Homemade Pop Tarts

Homemade Pop Tarts

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.

Recipe Rundown
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.
Cons: None.
Would I make this again? Yes, there are so many possible variations.

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Homemade Pop Tarts

Fill these with whatever you like!

Yield: 12 pop tarts

Ingredients:

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

Directions:

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.

   

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10 Responses to “Homemade Pop Tarts”

  1. #
    1
    Gourmantine — March 4, 2013 at 6:44 am

    I love the idea of combining nutella and marshmallows in a pop tart, not for breakfast (unless weekend), but could be nice though :)

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    2
    Diane @ Vintage Zest — March 4, 2013 at 7:56 am

    I know this is silly, but I kind of wanted to see it split in half so we could see the line of filling inside. That was my favorite part, breaking it to see the mystery “fruit” flavor! Obviously this is before they put the matching sprinkles/frostings on the outside. Too sweet!

  3. #
    3
    Mimi @ Culinary Couture — March 4, 2013 at 12:37 pm

    I love homemade pop-tarts! So much better than store-bougt cardboard!

  4. #
    4
    denise — March 4, 2013 at 1:12 pm

    Tess, I’m positive you already know about this, but I just discovered it….this could be delish inside of one of your pop tarts,,,,,,

    Vhttp://bakingbites.com/2013/01/trader-joes-crunchy-speculoos-cookie-butter-reviewed/

    It looks soooo fresh and yeppers….portable is always a good thing!

  5. #
    5
    Tracey — March 4, 2013 at 1:27 pm

    I definitely still crave pop-tarts and though I’ll occasionally succumb and pick up a box of them, homemade is definitely my preference. The Nutella version is my fave!

  6. #
    6
    Rachel @ Bakerita — March 4, 2013 at 5:09 pm

    I used to get a Hot Fudge Pop Tart everyday during break in middle school…loved ‘em! Way too sweet for me now though. Yours look amazing! Definitely something that is better homemade. Need to try these!

  7. #
    7
    Christine — March 10, 2013 at 3:36 pm

    These look so delicious! I can’t wait to try this… I think I’ll do it tonight! This may sound like a stupid question, but I’m assuming you keep these refrigerated right? Lol. I’m a noob!

    xoxo, Christine

  8. #
    8
    V — June 15, 2013 at 12:08 pm

    Just made these with whole wheat flour and I put homemade blueberry jam inside. The wide eyes I got from my friends were worth it! Served them warm, and they were just as good the next day right out of the fridge. I am going to make these again, and try to use less butter.

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    9
    Nora — June 21, 2014 at 7:01 am

    I want to add vanilla… How much would you add?

    • Tessa replied: — June 23rd, 2014 @ 8:15 pm

      1 teaspoon should work.

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