Description
These homemade Breakfast Pop-Tarts are a delightful morning treat featuring a flaky pastry filled with your choice of fruit jam, topped with a sweet glaze and optional sprinkles. Perfect for a kid-friendly breakfast or an easy yet satisfying pastry to start your day.
Ingredients
Scale
For the Pastry:
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter (cold and cubed)
- 1/3 cup ice water
For the Filling:
- 3/4 cup fruit jam or preserves (such as strawberry, raspberry, or blueberry)
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Optional sprinkles for topping
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, granulated sugar, and salt thoroughly to create an even base for the pastry dough.
- Cut in the Butter: Use a pastry cutter or fork to incorporate the cold cubed butter into the dry mixture until it resembles coarse crumbs, ensuring flakiness in the pastry.
- Add Ice Water: Gradually drizzle in the ice water, mixing just enough until the dough starts to come together. Avoid overmixing to keep the dough tender.
- Chill the Dough: Divide the dough into two equal halves, shape each into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes to firm up.
- Preheat Oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
- Roll and Cut Dough: On a floured surface, roll out each chilled dough disc to about 1/8-inch thickness. Cut into 3 x 4 inch rectangles, aiming for uniform shapes.
- Fill the Pastry: Place half of the rectangles onto the baking sheet. Mix the fruit jam and cornstarch-water mixture until combined, then spoon about 1 tablespoon of filling onto the center of each pastry, leaving edges clear for sealing.
- Seal the Pop-Tarts: Top each filled rectangle with a plain rectangle. Press the edges together firmly using a fork to seal and prevent leaking during baking.
- Vent and Bake: Poke several small holes on the top of each sealed pop-tart with a fork to allow steam escape. Bake for 20-25 minutes or until golden brown.
- Cool and Glaze: Let the pop-tarts cool completely on a wire rack. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Spread over cooled pastries and add sprinkles if desired.
Notes
- You can substitute the jam filling with chocolate spread, nut butter, or a cinnamon-sugar mixture for variety.
- For an extra crisp texture, toast the baked pop-tarts in a toaster before serving.
Nutrition
- Serving Size: 1 pop-tart
- Calories: 310
- Sugar: 18g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
