Description
Enjoy the nostalgic delight of homemade pop tarts with this simple recipe featuring flaky premade pie crusts filled with sweet strawberry jam and topped with a smooth vanilla icing and festive sprinkles. Perfectly baked to golden perfection, these heart-shaped treats are a fun and delicious way to start your day or enjoy as a sweet snack.
Ingredients
Scale
Pop Tarts
- 2 Refrigerated Premade Pie Crusts (at room temperature)
- Strawberry Jam (about 10 tablespoons)
- 1 Egg (for egg wash)
Icing
- 1/2 Cup Confectioners Sugar
- 2 Tbsp Milk
- 1/2 Tsp Vanilla Extract
- 1 Drop Red Food Coloring
- Red and Pink Sprinkles (for topping)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s ready for baking the pop tarts perfectly.
- Prepare Pie Crust: Unroll the refrigerated premade pie crusts on a floured surface such as a baker’s mat, parchment paper, or countertop to prevent sticking.
- Cut Shapes: Using a heart-shaped cookie cutter, cut out as many heart shapes as possible from the crusts. Gather remaining dough, roll it out to approximately 1/8 inch thickness, and cut additional hearts until all dough is used.
- Fill with Jam: Place one tablespoon of strawberry jam in the center of half the heart shapes. Precise spreading is unnecessary as the jam will evenly distribute while baking.
- Apply Egg Wash: Beat the egg in a small bowl. Brush the inside edges of the jam-filled hearts with the egg wash to help seal the pop tarts.
- Seal and Crimp: Place a plain heart-shaped piece of dough over each jam-filled heart. Seal the edges firmly using your fingers, then crimp the edges with a fork to ensure they are well sealed and to create a decorative edge.
- Vent the Pop Tarts: Use a fork to poke several holes in the tops of the pop tarts to allow steam to escape during baking, preventing sogginess.
- Final Egg Wash: Brush the tops of the pop tarts with the remaining egg wash to promote browning.
- Bake: Arrange the pop tarts on a parchment-lined cookie sheet and bake in the preheated oven for 10-12 minutes until golden brown.
- Cool: Transfer the baked pop tarts to a wire rack and allow them to cool completely before icing.
- Make Icing: In a bowl, whisk together the confectioners sugar, milk, and vanilla extract until smooth. Add one drop of red food coloring and mix until evenly colored.
- Ice and Decorate: Spoon the icing onto the cooled pop tarts and spread gently with the back of the spoon or a small spatula. Finish by sprinkling red and pink sprinkles on top for a festive touch.
Notes
- Make sure the pie crust is at room temperature before rolling and cutting to prevent cracking.
- Don’t overfill with jam to avoid leaking during baking.
- Use an egg wash on the edges and top for a golden, glossy finish.
- Allow pop tarts to cool completely before icing to prevent melting.
- Customize fillings with your favorite jam or preserves.
- Store leftover pop tarts in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 pop tart
- Calories: 250
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
