Eeks does this recipe scare the bejeebies out of you. These homemade pop tarts are 100% from scratch, can be time consuming. It’s not impossible, nor should this recipe intimidate you – but you have to take your time, read all of the instructions before beginning, and be patient. There are lots of steps, so let me walk you through it!
That’s right these are as simple as making some homemade pie crust. Not sure what to do go follow the step by step instructions here: homemade pie crust. This buttery pie crust uses both shortening and butter to create equal amounts of flakiness and tenderness. These fats must be COLD.
COLD that’s right, you heard me. Keeping your pastry dough as cold as possible prevents the fat from melting. If the butter melts before baking, you lose the flakiness of the pie crust. When the lumps of fat melt in the oven as the pop tarts bake, their steam helps to separate the crust into multiple flaky layers. Warm fats and water will lend a hard, crunchy crust instead of the nice flaky crust you want for the pop tarts.
Thaw before rolling: If you made the dough in advance, allow it to come to room temperature for about 15 minutes before rolling and cutting. I like to make mine the night before.
Step by Step how to make Homemade Pop Tarts
Roll out the dough: Using a rolling pin, roll out one piece of dough to about ⅛-inch thick, in a 9½ by 12½-inch rectangle.
Trim the edges: Using a sharp knife, pastry wheel, or bench scraper, trim the rectangle to a 9 by 12-inch rectangle.
Slice into small rectangles: Cut the sheet of dough into nine 3×4-inch rectangles.
Transfer the dough: Using a spatula, transfer the rectangles to a baking sheet that has been lined with parchment paper or a silicone baking mat. Place the baking sheet in the fridge and repeat with the second half of dough. Always keep the pastry dough chilled as you are working.
Make the egg wash: In a small bowl whisk together egg and milk. Brush the egg wash on each of the rectangles.
Fill the base: Spoon a tablespoon of filling into the center of each rectangle, leaving a ½ inch space around the edges.
Cover the filling: One at a time, place the second rectangle of dough on top of the nine filled ones.
Press the seams: Using your fingers, press around the seams of the dough to make sure they are sealed. Press the tines of a fork around the edges of the rectangles.
Vent the dough: Prick the tops of the rectangles in multiple spots to allow steam to escape.
Chill the pop tarts: Remember when we said cold is best. That’s right just keep that dough cold and your pop tarts will be flaky, PROMISE. Refrigerate the pan with the pastries, uncovered, for 30 minutes.
How to make the Glaze
Beat together the icing: In a blender beat together confectioners sugar and raspberries
Check the consistency: The icing should have a very thick, but still spreadable, consistency. If necessary, add a splash of milk at a time, until a spreadable consistency is reached.
Are you ready to try one!
I told you, these are 1000% better. But seriously! You don’t get a flaky, slightly crumbly crust with store-bought pop tarts. Plus you get about twice the amount of filling with homemade version.
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More of my favorite recipes
Homemade Raspberry Pop Tarts
- 2 cups all-purpose flour a little extra for dusting
- 1 Teaspoon salt
- ½ cup unsalted butter cold and cubed
- ¾ cup vegetable shortening cold
- ¼ cup water add ice cubes
- ¾ cup Raspberry Jam
- 1 cup confectioner sugar
- ¼ cup raspberries
- First, mix the flour and salt together in a large bowl. Add cold unsalted butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening until the mixture resembles clumps, some larger bits are good too. Measure ¼ cup of water in a glass. Add ice. Stir it around. Slowly drizzle in the very cold water 1 Tablespoon at a time, stirring with a large spatula after every Tablespoon of water that you add. Do not add any more water than you need to. Stop adding water when the dough begins to clump.
- Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each piece in either plastic wrap or environmentally friendly alternative. Refrigerate for at least 2 hours (or up to 5 days or in the freezer for up to 3 months). I like to make mine the night before.
Assembling Pop Tarts
- Remove dough from refrigerator and let sit for 15-20 minutes. You should be able to stick your finger into the dough.
- Roll out one piece of dough to about ⅛-inch thick, in a 9×12 rectangle. Using a sharp knife trim the sides. Cut the sheet of dough into nine 3×4-inch rectangles. Carefully transfer the rectangles to a baking sheet that has been lined with parchment paper or a silicone baking mat.
- Brush egg wash over the entire surface of each rectangle. These will be the bottoms of your pop-tarts and the egg wash will help glue the lid on. Place a heaping 2 Tablespoon (be generous, the filling will deflate in the oven) of the prepared raspberry jam into the center of each rectangle, spread it around, leaving around ¼ inch of space on the edges. Brush the second baking sheet of rectangles with egg wash, then place each rectangle on top of the filling-topped rectangles – egg wash side down. Use a fork to press firmly around the pocket sealing the dough well on all sides.
- Use a fork to poke holes in the tops of each filled pastry to allow the steam to escape. This helps get your pop-tart pastry nice and flaky. Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to 1 hour. It is important to firm up the pastry, since it has been out at room temperature for so long at this point.
- Preheat oven to 350°F (177°C). Bake for about 22-28 minutes or until they’re golden brown, rotating the pan halfway through baking. Let the baked pop-tarts cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely before glazing.
- Blend ¼ cup raspberries until mixture is completely smooth.
- mix 1 cup of powdered sugar. Stir until combined and there are no lumps. *NOTE: For best results make sure not to add too much powdered sugar, you want the glaze to be thick but not sticky. To achieve different shades of pink, simply add less powdered sugar, however be aware that the glaze may remain sticky if you do not add enough.
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