Remove one sheet of puff pastry from the box and thaw it at room temperature for about 30 minutes
During the thawing process, unfold the puff pastry gently
Preheat oven to 400 degrees
Make the fillings
For the raspberry filling, combine the brown sugar, lime and frozen raspberries into a saucepan.
Heat for about 4-6 minutes or until tender enough to mush. If you find it to be sour, add more brown sugar.
Mush it until the consistency is of jam.
For the Cranberries and pistachio filling, combine the cranberries, pistachios and agave in a bowl. Mix well and set aside
Making the pop tarts
Flour the counter top using the self rising flour
Roll the puff pastry. Keep the square shape
Roll the dough as thin as you can make it
Cut about 6 rectangle shapes from the rolled out dough. They will be about 3 x 5 inches
Fill 2 squares with the raspberry filling. Keep the edges clean.
Close the puff pastry with 1 square each. Use a fork to seal the edges
Brush with the melted butter and place them in a baking sheet
For the caramel and chocolate chips, place each in separate bowls. Microwave for about 15 seconds each.
Fill and seal the caramel and chocolate pop tarts the same way.
Finally, fill the pistachios and cranberries pop tarts. Seal and butter the pop tarts.
Place all the pop tarts on a baking sheet. Keep them about 2 inches apart
Place the baking sheet in the oven and bake for about 20 minutes or until the puff pastry are brown all around
Remove and serve.
Notes
- If you have left over, place them in zip lock bags and keep them in the fridge. When you are ready to eat them, pop them into the mini oven or toaster at low settings.- Nutrition info is approximate