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Homemade Pop Tarts

homemade pop tarts

Homemade Pop Tarts! Yup! I don’t know anyone that doesn’t like Pop Tarts or anyone that didn’t eat them as a child. I used to grab a pack on my way out the door every morning and I would eat one on the way to school and save the other for the next day (if my brother didn’t eat it). I loved them warmed in the toaster. I haven’t had a Pop Tart in years but I could never forget the way they taste or smell.

I stumbled across this recipe for Homemade Pop Tarts and I had to try it. I love them sooooo much! They are very similar to the boxed kind but are flakier and even more delicious. I filled half of my homemade Pop Tarts with strawberry preserves and the other half with Nutella. I think I like the Nutella the best (duh) but they were both very good. It seemed like a lot of work for just 8 tarts but I think next time, I will either double the recipe or make smaller tarts. I felt pretty full after eating just one (even though I wanted to eat more) and the girls each split one and that was enough for them.

I can’t wait to try make these again with different fillings. What would you fill them with?

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Homemade Pop Tarts
Yields 8
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Prep Time
3 hr
Cook Time
30 min
Total Time
3 hr 30 min
Prep Time
3 hr
Cook Time
30 min
Total Time
3 hr 30 min
Ingredients
  1. 2 cups + 2 Tbsp all-purpose flour, plus more for rolling
  2. 1 tsp salt
  3. 1 tsp sugar
  4. 1 cup unsalted butter, cold and diced into 1/2-inch cubes
  5. 4 - 5 Tbsp cold water
  6. 1/3 cup strawberry preserves
  7. 1/3 cup Nutella
For Icing
  1. 1 cup powdered sugar
  2. 2 Tbsp milk
  3. 1/4 tsp vanilla extract
  4. sprinkles
Instructions
  1. In a large food processor, pulse together flour, salt and sugar. Add cold butter and pulse mixture until there are no more chunks of butter and it resembles coarse meal.
  2. Add 4 Tbsp water and pulse several times to combine. If it doesn't come together in clumps add remaining 1 Tbsp water. Drop mixture onto a clean surface and gather dough into a ball. Divide into two halves and shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour.
  3. Line two rimmed baking sheets with parchment paper; set aside. Working with 1 disk at a time (keep other in fridge to continue chilling), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges with a sharp knife to make an even rectangle, about 12 by 10-inch. Then cut into eight (about 5" x 3") rectangles.
  4. Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread about 1 1/2 Tbsp of preserves or Nutella evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides. Top each with another rectangle, then seal edges with your fingertips. Use a fork to press into edges to create another seal.
  5. Use a toothpick to poke 6 holes in the top of each tart. Cover with foil and transfer to refrigerator to chill at least 2 hours. Repeat process with remaining disk of dough and remaining filling.
  6. Preheat oven to 375ยฐ. Bake chilled tarts, one tray at a time, until golden, about 25 - 30 minutes (don't be afraid if some of the filling leaks out, just peel it away after they cool). Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  7. To make icing, combine powdered sugar, milk and vanilla in a small bowl.Spread evenly over cooled tarts and immediately decorate with sprinkles. The icing will set quickly so if you don't sprinkle soon then the sprinkles will just roll off.
Notes
  1. Store in an airtight container at room temperature.
Adapted from Cooking Classy
Adapted from Cooking Classy
Delectable http://delectablebakehouse.com/

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