A soft, flaky crust, sweet mix of berries and fun sugary icing with sprinkles re-create classic Homemade Berry Pop-Tarts.
Growing up, one of the worst possible feelings in the world was when you came in from playing outside (or, in my case, wanted a snack to eat while reading in my bedroom) craving a sugary treat, went to the pantry, opened that alluring box of Pop-Tarts to find . . .
Only empty, crinkled tin foil wrappers. And broken dreams, of course.
This was a common occurrence in my house, as I had an older brother who unceremoniously ate all the good snacks and left their sad shells as a mildly clever ruse. I’m still a bit sore about it, years later. Pop-Tarts are just that good.
Luckily, the dawn of the Internet has made recipe sharing a popular pastime, and Pop-Tarts—or more accurately, their homebaked cousins—are now able to be made right in your own kitchen.
Now, before Pop-Tart purists cry foul, these are not the thin, dry (yet somehow delicious?) Pop-Tarts we all know and love. That’s what your grocery store is for. These ones are a beautiful fusion of bakery and store-bought, all in one. Plus, you’re not scarfing down chemicals! Bonus.
The prep in making these fun treats can be a bit time-consuming, so be sure to pencil in a few hours. On the plus side, once you’re done with the pastry dough, the most difficult part—if you can call if that—it’s all smooth sailing from there.
Your reward? Getting to pour on some sinfully sweet vanilla icing and top with god’s gift to the world, sprinkles. I don’t think anyone has ever been sad whilst sprinkling sprinkles. Even writing that was fun.
Total Cost = $4.66 (Budget breakdown below recipe)
- ¾ cup berry jam of choice
- 1 tbsp. cornstarch mixed with 1 tbsp. cold water
- 2 cups all-purpose flour
- 1 tbsp. sugar
- ¾ tsp. salt
- 1 cup cold salted butter, cut into small pieces
- 2 large eggs, separated
- 2 tbsp. milk
- 1 cup icing sugar
- ¼ tsp. vanilla extract
- 2 and ½ tsp. milk
- Coloured sprinkles
- Mix the jam with the cornstarch and water mixture in a small saucepan on medium heat. Bring to a boil then simmer, stirring constantly, for 2 minutes.
- Remove from heat and leave to cool.
- In a large bowl, whisk the flour, sugar and salt together. Work in the cold butter pieces with your fingers or a food processor until only pea-sized lumps of butter are visible and the dough holds together when you squeeze it.
- In a small bowl, whisk the first egg and milk together, then stir into large bowl, mixing just until everything is cohesive. If necessary, lightly kneed on a well-floured counter.
- Divide the dough in half and shape into two smooth rectangles, then roll out both until ⅛th to ¼th of an inch thick, depending on preference. Trim edges to make the rectangles even. (If you're working in a hot kitchen, wrap the separate balls of dough and refrigerate for 30 mins, then thaw for 10 mins at room temperature before rolling out.)
- With a pizza cutter or a knife, cut both dough rectangles into 9 small rectangles each.
- Beat the remaining egg and brush it over the surface of the first 9 rectangles, as this will be the inside of the Pop-Tarts. Place jam filling on the egg-brushed rectangles, leaving a ½ inch pocket of space around the edges.
- Place the non-egg brushed rectangles on top of each pastry, pressing firmly around the edges to seal. Use a fork to score the outside edges and seal it more completely. Using a fork or a thin wooden skewer, poke holes in the top of the pastries to vent steam.
- Refrigerate tarts for 30 mins. Preheat oven to 350 degrees.
- Remove from fridge and bake tarts for 20-25 mins in the oven, until they're golden brown. Set on a cooling rack.
- While the Pop-Tarts are baking, mix icing sugar, vanilla extract and milk together until a thick but spreadable frosting comes together. Add more milk if too dry, or more icing sugar if too wet.
- Once pastries are cool, spread frosting on each and top with sprinkles.
Recipe adapted from Smitten Kitchen.
2 cups all-purpose flour = $0.28
1 tbsp. sugar = $0.01
3/4 tsp. salt = $0.01
1 cup cold salted butter, cut into small pieces = $1.70
2 large eggs = $0.30
2 tbsp. non-dairy milk = $0.02
3/4 cup berry jam of choice = $1.50
1 tbsp. cornstarch mixed with 1 tbsp. cold water = $0.01
1 cup icing sugar = $0.28
1/4 tsp. vanilla extract = $0.04
2 1/2 tsp. non-dairy milk = $0.01
Coloured sprinkles = $0.50