Classic Pop Tarts
Go back to being a kid again with our Classic Pop Tarts! The recipe is a big crowd pleaser and fun to make. They are the perfect breakfast pastry, snack or dessert!
A plate full of delicious Classic Pop Tarts!
Try different flavors, such as strawberry, raspberry or mango.
To make the Classic Pop Tarts, unroll the pie crusts, placing one crust on a prepared baking sheet. With a rolling pin, square the edges of the dough. Using a pizza cutter, divide the dough into 8 equal-sized rectangles or squares.
Crimp the dough pieces together and trim with a pizza cutter.
Place preserves in the center of 4 rectangles. For a twist, you can also use Nutella and chopped hazelnuts instead of preserves!
Spread the preserves on the dough, leaving about 1/8 inch edge. Top each with another rectangle and use a fork to crimp together the dough pieces. Trim with the pizza cutter . Repeat the steps with remaining pie dough.
Apply the egg mixture to the Classic Pop Tarts using a pastry brush. With a wide spatula, place the Pop Tarts on the prepared baking sheets at least 2 inches apart. Place about 6-8 per baking sheet.
Use a wide spatula to transfer the Pop Tarts from a baking sheet to a cooling rack.
Chill for about 20 minutes. This is an important step for the Classic Pop Tart’s signature flakey crust, because cold pastry like pie dough bakes better when cold! Bake the chilled Classic Pop Tarts until golden brown.
Childhood memories at it’s finest!
For the frosting, aka the best part, combine confectioners' sugar, salt, milk, and vanilla extract. Add more milk to reach desired consistency. For chocolate frosting, substitute the white milk with chocolate milk and add 2 tablespoons of unsweetened cocoa powder.
Classic Pop Tarts
Spread the frosting onto the cooled Classic Pop Tarts, placing them back onto the prepared baking sheet to dry. Decorate the frosted pop tarts with sprinkles. Enjoy!
Classic Pop Tarts
Ingredients
- 2 (15 ounce) package refrigerated pie crusts
- 1 10 oz. jar of seedless strawberry, raspberry or mango all fruit spread, such as Polaner or Margie’s
- 1 egg, plus 1 teaspoon of water, combined
- 2 cups of sifted confectioners' sugar
- 1/4 teaspoon of salt
- 4 tablespoons white or strawberry flavored milk, more if needed
- 1 tablespoon vanilla extract
- Sprinkles
Instructions
- Prepare two cookie sheets with parchment paper.
- Unroll the pie crusts, placing one crust on a prepared baking sheet. With a rolling pin, square the edges of the dough. Using a pizza cutter, divide the dough into 8 equal-sized rectangles or squares.
- Place 1-2 teaspoons preserves in the center of 4 rectangles. Spread the preserves on the dough, leaving about 1/8 inch edge. Top each with another rectangle and use a fork to crimp together the dough pieces. Trim with the pizza cutter if necessary.
- Repeat the steps with remaining pie dough.
- Apply the egg mixture to the pop tarts using a pastry brush. With a wide spatula, place the Pop Tarts on the prepared baking sheets at least 2 inches apart. Place about 6-8 per sheet.
- Chill for 20 minutes. Preheat the oven to 400F.
- Bake the chilled Pop Tarts for 13-15 minutes until golden brown, watching the last two minutes to avoid burning.
- Remove from oven, transfer to a cooling rack with a wide spatula until the Pop Tarts are cooled to room temperature. Reserve one prepared baking sheet.
- In a medium bowl, combine confectioners' sugar, salt, milk, and vanilla extract. Add more milk to reach desired consistency.
- Using a teaspoon, spread the frosting onto the cooled pop tarts, placing them back onto the prepared baking sheet to dry.
- Decorate the frosted pop tarts with sprinkles.
Notes
- Store in an airtight container for up to a week at room temperature.
- Substitute the all fruit spread with Nutella.
- For chocolate frosting, substitute the white milk with chocolate milk and add 2 tablespoons of unsweetened cocoa powder.
Pro Pastry Tips
- Use parchment paper to line baking sheets so cookies won’t stick and for easy clean up.
- Parchment paper can be reused after it goes in the oven! Here, we reserve a prepared baking sheet to help with the frosting preparation, for an easier clean up.
- Chill Pop Tarts before baking. Cold pastry like pie dough bakes better when cold.
- Rest the Pop Tarts on the baking sheet for 1-2 minutes before moving to a cooling rack.
- Frost the Pop Tarts when they are completely cooled from the oven.
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