Homemade Pop Tarts
A customizable homemade pastry provides a delightful version of the classic filled and topped breakfast treat.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 350 F.
-
For the crust, whisk flour, sugar, and salt; cut in cold butter until crumbly. Mix in egg and milk.
-
Divide dough in half, wrap, and refrigerate 30 minutes.
-
For the filling, combine cornstarch, cold water, and strawberry jam in a saucepan. Bring to a boil, then simmer 2 minutes, stirring. Cool.
-
On a floured surface, roll one dough half into a 9x12-inch, 1/8-inch thick rectangle. Cut into nine 3x4-inch rectangles. Repeat with the second dough half.
-
Place nine dough rectangles on a parchment-lined sheet. Brush with beaten egg. Add one tablespoon of filling to the center of each.
-
Cover with the remaining nine dough rectangles. Seal edges with a fork and prick tops. Refrigerate for 30 minutes.
-
Bake 30-35 minutes until golden brown. Cool completely.
-
Prepare topping by mixing powdered sugar and milk to desired consistency. Spread over cooled tarts and decorate with sprinkles.