Fun fact: I ate pop-tarts for breakfast in high school.
I would toast them and drink it with a glass of milk. And I would only eat the strawberry ones, I refused to ever try the weird ones without frosting or s’mores ones 😜
Homemade Pop-Tarts are on a whole other level. They taste flakier and more real. Anyone can seriously make these!! And they’re guaranteed to brighten your day
- 1 roll of pre-made pie crust
- 3 tbsp flour
1/4c raspberry jelly
1 egg, egg wash
1-2 cup confectioners powered sugar
2-4 tbsp unsweetened almond milk
1. On a large cutting board sprinkle with flour and lay pie crust out. With a ruler and pizza cutter, cut out 3×4 inch rectangles.
2. Spray a baking sheet with cooking spray and lay out the pie crust rectangles.
3. Scoop 1.5-2 tbsp of jelly to half of the rectangles (if you add too much filling the Pop-tart could burst). Top each with another rectangle.
4. Seal edges with a fork, brush egg wash on top of each Pop-tart (this will make it golden brown), and then poke the tops with a fork. Bake at 375*F for 15-18 minutes or until Pop-tarts are golden brown.
**Egg wash: An egg wash is beaten eggs, sometimes mixed with another liquid such as water or milk, which is sometimes brushed onto the surface of a pastry before baking
5. While pop-tarts are baking it’s time to make the icing. In a small bowl pour 1/2 cup confectioners powdered sugar + 1 tbsp almond milk, stir. Slowly add in more confectioners sugar and 1/2 tbsp of almond milk at a time until you reach a very thick consistency.
*For pink frosting: Pour some of the white icing into a separate bowl and mash 1 small strawberry. Or you can use food dye.
7. Let Pop-tarts cool for at least 10-15 minutes or put in fridge if you’re super impatient like I am! Once Pop-tarts are completely cooled down spread icing on top and sprinkle with rainbow sprinkles immediately after. Put in fridge to allow the icing to set or bring to room temperature on counter.