Homemade Pop Tarts
Homemade toaster pastries, three ways with one recipe! Brown Sugar and Cinnamon, Berry, and Chocolate Fudge
Servings: 36
Calories: 246kcal
Cost: $4
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.
Nutrition
Calories: 246kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 138mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 30IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 1mg