Raspberry Pop Tarts by DoughBaby Bakery
3 1/2 cups all purpose flour
4 tablespoons sugar
1 tablespoon salt
12 oz cold cubed butter
1 cup cold water (adjust for humidity)
Mix flour, sugar, salt, and butter either in an electric mixer with the paddle attachment or by hand, until the butter is broken into small pieces and incorporated into the flour. Add water ½ cup at a time and mix slowly (or by hand) until incorporated (may not need full cup, dough should be sticky but still able to form into ball).
Cover with plastic wrap or in a plastic bag and refrigerate for at least one hour, or overnight for best results. On a lightly floured work surface, roll to a usual pie crust thickness and cut into desired size pieces, one for bottom and one for the top of the pop tart.
Fill with 1 to 2 tablespoons of your favorite homemade jam (the more tart the better to balance the cream cheese glaze). Cover with top side of pie dough and, use your fingers to press together to seal. Using a sharp knife, slice a few slits in the center top and then brush on melted butter. Bake at 350 degrees for 10 minutes, turn, then bake 10 more minutes (20 minutes total).
Cream Cheese Glaze
Yields 1 1/2 cups glaze
2 oz cream cheese
1/2 cup heavy cream
1/4 teaspoon vanilla
3 cups powdered sugar
Heat the cream cheese and heavy cream in a saucepan on medium high until fully melted together, whisking to help it incorporate. Remove from heat and mix in the vanilla and powdered sugar until smooth. Re-heat before using if you need to. Dip the top of the cooled pop tart into the glaze, top with sprinkles and enjoy!