These Phyllo Raspberry Pop Tarts are the easiest homemade pop tart recipe ever! Layers of phyllo sheets filled with raspberry jam and topped with a sweet vanilla glaze.
10phyllo sheets, divided
1teaspoonpure vanilla extract
2to 3 tablespoons water
Preheat oven to 400.
Line a baking sheet with foil.
Layer 5 pieces of Phyllo sheets on prepared baking sheet, brushing each sheet with the melted butter before adding the next.
Brush the 5th sheet with butter and spread the raspberry jam, leaving a 1-inch empty border around the edges.
Layer the remaining 5 Phyllo sheets, brushing each sheet with butter before adding the next.
Brush the top layer with butter and cut the pastry into 8 rectangles. A pizza-cutter works best. DO NOT remove the pastries
Bake for 12 to 15 minutes, or until golden brown.
Remove from oven and let slightly cool.
Make the glaze.
In a small mixing bowl whisk together powdered sugar, vanilla and 2 tablespoons water; whisk until smooth and thoroughly combined. If the glaze is too thick for your liking, add 1 more tablespoon water and whisk until smooth.
Drizzle each pop tart with vanilla glaze. Glaze will harden as it stands.