(Semi) Homemade Poptarts


February 8, 2016

Last summer I hosted a fun little brunch and calligraphy workshop for our 2015 brides and one of the things I made for brunch were these homemade pop tarts! I was a big pop tart eater back in elementary school…my mom actually sent me to school with a pop tart instead of a sandwich some days because I wouldn’t eat the sandwiches she made. I have no idea how I made it to be a full grown adult with the kinds of lunches I ate back then…a pop tart as the main entree with a bag of chips and a little debbie cake or applesauce as the side. So not nutritious at all, right??

Homemade Poptarts

I rarely eat pop tarts anymore unless I’m training for a race and headed out on a long run, but I felt like little miniature pop tarts could hardly be bad. I’m not much of a baker, but these were surprisingly easy to make! Since Valentine’s day is right around the corner, I thought I’d share the recipe in case someone wanted to bake these for their sweetheart. You might not want to eat them as your main lunch the way I did back in elementary school, but they’re still such an awesome treat!!


For tarts
Refrigerated or frozen pie crust
Filling (use whatever you want! I made some with nutella and some with strawberry jam)
1 egg

For icing
Confectioners sugar (3/4-1 cup)
Milk (enough to make it creamy)
1/4 tsp Vanilla extract

Cut an equal amount rectangles out of your pie dough in whatever size you’d like your pop tarts to be. A pizza cutter is the easiest way to do this. Beat your egg, then use a brush to apply some of the egg to the outer edges of the pieces of pie crust that will become the “bottoms” of your pastries. Add your choice of filling to the middle of half of your pie crust pieces. Layer the other half of the pieces on top of the ones that have filling and use a fork to crimp the edges and create a few vent holes in the middle.

Bake for 10-15 minutes or until they’re golden brown.

To make the icing, blend confectioners sugar, vanilla, and a little bit of milk until sugar dissolves. If it’s too thick, add more milk. If it’s too thin, add more sugar! I did several thin coats of the sugar mixture and it seemed to work better than glopping on a ton at once. Use food coloring in the icing mix if you’d like and add sprinkles on top at your discretion to be-dazzle the pop tarts.

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  1. Urška Majer

    February 8th, 2016 at 10:03 am

    These look delicious!

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