pop tarts

<p>Puff pastry pop tarts filled with chocolate, coated in graham cracker cinnamon sugar, and topped with marshmallow meringue.</p>

Snickerdoodle Puff Pastry S'mores Pop Tarts

puff pastry, thawed

tbsp unsalted butter, melted

(100 grams) granulated sugar

(30 grams) finely ground graham cracker crumbs

cinnamon

XL Hershey’s Milk Chocolate Bars (or any milk chocolate bar you prefer)

tsp cream of tartar

tsp vanilla extract

Preheat the oven to 375F and line a large baking sheet with parchment paper.

Unfold the puff pastry sheets and brush off any excess flour. Slice each sheet into 6 rectangles for a total of 12.

Transfer 6 of the rectangles onto the baking sheet, evenly spaced out. Place a block of chocolate into the center of each pastry.

Using your finger, brush the edges of each pastry with water and place the remaining 6 pastry rectangles on top. Crimp the edges with a fork to seal.

Bake for 25-30 minutes or until puffed and golden brown.

While the pastries bake, make the meringue. Place a metal mixing bowl over a pot of simmering water on the stove top. If using a stand mixer, use that bowl. Whisk in the egg whites and sugar and continue to whisk every so often. Heat until the sugar is dissolved. To test, rub a bit of the mixture between your fingers. If it&#8217;s smooth, it&#8217;s done. If it&#8217;s still grainy, continue to heat. It should take about 10 minutes.

Once dissolved, transfer the bowl to your stand mixer (or use a hand mixer) and add in the cream of tartar and vanilla. Whisk on high speed until thick, white, and fluffy. Stop when you reach stiff peaks.

Transfer the meringue to a piping bag fitted with a large round tip (or a large ziplock bag with a corner tip snipped off).

Once baked, allow the pastries to cool for about 10 minutes. While they cool, mix together the sugar, cinnamon, and graham cracker crumbs in a bowl.

Brush the pastries with melted butter, coating the edges, bottom, and a thin border around the top. Leave the top center blank so that the marshmallow meringue can stick. (see picture in post for reference)

Work with one pastry at a time, so brush with butter, toss in the cinnamon sugar mixture, then move on to the next one.

Once all the pastries are coated, pipe on the marshmallow meringue and toast with a kitchen torch (optional). Sprinkle on some extra chopped chocolate and leftover cinnamon sugar. Dig in!

Great served hot or warm, these chicken pop tarts make great work or school lunches.

Lunch box chicken pop tarts

olive oil

baby (Dutch) carrots, chopped

red onion, thinly sliced

garlic cloves, crushed

bay leaves

(250 milliliters) Massel Chicken Style Liquid Stock

chicken

tsp arrowroot

kale leaves, stalks discarded, leaves torn

(150 grams) plain flour

(160 grams) wholemeal plain flour

Lurpak cold unsalted butter, chopped

baby carrot leaves and stems, chopped

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Skip the box and try out these homemade strawberry pop tarts, instead!

Homemade Strawberry Pop Tarts

(stems-removed strawberries)

sugar

cornstarch

lemon juice

tsp vanilla extract (optional)

all-purpose flour

Tbsp sugar

tsp salt

Tbsp unsalted sweet cream butter

sour cream

egg (lightly beaten)

water

heavy cream

Sprinkles (if desired)

In a medium-sized saucepan, combine strawberries, sugar, cornstarch, and lemon juice over medium-low heat.

Stir frequently until strawberries release their juices.

Use a potato masher to crush the strawberries until mostly liquid (it's fine if small pieces are remaining).

Increase heat to medium-high and bring to a boil, stirring constantly.

Boil (still stirring constantly) for 3 minutes and remove from heat.

Stir in vanilla extract. Continue to occasionally stir the mixture so that it doesn't burn to the bottom of the pan.

Pour into a canning jar and place in the refrigerator until you are ready to use.

Filling

In a food processor, pulse together flour, sugar, and salt.

Sprinkle in chopped, cold butter and pulse until coarse crumbs begin to form.

Add the sour cream and pulse until the dough begins to clump together.

Deposit the dough out onto clean, well-floured surface and lightly dust with more flour.

Knead dough, adding flour as needed, until it is cohesive and no longer sticky

Using your palm, flatten the dough on the clean surface.

Fold the dough into itself twice and repeat the flattening process (this helps encourage flaky layers in the crust).

Repeat the folding and flattening process once more.

Divide the pastry dough into two pieces and form each into a smooth ball. Slightly flatten into a disk, wrap tightly with clear wrap and place in fridge to chill for at least 30 minutes.

After the dough has chilled, remove from refrigerator.

Remove clear wrap from dough (working with one disk at a time) and turn dough out onto a clean, lightly floured surface.

Use a rolling pin to roll each disk into a roughly 9x12 rectangle (I always make it larger and then trim the edges, I use a pizza cutter for even cuts).

Cut into 3x4 pieces (I'm a stickler so I use a ruler to make sure they're even, but this isn't necessary and even still my pop tarts end up with slightly varied sizes).

Place two 3x4 piece of crust on a parchment paper lined cookie sheet.

