Easy Homemade Pop Tarts (Make with Any Filling!)

Easy Homemade Pop Tarts (Make with Any Filling!)

The addition of buttermilk in this recipe yields a very tender and flaky crust, making this the perfect dough for creating a homemade version of pop tarts, the popular store-bought breakfast treat. PIck your favorite filling, from fruit to Nutella...or even something savory, and bake!

Prep Time 20

Cook Time 25

Servings pop tarts

5 from 4 votes

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Equipment

1 food processor (optional)
1 Rolling Pin
1 rectangular cookie cutter (optional -- see "Special Equipment" section in the post)
1 measuring tape (optional but helpful!)
1 pastry brush

Ingredients

3¾ cups all-purpose flour
3 tablespoon granulated sugar
¾ teaspoon salt
1½ cups very cold unsalted butter, cubed (3 sticks or ¾ pound)
3 large egg yolks
½ cup cold buttermilk
Egg wash (1 large egg beaten with 1 tablespoon water)

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Instructions

Prepare Pop Tart Dough

In the work bowl of a food processor fitted with a metal blade, pulse flour, sugar and salt to combine. (If you don't have a food processor, see the "Recommended Special Equipment" section in the post or "Notes" section below for instructions to mix by hand.)
Scatter the butter pieces overtop of the flour. Pulse the mixture 8-10 times, until the butter is the size of small peas. Transfer the mixture to a large bowl.
In a small bowl, combine the egg yolks and buttermilk.
Add about half of the buttermilk mixture to the flour mixture, stirring with a fork to combine. Add the remaining buttermilk, 1 tablespoon (15 mL) at a time, stirring after each addition, until the dough begins to hold together in moist clumps. Add more buttermilk in 1 tablespoon increments if your dough isn't holding together.
Divide the dough in half. Transfer each half to a large piece of plastic wrap and press into two 6-inch (15 cm) squares. Wrap the squares tightly in plastic and refrigerate for at least one hour or up to two days.

Assemble the Pop Tarts

You will need to have your pop tart filling of choice on hand at room temperature or cold--about 2 tablespoon (30mL) of filling per pop tart. Feel free to search my site for options or create your own! My favorites are cherry, lemon curd with meringue, and strawberry with peanut butter topping!
Line two baking sheets with parchment paper. On a lightly floured work surface. Roll out one of the pieces of dough to a square slightly thicker than 1/16 inch thick. Using a paring knife or a pizza cutter, trim the dough to approximately a 12-inch (30 cm) square and save the scraps.
Cut the square into 12 rectangles, about 3 by 4 inches (7.5 by 10 cm) each. Transfer the rectangles to the prepared baking sheets, spacing apart. Reroll the scraps if desired to shape about 4 more rectangles. These will be your bottom crusts.
Note: If you happen to have a rectangular cookie cutter close to the same size (3 by 4 inches), but all means use that to cut out your shapes!
Repeat Step 3 with the second piece of dough, cutting an equal number of rectangles as you did for the bottom crusts. Keep these rectangles on your work surface instead of placing them on a baking sheet. These will be your top layers.
Brush the surfaces of your bottom crusts with the egg wash. Place about 1½ to 2 tablespoon of your filling in the center of each rectangle.
Place one of the top layers on top of the filling. Press the edges firmly to seal and crimp the edges with the tines of a fork. Repeat with the remaining bottom crusts and filling.
Place the pop tart, on baking sheets, in the freezer for 30 minutes. Meanwhile, position your oven racks in the upper and lower thirds positions and preheat your oven to 350℉/180℃.
When you are ready to bake, cut three small slits in the tops of your pop tarts. Bake in your preheated oven for 25-35 minutes, switching positions of your baking sheets halfway through, until the pies are puffed and golden brown on the tops and bottoms.
Let the pop tarts cool for 10 minutes and then carefully transfer them to a wire rack. Decorate as directed by your specific recipe (with glaze or otherwise), or simply enjoy them warm from the oven!

Notes

If you don't have a food processor, you can mix the butter into the dough by hand. For this method, use a metal pastry cutter to work the cold butter cubes into the dough, or use your fingers to rub the butter cubes into the dough until it is the size of small peas.

Another method is to use the larger holes of a box grater or cheese grater. Grate VERY cold (preferably frozen) butter into long pieces. Toss the pieces with your dry ingredients before adding your liquid.

Nutrition

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