Sweet and tart blackberry raspberry jam encased in a deliciously buttery and flakey pie dough. Topped with a thick vanilla glaze and sprinkled with a crunchy cinnamon sugar crumble.
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Add 1 1/3 cup of flour, 9 tbsp butter, 1/2 tsp salt, tsp sugar, 1/4 cup ice water to a bowl and cut the butter into the flour
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Mix the dough until it starts to form together into a ball
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Wrap the dough in plastic wrap and form it into a flat disk. Place in the fridge for 1 hour.
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Make the blackberry raspberry jam and let cool.
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Combine 1/8 cup flour, 1/8 cup sugar, 1/8 tsp cinnamon, and 1/2 tbsp melted butter to make the cinnamon crumb
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Roll out the dough to 1/4 inch thick 3x4 inch rectangles and brush with a bit of egg
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Place 1 tbsp of the jam in the center of the dough.
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Place a second rectangle of dough on top. Use a fork to seal the edges.
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Freeze the pop tarts for 10 minutes while the oven preheats to 375.
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Let the pop tarts cool completely then top with vanilla glaze and sprinkle with the cinnamon crumble