Homemade Pop-Tarts: Redux
Little hands grasp the edge of the counter. Tiny arms struggle to pull eager eyes up into view of the toaster. The red glow emanating from the chrome box bathes the counter and cabinets in warmth. The black dial on the side slowly spins, counting down the seconds, letting out a quite click every so often.
Cachunk! The contraption inside the toaster wrenches about, throwing the little scorched pies into the air. Both rectangular dough vessels for sweet, bubbly filling land on a bare waiting plate.
Impatient feet sprint towards a chair, already scooted back from the table; a hop carries them and their owner onto the chair. I sit on my legs, a temporary booster chair of sorts.
Crumbs fly left and right as audible masticating fills the kitchen air. Filling drops on pristine white clothes. Dirty hands are cleaned on recently ironed shorts.
“All done!” I run off and play with legos.
Two and a half years ago I posted a recipe for homemade Pop-Tarts, adapted from the deligutfully talented Deb of Smitten Kitchen, and today I’ve decided to revisit the post. To tell you the truth my family has been hounding me for the last two plus years to make these suckers. I can’t tell you why I didn’t – they are perhaps one of the easiest desserts out there. Recently I did though and I fell in love all over again.
Last time I included Deb’s pastry dough and filling (brown sugar & cinnamon) but this time I’m including a few of my own pie doughs and a few extra filling ideas! Let’s face it. The only thing better than Pop-Tarts are the plethora of flavors. The best part about homemade Pop-Tarts is that you can use just about any dough or any filling you’d like. Because of this I’ve decided to include general instructions for how to assemble and cook them. I’ve then included a list of dough, filling and topping options.
Homemade Pop-Tarts n
y 9 homemade Pop-Tarts
t 1 hour
2 unbaked pie crusts, your choice
9 ounces filling, your choice
9 ounces topping, your choice
1. Preheat an oven to 375°F. Prepare the doughs, filling and topping ahead of time and set aside.
2. Roll out the pie crusts out to make two 9 inch by 12 inch rectangles.
2. Cut both dough rectangles into 9 equal rectangles, each 4 inches by 3 inches.
3. Equally space 9 small rectangles out on a baking sheet lined with parchment paper (these are the bottoms of the homemade Pop-Tarts).
4. Brush the tops of the dough slices with the egg wash.
5. Leaving 1/4 inch edge around each base bare, spread about 1 ounce filling into the center of each dough slice.
5. Top each filling-topped dough slice with the remaining nine dough slices. Press the edges down tightly to ensure the homemade Pop-Tart is sealed shut.
6. Using a toothpick, seal the edges further by making indentions around the outside of each homemade Pop-Tart, caking care not to press all the way through the dough to the pan.
7. Poke a few holes in the top of each homemade Pop-Tart and refrigerate them for 30 minutes before baking.
8. Bake the chilled homemade Pop-Tarts in a preheated oven for 20 to 30 minutes until the dough is golden brown.
10. Remove from the oven and let cool.
r Store homemade Pop-Tarts store in an airtight container at room temperature for a couple days. Depending on the topping used, they can be reheated in the toaster.
a Mix and match your favorite doughs, fillings and toppings.
While you can use almost any dough, you’ll want to stick to pie or tart doughs, or doughs that are firmer and wont lose their shape when baked. Here are a few options:
While you can use almost any filling, you’ll want to make sure that the filling is on the thick side of the spectum as it could leak out of the homemade Pop-Tart or make reheating impossible in a toaster.
Jams: When using homemade or store bought jams, I suggest adding 1/2 ounce of cornstarch to help thicken the mixture during baking.
A royal icing is the most common topping, though beware, once you add a topping like that you wont be able to reheat the homemade Pop-Tarts in the microwave.