What do you get when you mix a pop-tart and a toaster strudel?

A Tart Toaster?

A Pop Strudel?

Deliciousness. That’s what you get.

Deliciousness.

And they can be as homemade as you want them to be. Don’t want to make pie crust from scratch? Use premade frozen crusts. Don’t want to make your own fruit preserves? Use jarred jam! Don’t have time to make your own icing? Use store-bought frosting!

But if you do want to try your hand at a completely homemade pop-tart, I’ve got you covered there too. You may find you need to tweak the recipe to please your fam. For my brood, homemade crust is definitely preferred but frosting in a can is the winner over the DIY sugar glaze (although they don’t mind the glaze. They just prefer the canned stuff). And these kids of mine don’t notice a difference between made-at-home jam and a jar of Smuckers inside these sweet treats. No matter how you make these fruity pop-tarts, they’re a special morning breakfast or after-dinner delight that everyone will love!

Oh, and if you want to skip the sugar glaze for a bit healthier of an option? No worries – these pop-tarts will still be totally delish.

Homemade Fruity Pop-Tarts

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Ingredients

  

• 2 Pie Crusts *My Butter Crust recipe is attached below*
• 3/4 cup Strawberry Preserves Or Blueberry, Raspberry, Cherry, Blackberry – whatever flavor you want!
• 1 tbsp Corn Starch
• 1 tbsp Water Cold
• 1/2 cup Powdered Sugar
• 1 tbsp Milk
• pinch of Salt
• Sprinkles

Instructions

 

• Preheat oven to 425°. Line your baking sheet with parchment paper. Set aside.
• Unroll premade pie crusts or roll out butter crust on a lightly floured surface.
• Using a cookie cutter for fun shapes or a butter knife for a traditional rectangle shape, cut 8 equal size shapes from each crust (so 16 shapes total).
• Use a fork to poke holes in 8 of the crust shapes for the top of the pop tarts.
• In a small saucepan, add strawberry preserves on low heat.
• Add cornstarch and water together in separate bowl and mix until well blended.
• Pour cornstarch mix into the warm jam over the stovetop and stir until combined.

  Continue mixing consistently to avoid burning at the bottom of the pan.
• Once jam mixture begins to bubble, remove from heat.
• Spoon a small amount of jam in the center of 8 cut shapes (the ones that have not been poked) and spread it over the crust making sure to leave a small border along the edges to allow a better crust seal.
• Take the top crust pieces and place them over the jam covered shapes. I used my fingers (or a fork) press the two crust edges together.
• Place pop tarts on the baking sheet and bake for 7-8 minutes or until they are golden brown.
• To make the glaze:

  Combine powdered sugar, milk and salt in a small bowl.

  Mix consistently until a smooth glaze forms.

  Drizzle sugar glaze over baked and cooled pop tarts.

  Add sprinkles.

  Enjoy!

Butter Pie Crust

Made with butter and a few other not-near-as-important ingredients.

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Ingredients

  

• 2 1/2 cups flour
• 2 tbsp sugar
• 1 cup cold salted butter cut into small cubes
• 1/2 cup ice water
• 2 metal pie pans Why metal pans? Because this is an all butter crust, it needs to be frozen before baking to keep the pie shape. The extreme temp change from freezer to oven could cause glass to shatter.

Instructions

 

• In a stand mixer, or by hand with a pastry cutter if you're old school like that, blend the dry ingredients together.
• Add butter. Mix until the butter chunks are no bigger than blueberries.
• Add 1/2 cup of ice water and mix until a dough ball forms.
• Remove ball and cut in half. Flatten into 2 large pancake dough discs.
• Flour counter and roll out dough half a few inches larger than the pie pan you are using.
• Line the buttered pan with the pie dough, tuck under the edges evenly and beautify -AKA- "crimp" the edges. Poke holes throughout the bottom of the crust using a fork.
• Place the crimped pie shells into the freezer for at least an hour before baking but preferably overnight.
• When you are ready to bake your pie, fill the frozen crust and bake immediately. Do not thaw the crust.
• Preheat oven to 400. After 15 minutes, reduce oven to 375 and bake according to your recipe. Starting out with a very hot oven helps keep the shape of your crimping.

Notes

This recipe makes 2 regular sized pie crusts (top and bottom). But, if you are making a slab pie, this recipe will make 1 slab pie crust.