Homemade Pop Tarts are better than the store-bought breakfast pastries!
Background: These Homemade Pop Tarts are so good that you’ll never want to buy them again. They are the perfect breakfast treat. A dear friend used to make homemade pop tarts for us and inspired me to make my own. The key to a good, homemade pastry is the crust and this recipe is delicious, flaky, and creates an amazing pocket for whatever filling you choose. Our favorite fillings are blueberry, strawberry, and brown sugar cinnamon, but the possibilities are endless. Because you’ll want to let your dough chill, we recommend making these pop tarts the day prior to your event.
Pastry Dough:
- 2 2/3 cups all-purpose flour
- ¾ cup cold butter, cubed
- 2 tablespoons powdered sugar
- 2 egg yolks
- 4 tablespoons water
- generous pinch of salt
Here are some of our preferred fillings:
- Bonne Maman Blueberry Preserves
- Bonne Maman Strawberry Preserves
- brown sugar cinnamon: ½ cup light brown sugar, 2 teaspoons cinnamon & 1 tablespoon all-purpose flour – combined well
- Nutella
Egg Wash:
- 1 large egg mixed with 2 teaspoons milk
Icing:
- ¾ cup powdered sugar
- 1 tablespoon milk (or more as needed)
- 1 teaspoon pure vanilla extract
- In a food processor, combine flour, sugar, and salt. Next add in cubes of cold butter and pulse until a crumbly mixture forms. Add in the egg yolks and water. Pulse until a dough forms. It will not be completely mixed. You’ll need to remove the mixture and knead briefly until dough is fully formed. Divide into two even discs, wrap with plastic wrap, and refrigerate overnight, or a minimum of 1 hour.
- Remove pastry dough 15 minutes prior to when you’re ready to start composing the pop tarts. Using a rolling pin, roll out pastry dough on a lightly floured surface, one disc at a time.
- Use a pizza cutter to cut dough into rectangles. Repeat with second disc of pastry dough.
- Prepare a baking sheet with parchment paper. Place half the rectangles on the prepared pan and brush with the egg wash. Scoop your filling onto the center of each rectangle, being careful not to overfill.
- Add the top layer of pastry dough to each rectangle and use a fork to crimp the edges to seal the filling in. Also use your fork to prick the top of the pop tarts so they can release steam while baking.
- Brush the top layer with egg wash and refrigerate for 15-20 minutes.
- Preheat oven to 400 degrees and bake pop tarts for 20-25 minutes or until golden brown.
- Remove from oven and place on a cooling rack to completely cool before icing.
- Spoon icing onto each pop tart and top with sprinkles (if desired). Let the pop tarts sit until the icing sets up. Then store in an airtight container.
For more delicious recipes check out our Overnight Blueberry French Toast and Sausage Spinach Puffs.
We are all foodies at heart at The Maverick Observer and hope you enjoy the food and drink recipes as much as we do. Please share your favorite food and drink recipes at Share Your Recipes.
