Raspberry Filo Pop Tarts
4 tbsp butter – melted
10 Filo pastry sheets – 20cm x 30cm
1 cup raspberry jam
½ cup frozen raspberries – thawed and crushed
‘Fresh As’ freeze dried raspberries to garnish
¼ cup icing sugar
Juice of ½ lemon
Preheat oven to 180C.
Line a baking tray with baking paper. Lay a filo pastry sheet onto a flat surface and brush with the melted butter then layer the next sheet until you have 5 sheets in total. Cut in half lengthways and then into 3 widthways – giving you a total of 6 x 10cm x 10cm squares.
Mix the raspberry jam and the crushed raspberries together and divide evenly between the 6 squares, placing the jam mixture into the middle of each square.
Repeat with the remaining 5 sheets of filo pastry as above and cut into the same size squares. Using a pastry brush and water, gently brush the edges of the raspberry squares and then lay the other pastry sheet on top and gently push down to ensure that they are well sealed around the edges.
Bake for 12-15 minutes or until golden brown.
In a small bowl whisk together the icing sugar & lemon juice and whisk until smooth. If the glaze is too thick then use a little extra water. Put into a small ziplock plastic bag and snip the corner carefully. Drizzle over each pop tart and leave to harden. Crush and sprinkle the freeze dried raspberries on top.