Homemade Poptarts are fun to make and healthier than than store bought. This recipe includes variations for strawberry, chocolate fudge and brown sugar cinnamon toaster pastries.
With this recipe, you can make three of the most popular pop tart flavors, all at once. I chose the top most searched for homemade pop tart flavors for this recipe:
- Brown Sugar and Cinnamon
- Chocolate Fudge
- Strawberry
The strawberry flavor can be substituted for blueberry, raspberry, cherry or any fruit using the same recipe.
The filling
The filling is very easy, and can all be made in the microwave using 3 jars and a spoon.
Add the respective ingredients to each jar, heat and stir. Set aside for filling the pop tarts.
Homemade pop tart dough
The dough is made in one bowl, then portioned into thirds, one of which will need to have chocolate added to it.
In a stand mixer or heavy bowl, combine the dough ingredients.
Portion the dough into three equal portions.
Take one of the thirds and add the cocoa powder, milk and sugar and mix until the chocolate dough has taken it's form.
Roll the dough out to ⅛ inch thickness.
Cut rectangles into each portion.
Fill the rectangles with the fillings; use the brown sugar and strawberry filling mixtures with the white dough, and the chocolate filling with the chocolate dough.
Spread evenly, avoiding edges.
Top each pop tart with a second rectangle, and press the dough together with the tines of a fork.
Poke holes with a toothpick or fork to allow steam to escape. About six holes per toaster pastry is usually enough.
Bake the poptarts until the centers are no longer moist looking, but try not to toast them.
The edges don't need to get golden if you will be freezing and them later.
Cool completely.
Pop tart frosting
While waiting for the pop tarts to cool, prepare the homemade pop tart icing.
The basic white icing is the base for all of the icing flavors, so divide it into portions of three like the dough was done.
Leave one portion of white icing as it is for the strawberry, then add the cinnamon spices to one portion and chocolate ingredients to the other.
Spread a thin layer of icing over the appropriate poptarts.
Top the strawberry poptarts with the white icing with crumbled, freeze dried strawberries, and the chocolate poptarts with a sprinkle of powdered sugar or coarse sea salt.
Storing the pop tarts
Homemade poptarts will keep at room temperature for up to two days, or frozen for up to one month.
To freeze, lay them back on a baking sheet once they're completely cooled and frosted.
Once they've frozen solid you can remove them from the baking sheet and toss into a freezer bag.
Heating homemade pop tarts
To heat premade homemade poptarts from room temperature, microwave on high for 10-20 seconds or toast directly on oven rack for 5-6 minutes at 325 degrees Fahrenheit.
To heat from frozen, microwave for up to 30-60 seconds on high, or toast directly on oven rack for 6-8 minutes at 325 degrees Fahrenheit.
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Homemade Pop Tarts
Ingredients
Dough Base
- 6 cups all purpose flour
- ¼ cup granulated sugar
- 2 teaspoon salt
- 1 ½ cups shortening
- ½ cup butter 1 stick
- 2 teaspoon white vinegar
- ½ cup water plus or minus 1 or 2 tablespoons
Chocolate Dough
- ⅓ of the dough base from above
- 3 tablespoon dark unsweetened cocoa powder
- 2 tablespoon sugar
- 2 tablespoon milk
Brown Sugar and Cinnamon Filling
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon all purpose flour
- 2 tablespoon butter
Strawberry Filling
- 1 cup strawberries sliced, fresh or frozen
- 1 tablespoon sugar
- 1 tbsp all purpose flour
- 1 tablespoon water
Chocolate Filling
- ½ cup semi sweet chocolate chips
- ¼ cup heavy cream
- 1 tsp corn starch
Icing Base
- 2 cups powdered sugar
- 2 tablespoon milk
Cinnamon Icing
- ⅓ of pop tart icing base
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
Chocolate Icing
- ⅓ of pop tart icing base
- ½ teaspoon vanilla extract
- 3 tablespoon cocoa powder
Chocolate pop tart white crunchies (topping on icing)
- 4 tablespoon powdered sugar
- 1 tbsp corn starch
- ½ teaspoon milk
Strawberry pop tart strawberry crunchies (topping on icing)
- ⅛ cup freeze dried strawberries crumbled into bits
Instructions
Dough Base
- Combine flour, sugar and salt.
- Add shortening and butter and cut ingredients until mixture resembles large crumbs.
- Add vinegar and water and mix until dough ball forms.
- Divide dough mixture into three equal portions; take one portion and add the extra chocolate dough ingredients to it until chocolate dough is evenly formed. Cover each and chill in fridge for one hour.
For the Fillings
- Combine the filling ingredients to three separate jars.
- Microwave brown sugar filling ingredients for 30 seconds and stir, set aside.
- Microwave strawberry filling ingredients for 3 minutes, and stir, puree with an immersion blender or in a blender until smooth.
- Microwave chocolate filling for 2 minutes and stir until smooth.
Form the tarts
- Preheat oven to 350 degrees.
- Roll the portions of dough to ⅛ inch thick slabs and cut roughly 2 ½ by 4 inch rectangles in each.
- Begin to fill half of the rectangles with filling: ⅓ with brown sugar filling, ⅓ with chocolate filling, and ⅓ with strawberry filling.
- Top with the other half of rectangles, wipe corners with a bit of water, and press with the tines of a fork to seal.
- Poke each top with fork several times.
- Brush each pop tart with a beaten egg (optional) for extra shine.
- Bake at 350 degrees for about 10-11 minutes.
- Let cool completely.
Frosting.
- Combine white crunchie ingredients for the chocolate pop tarts with a fork in a small bowl until chunky.
- Break freeze dried strawberries with your hand until crumbly.
- Combine the frosting base ingredients; divide into 3 equal portions. Add the cinnamon ingredients to one, and the chocolate to the other.
- Frost the pop tarts with their corresponding frostings.
- Sprinkle the chocolate pop tarts with the white crunchies, and the strawberry pop tarts with the freeze dried strawberry crunchies while the frosting is set.
- Let the frosting set, and it will harden.
- Store in the freezer for up to 3 months, or on the counter for 2-3 days, or fridge for up to one week.
- To cook, toast in the toaster on light setting, or bake in oven for 5 minutes at 325 degrees, or simply microwave for 15-30 seconds.
Notes
- Strawberry variety can be made into any fruit variety by substituting the fruit for any other berry equally as the recipe calls for.
- Crunchy toppings are optional.
David Corn says
Delicious, but takes some time. Worth making a large batch and freezing.