homemade pop tarts

Filled with fresh strawberry jam, these strawberry pop tarts are so easy to make and unbelievably delicious!

Homemade Strawberry Pop Tarts

all-purpose flour (328 g)

salt (5 g)

unsalted butter, cubed (226 g)

water (118 g)

strawberries, finely chopped (460 g)

sugar (150 g)

lemon juice (5 g)

salt (1 g)

egg (50 g)

milk (19 g)

salt (3 g)

tablespoon strawberry jam per pop tart (25 g)

sugar (125 g)

heavy cream (45-60 g)

vanilla extract (3 g)

pink food coloring + sprinkles

Preheat oven to 375°F. Line a sheet tray with parchment paper or spray with nonstick cooking spray and set aside.

Make the pie dough

In a large bowl, whisk together the all-purpose flour and salt. Then, use a pastry cutter to cut in the cold unsalted butter until it is lentil-sized. (If you don't have a pastry cutter, you can also do this using a food processor.) Then, pour in the ice water and mix until just combined. If the dough is still crumbly, add in more water as necessary. Form the dough into two equal sized disks and wrap each one individually with plastic wrap. Chill the dough for at least an hour, or up to two days.

Make the strawberry jam

In a medium pot, combine strawberries, granulated sugar, lemon juice, and kosher salt. Heat mixture over high heat, stirring constantly with a heat-proof spatula. Once the mixture starts to bubble up, reduce the heat down to medium-low. Cook the mixture for 10-15 minutes, stirring constantly, until the jam is thick and viscous. To test if the jam is ready, I usually like to run my spatula along the bottom of the pot in a straight line. If it takes several seconds for the line to fill back up, the jam is usually ready. Once ready, remove pot from the heat and transfer the jam to a heatproof container. Let cool at room temperature, then refrigerate the jam to let it cool completely before using it for the pop tarts.

Once the jam has completely cooled, roll out the pie dough to 1/8-in thickness.

Cut 4 inch x 2.5 inch rectangles from the dough. Save the scraps, and re-roll the pie dough to get more rectangles (I don't recommend re-rolling the dough more than once).

Make an egg wash

In a small bowl, whisk together the egg, milk, and salt. Set aside.

Assemble the pop tarts

On half the rectangles, spoon 1 tablespoon of strawberry jam into the middle of the rectangle. Spread to make sure it evenly covers the inside of the rectangle. Using a pastry brush, brush the edges of all the rectangles (the egg wash will ensure that the pop tart sticks together). Flip the rectangles without the jam onto the rectangles with the jam and press along the edges to close the pop tart. Use a fork to crimp the edges together on all sides. Using a paring knife, cut three small slits in the top of the pop tart. This will ensure that the pop tart does not explode while baking.

Brush egg wash on the top of all the pop tarts, then bake in the preheated oven for 25-30 minutes, or until golden brown. Remove and let cool completely before adding the frosting.

Make the vanilla frosting

In a small bowl, mix together the powdered sugar, heavy cream, and vanilla extract. If desired, add in a small amount of pink food coloring.

Once the pop tarts have cooled completely, spread the frosting over the pop tarts, then top with sprinkles if desired. Enjoy!

Sourdough Pop Tarts are so easy to make with sourdough pie crust. Stuff them with your favorite fillings like strawberry jam or homemade nutella. A sweet glaze puts these pop tarts over the top!

Sourdough Pop Tarts Recipe

all-purpose flour

unsalted butter (cold)

fine sea salt

sugar

sourdough discard

white vinegar

strawberry jam (see notes)

egg egg

water

cut butter into flour

In a medium-sized mixing bowl, whisk the flour, sugar and salt. Grate the cold butter, using a cheese grater, into the flour mixture. Use a bench scraper or a pastry cutter to cut the butter into the flour until it forms large crumbles.

make dough

Add the sourdough starter discard and vinegar to the mixture and use a fork to bring the dough together. Use your hands to bring the mixture into a cohesive ball and press into a rectangular shape. (Add a teaspoon of cold water if the mixture is too dry.)

chill dough

Wrap the dough in plastic wrap and use a rolling pin to flatten the dough and smooth the edges. Let the dough chill in the fridge for at least one hour. (Up to 24 hours)

To make the crust

Preheat oven

Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.

Roll dough

Roll the dough into a rectangle, with a 1/8' thickness, on a lightly floured surface. Cut the dough into 4 long strips. Brush the edges with the egg wash.

Fill dough

Add 2 tablespoons of filling to one side of each rectangle and fold the dough over itself. Use a fork to press and seal the edges. Brush the egg wash over the top of each pop tart.

Bake

Place the pop tarts onto the baking sheet and bake for 25-30 minutes or until the crust is golden brown. Remove from the oven and transfer the baked pop tarts to a cooling rack.

