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Homemade Pop Tarts

These pop tarts have a flakey and buttery pie crust around a delicious filling, and finished with or without a glaze. I always liked the glazed ones more, but that's your choice! I have also included a few filling options below, but my favorites were always brown sugar or jam. I also recently found a carrot cake spread from Trader Joe's that is a delicious filling for these as well! If you want to add the glaze, you can do a plain glaze, or add some cinnamon (which is especially good with the brown sugar filling or carrot cake filling).
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Prep Time 20 minutes
Cook Time 20 minutes
Chill and Rest the Dough 1 hour 15 minutes
Total Time 1 hour 55 minutes
Servings: 8 pop tarts
Course: Breakfast, Dessert
Ingredients Method

Ingredients
  

Pop Tart Dough
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • 1/4 cup ice water plus extra if needed
Brown Sugar Filling
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons all-purpose flour
Other Filling Options - 1 Tablespoon of filling per tart
  • Jam
  • Nutella
  • Carrot Cake Filling
  • Etc...
Glaze
  • 1/2 cup powdered sugar
  • 1/2 tablespoon of milk
  • 1/2 teaspoon of cinnamon optional
Egg Wash
  • 1 egg

Method
 

Pop Tart Dough
  1. In a large bowl, add flour and salt. Mix until combined
  2. Add softened butter, and squeeze in by hand until fully incorporated within the flour and salt.
  3. Add the ice water, slowly, until dough comes together. You may need slightly more if the dough is still too dry.
  4. Flatten dough into 2 separate discs, and wrap in plastic wrap. Place in the refrigerator and chill for at least 1 hour, or overnight.
Assembly
  1. Preheat the oven to 350°F.
  2. If you have chilled the dough for longer than an hour, let it come to room temperature for about 15-20 minutes.
  3. Place one disc of your dough on to a lightly floured surface and roll into a rectangle that is around 1/8″ thick. You will want your rectangle large enough to trim to 9×12″. Cut your rectangle in half horizontally (at the 4.5″ mark) then vertically every 4 inches. Making 8 - 4.5"×3″ squares.
  4. Place the rectangles onto a prepared baking sheet (with aluminum foil). Space them out evenly on the sheet tray.
  5. Prepare the egg wash by whisking the egg in a small bowl, and brush each rectangle with a light egg wash.
  6. For the brown sugar filling, mix the ingredients in a small bowl. Take your filling of choice, and place about 1 tablespoon of filling in the middle of each rectangle.
  7. Next, prepare the tops. Place the second disc of your dough on to a lightly floured surface and roll into a rectangle that is around 1/8″ thick. You will want your rectangle large enough to trim to 9×12″. Cut your rectangle in half horizontally (at the 4.5″ mark) then vertically every 4 inches. Making 8 - 4.5"×3″ squares.
  8. Place one rectangle on top of each prepared and filled rectangle, to "top" off the pop tart. Press the edges with your fingers lightly to seal the filling in. Using a fork, you can seal the edges with the edge of the fork to create the lined look. Poke each pop tart 3-4 times with the edge of the fork to let steam release as it bakes.
  9. Brush the top of each pop tart with the egg wash.
  10. Place the Pop Tarts in the oven and bake for 20-25 minutes until they are golden. Let cool slightly and transfer to a wire rack to cool completely.
Glaze (optional)
  1. For the glaze, combine all ingredients, adding the milk slowly until you've reached the desired consistency. If you used a jam filling, I don't recommend adding the cinnamon, but that's up to you if you want the added spice.
  2. Carefully dip each of the pop tarts in the glaze, or place the glaze on top lightly with a spoon. Let the glaze set on the wire rack.
  3. Enjoy!