Homemade Pop Tarts

If you liked pop tarts as a child, you’re going to love these homemade pop tarts as an adult!! Better yet make them for your kids instead of buying those sugary pop tarts from the store! You can customize the size and make them mini pop tarts that can be ‘popped’ into a lunch box. Your kid will be the coolest kid on the block (which will make you the coolest parent)!

I was never really allowed pop tarts as a child, I think as my brothers and I got a little older we may have won that fight once or twice! It was normally left to after school hang-outs with friends whose parents allowed the sugary warm treats or sleepovers at someone else’s place. But I know if my mom knew about this recipe this would have been different. In fact, I think she and my Dad would have had them around all the time for “us kids”, wink wink!

I had so much fun making these homemade pop tarts and was surprised at how easy it was to make them (you’ll be surprised too)! I also had all the ingredients in my house (bonus)! I had bought a big jar of raspberry jam for some of my Christmas baking as I knew I wouldn’t have enough of my own homemade jam. Turns out I bought too much store bought jam but it worked perfectly to use in the pop tarts. You can use any jam you’d like as a filling. It would be fun to do an assortment of flavours so it would be a surprise when you chose your pop tart. Just make sure you use a jam that is a little bit on the thicker side as it will run out of your tart, leaving you with no filling.

I really do hope you try this homemade pop tart recipe, you’ll be surprised at how easy and enjoyable they are to make (and delicious of course)! I think it would be fun to bring pop tarts to a cottage weekend; something a little different than the classic cinnamon bun route or if you’re hosting a brunch, making minis would be adorable!

Happy Pop Tart making 🙂

Homemade Pop Tarts

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You’ll never buy store-bought pop tarts after making these homemade ones! These pop tarts are made with a buttery flaky pie pastry and filled with your favourite raspberry jam. Then they are slathered in a simple almond glaze icing and sprinkled with colourful sprinkles!

• Author: Alie Romano
• Prep Time: 60 mins
• Cook Time: 25 mins
• Total Time: 1 hour 25 mins
• Yield: 8 pop tarts 1x
• Category: Breakfast
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Pastry

• 2 cups all-purpose flour
• 2 Tablespoons white sugar
• 11/4 teaspoon salt
• 1 cup unsalted butter, cold and cut into cubes
• 1/4 cup ice cold water
• 1/4 cup milk (for brushing pastry)

Filling

• 9 Tablespoons Raspberry Jam (or your favourite jam)

Icing

• 1 cup sifted icing sugar
• 2–3 Tablespoons warm water
• 1/4 teaspoon pure almond extract (or pure vanilla extract)
• Sprinkles (optional)

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Instructions

1. In a food processor, add flour, sugar and salt, pulse to combine. Add cold butter cubes and pulse until butter resembles fine little crumbs.
2. Slowly add your cold water and pulse until the dough forms into a ball. Divide dough evenly into two discs, flatten and wrap in plastic and refrigerate for 30 minutes.
3. Preheat oven to 350˚F
4. Line a baking sheet with parchment paper and set aside.
5. On a prepared work surface roll out one of the pastry discs into a rectangle (8 x 12 inches). Cut the dough into 8 rectangles, each 4 x 3 inches.
6. Place each rectangle on the baking sheet. Add approx. 1 tablespoon of jam in the center of each rectangle, leaving 1/2 inch around the edges, spread out jam. Set aside.
7. Roll out the other disc of pastry as you did previously, an 8 x 12 inch rectangle and cut into 8 rectangles 4×3 inches each. Using a chopstick make small vent holes into each rectangle, approx. 9 holes.
8. Brush the edges of your jam rectangles with milk. Place the vented rectangle on top of the jam rectangle and using a fork seal the edges together by pressing the fork down along the entire edge of the rectangle. Brush the top with milk. Repeat for the reaming pop tarts.
9. Bake in the oven for 25 minutes until the edges are golden brown. Let cool on a cooling rack.
10. Meanwhile, make your icing. In a small bowl add sifted icing sugar, 2 tablespoons of warm water and 1/4 teaspoon almond extract. Using a fork, mix well. If you need to, add another tablespoon of warm water to reach a soft pliable consistency that you can spread on top of the pop tart.
11. Spread icing on top of each pop tart, add sprinkles.

Notes

Store in an airtight container for 3 days.
You can also freeze the pop tarts up to a month in an airtight container.
CAUTION: if you have iced the pop tarts do not put them in the toaster as the icing will drip into your toaster. If you want to reheat a pop tart they must go in the oven but any iced pop tarts will melt. Best eaten as is.

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