Homemade Pop Tarts

By • May 5, 2010 • 1 Comments


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Author Notes: I've never been a big pastry-for-breakfast person, nor have I ever loved Pop Tarts in the commercially-produced sense, but once I made these, I was hooked. They take their fair share of effort but after your first bite, they make a case for themselves. MadisonMayberry

Makes 8-10

Pie Crust

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cubed
  • 1 large egg
  • 3 tablespoons milk

Filling and Glaze

  • 1/2 cup creamy peanut butter
  • 1/2 cup fruit preserves (I like raspberry)
  • 1 large egg, to brush on pastry
  • 1 cup powdered sugar
  • 1/4 cup milk
  1. Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.
  2. Divide the dough in half and shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately or wrap each half in plastic and refrigerate for up to 2 days. (I refrigerated overnight and found that the dough was still a bit crumbly so I put the dough back into the food processor after refrigerating and pulsed it 6-8 times, then formed it into a rectangle and rolled it out. Worked like a dream and the pastry was still oh so flaky!)
  3. Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.
  4. Beat the additional egg and brush it over the entire surface of the first dough. Place a heaping tablespoon of peanut butter into the center of each rectangle followed by a teaspoon of the jam mixture, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
  5. Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F. Bake them for 20 to 25 minutes, until they’re a light golden brown. Spoon a tablespoon of powdered sugar glaze on top of hot pastries. Cool in pan on rack.

Tags: breakfast, pastries

Comments (1) Questions (0)

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Junechamp

almost 4 years ago ChefJune

June is a trusted source on General Cooking.

Wow! I don't like commercial Pop Tarts, but this recipe sounds like a great one for my nieces to make with their kids. What kid wouldn't love to brag about making their own Pop Tarts? Plus they're pretty healthy, as a sweet snack goes.