I didn’t grow up on pop tarts. I remember having them a handful of times and wasn’t crazy about them. They weren’t quite soft enough, even after being heated up, and they never had enough filling.
But despite my pop tart experiences in the past, when I found out how easy they were to make, I decided it was worth a try. It’s beginning to feel like spring here and Sabbath seemed like the perfect day for a breakfast treat. Not to mention it was Easter weekend!
One recipe called for real berries that you make into pop tart filling. Well, it sounds incredible but we only get berries once a year here for a few weeks and they are strawberries. That ship has sailed for this year. My absolute favorite berries are first raspberries and then blueberries. The last time we went on vacation in Southeast Asia, we found a little container of Dricoll’s raspberries all the way from Mexico and we happily paid the import price in order to enjoy every last ripe juicy berry.
Since we don’t currently have any berries, I used a jam filling recipe from The Pioneer Woman.
Recipe I used for the dough and instructions: Minimalist Baker Vegan Berry Poptarts
Recipe I used for jam filling and jam frosting: Pioneer Woman Homemade Pop Tarts
Friday: made the dough so it would be ready to go. Wrapped it in serene wrap and set it in the fridge.
Saturday (The day we practice Sabbath rest):
rolled out the dough and marked it into 12 rectangles or squares
This was the hardest part. I ended up cutting some rectangles and then laying one rectangle on top of the dough to make them match (aka: tracing). I rolled out all the scraps and kept making pop tarts until I didn’t have enough dough left. I cut the leftovers into tiny hearts with a little cookie cutter. After the heart cut-outs were cooked, I just topped them with frosting. So good!
cut and placed pop tarts on baking sheet
Filled them with jam mixture
I used this recipe and used strawberry & raspberry jam.
seal with a fork and water
poke holes and spread butter on the top
baked for 20 minutes
topped with jam frosting
sprinkles anyone? Ummm… yes!
They melted in our mouths. Seriously! You should make these this weekend. 😉
Can I just say…these were 1,000 times better than regular store-bought pop tarts.
Julie Babcock
April 20, 2020 at 5:27 pmThose look so so good ! I would begin now, but I just finished baking Gma’s favorite carrot cake with cream cheese frosting! Talking to them tomorrow . Interesting how you used 2 different great cooks to come up with the ingredients you had available! And now I can get into trello…. xoxoxox
admin
May 23, 2020 at 11:37 amoh! Thank you so much. I’m glad there are so many people out there who come up with recipes so I can pick and choose what works for me.
Ellen B Hymes
April 20, 2020 at 8:37 pmDefinitely going to try them! Thanks for the professional demo Rachel!😘
admin
April 26, 2020 at 12:18 pmYou will love them! They are so delicious and fun to make.
christy
April 21, 2020 at 12:32 amOne day is beginning to look like the next, differentiated by the treats we consume. After the way I handled the rice pudding, I dare not make pop tarts. Sure am enjoying your product via the internet:)
admin
April 26, 2020 at 12:21 pmHaha. I guess the rice pudding didn’t go so well? Yes– it seems like everyone is doing a lot more baking and cooking in this “at home” season. We might all come out chefs on the other side.
April
April 22, 2020 at 1:56 pmmy mouth is watering. im definitely trying this (though i doubt it will come out as nice as yours!!!)
admin
April 26, 2020 at 12:23 pmYes! You should totally make them. I hope you can get all the ingredients cause they are really delish!