Classic Pop Tarts


For the Dough:
– 2 1/2 cups all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1 cup unsalted butter diced
– 1/2 cup ice cold water

For the Filling:
– Nutella
– 1 jar seedless jam or preserves of your choice

For the Icing:
– 3/4 cup confectioner’s sugar
– 1 teaspoon jam or preserves
– 1-2 teaspoon milk
– 1 teaspoon vanilla extract
– Sprinkles for garnish


For the Pie Dough:
– In your food processor, add flour, sugar and salt and pulse a couple of times until just combined
– Next add your butter and pulse until crumbs just develop. Slowly add the water in until a rough ball of dough forms. Remove the dough and cover with plastic wrap and place in the refrigerator for 30-45 minutes to rest
– Remove dough from fridge and add a bit of flour to a clean counter and place dough on it. Using a rolling pin, quickly roll dough out to about 1/4 inch thickness
– Cut out rectangle sizes for pop tarts. You should be able to get at least 5 pop tarts from this dough which means you will need 10 rectangles

For the Pop Tart Assembly:
– Preheat oven to 350 degrees
– Add about 1 1/2 to 2 tablespoons of seedless jam or preserves to the center of 5-6 rectangles leaving about 1/4 inch of space around the outsides
– Place plain rectangle on top and press the edges together. Using a fork, crimp the edges to seal them. Place back in the fridge for about 15-20 minutes to firm up before baking
– Bake for about 20-25 minutes or until golden brown and puffed. Cool until room temperature or just warm

For the Icing:
– Whisk together confectioner’s sugar, jam or preserves, milk and vanilla until nice and smooth. Spoon over cooled pop tarts and serve.

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