I am a total product of the 90’s. Born in 89′, growing up as a kid in the 90’s was unparalleled. One of the best things about the 90’s was the totally rad snacks, one of my favorite being Pop-tarts. I know what you are thinking. “Pop-tart’s were invented way before the 90’s”, and I would have to agree with you after googling it. However, wildberry Pop-tarts, aka the best Pop-tart flavor, was exclusive to the 90’s.
Today we are focusing on making our own, but a shortcut version, because who doesn’t love a shortcut? Pop-tarts were a shortcut breakfast so I wanted to keep this recipe super simple. I used pie dough for the “crust”, and strawberry jam for the filling. The icing is only 2 ingredients!
The pop-tart we all know and love is a perfect little rectangle. To switch it up I used some fun spring theme cookie cutters I already had on hand. You definitely don’t need those for this recipe, but they sure are a fun little twist.
I also would like to mention that these are kind of messy, but in the best way. If you are looking for perfection, you may want to stick to the real deal. If not, enjoy these little pockets of deliciousness.
Can I use a different filling?
Yes! You can use any fruit filling, or even nutella would be wonderful.
Can I freeze these?
Yes, you can freeze them prior to baking. Lay them on parchment paper on a cookie sheet and pop into the freezer for 30 minutes. Remove them from the freezer and pop into a freezer bag for up to 3 months. Bake from frozen, you will have to adjust the cooking time however. I don’t recommend freezing after baking as it tends to dry out the dough and icing.
Do I need a cookie cutter?
Absolutely not. Feel free to cut out whatever shape you like.
Can I use homemade pie dough?
Yes! If you have some on hand and would like to sub for the premade dough, it will substitute just fine.
Shortcut Poptarts
Description
A fast and simple dessert, true to the original!
Ingredients
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Roll out pie crusts and cut into desired shape.
- On one of the cut outs, spoon 1 tbsp of jam. Place other crust half on top and seal with a fork.
- Place mini tarts on baking sheet and bake for 20-22 minutes or until crust is just barely golden.
- In a small bowl whisk together powdered sugar and milk. If too runny add more powdered sugar. If too thick add more milk. You want the consistency to be almost toothpaste like.
- Once tarts are cool, frost the tarts with a knife or spoon.
- Store in the fridge for up to 4 days.
