Homemade mini Pop-tarts (Strawberry and Nutella)

© Cathy Kelley

As long as I can remember, Pop tarts have been part of my daily diet. Brown Sugar, Smore's, Blueberry -- I ain't got no type! My tastebuds love them all. Except unfrosted... what kind of monster do you think I am?!

I have to admit, the thought to bake my own had never crossed my mind until this weekend. Late one night, I ventured downstairs to the vending machine in my apartment to get a lil snack. To my utter dismay, the vending machine was fresh outta Pop tarts. WTF building management??! I contemplated going out to the store, but that thought lasted all of .3 seconds.

Long story short, thanks to a little googling and A LOT of luck already having the necessary ingredients, I was able to make them at home. And... they are almost dangerously easy.

© Cathy Kelley


1 package of ready-to-bake Pie Crust

1 jar of preferred filling (I used Nutella for half and Strawberry preserves for the other half)

1 1/2 cup powdered sugar

1 tsp vanilla extract

1 Tbsp Almond milk (or regular milk)

1 drop Food coloring (optional)

Sprinkles (optional)

© Cathy Kelley


1. Set oven to 425 degrees F. Let the Pie crust dough sit at room temperature for a few minutes, otherwise it'll crack when you try to unroll it. Trim off the rounded edges of each circle with a knife or pizza cutter, making both pieces of dough into a square. Cut the squares down into desired pop tart size (you should have about 4 rectangles for large pop tarts or 8 for minis). Save scraps, fold them together and roll them out with a rolling pin (get creative if you don't have one... a wine bottle or frozen water bottle will do!) Cut more rectangles and repeat until you run out of dough.

2. Place rectangled dough on a parchment paper lined baking sheet, spaced about an inch apart. For full sized pastries, use about 1/2 Tbsp of filling and spread from center of rectangle to about 1cm from the edge. Repeat for half of the dough slices and then top each with another rectangle (make sure they're the same size). Press down on the edges to seal and crimp edges with a fork. Before putting in the oven, also poke a couple holes in the center of the unbaked pop tarts with a fork or toothpick.

3. Bake for approximately 7 minutes or until edges just begin to brown. Let completely cool before frosting.

4. In a large bowl, mix together powdered sugar, milk and vanilla extract. If you'd like the glaze to be colored, add in desired food dye. The frosting will harden fairly quickly, so only make it once you're ready to frost. (If there are any lumps of sugar in the frosting, you can microwave it for 10 seconds and that will smooth it out!) Spread over the center of cooled pop tarts. If you want to add sprinkles, do so immediately before frosting dries.

BAM! Homemade Pop tarts!!

If you manage to not eat them all, store your pop tarts in an air tight container to keep them fresh.

Send me your pictures if you end up making these bad boys! I'll be superrrrr jealous because I already ate all of mine. xx

© Cathy Kelley
© Cathy Kelley
© Cathy Kelley

#baking #dessert #food #cookie #recipes


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