Homemade Pop Tarts
Like most kids 👧👱♂️, boxed cereals loaded with sugar were “heaven” in my mouth. Although my parents were trying hard to keep processed foods out of the house, my brother and I still enjoyed some of them the odd time. I had several favorites back then and what I really enjoyed was the variety pack of small cereal boxes so I could try many different cereals at once.
Besides these “once in a blue moon” cereals, there was also another morning favorite we really liked (including my mother) and it was Pop Tarts®. Oh my! They were so yummy! Even after moving out on my own, I was still buying 🛒 them. They were fast, easy and so delicious… One day, I decided to challenge myself by trying to make them from scratch and to my surprise, I succeeded! Here’s my Homemade Pop Tarts recipe!
These taste exactly like the real thing. The difference is they are “homemade” not store bought. The beauty is you can use any filling you want. I like to use either my Strawberry Jam with Orange Zest 🍓, Raspberry Jam, Black & Blue Jam, Plum Jam, Fig Jam, or my Triple Berry Jam.
I like to make it using two different methods depending on how much time I have. The easiest way to make them is by using premade rolled pie crusts from the store. The other way, which I prefer to use, is to make everything from scratch using my Foolproof Pie Dough and honestly, it doesn’t take that much time ⏳… just a little more than unrolling a store bought crust, that’s all!
Why go through all the trouble to make 👩🍳👨🍳 Homemade Pop Tarts when you can buy them from the store? Simple…
There are no preservatives and you’re in control of all of the ingredients. I prefer to make my own jams because the taste is far superior to the commercial ones. I also like to change up the flavors so whichever jams I’ve canned, they’re the ones I use. Now, if you’re not too sure how to do canning at home, here’s a great tutorial video for you to watch. Just click on this link… How to Do Home Canning.
For the finishing touch, a quick icing does the job. To decorate, you can use those expensive 💰 colorful candy sprinkles you buy from the store or make this instead… Sanding Sugar aka Sand Sugar. It’s super easy to make, keeps very well for months plus you save money in the process.
If you have little ones at home 🏡 and are controlling their sugar intake or just because you want a healthier version of them, these Homemade Pop Tarts are a delicious solution. Not only can you use your own homemade jams but you can also be creative with the ingredients. Give it a try, you‘ll be pleasantly surprised with the results…
Bon Appétit!🍽
Check out these other delicious breakfast & brunch recipes…😀
– Farmer’s Sausage Skillet
– Marbled Chocolate Pecan Banana Bread
– Soufflé Mexican Omelet
– Breakfast Quinoa Cereal with Mixed Berries
– Shakshouka
– Coconut Waffles
– Quiche Lorraine
– Breakfast Sausage Muffin Cups
– Fluffy Blueberry Pancakes
and for even more snack recipes 🍭🍬, click on this link… Recipe Category • Snacks
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Homemade Pop Tarts
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Ingredients
POP TARTS
- 3/4 cup jam of your choice
- 1 tbsp. cornstarch (mixed with 1 tbsp. cold water)
- 2 pie crusts, divided see Recipe
- 1 egg wash (1 egg mixed with 1/2 tbsp. milk)
ICING
- 3/4 cup confectioners' sugar, sifted
- 1 tbsp. milk
- 1/4 tsp. pure vanilla extract
- 1/8 tsp. freshly squeezed lemon juice tips & tricks
- candy sprinkles or sand sugar, for garnish see Recipe
Directions
POP TARTS
- Preheat oven to 350ºF.
- In a small pot over medium-high, combine jam and cornstarch mixture; bring to a boil. Reduce the heat to medium-low and simmer for 2 minutes; remove from the heat and let it cool.
- Roll 1st dough into a rectangle and cut pieces 5 ½ x 3 ½-inches, making 5 tarts (or cut smaller if desired).
- Transfer to a baking sheet lined with a silicone mat or parchment paper. Liberally brush on egg wash before scooping up the jam mixture, leaving a border around the edges.
- Roll the 2nd dough into a rectangle and cut the pieces slightly bigger than the first ones. Place them over the jam mixture and the bottom dough, pressing down around the edges.
- Roll up the bottom and top dough together preventing the filling from escaping. Use the tines of a fork to crimp the edges of the tarts. Brush the top with the remaining egg wash and poke some holes in the top to let the steam escape.
- Transfer to the preheated oven and bake until the crust turns light golden brown, about 25 to 30 minutes. Remove from the heat and cool completely.
- When the tarts are at room temperature, spoon icing on top and spread it with the back of the spoon. For the finishing touch, add colorful sprinkles or use sanding sugar.
ICING
- Combine all the ingredients together in a small bowl.
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