PopTarts are the toaster pastries of my childhood. They make the perfect on-the-go breakfast when you’re out of time and a great treat when you’re in the mood for something sweet. The one problem I have with buying them for my own kids is that they don’t eat the whole thing. More often than not, I will find bits of crust or filling on plates as my littles eat the bits they like.
One of the way that I fixed this was to make “homemade” toaster pastries in flavors I know my kids will enjoy. Plus there is something about using actual pie dough that makes the edges more edible, I think. So, if you’re looking to find a breakfast or quick treat that will definitely be popular with your kids, then look no further!
Before jumping into our homemade classics, make sure you have a good airtight container to keep them in (something like this) and a decent rolling pin to work with. Then get ready to have some fun with flavors!
Toaster Pastries That Will Be “POP”ular With Your Kids
Recipe 01: Basic PopTart
This recipe is anything but basic! Feel free to change up the fillings and toppings to create something unique and perfect for your crew. One of the ultimate toaster pastries!
- 2 refrigerated pie crusts
- pinch of flour
- 1 egg plus 1 Tbsp. water, beaten together
- 6 Tbsp. strawberry jam
- Frosting: 1 c. powdered sugar plus 2 Tbsp. heavy cream
Begin by heating your oven to 375F and lining a baking sheet with parchment paper, set aside. Next, roll out your pie pastry on a lightly floured surface. Continue to work the dough until you have a 9×12″ rectangle.
When you have the desired size and shape, cut the rectangle into six smaller rectangles. Alternatively, you can also use large cookie cutters if you want to change up the shapes. Just make sure to have even numbers of each shape so that you have a top and bottom. Before moving on, roll out the second sheet of pie crust and repeat the process so that you have twelve rectangular shapes.
Then carefully lay your rectangles on the prepared baking sheet, making sure to leave two inches of space between each tart. Next, use a pastry brush to paint each rectangle with the egg wash before spooning 1 Tbsp. of jam in a line down the middle.
When the rectangles have been filled, lay a matching rectangle on top and seal the edges using a fork to press down around the entire shape. Before baking, brush the entire top of the tart with the egg wash and poke a few times with a fork to allow for ventilation. Then bake in your oven for 20 minutes or until the PopTarts are golden brown.
Remove from the oven and cool on a wire rack. While they are cooling, mix the powdered sugar and cream together to create a smooth glaze to drizzle over the top of the pastries. Store at room temperature for three days, refrigerated for up to a week, or frozen for up to a month.
Recipe 02: Basic Toaster Strudel
If you’re not a fan of the traditional pie crust tart, then perhaps you should try this puff pastry deliciousness instead!
- 2 sheets thawed puff pastry
- 2/3 c. jam of choice, Nutella, or other fillings
- 2 tsp. cornstarch
- 1 large egg plus 1 Tbsp. water, mixed
- Icing: 1 1/2 Tbsp. melted butter, 1 c. powdered sugar, 1 1/2 Tbsp. half and half, 1/4 tsp. vanilla, 1/8 tsp. almond extract
Start by heating your oven to 400F and lining a baking sheet with parchment paper. Then roll out your puff pastry onto a lightly floured surface and cut into six rectangles. You are welcome to try using cookie cutters here as well, but I’ve struggled to keep the filling inside when they are smaller than a rectangle. After you’ve cut the first sheet of puff pastry, place the rectangles on the prepared baking sheet.
Next, roll out the second sheet of puff pastry and cut it into six rectangles as well, set these aside. Then in a small bowl whisk the cornstarch and jam together until completely combined before spooning about 1 1/2 Tbsp of the jam mixture down the middle of the rectangle. To seal the pastry, lightly brush the outside edge with the egg mixture, then place a plain rectangle on top and seal by pressing with fingers or a fork.
Before baking, brush the top of each strudel with egg wash. Then bake until the pastry is golden brown, which should take about twenty minutes or so. Remove from the oven and allow to cool completely. While the pastries are cooling, thoroughly mix the ingredients for the icing together in a small bowl until you have the desired consistency. If you need to adjust the amount of cream to change the consistency, go ahead. Once the pastries have cooled, drizzle the icing and serve! These can stay room temperature for three days or refrigerated for a week. I don’t recommend freezing them.
And there you have it-two basic recipes to recreate some of your favorite childhood treats. You can, of course, make your own pie crust and puff pastry to ensure you know what ingredients you’re baking with. But you don’t have to! Happy Baking!