Homemade Pop Tarts

These are amazingly good!  The crust is buttery and flaky and fantastic.  The dough is a bit tricky to work with — like pie dough it needs to be chilled or else it will stick.  I used half of the dough immediately and refrigerated the rest to use the next day.  For round two, I set the dough on the counter while we made dinner and used it when it was still a bit chilled.  This made the dough much easier to work with.

If you want a traditional pop tart, I’d recommend using jam as the filling. I had planned to but then realized that the only jam in the fridge expired a year ago and was hard and crusty. Oh well. Instead, we experimented with several different fillings, including chocolate chip/pomegranate, apple slices/cinnamon/sugar, cinnamon/sugar, and peanut butter. They were all good.  I’d love to try a Nutella filling.

Homemade Pop Tarts
Adapted from King Arthur Flour and Smitten Kitchen

Dough

2 c flour
1 T sugar
1 tsp salt
2 sticks butter, cut into chunks
2 eggs (used separately)
2 T milk

Icing

1/2 c powdered sugar
2 tsp butter, melted
1/8 tsp vanilla
dash of salt
1-2 T milk

1) In a large bowl, whisk together flour, sugar and salt.
2) Using a pastry cutter, work the butter into the flour mixture until the butter chunks are pea-sized.
3) Mix in one egg and the milk, just until the dough comes together.
4) If necessary, turn the dough onto a well-floured surface and lightly knead to fully incorporate the flour.
5) Place dough in a covered bowl or wrap in plastic wrap and refrigerate for 30 minutes.
6) In a small bowl, lightly beat remaining egg; preheat oven to 350 degrees.
6) On a well-floured surface, roll out half of the dough into a rectangle about 1/8″ thick.
7) Cut the dough into roughly 3″ x 4″ rectangles.
8) Brush half of the rectangles with egg; place about 1 T of filling on each rectangle leaving 1/4″ around the edges.
9) Top with remaining rectangles; using the tines of a fork, press edges together to seal and prick the top crust multiple times.
10) Repeat with remaining dough.
11) Transfer pop tarts to a lightly greased cookie sheet.
12) Bake for 20 – 25 minutes until golden brown; cool on wire racks.
13) In a small mixing bowl, combine powdered sugar, butter, vanilla and salt.
14) Whisk in milk 2 tsp at a time until it reaches the desired consistency.
15) Spread icing on cooled pop tarts.

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2 Responses to Homemade Pop Tarts

  1. Pingback: Raspberry Biscuit Cookies – A Delicious Mistake « strawberry ginger

  2. Pingback: homemade caramel apple pop tarts « livindolcevita

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