Homemade Pop Tarts – A small batch

January 17, 2013 at 5:19 pm Leave a comment


I was amazed while researching this recipe, how many of the authors claim to not really being fans of the original. I can’t say that. I’m a BIG fan, cold out of the box or toasted as instructed. This version, though damn tasty and satisfying, doesn’t really taste like the store-bought version… but in a good way.

1 cup AP flour
pinch of salt
1 teaspoon sugar
1 stick butter, cold, cut into small cubes
2-3 tablespoons ice water
1 egg, lightly beaten

Combine flour, salt, sugar, and butter in food processor
pulse until butter is completely cut into the flour
add water one tablespoon at a time, until dough forms a ball
wrap in plastic and chill for about 15 minutes


Roll dough out to about 1/4” thickness
roughly measure 14 rectangles measuring 3”x4” and cut (no need for perfection, just kind of close)
top one rectangle with filling, leaving an edge
brush edges with beaten egg
place second rectangle on top and seal first with your fingertips and then with a fork
brush the tops with egg wash
sprinkle with sugar (I don’t like mine iced, but see recipe below)
dock with a fork to release the steam while baking

Place the tarts on a lightly greased or parchment-lined baking sheet
refrigerate the tarts, uncovered for 30 minutes, while you preheat your oven to 350°F

Bake for 20-25 minutes, until golden brown

Fillings (the sky’s the limit)
1/2 cup jam, any flavor, mixed with 1 teaspoon cornstarch and 1 teaspoon cold water

Guava paste
Apple Butter
Chocolate & Marshmallow

Brown Sugar Cinnamon
1/3 cup brown sugar
1 teaspoon ground cinnamon
3 teaspoons AP flour

1/2 cup powdered sugar
1 teaspoon milk
1/4 teaspoon vanilla extract
1/4 teaspoon light corn syrup

These freeze well and reheated for 5-7 minutes in the toaster oven … perfection.


Entry filed under: Breads, Desserts, For One or Two, General Info, Tips, & DIYs. Tags: , .

Homemade Yogurt Homemade Butter – A small batch

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