Assembly

Glaze

In a small bowl, whisk the powdered sugar and water together until thick and smooth. Pour onto each pop tart and sprinkle with coarse sugar or sprinkles.

https://embed.mediavine.com/videos/fhovxjufkqpyk7jgjyje

Homemade sourdough pop tarts are easy to make with sourdough pie crust dough. Fill with your favorite flavors like, strawberry, Nutella, raspberry or blueberry! A sweet glaze makes them even more delicious! You'll love this from scratch homemade pop tarts recipe using your sourdough discard!

How to Make Sourdough Pop Tarts

Imagine the most chocolatey dessert you can… and then multiply it by a hundred. What you get is these triple chocolate pop tarts. Yes, they are just as delicious as they sound – and gluten free to boot!

Triple Chocolate Pop Tarts (Gluten Free)

(30 g) cocoa powder

(50 g) white sugar

(60 mL) milk

salt

oz (100 g) chopped dark chocolate, divided

unsalted butter

tbsp apple cider vinegar

(250 g) plain gluten free flour blend

(25 g) coconut flour

tsp xanthan gum

tbsp (25 g) white sugar

(200 g) cold unsalted butter, cut into ~1/2 inch cubes

(63 g) powdered sugar

cocoa powder

chocolate sprinkles

In a saucepan, mix together the cocoa powder, sugar, milk, salt and half of the chopped chocolate. Heat until the chocolate has melted and you get a smooth mixture.

Remove from heat and add in the butter and the rest of the chopped chocolate. Mix everything together until the butter and chocolate have melted.

Set aside. The chocolate fudge filling will firm up slightly while cooling.

For chocolate fudge filling:

In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.

Sift together the gluten free flour, coconut flour, cocoa powder, xanthan gum, salt and sugar.

Add the butter and toss it in the flour until all butter pieces are covered with it.&nbsp;Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces.

Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need 14 – 16 tbsp of water.&nbsp;The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that.

Shape the chocolate pie dough roughly into a rectangle (if needed, knead it slightly – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.

For chocolate pie dough:

Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.

Roll out the chilled pie dough about 3 mm thick, and cut out 3 x 4 inch rectangles. You should get 16 rectangles (makes 8 pop tarts).

Egg wash the edges of half of the rectangles and spoon a heaped tablespoon of the chocolate fudge filling into the centre of each one. Spread the filling slightly, but leave at least 3/4 inch room around the edge.

Prick the centres of the other 8 rectangles with a toothpick. Place these rectangles over the filling, seal the edges with your fingers and "crimp" the edges with a fork.

Bake the pop tarts in the pre-heated oven at 355 ºF (180 ºC) for 20 - 22 minutes.

Allow to cool slightly.

Assembling the chocolate pop tarts:

While the chocolate pop tarts are baking, make the chocolate frosting by mixing together the powdered sugar and cocoa powder. Add the water, 1/2 tablespoon at a time while stirring/whisking, until you get the right consistency. (The right consistency in this case means that&nbsp;the frosting will gently drip down the sides, but still form a generous layer on top of each pop tart.)

For the chocolate frosting:

Spread the frosting onto the slightly cooled pop tarts and decorate with chocolate sprinkles.

Enjoy!

Decorating the pop tarts:

The gluten free triple chocolate pop tarts keep well in a closed container in a cool dry place for 3 - 4 days.

Storage:

Vegan pop tarts are delicious, flaky and the perfect on the go vegan breakfast. Try out these freezer friendly vegan toaster pastries for a sweet start to your morning!

Vegan Pop Tarts - Frosted and Delicious

Cups Flour

Salt

Sugar

Cup Vegan Butter

Tbsp Ice Water

Cup Cherry Jam (or whichever flavor jam you want your pop tarts)

Tbsp Plant Milk

Lemon

Cup Powdered Sugar

Sprinkles (optional)

In a food processor*, mix together the flour,...

In a food processor*, mix together the flour, salt, and sugar.

Cut the butter into chunks and then add...

Cut the butter into chunks and then add it into the food processor and pulse until the butter is distributed. The mixture will be crumbly at this point.

Add in the water and turn on your...

Add in the water and turn on your food processor until it comes together into a dough. Separate into two balls, cover and chill in the refrigerator for at least 45 minutes.

Take one ball out and roll it out...

Take one ball out and roll it out on a lightly floured surface and cut into pop tart size rectangles. You should be able to get 8 rectangles out of each of your two balls of dough.

Spread around 1.5 Tbsp of jam on half...

Spread around 1.5 Tbsp of jam on half the rectangles, leaving space around the edges without jam so you'll be able to seal them.

Top with another rectangular dough and press down...

Top with another rectangular dough and press down the edges with a fork to seal them. Line up finished pop tarts on a parchment paper lined baking sheet poke a few holes in the tops of each pop tart with a fork.

Once you are finished with the first dough...

Once you are finished with the first dough ball, repeat with the second. Put finished pop tarts into the freezer to chill for at least an hour and a half.

