Finally, homemade pop tarts that actually taste like pop tarts. This recipe is so versatile, you'll be making pop tarts for days! If I were to describe the texture, it reminds me of a shortbread cookie but not as crumbly, still firm enough to hold and break in half just like a pop tart. I wasn't expecting this recipe to get so much attention. Im hoping that you guys enjoy these pop tarts as much as I did!
Equipment:
- Rolling Pin
- Pizza Cutter/Pastry Wheel/Knife
- Measuring Tape/Ruler
- Mixing Bowls
- Cookie Sheet
- Small Pot
Tips:
- Swap out the fruits for your favorite alternative (strawberries, raspberries, blackberries etc.)
- No need to make the jam. Use your favorite store bought jam.
- For the icing, swap out the egg whites for 2 teaspoons meringue powder + 2 tablespoons water.
- You can replace the egg whites with milk but it will melt if you warm up your pop tart.
Dough Recipe:
1 3/4 cup flour
1/2 cup powdered sugar
1/2 tsp baking soda
2 tbsp a water
1 1/3 sticks butter
Jam Recipe:
2 cups blueberries
1/2 cup granulated sugar
2 tsp lemon juice
Cook for 5-7 minutes
Icing Recipe:
1 1/2 cup powdered sugar
1 egg white
2 tsp lemon juice
1/2 tsp vanilla
1 tsp blueberry bakery emulsion(optional)
Sprinkles(optional)
Instructions:
- Preheat the oven to 350 F. Line a cookie sheet with parchment paper or silicone mat, set aside.
- For the jam, add all the ingredients in a small pot over medium heat and cook on the stove while stirring for 5-7 minutes. You'll know the jam is done when you can run your finger through the sauce on a wooden spatula and it leaves a trail.
- In a medium bowl add all the dry ingredients for the dough and stir to distribute. Add the cold cubbed butter and using your fingers (or pastry blender, or throw it in a food processor) rub all the butter in the flour mixture until it resembles coarse sand.
- Make a well in the center of the butter/flour mixture and add the water. Mix until a dough forms. Refrigerate dough for 1 hour.
- On a floured surface, roll the dough out to a 1/4 inch thickness making a large rectangle. Using a knife or pizza cutter measure out your pop tarts. Each rectangle should be 4 inches by 3 inches.
- Place the bottoms of the pop tart rectangles on a prepared cookie sheet. Add 1 tablespoon of jam to each rectangle leaving at least a 1/2 inch of dough empty on all 4 sides to glue the tops of the pop tarts.
- Dock the tops of the pop tarts using a fork. Glue the tops using water to the bottom of the pop tarts covering the jam. Clean of the sides using a knife or pizza cutter. Refrigerate the pop tarts for an additional 30 minutes.
- Bake pop tarts for 24-28 minutes or until golden brown. Rotate the cookie sheet halfway through the bake time. Let the pop tarts cool on the cookie sheet for 15-30 minutes before icing.
- To make the icing, add all the ingredients in the bowl and mixing. If the mixture is too thick add a 1/4 teaspoon of water until the icing is thin enough to spread.
- Top the pop tarts with the royal icing and some sprinkles and let them fully dry. Royal icing takes anywhere from 2-24 hours to fully dry. The thinner the layer of icing, the faster it will dry.
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