Description
Flaky Homemade Pop Tarts made with refrigerated pie crust, fruit jam, egg wash, and a simple vanilla-fruit glaze. This easy breakfast pastry bakes in 15 minutes and can be customized with your favorite preserves and toppings.
Ingredients
Scale
- 1 package refrigerated rolled pie crust, two crusts, about 15 ounces
- 1 cup plus 2 tablespoons thick jam or preserves, divided
- 1 large egg
- 1 tablespoon water
- 1 cup powdered sugar
- 2 to 3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- Optional sprinkles or crushed freeze-dried berries
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Unroll the pie crusts on lightly floured parchment and cut sixteen rectangles measuring about 3 by 5 inches.
- Gather and reroll the scraps slightly thinner than 1/4 inch, then cut any remaining rectangles.
- Whisk the egg with 1 tablespoon water to make an egg wash.
- Place eight rectangles on the prepared baking sheet and spoon about 1 1/2 tablespoons jam into each center, leaving a 1/2-inch border.
- Brush the borders with egg wash, add the remaining pastry rectangles, press the edges together, and crimp each side with a fork.
- Poke three or four vent holes in each top and brush the tops and edges lightly with egg wash.
- Bake for 12 to 15 minutes, or until puffed and golden, then cool completely on a wire rack.
- Whisk the powdered sugar, 2 tablespoons jam, vanilla, and enough milk or cream to make a smooth glaze.
- Spread the glaze over the cooled pastries and add optional sprinkles or crushed freeze-dried berries before the icing sets.
Notes
- Use thick jam or preserves because thin fruit sauces may leak from the pastry.
- Do not overfill the tarts, and keep the pastry borders clean so they seal securely.
- Chill assembled pastries for 10 minutes before baking when the dough becomes soft.
- Cool the pastries completely before adding icing.
- Store cooled pastries in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Freeze unglazed baked pastries for up to 1 month.
- Reheat unglazed pastries in a 325°F oven for 5 to 7 minutes.
- Do not reheat heavily glazed pastries in a pop-up toaster.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 232
- Sugar: 30
- Sodium: 83
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 47
- Fiber: 1
- Protein: 1
- Cholesterol: 1