I definitely ate pop tarts when I was a kid. By the time I was in Jr. High, though, apparently my taste buds had become more refined because suddenly pop tarts seemed too sugary sweet, especially for breakfast. I started to realize that so much sugar in the morning would inevitably lead to a crash a few hours later. Yet, I still find myself craving pop tarts every once in a while (probably not for breakfast though). There’s something to be said about a portable treat that simply includes a sweet filling wrapped in buttery pastry and topped with chocolate or icing. There’s a reason pop tarts have been so popular!
Homemade pop tarts require some assembly (and therefore patience) but the fun part is in the fact that you can fill them with whatever you like. I chose to do half mine with Nutella and the other half with seedless raspberry jam for mine, but you could do anything your family likes. Same goes with the topping, if you prefer white chocolate, use white chocolate! You really can’t go wrong here.
Taste: So much better than the sickly sweet high-fructose corn syrup taste of store-bought pop tarts.
Texture: The dough for these pop tarts is made with room temperature butter so the tarts aren’t flaky but are buttery, firm, and slightly crisp at the edges much like the pop tarts from the store (but without the hydrogenated oils).
Ease: Rolling out the dough and forming the pop tarts takes a little patience but it could actually be a fun activity to do with kids.
Appearance: I love the chocolate on top of these, you could do anything you like inside or on top!
Pros: So much better than store bought pop tarts and completely customizable.
Would I make this again? Yes, there are so many possible variations.
Homemade Pop Tarts
Fill these with whatever you like!
Yield: 12 pop tarts
3 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature
1/2 cup cold water
Filling of your choice: Nutella, jam, fruit puree, peanut butter, marshmallow fluff, etc.
1/2 cup semisweet chocolate chips
1 teaspoon coconut oil or vegetable oil
Preheat the oven to 450°F. Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the flour and salt. Add chunks of the butter and mix with a pastry blender or your fingers until the mixture is crumbly. Gradually add the water until the mixture is moistened and a dough forms. Place the dough in between two large sheets of parchment or plastic wrap and roll out into an 1/8-inch thickness, using the parchment or plastic to prevent sticking.
Cut the dough into rectangles. Place a heaping tablespoon of filling in the center of half of the rectangles. Cover the filling with another dough rectangle and seal the edges by crimping with the back of a fork.
Bake the pop tarts for 7 to 8 minutes. Cool completely.
Place the chocolate chips and oil in a small microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until melted and smooth. Pour the melted chocolate into a small ziptop bag, snip off a small corner, and pipe the chocolate onto the cooled pop tarts. Let the chocolate set, about 5 to 10 minutes, before serving or storing in an airtight container.
Adapted from My Kitchen Addiction