I have always loved pop tarts. We would get to choose our flavors in the grocery aisles as kids, usually choosing classic cinnamon or strawberry. And nowadays, there are so many flavors to choose from! All the way from the flavors we had as kids to double chocolate (which would have been my choice if they had been out 20 years earlier).
These particular Pop Tarts are my adult re-creation of my childhood favorite breakfast on the run. I am pretty sure you won’t find this flavor popping up on store shelves!
We actually have had a bottle of Brandy sitting around since the last time I cooked Apple Brandy Pie Bites and I have been trying to find a way to bake with it since then. So, once I realized that we had apricot preserves, I knew that these Pop Tarts needed to be baked.
Despite the name, these homemade pop tarts can be made with any kind of filling. I also want to make a batch of strawberry filled pop-tarts with a bit of frosting on top. You can use any type of jam filling by just using 3/4 cup preserves, 1 tablespoon water, and 1 tablespoon corn starch – and then cooking the same as the apricot brandy filling below. I have also heard that chocolate chips, Nutella, or a cinnamon mixture is great filling too. So experiment and make these adult and kid friendly!
*You can substitute store bought pie crust
- 2 cups all-purpose flour (or 1 cup white flour, 1 cup wheat flour for wheat pop tarts)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cut into 1″ pieces
- 1 large egg (+ 1 extra large egg for egg wash)
- 2 tablespoons milk
For Apricot Brandy Filling:
- 3/4 cup Apricot Preserves
- 1 tablespoon corn starch
- 1/2 tablespoon cold water
- 1 tablespoon Brandy
- For dough – whisk together flour, sugar, and salt. Next add in peices of butter and mix together until the dough resembles corn meal. In a small bowl, whisk together egg and milk. Then stir egg mix into the dough. With a wooden spoon mix together until the dough comes together. Knead a few times on a lightly floured surface. Separate into 2 equal parts, cover with plastic wrap and refrigerate for at least 20 minutes.
- For Filling – In a small bowl, mix together water and corn starch. In a small sauce pan, add in preserves, dissolved corn starch, and brandy. While stirring frequently, bring filling to a boil. Then, turn heat to low and let simmer for another 2 minutes. Continue to stir frequently.
- To create Pop Tarts – Remove dough from fridge. On a well floured surface form one of the dough balls into a rectangle and then using a floured rolling pin, roll out to form approximately a 9″ x 13″ rectangle. Trim the edges to form a rectangle and then cut into 9 equal parts. These will be the “bottoms” of your pop-tarts. Transfer the bottoms to a well greased baking sheet. Whisk the 2nd egg and then using a pastry brush, lightly brush on egg across the pop tart dough “bottoms” (This will help the dough stick together). Spread on the filling to each “bottom” leaving a 1/3″ rim on each pop tart. Next, repeat the steps to make your pop-tart “tops” into rectangles. Press each top on to the prepared pop-tart bottoms with filling, using your fingers to pinch together. Use a fork to press the sides together and then punch holes in the tops to vent. Stick the prepared pop tarts in the refrigerator for 30 minutes.
- Baking – Preheat oven to 350 degrees Fahrenheit. After the 30 minutes in the fridge, bake pop tarts for 22-25 minutes or until golden brown. Remove from oven and let cool. Serve with powdered sugar or frosting, if desired.
Source: slightly modified from Smitten Kitchen’s Homemade Pop Tarts recipe.