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My kids love PopTarts, but I don’t love to buy them and one day it hit me that I could just make them, so I did. And wow, they are sooo good (unlike their rather cardboard-tasting store-bought counterparts), and surprisingly easy to make. In fact, they’ve made a PopTart believer out of me, and I’ve never been able to stand PopTarts from the store. These are also really fun to make with little (and big!) kids because they can pick out their own flavors and help decorate them.
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How to make Homemade PopTarts:
Use your favorite pie pastry, or try my Foolproof Pie Crust. (The recipe makes four single-crust pie crusts. I used the entire recipe for the PopTarts, splitting the dough in half instead of into four balls.)
Pastry:
4 cups all-purpose flour
1 3/4 cups shortening
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup very cold water
Add flour, shortening, sugar, and salt to a large bowl. Mix flour and shortening with a pastry cutter until it looks nice and crumbly. In a small bowl, whisk together the vinegar, egg, and water. Add to the flour mixture, stirring in till well-moistened. Stick your hands in there and shape it into a ball. (Don’t overhandle.) Divide dough into equal halves. Wrap each half with plastic and refrigerate for at least 15 minutes before using. (You can also prep your pastry a few days ahead and refrigerate till Homemade PopTart-making day.)
After dough is chilled, roll out in two long strips six inches wide.
Cut into three-inch sections.
Your mileage will vary depending on how thin you roll the pastry, but you should come out with 8 to 10 big, full-size, rectangular PopTart pieces per strip. (You could also cut into smaller pieces for “PopTart sticks” instead, or cut into triangles, or use a big cookie-cutter to make circles, etc. The world is your PopTart! Think outside the rectangle!)
Place filling in the middle of the strips for the bottom layer.
Filling:
1) Use a couple teaspoons jam of your choice. (Make some homemade jam and you’ll know your kids are getting real fruit when they’re snacking on their PopTarts!)
2) Or, for brown sugar ‘n’ cinnamon PopTarts (my kids’ favorite!) melt 3 tablespoons butter and combine 1/3 cup sugar, 1/3 cup brown sugar, and 1 tablespoon cinnamon in a small bowl. Brush melted butter on each piece then sprinkle with the brown sugar mixture.
Using the other strip, place tops on PopTart pieces, pinching all the way around the sides to seal. Press a fork all around the sides then prick the centers to vent. Transfer to a greased baking sheet using a spatula.
Bake at 400-degrees approximately 15 minutes, switching oven racks halfway through baking. (Note: Start baking on the top rack then move the pan to the bottom rack after about 8 minutes.) Cool and top with icing (and candy sprinkles if desired). For brown sugar ‘n’ cinnamon PopTarts, I add a dash of cinnamon to the icing.
Powdered Sugar Icing:
Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (one to two teaspoons) for drizzling consistency.
Just try to not love PopTarts now, I dare you.
She’s growing out her bangs.
We hope.
By the way, goats…….
…..love PopTarts, too. (Do NOT tell my kids I gave Clover one of their PopTarts! DO NOT!!)
See this recipe at Farm Bell Recipes and save it to your recipe box.
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I’m glad Clover got one, too. She’s probably still recovering from her adventure and everything.
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Suzanne – don’t forget to brush her teeth after all that sugar…and of course, we’ll want pictures!
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THANK YOU!!!
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huggs, margiesbooboo
ps so glad i can’t gain weight from the temptations you keep posting! but if you find a recipe for fried apple turnovers, i’m doomed.
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Lisa
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If you click on “Cooking” on the menu bar at the top it will take you to the page with all my recipes indexed by category. You can find the vanilla recipe here:
http://chickensintheroad.com/blog/2008/11/07/homemade-vanilla-the-big-bottle-method/
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Just sayin’
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PRINCESS ask CLOVER if she likes poptarts….just ask her,lol!
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hugs
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Think I’ll have to play about with the cooking bit. I use gas and I think 400 is Gas mark 6. However it’s a fan oven with an all over even temperature so maybe I’ll give it 20 mins in the middle and keep an eye on it!
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I’m making these the next chance I get.
They look mmmmm good!
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I will give this a try tomorrow.
Thank you so much, see if I can be changed into a poptart eater, doubt it…but my kids love them, so they will be eaten
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Thank you!!!
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By the way, to “margiesbooboo”…I make simple fried apple turnovers by using WonTon wrappers from the produce section at the store and canned apple pie filling. Just place a WonTon wrapper on wax paper (whatever), spoon in pie filling, fold over in a triangle, moisten edges with a little water on your finger and seal the edges with fork tines. Then heat a little cooking oil (canola would be good) in a skillet and gently slide turnovers into hot oil with a slotted spatula, fry and turn until they look crispy enough for you and then scoop out and drain on paper towel/plate. Sprinkle with powdered sugar as desired.
Of course, some of Suzanne’s homemade pastry dough would make a superior apple turnover but mine are fast for those of us who are “kitchen challenged (or time challenged).”
Of course, I am one of the LUCKY ONES because I do get to eat Suzanne’s cooking on occasion and she is a great cook!
Suzanne, your poptarts are beautiful!
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When I made a huge batch of apple butter a couple years ago, the idea came up in a conversation. We both just stared at each other with big eyes, til one of us said “holy s***, homemade apple butter Pop Tarts….. ”
there was nothing else to say about it, lol.
nothing to do with pop tarts, but a lot to do with sheep:
http://www.youtube.com/watch?v=D2FX9rviEhw
extreme shepherding! and another thing that just made my jaw drop it’s sooooo amazingly cool! (boy I hope the link comes thru)
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I enjoy reading your site!!!
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Dee in Canada
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Will be giving them a try!
Love the chickens and goats and will be reading older posts.
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Apparently its ok to use apple cider vinegar if you lack the white stuff. Just to let ya know!
Thanks so much for this recipe.
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The only quibble I had with the recipe was that fresh out of the oven, the ones in the first batch weren’t portable like the store-bought kind. I rolled the second batch thicker and was much happier with the results. One tart is super-filling and definitely warming on a cold winter day. Will be making more soon to freeze.
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I have to try these. I made your Grandmother bread with the grandkids and we loved it! They were very proud of themselves. Esp when we used half to make pizzas.
Suzanne, I don’t see the camera link. Is it staring me in the face?
Thank you for your blogs. I love this site!
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http://onecookandtwochefs.blogspot.com/2010/06/waldorf-salad-pp-95.html
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I’m doing this tomorrow. Or as soon as I buy some more jam. I just ran out today. sigh. How did I let that happen?
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I found a cookbook on making your own mixes at a garage sale that has a lot of recies in it but some of these things have come out since it was printed in about 1978.
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