I look very much forward to the berry season here in Denmark, although there is still quite a long time to go. So here comes a delicious recipe with raspberries in it: Vegan Raspberry Pop Tarts!
These are very much Danish and you can find them in most bakers, however, I think they are also quite normal in America, right?
In the pictures I have made the raspberry cutters heart shaped, however, normally, they are either square or triangular. The recipe describes how to make them square / triangular. It’s not that difficult to make them heart-shaped, either: When you roll out the dough, do so on a kitchen table with flour sprinkled on top. Cut the heart shape in the dough with a heart-shaped cookie cutter. The heart shaped cookies are baked in the oven as instructed in the recipe. Then add the raspberry filling on half of the cakes and icing and springles on the rest of the cakes. Place the icing cookies on top of the cookies with filling (the icing must point upwards).
It is advantageous to leave the butter on the kitchen table for a few hours before using it in the dough, so it will be completely soft and easier to work with.
Raspberry Pop Tarts
Ingredients
Raspberry Filling
- 400 g raspberry
- 250 g sugar
- 3 tsp lemon juice freshly squeezed
- 3 tsp vanilla extract
Dough
- 250 g flour
- 60 g almond flour
- 1 tsp baking powder
- 40 g powdered sugar
- 200 g vegan butter
- 1 banana
Royal Icing
- 150 g powdered sugar
- 3 tbsp water
- 1/2 tbsp lemon juice freshly squeezed
Decoration
- Rainbow sprinkles
Instructions
Raspberry Filling
- Combine raspberry, sugar, lemon, and vanilla in a saucepan
- Boil the filling at medium heat till it starts to thicken (about 30 min) while stirring
- Let cool
Dough
- Combine flour, almond flour, and the baking powder in a bowl
- Add the powdered sugar through a strainer
- Chop the butter (if it isn't already soft) and mash the banana with a fork
- Add the butter and banana to the flour-mixture and stir/knead till combined
- Let the dough rest in the fridge till cold (about 1 hour)
- Divide the dough into two parts and roll each out to a square on a piece of baking paper
- Divide each square into two parts of the same size with a butter knife
- Bake on a baking pan in the middle of the oven at 175° C for 12-15 min till the dough has turned light brown
- Let cool
Putting it together
- Spread the raspberry filling on half of the dough on each baking pan and flip half of the dough over the filling
- Combine ingredients for icing and spread on top of the two cooled cakes
- Spinkle the rainbow sprinkles
- Let the cakes cool before cutting them into squares or triangles