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?
- 2 cups + 2 Tbsp all-purpose flour, plus more for rolling
- 1 tsp salt
- 1 tsp sugar
- 1 cup unsalted butter, cold and diced into 1/2-inch cubes
- 4 - 5 Tbsp cold water
- 1/3 cup strawberry preserves
- 1/3 cup Nutella
- 1 cup powdered sugar
- 2 Tbsp milk
- 1/4 tsp vanilla extract
- sprinkles
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 375°. 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.
- 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.
- Store in an airtight container at room temperature.
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