PBJ pop tarts

Pretty pink food gets me EVERY time. Of course, food should always be visually appealing... but PINK FOOD is next-level.

I've eaten pop-tarts from the packet a few times, and have to say they are very disappointing - it's like eating sweet cardboard. Supposedly they are convenient 'breakfast pastries' but with so much other (nicer!) convenient breakfast food around, I don't know why you'd bother.

But there's something about the shape, the glaze, the snack that fits in your hand size... and I just love anything that you can constantly change up depending on what you have at hand. So I decided to make them. Making them yourself is quick and easy (it's the kind of baking you could do with children), and results in an end-product which is actually edible, which is kind of what you would hope for if you've made all those dishes, right?

I wanted to use the new Fix & Fogg PINK peanut butter in mine - it's PBJ flavour! And pop-tarts seemed like a particularly good way to try it out. Give them a go yourself!

Try this:

Ingredients

3 sheets of ready-rolled puff pastry, thawed

200gm Fix & Fogg PBJ

1 egg

1 cup icing sugar

2 TBSP milk

2 tsp freeze-dried raspberry powder (I use Fresh As)

1 TBSP whole freeze-dried raspberries (Fresh As!)

Method

Heat oven to 200c. Cut each pastry sheet into 6 (even) rectangles - you will have 18 rectangles in total which makes 9 pop tarts.

Place a dollop of PBJ on 9 of the rectangles - roughly a tablespoon for each pop tart, until you've used up all the PBJ. Carefully spread it out just a little bit, but don't get it anywhere near the edges of the pastry or you won't get a good seal around the outsides.

Put the 'tops' onto each 'bottom' using your hand to gently push down and out to make sure the ends nearly meet each other (it's fine if they don't quite). Crimp the edges with the end of a fork.

Transfer the tarts to a baking tray lined with baking paper, and brush with beaten egg (add a tablespoon of water to thin it out slightly). Then pop (ha! see what I did there) them into the oven to bake for 15 minutes. Check them at 10 minutes and turn the tray around if they're not browning evenly. Take them out of the oven when golden brown, and leave them to cool completely on a wire rack.

Make a glaze with the icing sugar, raspberry powder and milk. It should be thick enough to spread on the pastries (or add just a tiny bit more milk if you want to drizzle instead) using the back of a spoon but not dibble all the way off. Decorate with freeze-dried raspberry pieces