Use this Homemade Pop Tarts Recipe to bake up a batch of one of your very favorite childhood memories!
Pop Tart Dough Ingredients
2 1/2cupsAll Purpose Flour
1cupButter (or 2 sticks)Cut into pieces and chilled.
1/4cupIce Water, plus extra if needed
1Egg, whisked for brushing
Pop Tart Filling Ingredients
2tspAll Purpose Flour
Pop Tart Glaze Ingredients
In the bowl of your food processor, pulse together the flour and salt.
Once combined, add in the chilled butter and pulse until pea-sized crumbs form (with a small amount of larger pieces mixed in). This will take 10-15 seconds of pulsing.
With the machine running, start with a 1/4 cup of ice water, and pour slowly (in a steady stream) through the tube of the processor. I always need around 2 tablespoons more following.
You want your dough to come together but not be too wet. Test by squeezing a small amount of dough together. If it sticks and is not too crumbly you are all set.
Divide your dough into 2 equal portions and form each into a flattened disk and cover with plastic wrap. Place in the refrigerator for a minimum of 1 hour or up to overnight.
If you have chilled your dough overnight, make sure to let it sit on the counter for 15-30 minutes before using.
Place a piece of your dough on to a lightly floured surface and roll into a rectangle that is around 1/8″ thick. You will want your rectangle large enough to trim to 9×12″.
Cut your rectangle in half horizontally (at the 4.5″ mark) then vertically every 3 inches. Making 8-4.5×3″ squares.
Carefully transfer 4 (bottom tarts) onto your baking sheet. Taking the whisked egg, lightly brush the tops (of the bottoms. HA!)
Combine your ingredients if making the brown sugar filling, or if using jam, take 1 tablespoon of either and spread onto the bottom tart. Leaving around a 1/2″ edge.
Grab another rectangle and place on top, pushing down lightly to seal the edges. Press the tines of a fork around the edges of the rectangle and repeat.
Half of the dough should provide you with 4 full tarts.
Brush the tops of the tarts lightly with the egg was and place in the refrigerator for 30 minutes.
Preheat the oven to 350 degrees and bake the tarts for 20-25 minutes until they are golden. Cool completely on a wire rack.
For the glaze, combine 1/2 cup powdered sugar, 1/2 tablespoon of milk and 1/2 teaspoon of cinnamon in a small bowl and stir to combine. Adjust the milk to more or less depending on your desired consistency.
Allow the tarts to cool before glazing.
Your can substitute the Pop Tart Filling with your favorite jam or Nutella.