Homemade Pop Tarts
User Reviews
5
Homemade Pop Tarts
Description
This recipe for Homemade Pop Tarts begins by rolling chilled pie crust dough and cutting it into desired shapes. Each bottom crust portion is layered with strawberry cream cheese, then strawberry preserves, bearing in mind that too much filling can cause leaking. The tops are placed over and sealed tightly, typically by pressing edges with a fork. Small slits on top vents allow steam release.
An egg wash coats the pastries before a sprinkle of coarse sugar adds texture and sweetness. The pop tarts bake until the crust is flaky and golden brown, achieving a balance of crisp exterior and creamy filling. This process transforms pie crust into handheld filled pastries reminiscent of classic pop tarts.
Homemade versions can be personalized by dough shape and filling quantity. They serve well as breakfast treats or sweet snacks. Sealing the edges well minimizes filling leakage during baking.
Ingredients
- 1 recipe pie crust see notes, double
- 1 tub strawberry cream cheese Philadelphia brand
- 1 jar Strawberry Preserves pure
- granulated sugar
- 1 egg beaten, for egg wash
- sugar coarse, for garnish
Instructions
- Roll out half of the chilled pie dough to 1/8 in thick, on a lightly floured surface. (keep other half in the fridge while you work.)
- Using cookie cutter, cut out desired shapes. Alternatively, use a knife to cut dough into squares or rectangles. Continue re-rolling dough scraps until first half of the dough is used up.
- Spoon desired amount of strawberry cream cheese onto bottom crust of hand pies. Spoon desired amount of strawberry preserves on top of cream cheese. Keep in mind that the more filling you put, the harder it may be to keep it from leaking out when sealing! Sprinkle tops of filling generously with sugar.
- Place top crusts on hand pies, and take care to seal them tightly. Use a fork to press down hard on edges, to finish the seal.
- Using a sharp knife, cut little slits over the tops of hand pies. Brush each pie with beaten egg, and sprinkle with coarse sugar. Gently place pies on a parchment lined baking sheet.
- Repeat with remaining half of pie dough.
- Bake at 350F for 15-20 minutes, or just until tops are golden brown.
- Let cool completely before serving.
Notes
- Brush egg wash between edges before sealing with a fork to ensure a tight seal.
- The filling amounts affect leak risk; use moderate quantities to avoid spills.
- Store any leftovers properly and consider adding rating feedback after trying the recipe.
- For best flavor, use freshly made flaky butter pie crust, though store-bought works as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30mini handpies
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 5mg | 2% |
| Sodium | 57mg | 2% |
| Potassium | 15mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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