Homemade Matcha Ginger Pop Tarts

Homemade Matcha Ginger Pop Tarts

www.theinspiredhome.com
SERVINGS

6

INGREDIENTS
  • 3 pints fresh raspberries
  • ½ cup honey
  • 2 Tbsp cornstarch
  • 1 teaspoon fresh grated ginger
  • 1 Meyer lemon, freshly squeezed
  • 2 rounds pie crust
  • 1 egg, well mixed
  • 2 cups powdered sugar
  • 2 Tbsp matcha latte mix (or 1 Tbsp matcha powder)
  • 1 Tbsp melted butter
  • 2 Tbsp milk
  • White or light green sprinkles (if desired)
DIRECTIONS
  1. Preheat oven to 400°F.
  2. Line a baking pan with parchment or a nonstick silicone baking mat.
  3. Mix together raspberries, honey, cornstarch, ginger and ½ of lemon juice.
  4. Cut pie crust into six 2½ ” x 3½ ” rectangles. Spoon raspberry mixture into the center of each rectangle, leaving ¼” uncovered around the edges.
  5. Cut six pieces of pie crust into 3 ½ x 4 ½” rectangles. Gently drape these larger rectangles over the raspberry filling. Press firmly around the edges with fork to seal. Brush with egg.
  6. Place on prepared baking pan.
  7. Bake 17-20 minutes, or until poptarts are medium golden brown.
  8. Mix together powdered sugar, latte mix, butter, milk and remaining lemon juice.
  9. Drizzle over warm poptarts. If desired, sprinkle while warm.
  10. Cool before serving.