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stack of homemade pop tarts
Created by: Lynette Rice

Homemade Pop tarts


Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Servings 8
8
Homemade pop tarts are a delicious blend of crisp pie crust, smooth peanut butter, and sweet jelly, all baked to golden brown perfection.

Ingredients
  

  • 1 pie crust
  • ¼ Cup peanut butter
  • ¼ Cup jelly
  • 1 teaspoon all purpose flour
  • 1 large egg optional

Instructions

  • Preheat oven to 425˚F.
  • Cut out pie crust into 3x4 inch rectangles. Re-roll left over dough with rolling pin until you are out of dough, with both crusts you should get about 16 rectangles for 8 pastries.
  • In a small bowl mix the jelly and flour together.
  • Place two alternating stripes of ½ - ¾ teaspoons of jelly mixture and peanut butter on half of the rectangles.
  • Place a rectangle on top and seal by pressing with a fork, working your way around the entire pastry.
  • Place finished pastries a non-stick cookie sheet.
    Optional: you can brush with an egg wash (egg beaten with 1 teaspoon of water) for better browning.
  • Bake at 425˚ until golden brown. Approximately 10-12 minutes.

Notes

Refrigerate: After your homemade pop-tarts have cooled down, store them in an airtight container. They can be kept in the fridge for up to five days, guaranteeing that their flavor and texture are maintained.
Freeze: Unfortunately, due to the delicate nature of the dough and the filling, freezing is not recommended for these Homemade pop-tarts. The moisture in the filling could make the dough soggy when thawed.
Reheating Instructions: When you’re ready to enjoy the frozen pop tarts, reheat them in a toaster until they’re warm all the way through.

Nutrition

Serving: 1pop tart | Calories: 185kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 134mg | Potassium: 83mg | Fiber: 1g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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