Forget store-bought pop tarts – these homemade peanut butter pop tarts are about to revolutionize your breakfast and snack game! Imagine biting into a perfectly crisp, golden pastry that oozes with rich, creamy peanut butter and sweet jelly, topped with a delicate powdered sugar glaze. These aren't just any pop tarts; they're a labor of love that will transport you back to childhood while elevating your baking skills to pro-level status. Get ready to impress your family, friends, and your own taste buds with this irresistible homemade treat that's way better than anything you'll find in a box!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 pop tarts
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup cold water
- 1/2 cup peanut butter
- 1/4 cup jelly or jam
- 1 egg (for egg wash)
- Powdered sugar (for icing)
- Milk (for icing)
Instructions
- In a large mixing bowl, combine the flour, salt, and sugar. Mix thoroughly to distribute ingredients evenly.
- Add cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with small pea-sized butter pieces.
- Gradually add cold water, mixing until the dough just comes together. Be careful not to overwork the dough. Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to allow the butter to firm up.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to approximately 1/8 inch thickness. Use a rectangular cookie cutter or knife to cut the dough into 3x4 inch rectangles.
- Place a small dollop of peanut butter (about 1 tablespoon) in the center of half of the rectangles, leaving a small border around the edges.
- Top the peanut butter with a teaspoon of jelly or jam, being careful not to overfill.
- Place the remaining dough rectangles on top of the filled ones. Use a fork to crimp and seal the edges completely, creating a tight seal to prevent filling from leaking.
- In a small bowl, beat the egg and create an egg wash by whisking it with a tablespoon of water.
- Brush the tops of the pop tarts with the egg wash, which will help create a golden, shiny crust.
- Use a fork or toothpick to poke a few small holes on the top of each pop tart to allow steam to escape during baking.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the pastry looks crisp.
- Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- For the icing, mix powdered sugar with a small amount of milk, adding milk gradually until you reach a smooth, drizzling consistency.
- Once the pop tarts are completely cool, drizzle the icing over the top in a zigzag pattern. Allow the icing to set for 10-15 minutes before serving.
Tips
- • Keep your butter and water ice-cold for the flakiest, most tender pastry crust possible. • Don't overwork the dough – mix just until it comes together to ensure a light, delicate texture. • Use a fork to crimp the edges tightly to prevent filling from leaking during baking. • Allow the pop tarts to cool completely before adding the icing to prevent it from melting. • Experiment with different jellies or jams to create your own unique flavor combinations. • If the edges start browning too quickly, cover them with aluminum foil during baking. • Store pop tarts in an airtight container at room temperature for up to 3 days, or freeze for longer storage. • For an extra indulgent touch, try adding a sprinkle of chopped peanuts on top of the icing.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 7g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 40mg
