Hi hi hello! Today I’m bringing you homemade pop-tarts.
Growing up, I was a fan of the brown sugar cinnamon and the super chocolatey ones. You would never catch me with any of the fruity varieties though because I was a very picky child and hated cooked fruit. Weird, I know.
These little poppytarts are so much fun, and they come together super quickly. They’re basically like little handpies. And if you know me, ya know I love pie. I also love homemade versions of classic store bought goodies.
Homemade Pop Tarts
|Prep:||Cook:||Yield: 9-12 pop-tarts||Total:|
- 2 cups ap flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 egg
- 2-4 tablespoons milk
- Jam of your choice OR
- 1/4 cup brown sugar
- 2 teaspoons ap flour
- 1 teaspoon cinnamon
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- Flavorings & colorings as desired
- Pastry: In a medium mixing bowl, whisk together the dry ingredients. Add butter and cut into flour mixture with a pastry cutter until butter clumps are the size of peas. Whisk together 2 tablespoons milk with the egg and mix into pastry mixture with your hands until a dough forms. Use more milk if it looks too dry. Split dough in half and wrap in plastic. Chill 30 minutes. In a small bowl, whisk together the brown sugar, flour and cinnamon for the filling and set aside.
- Assembly: Line a baking sheet with parchment. On a lightly floured surface, roll out one of the pieces of dough to a 9x12 rectangle about 1/8 inch thick. Using a pizza cutter, slice into 9 or 12 even rectangles. Fill with 1 tablespoon of jam or the brown sugar mix, leaving a 1/2 inch border. Wet the edges with a little water, and cover with another rectangle of dough. Transfer to your baking sheet and continue with the rest. Prick the tops and crimp the edges with a fork. Chill in the refrigerator while you preheat the oven to 350 degrees.
- Baking & Icing: Bake at 350 degrees for 25-30 minutes until golden, and then allow to cool entirely. Whisk together the icing ingredients for a thick spreadable icing. Use about a tablespoon of icing for each and gently spread it on with an offset spatula. Top with sprinkles or whatever your little heart desires! 🙂
Recipe adapted from King Arthur Flour
Doesn’t that just take you right back to your childhood?
Wanna know something funny that occurred to me when I decided I wanted to make these? In all the years that I ate those real pop-tarts, I cannot remember a time where I actually toasted one. I don’t think I’ve ever tasted a toasted one. Did anyone ever actually toast them? Were they better that way? Meh.
Can I do a little face dive into the middle of that bite please?