Description
This homemade Pop Tarts recipe offers a delightful twist on the classic breakfast treat with flaky premade pie crusts filled with sweet strawberry jam, topped with a smooth vanilla icing and colorful sprinkles. Perfect for a fun breakfast or snack, these heart-shaped pastries bake to golden perfection and are easy to assemble.
Ingredients
Scale
Pastry
- 2 Refrigerated Premade Pie Crusts (at room temperature)
- Strawberry Jam (approximately 10 tablespoons)
- 1 Egg (for egg wash)
Icing
- 1/2 Cup Confectioners Sugar
- 2 Tablespoons Milk
- 1/2 Teaspoon Vanilla Extract
- 1 Drop Red Food Coloring
- Red and Pink Sprinkles (for decoration)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s hot enough for baking the pop tarts to a golden brown.
- Prepare Pie Crusts: On a baker’s mat, parchment paper, or a floured counter, unroll the premade pie crusts. This prevents sticking and helps with even rolling.
- Cut Heart Shapes: Use a heart-shaped cookie cutter to cut out as many heart shapes as possible from the rolled-out pie crust. Rotate the cutter to maximize the number, then knead and reroll the scraps to cut out additional hearts until all dough is used.
- Add Jam Filling: Place about one tablespoon of strawberry jam in the center of half of the heart shapes. Don’t worry about spreading the jam evenly as it will even out during baking.
- Apply Egg Wash on Edges: In a small bowl, beat the egg to create an egg wash. Use a pastry brush to lightly brush the edges of the hearts with jam to help seal the pop tarts.
- Seal Pop Tarts: Place a plain heart-shaped dough piece on top of each jam-covered heart. Press the edges together with your fingers, then use a fork to crimp around the entire edge to ensure they are sealed well.
- Vent and Brush: Poke several small holes into the top of each pop tart using the fork to allow steam to escape during baking. Brush the tops with the remaining egg wash for a glossy finish.
- Bake: Arrange the pop tarts on a parchment-lined cookie sheet and bake at 400°F for 10-12 minutes or until they are golden brown and cooked through.
- Cool: Remove the pop tarts from the oven and transfer them to a wire rack to cool completely before icing.
- Prepare Icing: While cooling, whisk together confectioners sugar, milk, and vanilla extract until smooth. Add one drop of red food coloring and mix well for a pink tint.
- Decorate: Spoon the icing onto the cooled pop tarts and spread it evenly using the back of a spoon or a small spatula. Decorate with red and pink sprinkles to finish.
Notes
- Ensure pie crust is at room temperature before rolling to prevent cracking.
- Adjust the jam quantity based on desired filling thickness, but avoid overfilling to prevent leaks.
- Egg wash helps the crust brown and creates a sealed edge to hold in the filling.
- Vent holes are critical to release steam and avoid soggy or exploding pop tarts.
- Allow pop tarts to cool fully before icing to prevent melting the frosting.
- Use any fruit jam of your choice for different flavors.
Nutrition
- Serving Size: 1 pop tart
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