Prepare your egg wash by stirring together your egg and 2 tsp of water with a fork until well-combined.

Brush the surfaces of both pastry pieces with egg wash using a pastry brush (do not discard the egg wash, you will use it again before putting the pop tarts in the oven).

Place 1 heaping Tbsp of filling in the center of one piece of crust, and then place the second piece of pastry on top (the egg-washed side should be facing the filling).

Crimp the edges with a fork to seal, and then use a sharp knife to pierce small holes throughout the pastry.

Repeat until all of your dough has been used.

Chill pop tarts on cookie sheet in refrigerator for 20 minutes.

Once pop tarts have finished chilling, brush with remaining egg wash and transfer to oven.

Bake on 400 for 25 minutes or until edges are beginning to turn golden-brown.

Allow to cool completely before frosting.

Pastry Crust

Prepare glaze by whisking together powdered sugar, heavy cream, and vanilla extract.

Spread over each pop tart and decorate with sprinkles, if desired.

Allow the pop tarts to sit at least 10-15 minutes for the frosting to set.

Enjoy!

Glaze

These easy homemade Mini Strawberry Pies are the ultimate fun, delicious treat! Made with flaky, buttery sprinkle filled pie dough, they can be filled with homemade or store bought strawberry jam. Perfect for Valentine's Day!

Mini Strawberry Pies

strawberries,

sugar (to taste)

1/4 lemon, juiced and zested

sea salt

teaspoon vanilla

all purpose flour

salt

unsalted butter, cold, cubed

egg, beaten

milk

vanilla

Rainbow sprinkles

Add the berries, sugar, lemon juice, zest, salt and cornstarch to a medium saucepan. Bring to a boil over medium heat, stirring often for 5-7 minutes or until jam thickens. Stir in vanilla then pour jam into a bowl. Place bowl in the fridge to cool. Jam will continue to thicken as it cools. 

Chop butter into cubes and place in the fridge while you assemble the rest of the ingredients.

Fill a small bowl with some cold water and an ice cube. Stir the ice cube around a bit and set bowl aside.

In a food processor, pulse together the flour, sugar, and salt. Add the cubed butter and pulse until the dough forms pea sized balls. Add ice water a tablespoon at a time while continuing to pulse mixture until it is just combined. Take the blade out of the food processor and add sprinkles. Alternatively, sprinkles can be added after cutting the dough out in a later step. 

Turn the dough out onto a sheet of plastic wrap. Loosely wrap the ball of dough in plastic wrap and gently press to shape the dough into a disk shape. Place the disk in the fridge for at least two hours or up to two days.

When ready to assemble pop tart, remove the dough from the fridge and let it stand at room temperature for 15 minutes. Line a baking sheet with parchment paper, generously flour your counter, and prepare your egg wash by whisking together the egg and milk. Set aside. 

Roll the first disk out on your floured counter to about 1/8&#8243; thickness. 

Lightly flour your 3&#8243; cookie cutter or biscuit cutter and cut out circles. Place the circles on your baking sheets. Scraps can be rolled out/cut out a second time. 

Brush the edges of the bottom layer with the egg wash. Spoon a rounded teaspoon of  jam and a few bits of chopped strawberries onto the crust and spread it with the back of your spoon or an offset spatula, leaving a 1/4 inch border.  Carefully place a top circle over the bottom crust. Gently press the edges of the dough with your finger tips to seal the top and bottom crusts together. Use a fork to crimp all the edges. (Lightly dip fork in flour if needed to prevent sticking). Use a fork or a toothpick to poke a few holes in the dough and place in the fridge for 30 minutes. Preheat oven to 375 F.

Remove dough from fridge and brush the tops allover with the egg wash. Bake for 15-17 minutes or until golden brown, rotating pan halfway through cooking. Remove from heat and transfer to a rack to cool. Serve with a drizzle of icing, with a scoop of ice cream or enjoy as is! 

Stir together the powdered sugar, heavy cream, milk, and vanilla. Drizzle over the pop tarts! 

FOR THE STRAWBERRY FILLING

These are super tasty little pies, big hit with family. 

Thanks Natalie!

Homemade Pop Tarts are flaky, crumbly pastries with a homemade berry jam filling and a sweet sugary glaze frosting made in the air fryer or oven.

Easy Air Fryer Homemade Berry Pop Tarts

Cup (175 grams) mixed berries

½ Cup (125 grams) sugar

⅓ Cup (79 milliliters) water

lime juice

Cup (250 grams) confectioners sugar

Tablespoon milk

Teaspoon vanilla extract

Drop pink food coloring

Pie crust disks

Egg yolk

Tablespoon milk +

Preheat Air Fryer to 350F/180C.

Prepare the jam filling: In a small pot over medium heat combine the berries, sugar and water. Bring to a simmer and cook about 20 minutes, stirring constantly, or until the jam is thick.

Remove from heat and stir in the lime juice. Set aside and let it cool down completely.

Prepare the Pop Tarts: Lay out both pie crusts and cut each into 8 rectangles. Spoon around 1 Tablespoon into the middle of the rectangle and brush the edges with milk.

