Puff Pastry Pop Tarts
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5.0
9 reviews
Excellent
Puff Pastry Pop Tarts
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Quick and easy homemade pop tarts! These strawberry puff pastry pop tarts are ready in minutes. They are super versatile and can be made in all manner of shapes, sizes or flavors. Follow my tips for more details on changing them up to be your own best pop tart at home!
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Ingredients
- 2 ready to bake puff pastry sheets
- ½ cup strawberry jam see note
- 1 egg beaten
Ingredients for Frosting and Decoration
- ½ cup powdered sugar or icing sugar, sifted if lumpy
- ½ teaspoon vanilla extract optional, but compliments flavor of strawberry (and other jams)
- 2 teaspoon water see note
- Sprinkles optional
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Instructions
- Pre-heat the oven to 425°F (220C/200C Fan) and line a baking sheet with parchment paper.
- Using a large heart-shaped cookie cutter, cut an even number of shapes out of your puff pastry sheets. (see note)
- Place half of these shapes on your baking parchment, spaced about an inch apart.
- Dollop about half a tablespoon of jam into the centre of each pastry shape, leaving room around the edges.
- In a small bowl, beat your egg to form an egg wash. Brush this around the edges of your pastry. Then sandwich your remaining pastry pieces over top, pressing around the edges to close the filling in place and use a fork to crimp the edges sealed.
- Brush the tops with your egg wash and place in the centre of your preheated oven to bake for about 10-12 minutes until puffed up and golden.
- When ready, remove from the oven and transfer to a wire rack to cool for about 10 minutes while you make your frosting (if using).
Instructions for Frosting and Decoration
- If frosting, whisk together the powdered sugar, vanilla extract and water.
- Once the pop tarts have cooled down a little, drizzle or gently spread the frosting over the tarts. Add sprinkles for a touch of colour! (see note)
Notes
- I've opted for strawberry jam here, but you can use your favorite flavors to make these your own! Cherry jam, raspberry jam, blueberry jam - you name it, you can try it as a homemade pop tart!
- I found 2 teaspoons of water perfect for giving me a thick but runny frosting that hardened on my pop tarts quickly. Many things, such as climate in your kitchen, brand of powdered sugar, or whether or not you've used vanilla in your frosting might impact the consistency. You can adjust this easily by either adding more powdered sugar (if you want to thicken it) or adding more water (to thin it out). Make any additions sparingly and slowly - mixing to check if you're happy with the consistency before adding more.
- The number of pop tarts you make will depend on the size and shape you cut. I used a large heart shape (about 4" wide) cookie cutter, which made 14 puff pastry slices. Ensure that you cut an even number so that these will be able to sandwich together.
- If using sprinkles, you'll want to work one pop tart at a time. This frosting will form a crust quite quickly. To ensure the sprinkles stick easily, frost a pop tart and immediately add sprinkles before moving on to the next.
Nutrition Information
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Calories
496kcal
(25%)
Carbohydrates
57g
(19%)
Protein
6g
(12%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Trans Fat
0.003g
Cholesterol
23mg
(8%)
Sodium
191mg
(8%)
Potassium
71mg
(2%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
35IU
(1%)
Vitamin C
2mg
(2%)
Calcium
16mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 7heart-shaped pop tarts
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 57g | 19% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 23mg | 8% |
| Sodium | 191mg | 8% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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