Since childhood I have been a huge lover of breakfast. One of my favorite treats as a kid was Pop Tarts. I didn't get them often, but when I did I was in heaven. Now that I'm an adult, and try to watch what I eat, I don't indulge in these sugary treats as much as I use to. *I'm sure my thighs thank me for this fact* One day I got a craving for a Pop Tart and it got me thinking, how hard would it be to make my own Pop Tarts? I found out it isn't all that hard! After doing some research I came up with my homemade Pop Tart plan, and can I say that the outcome was delicious!
Pre Made Pie Crust
Jam Of Your Choice (I used raspberry)
- Start with thawed pie crust (if it came frozen like mine. If you made your pie crust from scratch high five to you!) cut it into equal size rectangles. You can really make any shape that you want, but I didn't want to get too fancy my first time. You can gather all of the scraps and roll them out again to make more Pop Tarts. I got nine whole Pop Tarts out of two frozen pie crusts, so 18 rectangles.
- Once they are all cut out, place the bottom nine rectangles on a greased cookie sheet. Take your jam of choice and add 1T to the center of each rectangle. Spread it around evenly, but leave a finger width of space on each side. This is where the seal is going to be, and we need that space so the filling doesn't leak out while cooking. Once all the rectangles have filling, lightly brush the rim with water. Place the top rectangle on top and seal with a fork. While simply sealing with a fork will insure the filling stays in better, the water adds a little extra insurance.
- After all your Pop Tarts are assembled and sealed, place them in the fridge for at least 30 minutes. This will chill the filling and pie crust, insuring a flaky crust and a filling that stays put. Nobody wants to open up the oven and see that all the filling leaked out onto the cookie sheet!
- When the 30 minutes is up, pop the Pop Tarts into a 375 degree over for 25-30 minutes. I ended up checking at the 25 minute mark and wanted them a little more golden brown, so I let mine go for the full 30 minutes. While your Pop Tarts are cooking take your powder sugar and milk and mix up your frosting. I used about 1/3 cup of powdered sugar and 1T of milk combined. There really isn't a right or wrong measurements with making this icing. It just depends on how much you want for each Pop Tart and how thick you want it. The thicker you want, the less milk you'll use.
- Once the Pop Tarts are golden brown and smelling buttery and sweet pull them out of the oven to cool, the longer the better. I ended up letting mine sit for an hour before frosting for the pictures. Hot Pop Tarts are not your friend if you want your icing to set. After they are cooled, covered in icing, and ready to eat, try not to shovel them into your mouth.
I knew they were going to be good, but hot damn! These knock the pants off of the store bought Pop Tarts any day! They do take a while to pull together, but I'm sure you could make them the night before. If you end up making these, let me know! What Pop Tart flavor was/is your favorite? Leave a comment down below and let me know. Mice was a tie between blueberry and strawberry!