Ingredient Notes
(For the full recipe, scroll down to the recipe card below).
Pie dough: the base of this recipe is essentially pie dough. I am using all-purpose flour, both butter and shortening (or you can use all butter if you prefer), a little sugar, salt, and ice cold water. That’s it! Filling: you’ll need dark brown sugar, some melted butter, flour, salt, cinnamon and vanilla. Glaze: powdered sugar, milk, cinnamon, vanilla extract, brown sugar, and a light corn syrup will help to set the glaze.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below).
Success Tips
Use this rectangle cookie cutter for perfect clean cuts in the dough (and it makes the process much easier!) Keep it cold: When making the dough, keep the butter and shortening very cold before you use it. It’s key for a flaky dough. Seal the edges: the filling can ooze out of the edges aren’t sealed properly. Use the egg wash as a binder and then the fork along the edges to not only make the design but to seal the top and bottom together. Chill before baking: once the pop tarts are assembled, chill them again before baking to help the pop tarts maintain their shape as they bake. Don’t overfill: I have this strong urge to add a lot of filling in my pop tarts 🤪 but this can cause the filling to ooze out and the pastry to crack. About 1 Tbsp. is plenty. Leave a border: to prevent the filling from oozing out, be sure to leave a border between the filling to the edge of the pie dough. Change the filling: fill with jams or preserves (strawberry, raspberry, apricot, blueberry, etc.) Just make sure it’s thick to avoid it running/oozing during baking. Or fill with chocolate, hazelnut spread, lemon curd, or chocolate ganache.
Storage
Store at room temperature for up to 2 days in a air-tight container, refrigerate for up to a week, or freeze for 2-3 months. For reheating, if the pop tarts are glazed, you’ll need to be careful so the glaze doesn’t melt. The oven just briefly. For unglazed pop tarts, I like to use the toaster oven or microwave.
📸 Photos by Megan McKeehan of The Broke
