Tag: Pop Tarts

Growing up, eating pop tarts was part of my morning school routine. They were quick and easy to throw in the toaster and chow down on as you were headed out the door. I thought they were the best! Now as a parent, I buy them for my son. Don’t go get all judgey on me here. He doesn’t eat them every day. I am a working parent with limited time in the morning and it is a child’s rite of passage to eat pop tarts. LOL

A couple of weeks ago I asked for a bite of his and I just have to say, they were not all that I had remembered them to be. Clearly my standards of quality food have changed over time. I started to think of what goes into a pop tart and realized I could easily make a copy cat version of my own. They were so simple and relatively quick to make. I literally just used refrigerated pie crust from the store and some strawberry jam and made a simple icing using powdered sugar mixed with a little water and vanilla. So basic and so easy!

It was fun to spend a lazy morning recreating something from my childhood and let me just tell you, they were so good, like way better than I would have ever imagined! Let’s be real, this is actually like eating pie for breakfast. The crust was so flaky and lite and the jam and frosting were the exact amount of sweet you would want for breakfast. Plus, they were just as good the next day and they looked super cute in my cake stand on the counter.

Next up, homemade toaster strudels!

Notes:

• I was able to make a total of 8 finished pop tarts using the two pie crusts. I was able to cut out a total of 16 3” x 4” rectangles, 8 from each crust.
• You can obviously use any flavor of jam you would like. I was a strawberry pop tart girl, so that’s what I went with. You do you.
• The frosting will set on these within a couple of minutes of frosting so be sure and add sprinkles right after applying frosting to each..
• Do not reheat your pop tarts by putting them in the toaster! They are delicious at room temperature, even the next day.

INGREDIENTS
1 package (2 sheets) of refrigerated piecrust at room temperature (I used Pillsbury)
flour (for dusting)
1 c seedless strawberry jam
1 c powdered sugar
1/2 tsp vanilla extract
water
sprinkles

STEPS

• Cut out a rectangle template using cardstock or paper that is 3” x 4”. (You will use this as a template to cut out rectangles from the pie crust that are all the same shape and size.)
• Preheat oven to 400º.
• Line a baking sheet with parchment paper and set aside.
• Dust a little flour over a large cutting board or work surface to help keep the pie crust from sticking when you are rolling it out.
• Lay out one of your pie crusts on the floured surface and roll it out until it is 1/8” thick.
• Place the cardstock rectangle template on the rolled-out pie crust and, using a knife, cut around the edges of it. Repeat this until you have gotten as many 3” x 4” rectangles as you can, transferring each one to the baking sheet as you finish them.
• Take the scraps and roll them into a ball and roll that out to get more if you can. (I was able to get six initially and then rolled out the scraps to get two more, for a total of  eight.)
• Place about 2 tablespoons of jam in the center of each rectangle and spread it out slightly leaving about 1/3” of clear space around all 4 edges. (If your jam is thick and hard to spread, warm it in the microwave for about 15 seconds and stir it.)
• Roll out and cut the second pie crust in the same manner as you did the first placing the second batch of rectangles on top of the jam.
• Use your fingers to gently press around the edges to help create a seal between the two layers of crust.
• Next, use a fork to crimp around the outside edges and poke 3 sets of holes down the center. This will keep the jam from leaking out the edges.
• Bake for 12–15 minutes until they are all a nice golden brown.
• Allow to cool on the cookie sheet for 3–5 minutes and then transfer them to a cooling rack to cool for another 10–15 minutes.
• While the pop tarts are cooling, whisk together the powdered sugar, 2 tablespoons of water, and the vanilla. Add additional water a little bit at a time as needed until your frosting is slightly runny and whisk until there are no longer any clumps.
• Spoon the frosting onto each pop tart and add sprinkles immediately. The frosting will set really quickly once put on the pop tart.
• Serve and enjoy!