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Homemade Pop Tarts

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!

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
  • 23 Tablespoons warm water
  • 1/4 teaspoon pure almond extract (or pure vanilla extract)
  • Sprinkles (optional)

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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