At this point you can move them to...

At this point you can move them to a freezer safe container to store until you are ready for them, or pop them into a preheated oven, bake at 375 F for 30-35 minutes, until golden.

To make the frosting, whisk together 2 tbsp...

To make the frosting, whisk together 2 tbsp of the jam, the milk, lemon juice and powdered sugar.

Once pop tarts have cooled, spread the frosting...

Once pop tarts have cooled, spread the frosting on top and add sprinkles (if using). Let the pop tarts sit so the frosting can harden before storing in an airtight container, or enjoy immediately!

https://mediavine-res.cloudinary.com/video/upload/llmjoaib3qbphmwnipjt.mp4

Vegan Pop Tarts

These vegan cinnamon pop tarts are gluten-free, dairy-free, and so easy to make. They have a flaky gluten-free crust, brown sugar cinnamon filling, and delicious cinnamon frosting. They are made with simple, healthy ingredients and taste so much better than store-bought pop tarts.

Vegan Cinnamon Pop Tarts

gluten-free 1:1 flour (with xanthan gum)

coconut sugar

coconut oil

plant milk ((3/4 cup + 2 tbsp))

cinnamon

gluten-free 1:1 flour

vanilla extract

plant milk

Line baking sheet.

Line a large baking sheet with parchment paper.

Stir together dough ingredients.

In a large bowl, stir together the gluten-free flour, coconut sugar, and salt until combined. Add the solid coconut oil and use a pastry cutter to mix it until you have a crumbly, sandy mixture, like breadcrumbs.

Add plant milk.

Add the cold plant milk to the bowl and use the pastry cutter to mix it until a thick, sticky dough begins to form.

Divide dough and chill.

Divide your dough into two balls and flatten them into a disc shape. Wrap them in plastic saran wrap and place them in the fridge to chill for 30-60 minutes. This allows the gluten-free flour to properly absorb the moisture and makes it easier to roll.

Roll the dough between parchment paper.

Remove the chilled pop tart dough and place one disc between two sheets of parchment paper. Use a rolling pin to roll the dough into a large rectangle. Cut out 8 evenly-sized rectangles from the dough.

Place rectangles on baking sheet.

Place the rectangles of dough on the prepared baking sheet. Then roll out the second disc of dough and cut out 8 more rectangles. Set them aside. You should have 16 rectangles of dough total.

Making The Dough

Preheat oven to 400 F.

Preheat the oven to 400 degrees Fahrenheit.

Stir filling ingredients.

Add coconut sugar, cinnamon, gluten-free flour, and melted coconut oil to a bowl. Stir until all ingredients are well combined. It should resemble the texture of wet sand.

Add filling to vegan pop tarts.

Use a spoon to add 1-2 tablespoons of filling in the center of the 8 rectangles on the baking sheet. Be sure to leave a clean border around the edges for crimping.

Place dough on top and crimp edges.

Take the remaining eight rectangles of dough, without filling, and lay them on top of the rectangles with filling. Press the edges together with a fork all the way around the pop tarts.

Brush plant milk over top.

Lightly brush plant milk over top the pop tarts so they brown while baking. Use a toothpick to poke a few holes in the top of the pop tarts so heat can escape.

Bake the vegan pop tarts.

Bake the pop tarts for 12-15 minutes, or until slightly golden brown around the edges. Allow them to cool completely before icing them.

Filling The Pop Tarts

Stir together frosting ingredients.

In a small bowl, stir together the vegan powdered sugar, ground cinnamon, vanilla extract, and plant milk until creamy. It should be just thin enough to spread, but not runny.

Spread the frosting over vegan pop tarts.

Use a spoon to drizzle and spread the cinnamon icing on top of each pop tart. Serve and enjoy!

Frosting the Pop Tarts

Make your kids excited to get out of bed with these Homemade Air Fryer Pop Tarts! These pop tarts have a crisp flakey crust with a tender sweet filling, and topped with frosting, of course!

Air Fryer Pop Tarts

refrigerated pie crusts

strawberry jam

milk

sprinkles: optional

brown sugar

flour

butter

Cinnamon

sprinkle

Roll out the refrigerated pie crusts to about 1/4 inch thick.  Cut the dough into four even rectangles.  Place 2 Tablespoons of strawberry jam on one side of the rectangle leaving 1/2 inch to the edge.  Use your finger with some water and go along the edges of the dough.

Add the second rectangle on top and seal the edges with a fork.  Poke two holes in the top of the dough.

Place in the basket of an air fryer and cook at 360 degrees for 8-10 minutes or until golden brown.  Remove and let cool completely.

Combine the powdered sugar and milk until you get the desired consistency. Spread on top of cooled pop tart.

To make the icing:

For the filling:  In a small bowl combine the brown sugar, cinnamon, flour, and melted butter.  Put two tablespoons on one side of the rectangle.  Use your finger with some water and go along the edges of the dough.

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