Roomie and her cousin are off to Vancouver tomorrow and Monday. They’re leaving early tomorrow morning and likely won’t have time to make or grab breakfast, so I made them a little treat! I’ve been interested in making pop tarts for a while now. I was never big into pop tarts as a kid, partly because my mum never bought them, and party because pastries have never really been my thing. However, this didn’t stop me from wanting to make them, and it means everyone else gets a huge helping of them!
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Pop Tarts 
Pie crust 
2 cups whole wheat flour 
8 oz (2 sticks) unsalted butter 
1/2 tsp salt 
1 tsp granulated sugar 
4 TBSP ice water 

1. In a bowl, whisk flour, salt and sugar. 
2. Cut butter into cubes and place in bowl. Using fingertips, combine until resembling coarse meal. 
3. Add ice water, 1 TBSP at a time until combined. Split dough into 2 disks, cover in plastic wrap and refrigerate for 1 hour. 

Apple Pie filling 
1 Granny Smith apple, peeled and coarsely chopped 
1 tsp butter 
2 TBSP brown sugar 
1 tsp vanilla extract 
1 tsp lemon juice 

1. In saucepan over medium-low heat, melt butter until golden brown. 
2. Add brown sugar, vanilla extract and lemon juice to sauce pan. Follow with apple. 
3. Cook until liquid reduces, about 10 minutes. Remove from heat and set aside. 

Makes enough for 5 pop tarts. 

Cinnamon glaze 
1/2 cup confectioners sugar 
1/2 tsp almond milk 
1 TBSP cinnamon
Blueberry filling 
2/3 cup fresh blueberries, rinsed 
1 tsp granulated sugar 
1 tsp lemon juice 
2 tsp flour 

1. In saucepan over medium-low heat, combine first three ingredients. Cook for 5 minutes. 
2. Add flour and stir constantly until combined and mixture thickens. 

Makes enough for 4 pop tarts.
To assemble pop tarts 
1. Remove disks from fridge. 
2. Roll out separately and cut into fairly even rectangles. I suppose the size is up to you. For me, 1 disc yielded 9 rectangles/9 tarts. It’ll vary however thin you roll out your pastry, but I wouldn’t do it too thin. 
3. Add 1 TBSP filling of your choice down the center of the pastry. 
4. With remaining rectangles cut out from the other disc, top with the second piece of dough. Gently press down the edges of the pop tarts until closed. Follow up by edging with a fork. Create vents on the top of the tart. You can make a fun little design if you wanted to! I stuck with a classic “V” shape. 
5. If you choose, wash with egg bath (1 egg white, whisked) and cover with sugar. 
6. Refrigerate tarts on greased cookie pan for about a half hour. 
7. Heat oven to 350F and cook for 25-30 minutes, rotating about half way through. Let tarts completely cool before adding glaze.


  1. Those look delightful! I might just have to snag this recipe for my husband. He's a sucker for Pop Tarts! ;)

  2. wow! I am thoroughly impressed! i'm not sure i would have enough patience to make these from scratch but they look delish?!! would you make them again?

  3. These look amazing! They're so much better than the store bought ones that are made with so many artificial ingredients. I'm making these ASAP.


  4. Oh my goodness I must try this!!! Looks so delicious.

    Xo Chelle

  5. Greetings from the Amish community of Lebanon pennsylvainia.I was just passing though and thought id say hello. Richard from Amish Stories.


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