Top each with another pie crust rectangle. And with the help of a fork, seal the edges.

Polk holes in the top of the tart and repeat the process with the rest of the rectangles, creating 8 finished tarts.

Refrigerate them for 30 minutes. In a small bowl combine the egg yolk with the milk and brush the top of the tarts with the egg wash.

Place 2-4 tarts in a single layer in air fryer basket, depending on the size of your basket.

Cook for about 10 minutes or until golden.

Repeat with remaining tarts.

Transfer tarts to a wire rack and cool completely for about 25 minutes.

Once cool, prepare the glaze. In a small bowl, combine the confectioners sugar, milk, vanilla extract and food coloring. Using a spoon, glaze each pop tart and decorate with sprinkles.

Preheat oven to 350F/180C.

Complete steps 2-7 from Air Fryer section.

Place tarts on a cookie sheet and bake for 20 minutes or until golden brown and flaky.

Let them cool completely. Prepare the glaze in step 12 in Air Fryer section.

Once cool, glaze and decorate with sprinkles.

Homemade Pop Tarts in the Oven

These air fryer pop tarts are filled with strawberry jam, then finished off with a vanilla glaze and sprinkles. A quick and easy breakfast, snack, or dessert option!

Air Fryer Pop Tarts

pie crust (refrigerated)

strawberry jam

water (for sealing)

tbsp milk

Lightly flour a work surface and a rolling pin. Roll out the pie crust into a rectangle shape. Cut it into 6 strips, then cut each strip into 3 equal rectangles.

Fill one rectangle with around 2 tsps of strawberry jam, spread it out but don’t go all the way to the edges. Wet your finger with water and run it around the edges of the pie crust. Take another rectangle pie crust, dip your finger in the water again and run it around the edges. Place that rectangle on top of the rectangle that you spread with jam and press the edges down with your fingers.

Use a fork to seal both the pieces of pie crust together, pressing down so there are visible fork indentations running along every edge of the rectangle. Using a sharp knife, poke 6 small holes in the top of the Pop Tart to allow the air to escape.

Spray the Air Fryer basket with nonstick spray and preheat to 350 degrees F. Place 3-4 pop tarts inside leaving some room in-between for the air to circulate.

Air fry for 8 minutes or until the pop tarts are golden brown. Remove from the Air Fryer basket and repeat until all the pop tarts are cooked.

To make the glaze, add the powdered sugar, milk, and vanilla extract to a bowl and whisk together. If it looks too thick add more milk. If it’s too thin, add powdered sugar a tablespoon at a time until it reaches the desired consistency. It should not be so runny that it runs off the edge of the pop tarts.

When the pop tarts have cooled, spoon over the glaze then add the sprinkles of your choice.

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!

refrigerated pie crusts

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.

To make the Brown Sugar Cinnamon sugar pop tart

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

To make the cinnamon icing:

The ultimate healthier version of the absolute best nostalgic treat is here!  These brown sugar cinnamon pop tarts taste so much like the originals but without any of the unhealthy ingredients!  They’re made gluten free and grain free with dairy free and paleo options.  A fun from-scratch healthy baking project for kids to help with.

Homemade Brown Sugar Cinnamon Pop Tarts {Paleo}

almond flour

tapioca flour (or arrowroot)

fine sea salt

maple sugar (or coconut sugar)

(16 tablespoons) grass

eggs

sugar (or coconut sugar

almond milk (or water)

vanilla extract

almond milk

In the bowl of a food processor, pulse together the flours, salt and sugar with the cold butter or shortening pieces until a thick crumbly mixture forms.  Add the eggs and continue to pulse until a dough forms.  The dough will be sticky.

Gather the dough with a rubber spatula and divide it into two equal parts.  Wrap each potion in plastic wrap or parchment and flatten into disks.  I use a food scale to make sure my dough it split equally, but this is not mandatory.

Refrigerate the wrapped dough for at least one hour and up to 2 days before proceeding.

Dough:

In a medium bowl, combine the filling ingredients and set aside.  Whisk together the egg wash ingredients as well.  Preheat your oven to 350° F.

Place a sheet of parchment paper on a large cutting board and sprinkle generously with tapioca flour.  Place one portion of dough on the parchment, sprinkle with tapioca, and cover with another piece of parchment paper.  Leave the other portion of dough in the refrigerator while you slowly roll out the dough to a 9 x 12” rectangle.  To make sure the dough doesn’t stick, I like to carefully flip it once or twice.  You can also use the heel of your hand to shape the dough into a rectangle.  It should be 1/8-1/4” thickness.  Use a pizza cutter to clean up the edges of the rectangle.  The dough can be repaired as often as needed.

If the dough becomes too sticky to work with at any point, allow it to chill for several minutes.

Use the pizza cutter to cut the dough into 9 rectangles, each about 3 x 4 inches.  You will make 2 cuts to each side to get 9 rectangles.  At this point, place the cutting board in the refrigerator or freezer to chill while you repeat the process with the other portion of dough that has been chilling.

Make the Filling and Roll Out the Dough:

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The most viewed pop tarts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine