Homemade Pop Tarts

Homemade Pop Tarts- these pop-tarts are pretty easy to make and MUCH better than store bought pop-tarts! │ bbritnell.com

See? I told you: you give me a long weekend and all I do is make and eat breakfast food.

Homemade Pop Tarts- these pop-tarts are pretty easy to make and MUCH better than store bought pop-tarts! │ bbritnell.com
Pop tarts are my husbands choice of breakfast on the go. I got in his car recently to find a LOT of pop tart wrappers. I wish I had taken a picture (blogger fail). Trust me, it was a surprising amount of pop tart wrappers.
And seeing as I’ve been in a breakfast kind of mood lately, I decided I’d try my hand at making these and, at least temporarily, end the piling on of wrappers in his car.
Homemade Pop Tarts- these pop-tarts are pretty easy to make and MUCH better than store bought pop-tarts! │ bbritnell.com
I’ve been doing a lot of things from scratch lately and I decided that I needed a little break from that :)
SO, don’t judge: these are made with store bought pie crusts. And they’re still DELICIOUS! And almost more importantly, they’re easy.
Strawberries are RIPE in Tennessee right now and I feel like people are practically giving them away. Naturally, strawberries are my filling of choice for these little pastries. You can use a different berry if you so desire.
We start by cutting our berries into quarters and mixing them in a pot with sugar and honey. After mashing the berries as best you can, we’ll let that simmer for about 45 minutes, stirring rather often.
While that simmers, let’s prepare our dough. This is easy as it merely requires opening the box and unrolling it. :) Or if you’re fancy like I sometimes try to be, you make this pastry dough from (my all time favorite) Joy the Baker.
Either way you do it, get that dough rolled out and ready to cut. I cut my dough as evenly as possible into rectangles. Don’t worry if they’re uneven, you can fix that later.
With a whisked egg, brush around the edges of all of your pastry rectangles.
Once the strawberries are done, we’ll spoon as generous a serving as possible into HALF of the pastry rectangles. It might spill over the sides a bit but just go with it.
With the egg brushed sides facing each other, place a pastry rectangle on top of each strawberried pastry. Seal the sides by clamping them together with a fork and then poke a few small holes in the top of each pastry.
Homemade Pop Tarts- these pop-tarts are pretty easy to make and MUCH better than store bought pop-tarts! │ bbritnell.com
Place pop tarts on a baking sheet lined with parchment paper and bake in the oven on 425 degrees for 10-15 minutes, depending on the size of your pop tarts. Once done, let cool while the glaze is prepared.
Homemade Pop Tarts- these pop-tarts are pretty easy to make and MUCH better than store bought pop-tarts! │ bbritnell.com
The glaze (like our dough) is simple. Place 1 cup of confectioners sugar in a medium bowl and pour in a little milk at a time while continuing to stir. Once the sugar is thoroughly dissolved yet still thick, it’s done! Add a drop of food color in if you so desire.
Homemade Pop Tarts- these pop-tarts are pretty easy to make and MUCH better than store bought pop-tarts! │ bbritnell.com
Drizzle just a little of the icing on the top of each pop tart and let it set. This should only take a couple minutes and it’s better than continuing to dump glaze on top only to have it continue to slide off the sides (yea, I did that at first). Once the glaze is a bit dry, add another layer until you’re happy with the thickness of it.
Homemade Pop Tarts- these pop-tarts are pretty easy to make and MUCH better than store bought pop-tarts! │ bbritnell.com
Top with a few sprinkles and we’re done! Next: eat ALL of them! No, don’t do that. Save at least a few for your husband to actually eat for breakfast over the coming week. That’s the generous thing to do.
Homemade Pop Tarts- these pop-tarts are pretty easy to make and MUCH better than store bought pop-tarts! │ bbritnell.com
Print

Homemade Pop Tarts


  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
Scale

Ingredients

  • 1 box of 2 pie crusts
  • 2 cups of strawberries, cut into quarters
  • 1/2 cup sugar
  • 2 1/2 tablespoons honey
  • 1 egg, beaten
  • 1 cup confectioners sugar
  • milk

Instructions

  1. Pre-heat oven to 425° F.
  2. Place strawberries, 1/2 cup sugar, and honey in a medium sauce pan. Mash the berries as best possible and simmer for 45 minutes, stirring often.
  3. Roll out dough and cut into rectangles (remember, you’ll need 2 rectangles per pop tart).
  4. With the beaten egg, brush around the edges of all of your pastry rectangles.
  5. Once filling is done, spoon about 1 tablespoon into the center of HALF of the pastries.
  6. With the egg brushed sides facing each other, place a pastry rectangle on top of each strawberried pastry. Seal the sides by clamping them together with a fork and then poke a few small holes in the top of each pastry.
  7. Bake for 10-15 minutes depending on the size of the pop tarts. They should be golden brown when done.
  8. Make glaze by place confectioners sugar in a medium bowl and stirring in a little milk at a time until the sugar is thoroughly dissolved and at a good, thick consistency. Add food coloring if desired.
  9. Drizzle one thin layer of glaze on top of each pastry and let sit for a few minutes. Add an additional layer of glaze once the first layer has hardened. Top with sprinkles and ENJOY!

Homemade Pop Tarts- these pop-tarts are pretty easy to make and MUCH better than store bought pop-tarts! │ bbritnell.com
Homemade Pop Tarts- these pop-tarts are pretty easy to make and MUCH better than store bought pop-tarts! │ bbritnell.com

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29 comments on “Homemade Pop Tarts”

  1. This is so cool and delicious looking!

  2. Wow these are beyond awesome! And they look amazing!

  3. Just bookmarked this recipe! Thank you thank you thank you! My daughter loves pop tarts soo much (mainly the filling and icing) and she would be so happy if I made these for her. You just made me the coolest mom ever with this recipe. Hope you’re having an amazing day.

    –Me And My Mini Me
    http://www.meandmyminime.com

  4. Just saw them on FG right next to my recipe today :) Gorgeous & pinned!

  5. these are darling and i love the colors!

  6. Sorry his taste in food hasn’t matured that much!

  7. These are absolutely adorable! :)

  8. beautiful! think you could make them whole wheat somehow?

  9. Girl, I “liked” this on Bloglovin’ before I even read the post. I am obsessed with pop tarts and now maybe can make my own and convince myself that they’re healthier! These are adorable and look amazing. I will be making these sometime this Summer! :) Thanks for sharing!

  10. These look so beautiful! Question – how much of the filling seeps out? From the photos, it seems like a lot of it comes out before/after baking…

    • this is a good question! The way I made mine, there was a lot of filling that seeped out. I piled a lot of filling on knowing that a decent bit would seep out.

      To prevent this, put a bit less filling so that you have about an inch of clean pastry all the way around the sides.

      Hope that helps!

  11. What a fabulous treat! Thanks for linking up with What’s Cookin’ Wednesday!

  12. How many pop tarts did you get out of the crust you used?

    • Good question! I got about 12 pop tarts out of the 2 pie crusts I used. The ones I made are also about 2/3 the size of ones you would get in the store.

  13. great recipe, can’t wait to make some
    just wish you could label total time + serving size

  14. How do you store these? Freezer? Fridge? I am thinking of making a double batch for the kids for after school snack and for DH. Also has anyone tried raspberries? They are much cheaper right now.

    Thanks

    • I’ve made these quite a few times now. The first time I did store them in the fridge but the second time I stored them in baggies at room temperature and they worked out just great both ways.
      I have tried them with raspberries and they are very good. The only thing with the raspberries that I noticed was that it made them more seedy (hopefully that makes sense). As long as you’re okay with that consistency, raspberries are great!

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