We are all guilty of consuming the cardboard treasures (Pop-tarts) at some point in our lives. Hey, it is better than no breakfast at all, just not much on the taste side. My favorite would probably be the brown sugar cinnamon, and it has to be toasted. Pop-Tarts are not often consumed at my house, thus, I don’t regularly buy them. We do the frozen toaster strudels sometimes, but just usually when I don’t feel like making breakfast and the kids decide to be independent. These treats however didn’t even last an hour at our house.
I saw this recipe at Peabody’s site a long time ago. Then again at Honey & Jam… and a couple of other places. Since I had a break this morning I whipped some up. Now yes, I did Honey and Jam’s version using a refrigerated pie crust. Now that I know how well they turn out, I will try the pastry recipe next time. I used Strawberry preserves from Harry & David. This is a great, easy recipe – don’t waste your money on the store bought version and bake up some of your own.
Homemade Strawberry Pop Tarts
Ingredients:
- Pie crust, refrigerated or homemade (see below)
- Jam or Preserves
- Glaze or Egg Wash
- Sparkling Sugar
Directions:
Preheat the oven to 425 degrees. (I went by the temp setting on the box, the original recipe calls for 450.)
Unroll one of the pie crusts and square the edges. Cut into rectangles. Place 1 tsp of jam in the center of a rectangle and top with another piece of crust. Crimp all four edges. Repeat until all of the pie crust is used. I also took the rounded edges that I cut off and rolled them together to form more pop-tarts. They weren’t as “pretty” as the others, but I hate to waste food.
Bake the pop-tarts for about 7 – 8 minutes or until slightly brown. Once cool, pour glaze over and decorate with sugar. If you don’t want to add extra sugar with the glaze, you can use an egg wash on the tops with some white sugar.
Take one pie crust rectangle, fill with a tsp of jam. Cover with another piece of pie crust. Crimp all four edges. Repeat until you run out of pie crust. Bake at 450F for abou7-8 minutes or until slightly brown. Set aside to cool. Once cooled, pour glaze on to Pop-tart and decorate with sparkling sugar.
To Make the Glaze:
- 1 cup powder sugar
- milk to thin
Place powdered sugar in bowl. Pour milk slowly until it has a consistency of really thick syrup.
Ingredients:
- 1-1/2 cups sifted flour
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1/4 cup unsalted butter
- 3 tablespoons cold water
Directions:
Combine flour and salt in bowl. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in food processor. Use the pulse button just until it starts to pull away from the sides. Be very careful not to overwork the dough.) Place dough on a lightly floured surface and roll into a square/rectangle. Cut out long strips about 2 inches wide, and 3 inches long. Repeat till you run out of dough.
Wow, I never realized they could be so easy! I never buy the ‘big box’ for home, but I am guilty of grabbing them from the shop in my office building.
These are absolutly drool worthy!!! Great photo! Love the sprinkles!
Hmm, I just recently was thinking about trying to make my own pop tarts. I’m going to have to come up with some kind of interesting filling, because I’m odd like that, but yours look awesome!
Those look wonderful! And I have pie dough in the fridge how perfect is that!
Adorable and such a good idea! My nieces would just love these…so cute!
those came out so good. I know these are hard to make. My first batch didn’t come out as good as these.
They look so great! I’ve seen a few recipes for homemade pop tarts, and now I really want to try making them!
These look more delicious and more pretty than the box ones.
I may have to try these some weekend.
I love this idea! I often crave Pop Tarts, but don’t buy them because they are filled with all kinds of yucky ingredients. This is a great alternative. I love the brown sugar kind as well, and the white cream variety, and the chocolate… Don’t get me started!
These look incredible, and so sparkly! What a clever idea to make your own, thanks for sharing!
These look amazingly perfect. My children would soo love them I am starring this right now. Another fabulous post!
Oh my gosh! These look delicious! I will admit that I love strawberry poptarts with icing, but I don’t have to feel guilty anymore: you just showed me how to make one of my favorite treats! I haven’t had a poptart in years, but that ends this weekend. I am so making these!
These beauties would make me happy every morning if I could indulge in them! Gorgeous!!
hello,
since i moved to germany i havent had pop tarts anymore….so its really great to find a recipe, so i can make some for myself. cause i LOVE em…i have a question though: once these have cooled, can i heat them again by toasting them? or will the frosting melt or something like that? cause i think they taste best straight from the toaster
If you have an upright toaster, I wouldn’t put them in frosted. My suggestion would be to make them and not put the frosting on – store them in the freezer then pop them in the toaster when you want one… then frost. A tablespoon of 10x sugar and a drop or two of milk would do it! Once mine cooled they firmed up nicely. We threw ours in the microwave to heat it…
oh, cool idea. i made these last night using the store-bought pie crust and they turned out great. really easy to make, too. not as pretty as yours though-i was a strawberry jam pig, and overfilled my pies. thanks for the recipe.
Try filling these w Nutella instead of jam.
These look so yummy! Great photography. I posted a link on my edible crafts column at craftgossip.com if that’s OK. thanks for sharing! (ediblecrafts.craftgossip.com)
Hello! I am visiting thanks to CraftGossip, and the feature, I can never seem to find Pop tarts here in Australia, so I was very pleased to see this recipe! I love the Easter sunflower cake you made too, it not only looks beautiful, it looks really delicious too! I’ll be book marking this recipe to try some day!
I like to use a tbs instead of a tsp. Instead of jam, have you tried hot fudge topping? It is so goood. We refridgerated the topping easier to handle that way. After they are sealed …poke a couple of venting holes. After the glaze is applyed, melt a little of the topping and drizzle over. Hide that batch way back in the freezer. Make another for the family to share.
No, but I will now! Thank you!
These look wonderful! I wonder–could I make them with puff pastry dough instead of regular frozen pie crust? I am incapable of making my own pastry crust–my mother says my hand is too heavy–but I have frozen puff pastry on hand right now!
Oh, I’m sure of it. Sounds reminiscent of a toaster strudel… probably better tasting and better for you too. I agree, I could dismiss all thoughts of homemade pie crust at the site of a prepared box!