Description
This homemade Pop Tarts recipe offers a fun and easy way to create delightful heart-shaped pastries filled with sweet strawberry jam, topped with a vibrant red icing and festive sprinkles. Crafted from simple premade pie crusts and a smooth vanilla glaze, these Pop Tarts are perfect for a special breakfast treat or themed celebration, combining a tender flaky crust with a sweet jammy center.
Ingredients
Scale
Pop Tart Pastry
- 2 Refrigerated Premade Pie Crusts (at room temperature)
- Strawberry Jam (approximately 10 tablespoons)
- 1 Egg (for egg wash)
Icing
- 1/2 Cup Confectioners Sugar
- 2 Tbsp Milk
- 1/2 Tsp Vanilla Extract
- 1 Drop Red Food Coloring
- Sprinkles (red and pink, for decoration)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s ready for baking the Pop Tarts.
- Prepare Pie Crust: On a clean work surface such as a bakers mat, parchment paper, or lightly floured counter, unroll the premade pie crust carefully without tearing.
- Cut Shapes: Use a heart-shaped cookie cutter to cut out as many heart shapes as possible from the first pie crust. Place these hearts onto a parchment-lined baking sheet. Gather leftover dough, knead gently, roll out to about 1/8 inch thickness, and cut additional hearts until all dough is used.
- Add Filling: Spoon about one tablespoon of strawberry jam into the center of half of the hearts. No need to spread it; it will even out during baking.
- Apply Egg Wash: Beat the egg in a small bowl and use a brush to apply the egg wash around the edges of the jam-filled hearts. This helps seal the pop tarts firmly.
- Seal Pop Tarts: Place a plain heart-shaped dough piece over each jam-filled heart. Seal the edges by pressing with your finger, then crimp the edges with a fork all around to ensure they are well sealed.
- Poke Vents and Final Egg Wash: Use the fork to poke small holes on the top crust of each Pop Tart to allow steam to escape while baking. Brush the tops with the egg wash for a golden finish.
- Bake: Bake the Pop Tarts in the preheated oven at 400°F for 10-12 minutes, or until they are golden brown and the filling is bubbly.
- Cool: Transfer the baked Pop Tarts to a wire rack and let them cool completely before icing.
- Prepare Icing: Whisk together the confectioners sugar, milk, and vanilla extract until smooth. Add one drop of red food coloring and mix until evenly colored.
- Ice and Decorate: Using a spoon, spread the icing over the cooled Pop Tarts, smoothing it out with the back of the spoon or a small spatula. Sprinkle with red and pink sprinkles for a festive touch.
Notes
- Ensure pie crust is at room temperature before rolling out to prevent cracking.
- You can substitute strawberry jam with your favorite fruit preserves or fillings.
- The egg wash not only helps seal the edges but also creates a shiny golden color on the crust.
- The small holes poked on top prevent the filling from bursting out during baking by allowing steam to escape.
- Let the Pop Tarts cool completely before icing to avoid melting the glaze.
- Store leftover Pop Tarts in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 Pop Tart
- Calories: 230
- Sugar: 14g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
