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Homemade Pop-Tarts

April 7, 2010

Recipe adapted from Crepes of Wrath

You will need:

  • One store-bought package of two refrigerated pie crusts (or make  your own pie crust dough from scratch and roll it out to 1/8″ thickness)
  • Strawberry preserves
  • 1 c. powdered sugar
  • 1-2 T. milk (or rice milk, or soy milk)
  • Parchment paper
  • Rolling pin
  • Sprinkles

Makes 6 pop-tarts.

1.  Remove pie crusts from package and let them sit out until the dough warms up to room temperature.

2.  Preheat oven to 425° F

3.  Roll out the dough and cut two rectangles from the center of the pie crust, each approx 6-inches tall x 5-inches wide.  Set the edge scraps of dough aside for rolling out later.

4.  Place one teaspoon of preserves on the top center of each pie crust rectangle (you can spread the preserves out a bit with the back of your spoon if you like, but I leave the heap in the center as I love the variation of jam bites and plain crust bites when eating my pop-tarts).

5. Repeat steps 3-4 with second pie crust roll.

5.  Carefully transfer the filled pop-tarts to your parchment-lined baking sheet.

6.  Crimp the dough edges together by pressing down with fork tongs and carefully pierce holes through the top layer of each tart with a toothpick or skewer.

7.  Bake at 425° F in the middle rack for 8-12 minutes, or until the corners and edges are just turning golden brown.   Let cool completely before removing them from the baking sheet.

8.  Roll out the edge scraps of dough and cut two more approx. 6-inch x 5-inch rectangles.  Fill, bake, and let them cool as above.

9.  In a small bowl, combine 1 cup powdered sugar and 1 tablespoon of milk and stir until smooth.  Continue adding tiny bits of the second tablespoon of milk until the icing is smooth and spreadable, but not runny.  Think cinnamon roll icing,  somewhere between cake frosting and donut glaze.

10.  Spread one layer of icing over the tops and let it dry.  Spread a second layer of icing over the first layer and cover the top with sprinkles immediately, before the icing dries.

Store in the refrigerator in ziploc bags for up to three days.

I had one of these this morning right out of the fridge and it was amazing – just like I remember!

Variations:

  • Fill with blueberry preserves and cover the tops with blue or purple sprinkles.
  • Cover the tops with sprinkles or coarse raw sugar before baking and eat them unfrosted!
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12 Comments leave one →
  1. April 7, 2010 2:30 pm

    Yours look way better than mine! Delicious!

    • April 7, 2010 5:00 pm

      Thank you, Sydney! Your post had me craving them all day yesterday… I just had to.

  2. April 7, 2010 3:43 pm

    These look so pretty too. YUM

  3. Rupi permalink
    April 7, 2010 10:26 pm

    Wow!!! These look so delicious!!And you posted such yummy pics…will definitely try them. Thanks for the directions..

  4. pam permalink
    April 8, 2010 8:27 am

    you are my new favorite person! =)

    i can’t wait to try making those

  5. April 10, 2010 12:16 pm

    I’m not worthy

    and I don’t care I am making these now

  6. Kasia permalink
    April 13, 2010 1:40 pm

    The pop tarts look great, but your plates are gorgeous!! May I ask where you got these?

    • April 13, 2010 1:56 pm

      Thank you, Kasia!

      I inherited the plates from a friend, but the bottom reads: 222 Fifth Rococo. Pictured in this post are the square salad/dessert plate and the soup/cereal bowl. Happy shopping!

  7. June 13, 2010 1:04 pm

    My first attempt at these didn’t go so well.
    I’ll try again though – I was rushing to make them before I had to go to work 😛

    FYI – Trader Joe’s Apricot Preserves were very yummy as a filling and their pie crust is lard-free.

  8. Mrs. Krink permalink
    October 5, 2010 2:40 pm

    My son is so excited to eat pop tarts. The food store brands are not kosher, so this is a great subsitution. Thank you!

Trackbacks

  1. Lemon-Raspberry Pie Crust Tarts « VO Knits by Veronica O'Neil
  2. Lemon Curd & Raspberry Jam Tarts « VO Knits by Veronica O'Neil

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