There are so many things I appreciate about homemade baked goods. An all-butter crust is definitely one of them. A crust that does not smell of butter is just disappointing. In short, store-bought Pop-Tarts make me sad. So naturally when I made Pop-Tarts at home, I was drooling over the whole shebang: the buttery crust, the amazing fillings, the glaze, all of it.
These homemade Pop-Tarts only takes extra time if you make the blueberry sauce from scratch like I do but you can totally use store-bought blueberry preserves or not use blueberry filling at all. Just pick your favorite and stick with it. I love a fruity option even though cinnamon-brown sugar Pop-Tart is my favorite. Nutella for my brother! I hope you try them and obsess over how amazing they smell too!
Homemade Pop-Tarts 3 Flavors
- 1 1/4 cups all-purpose flour
- 7 tbsp really cold butter chopped
- 1 1/2 tbsp sugar
- 1/4 tsp salt
- 7-8 tbsp ice water
- 1 cup blueberries
- 3 tbsp sugar
- 1/2 tsp lemon juice
- 2 tbsp water
- 1/2 tsp cornstarch slurry mix a bit of cornstarch with water to form a slurry
- 1/4 cup light brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp all-purpose flour
- melted butter to brush on crust
- nutella as much or as little as you like
- 1/2 cup confectioner's sugar
- 2 tbsp milk
- Preheat oven to 375 degrees F.
- In a mixing bowl, crumble the cold grated butter into the flour, sugar and salt mixture.
- Add ice-cold water a tablespoon at a time and gently work the dough into a ball. Cover with clingfilm and refrigerate for thirty minutes or freeze for 15 minutes.
- While dough is resting in the fridge, prepare blueberry sauce.
- In a saucepan add blueberries, sugar, lemon juice and water. Cook on medium low heat until blueberries break down, about five minutes.
- Next, add the cornstarch mixed with water and continue cooking the blueberry sauce until its thick. Set aside.
- For the cinnamon filling, combine brown sugar, cinnamon and flour in a bowl and set aside.
- To prepare the tarts, roll out the refrigerated dough on a floured surface with a rolling pin into approx 9 by 13 inch rectangle and 1/8th of an inch thick. The dough might crack but just keep rotating the dough and dust more flour if the dough sticks to the surface.
- Divide the rectangle into smaller rectangles. This dough makes 4 large Pop-Tarts, so you should get 8 smaller rectangles out of the dough.
- Cover the rectangles loosely with clingfilm and pop them in the refrigerator for about ten minutes to let them rest. The reason we do this is to make sure the butter doesn't melt otherwise our Pop-Tarts are not going to "pop" or be flaky (a concept that is clearly lost on the store-bought ones.)
- Take out the tarts out of the fridge. Poke holes on half of the rectangles (which will be the top crusts for the pop-tarts) with a fork. This will let the steam escape while the pop-tarts are baking in the oven.
- For the cinnamon filling, simply brush some melted butter on both the bottom and top tarts. Pat down the cinnamon filling generously, leaving a 1/8 inch border on all sides.
- Brush egg wash (one beaten egg) on the borders we left unfilled so our top crust can stick to it.
- Now lay the top crust with the holes and press the edges firmly with your finger to seal them.
- For the blueberry pop-tart, spread blueberry sauce. And repeat the process. Spread Nutella on the third crust and so on.
- Now take a fork and press it down on all four edges to replicate the look of a Pop-Tart.
- Bake for 26-28 minutes until its lightly golden in color.
- While the Pop-Tarts are baking, combine confectioner's sugar and just enough milk to make a thick glaze. The glaze hardens in about 15 minutes.
- Let the Pop-Tarts cool before drizzling the glaze on them. The glaze makes it really good!