft enough to handle before using. The filling can be stored in the fridge for a week or two.
For the sweetener in the filling, I prefer to use a Monk Fruit Allulose Blend or allulose. Monk fruit and allulose both dissolve beautifully without an aftertaste. Since they dissolve well, you can use crystallized or powdered. However, if using an erythritol-based sweetener, make sure it's powdered because erythritol doesn't dissolve as well as other sweeteners. Also, it may leave a slight cooling-like aftertaste, which is another reason I prefer the monk fruit allulose blend.
For the frosting, any powdered keto sweetener will work. But again, erythritol-based sweeteners can leave an aftertaste - especially in frostings! Because of this, I recommend powdered monk fruit, allulose, or a monk fruit allulose blend.
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Unfrosted, leftover pop tarts can be stored covered at room temperature for 1 to 2 days. After that, they can be frozen for up to 3 months. I don't recommend storing them in the fridge because they may get soggy. They can be reheated in the oven at 350 degrees for 5 minutes, for a few seconds in the microwave, or in the toaster as long as you don't over-toast them! The crust is a bit fragile, so if you over-toast them, they will get too hot and break apart. However, you can toast them until just heated through. And since the crust is fragile, you may need to let it slightly cool in the toaster before removing it. Then, allow them to cool, and add the frosting and sprinkles :)