Homemade Matcha Ginger Pop Tarts

This recipe is ridiculously fun to make and so nice to enjoy. Not quite as sweet as original Pop Tarts. So much prettier. Plus, matcha ginger and fresh raspberries. What’s not to love?

Course: Breakfast & Brunch Recipes

Keyword: Breakfast and brunch

Skill: intermediate

Servings:

Calories: 662kcal

Ingredients

48 oz fresh raspberries
.5 cups honey
2 tbsp cornstarch
1 tsp 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)

Instructions

Preheat oven to 400°F.
Line a baking pan with parchment or a nonstick silicone baking mat.
Mix together raspberries, honey, cornstarch, ginger and ½ of lemon juice.
Cut pie crust into six 2½ ” x 3½ ” rectangles. Spoon raspberry mixture into the center of each rectangle, leaving ¼” uncovered around the edges.
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.
Place on prepared baking pan.
Bake 17-20 minutes, or until poptarts are medium golden brown.
Mix together powdered sugar, latte mix, butter, milk and remaining lemon juice.
Drizzle over warm poptarts. If desired, sprinkle while warm.
Cool before serving.

Nutrition