Description
This homemade Pop Tarts recipe transforms simple premade pie crusts into delightful, heart-shaped pastries filled with sweet strawberry jam and topped with a smooth, colorful icing and festive sprinkles. Perfect for a fun breakfast or a sweet snack, these Pop Tarts are easy to assemble and bake to golden perfection with a crunchy, flaky exterior and a gooey jam center.
Ingredients
Scale
Pastry
- 2 Refrigerated Premade Pie Crusts (at room temperature)
- Strawberry Jam (approximately 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 decoration)
Instructions
- Preheat oven: Set the oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the Pop Tarts evenly.
- Prepare pie crust: Unroll the premade pie crust onto a floured surface, bakers mat, or parchment paper to prevent sticking and make cutting easier.
- Cut pastry shapes: Using a heart-shaped cookie cutter, cut out as many heart shapes as possible from the pie crust. Rotate the cutter to maximize usage. Re-roll the scraps to cut out additional hearts, ensuring all dough is used efficiently.
- Fill hearts with jam: Place about one tablespoon of strawberry jam onto the center of half the heart-shaped crusts. It does not have to be spread evenly since the jam will naturally distribute during baking.
- Apply egg wash and seal: Beat the egg in a small bowl. Brush the edges of the hearts with the egg wash, then place a plain heart on top of each filled heart. Seal the edges by pressing with your finger, then crimp them tightly using the tines of a fork to ensure the filling stays inside.
- Vent the top crust: Use the fork to poke small holes in the top of each assembled Pop Tart to allow steam to escape during baking, preventing sogginess or bursting.
- Finish with egg wash: Brush the entire top surface of the Pop Tarts with the beaten egg to promote browning and a shiny finish.
- Bake: Place the Pop Tarts on a parchment-lined baking sheet and bake in the preheated oven for 10–12 minutes until golden brown and puffed.
- Cool: Remove from the oven and let the Pop Tarts cool on a wire rack to room temperature before icing to prevent melting.
- Make the icing: Whisk together confectioners sugar, milk, and vanilla extract until smooth. Add one drop of red food coloring and mix to achieve a pretty pink hue.
- Decorate: Spoon or spread the icing over the cooled Pop Tarts using the back of a spoon or a small spatula. Finish by sprinkling red and pink sprinkles on top for a festive look.
Notes
- You can substitute the strawberry jam with other favorites such as raspberry, blueberry, or apricot.
- Ensure pie crust is at room temperature before rolling to avoid cracking.
- If you don’t have a heart cookie cutter, use any shape or cut squares with a knife and seal edges well.
- Use a light hand with the egg wash to avoid soggy bottoms but enough to get a golden crust.
- Store Pop Tarts in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 Pop Tart
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
