Homemade Pop Tarts
First off – who doesn’t love Pop tarts? As a kid we had these stocked in our cupboard. Looking back, it was mainly because my dad was obsessed with them, but hey, it meant more for me too. I felt it was time to test out a recipe and make some for myself (and to share, unfortunately).
I loved this recipe and had so much fun experimenting with it. The initial recipe from Sally’s Baking Addiction is for Brown Sugar Cinnamon, but I wanted to mix it up a bit. Don’t get me wrong, that flavor is a classic, but Cookies and Cream is my go-to. Like I warned you in my last post, I will be taking full advantage of berry season and the Pop tarts are no exception. I split up my Pop tarts and made half cookies and cream and half raspberry.
A lot of homemade Pop tart recipes you’ll find online use premade pie crust. That’s perfectly fine to use and will make your life easier, but I wanted a recipe that is 100% from scratch. So if you’re feeling adventurous, give these a try. Sally’s blog post gives tons of detail and tips on how to make and handle the pie dough. If you need some extra tips, head over there and take a look.
After making these, I woke up the next morning to half a Pop tart left, so I’d say they went over pretty well. They definitely took some time and attention to make, but definitely worth it. Grab some extra hands to help you, and test it out for yourself!
Don’t forget – Stay Hungry
Pie Crust Recipe (yields 9 Pop tarts)
All pie crusts can be made by hand, but I think it’s easier and cleaner to make it in a food processor. If you have one, give it a shot. But be careful, its’s very easy to overmix. Just keep an eye on the dough and you’ll be just fine. If you’d like to make it by hand, Sally includes all of the steps here. (Filling and icing recipes included after photos)
- 2 and 1/2 cups all-purpose flour
- 1 and 1/4 teaspoons salt
- 6 Tablespoons unsalted butter, chilled and cubed
- 3/4 cup vegetable shortening, chilled
- 1/2 cup ice water
- Egg wash (1 egg plus 1 teaspoon water)
- Place all ingredients except for water in food processor.
- Pulse until the butter has become pea-sized.
- Slowly add the cold water until the dough starts to come together. The dough still should be in chunks, but should hold shape when pinched.
- Divide dough into two halves. Form each into a disk and place on a sheet of parchment paper. Place in fridge to chill until firm, about 30 minutes.
- Once dough is chilled, place another sheet of parchment on top of simply fold your sheet over if large enough. Roll dough out to about 1/8” thick and place back into fridge or freezer until firm.
*I’m impatient and almost always use the freezer. If you do, just make sure you keep a close eye on it.*
- Pop tarts will be cut into 3”x4” rectangles. Making 9 Pop tarts, 18 rectangles will be needed. Using a pizza cutter will make cutting your rectangles much easier.
- Place 6 rectangles on one baking sheet lined with parchment.
- Brush the edges of 9 of your rectangles with egg wash. Spoon roughly one tablespoon on filling onto each Pop tart base. Be sure to leave a ½” perimeter around the filling to leave room to seal your Pop tarts.
- Lay another rectangle on top of each filled rectangle. With a fork, crease all the edges to ensure no filling escaped while baking.
- Once sealed, poke 9 holes in the top of each to let steam escape while they bake. Brush each entire Pop tart with egg wash once more.
- Chill the Pop tarts for 20 minutes before baking. Bake at 350 degrees for 25 minutes.
- Be sure to let Pop tarts cool before placing filling on top.
If either of these flavors aren’t your favorite, feel free to experiment! The raspberry filling can be substituted with any other berry very easily. If you’re a fan of the chocolate fudge, replace the Oreo crumbs with cocoa powder. I sprinkled some Oreo crumbs on mine, along with some homemade sprinkles on my raspberry ones. (While you’re here, check out my new Etsy store full of my homemade sprinkles!) There’s TONS of other recipes out there with different fillings, so if you need some inspiration, take a look!
- 1 cup berries
- 2 T sugar
- 1 t lemon juice
- 1 T orange juice
- Splash of vanilla
- Place all items in a small pot and simmer until berries are broken and mixture has thickened. Drain off excess water if necessary
- Let filling come to room temperature before using
- 1 cup powdered sugar
- 2 T raspberry puree
- Puree raspberries in food processor
- Combine with powdered sugar
- Adjust with powdered sugar to reach the right consistency (icing should be thick but still spreadable)
Cookies and Cream Filling
- ½ cup cream cheese
- ¾ cup Oreo crumbs
- Splash of vanilla
- Crush up Oreos or place in food processor until they are small crumbs
- Mix all ingredients together
Cookies and Cream Icing
- 1 cup powdered sugar
- 2 T Oreo crumbs
- 1 t of filling
- Splash of milk
- Combine all ingredients
- Use milk adjust the icing to the correct consistency