Fresh Baked Pop Tarts Recipe
Make Fresh Baked Pop Tarts Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry Dough
Filling (choose one or mix)
Egg Wash
Glaze & Topping
Method
Pastry Dough
- 1
Mix dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon granulated sugar, and 3/4 teaspoon fine salt until evenly combined.
- 2
Cut in fats
Add 12 tablespoons cold cubed unsalted butter and 2 tablespoons cold vegetable shortening (if using) to the flour. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
- 3
Add liquid
Stir 1 teaspoon vanilla into 6 tablespoons ice water. Gradually sprinkle 4 to 6 tablespoons of the ice water mixture over the flour-fats, tossing with a fork after each addition, until the dough just comes together when pressed. You may not need all the water; stop when the dough holds together but is not wet or sticky.
- 4
Form and chill
Turn the dough onto a lightly floured surface, press gently to form a rectangle, and divide into two equal portions. Flatten each into a 6x8 inch rectangle, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 days) to firm the butter.
Assembly & Baking
- 5
Preheat and prepare
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- 6
Roll dough
On a lightly floured surface, roll one chilled dough portion into a 12x8 inch rectangle about 1/8 inch thick. Trim the edges into a neat rectangle. Using a 3x4 inch rectangular cutter (or a knife and ruler), cut 6 rectangles. Repeat with the second dough portion to yield 12 rectangles total.
- 7
Fill
Place 6 bottom rectangles on the prepared baking sheet spaced about 1 inch apart. Spoon about 1/2 tablespoon to 1 tablespoon of your chosen jam (or 1/2 tablespoon brown sugar-cinnamon filling) into the center of each rectangle, leaving a 1/4 inch border. Do not overfill to avoid leaks.
- 8
Top and seal
Lightly brush the edges of each filled rectangle with a little beaten egg wash (see Egg Wash section). Place a second rectangle on top, align edges, and gently press around the filled area to seal. Use the tines of a fork to crimp all edges, pressing firmly to seal and create a decorative border. Prick the top of each Pop Tart 2–3 times with a fork to allow steam to escape.
- 9
- 10
Bake
Bake the Pop Tarts in the preheated oven for 18–22 minutes, or until the pastry is golden brown and puffed slightly. Rotate the baking sheet halfway through for even browning.
- 11
Cool
Remove the baking sheet to a wire rack and let the Pop Tarts cool on the sheet for 10 minutes, then transfer to the rack to cool completely (20–30 minutes) before glazing so the filling sets and the glaze doesn't run.
Glaze & Finish
- 12
Make glaze
Whisk together 1.5 cups powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. The glaze should be thick but pourable; add a teaspoon more milk if too thick, or a tablespoon more powdered sugar if too thin.
- 13
Glaze the Pop Tarts
Using a spoon or small offset spatula, spread a thin, even layer of glaze over the cooled Pop Tarts. Work quickly — the glaze will begin to set within a few minutes.
- 14
Add sprinkles and set
If using, sprinkle about 2 tablespoons of sprinkles over the glaze immediately. Let the glaze set at room temperature for at least 20–30 minutes before serving to avoid smudging.
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