Homemade Pop Tarts
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!
- 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
Scale
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)
Instructions
- In a food processor, add flour, sugar and salt, pulse to combine. Add cold butter cubes and pulse until butter resembles fine little crumbs.
- 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.
- Preheat oven to 350ËšF
- Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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.
- 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.
- Bake in the oven for 25 minutes until the edges are golden brown. Let cool on a cooling rack.
- 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.
- 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.
Find it online: https://bakingforfriends.com/homemade-pop-tarts/