Pop-Tarts are a guilty pleasure that brings out the kid in all of us. So, if a store-bought Pop-Tart is a treat you and your family enjoy, then a homemade one will really be your jam. (Yes, pun intended!) This is a playful recipe that you and your children will enjoy making and love eating. The recipe starts with pie dough. Store-bought refrigerated dough works well and keeps this recipe simple. The filling can be altered to your liking. I used peanut butter and strawberry jam in mine. However, if nut allergies are an issue, omit nut butters and stick to jams. I have made them both ways, and they are equally delicious. This is a great recipe to do ahead of time. Store the pop-tarts in an airtight container for up to 2 days.
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Yields 12 pop-tarts
For the Pop-Tarts:
3 unbaked pie crusts from the grocery’s refrigerator aisle
1 cup all-natural creamy
peanut butter
1 cup grape or strawberry jam
1 egg yolk
2 tablespoons water
- Heat the oven to 350 degrees. Line
2 baking sheets with parchment paper. - Working in batches, sprinkle a little flour on a clean work surface and roll out one piece of the pie dough into a 9-by-12 rectangle.
- Cut the dough width-wise into four 3-inch-wide strips. Place a tablespoon of peanut butter along with a teaspoon of jam onto the top center of each rectangle.
- 4. In a small bowl, whisk together the egg and 2 tablespoons of water. Brush the edges of the rectangles with a little of the egg wash mixture. Fold over the bottom half of the dough to enclose the jam and peanut butter.
- Gently press the dough over the top of the peanut butter and jam to help spread it out a bit.
- Use a fork to carefully press the edges of the pop-tarts, sealing them. Prick the tops of the tarts with the fork. Repeat the steps to create 12 PB&J-filled pastries.
- Brush the tops with the remaining egg wash. Bake them in the heated oven for 12 to 15 minutes.
- Remove and allow to cool slightly. Place onto a baking rack to finish cooling while you make the glaze.
For the glaze:
1 tablespoon grape or strawberry jam
1 cup powdered sugar
1 tablespoon milk
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1 teaspoon vanilla
- Place the jam into a microwave-safe bowl. Heat 10 to 20 seconds. Use a spoon to mix the jam until there are no lumps.
- Add in the powdered sugar, milk and vanilla. Stir the mixture until smooth.
- Drizzle the glaze over each baked and cooled pop-tart. Allow the glaze to set before serving.
This article was originally published in the April 2022 issue of 225 magazine.