homemade pop tarts

I’m sure they are much healthier for them. Put this in the fridge as you roll out the disc of pie crust in the same manner for the tops (depending on how thin you roll, I get 10 circles per disc).Bring back out the cookie sheet with the bottom pieces of dough. This will also allow the dough to firm up again and prevent the pop tarts from spreading in the oven.Select your favorite flavor jam for the filling. Don’t let it come to room temperature, you want the dough to be chilled so the fats melt when they hit the oven.

Have a houseful of family members who need a fun baking project while homebound? Plus, if you used my pie crust recipe, you’ll find it rolls like a dream straight from the fridge! Brush surface of each pop tart with egg wash and bake, rotating halfway through, until the edges become golden brown, about 25 minutes. A little pastry crust, a little fruit filling, a little icing. Cover and transfer to freezer to chill at least 2 hours or up to one week.
I’ve always thought they tasted like cardboard with frosting thrown on top (don’t hate me if you’re a diehard fan, my kids loved pop tarts whenever they had them), just calling it as I taste it. Enough to make you spend the extra time and money, I promise you that!Plus, kids love this sort of quick-bake project. Ensure that all of your pastry ingredients are cold (ideally, butter and water should come straight from the refrigerator) when added to the dough.

After the pop tarts have cooled for several minutes, whisk powdered sugar, 1 tablespoon jam, and 1-2 tablespoons cream together to create an icing glaze. My favorite flavors were frosted strawberry and S’mores. Regardless, I only recommend products I think will benefit my readers.Melissa K. Norris and Pioneering Today LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.Copyright 2020 - Melissa K. Norris Pioneering Today LLC | ​.These homemade pop tarts from scratch are 110% better than store-bought, with flaky melt-in-your-mouth crust and delicious fruit filling.Mix flour, sugar, and salt. Store in an airtight container. Hope you love them!These look awesome and I’m about to make my own, but do you think if I made them and then put icing on them, froze them and then grabbed them out and reheated them would the icing melt off? Note: In order to achieve a flaky crust, your lard, butter, or coconut oil needs to be cold. I used my fingers to seal the pop tarts, but you may need to use the back of a fork to properly seal the edges.These pop tarts will keep for a few days, but they’re best fresh since the dough becomes soggy over time.Some of the strawberry filling may leak out while baking. A thick jam, fruit butter or pie filling works best, this,Blueberry is also delicious (ya know I have a recipe for.Want to know how to really take it up a notch… make a cream cheese strawberry pop tart, simply mix 4 ounces of cream cheese with 2 Tablespoons honey (or sugar, you pick) and add a spoonful with each Tablespoon of jam!I’ll be trying a homemade smores pop tart version next per my husband’s request.Honestly, any filling your heart desires so long as it’s thick will work. That works! It is better to choose a jam over preserves as preserves have large chunks of fruit. This not only lets everyone make their favorite flavor, but it's a great way to utilize whatever ingredients you have on hand, and they just look.Only have a teaspoon of pink sprinkles or a couple tablespoons of jam left? Thank you, thank you for such a great childhood treat that tastes even better than the store bought version.These look amazing and thinking of baking them with my daughter today.

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