Pop tart is a fun pastry with all of its glorious fillings and glazes. I had my first pop tart and all of its sugary goodness in high school (late bloomer as usual). But we never grew up in our household so you’ll still find pop-tarts boxes on top of our fridge. After seeing all the homemade pop tart recipes floating around online, especially this one and this one, I wanted to make my own, naturally.
This homemade version of the pop tart sans glaze is a bit more subtle, a little less sweet, a bit more grown up. But I didn’t want to take all the fun away, so I combined it with another one of our childhood favorites, the PB&J sandwich. (it’s peanut butter jelly time, peanut butter jelly, peanut butter jelly, peanut butter jelly…!)
I turn to my trusty pie crust for the job. So this is really more of a hand pie, but what the heck, peanut butter and jelly pop tart sounds a lot more fun to me! It is obviously not going to be as sturdy as the packaged pop-tarts, and it won’t survive in your backpack all day at school. But it is buttery and flaky, tender and delicious, even straight from the fridge. Although I doubt you will need to refrigerate them cuz they won’t last that long after coming out of the oven. This recipe will make four, and they will be gone before you even know it.
- 1 1/4 cup all-purpose flour
- 4 oz unsalted butter (1 stick) - cold
- 2 tablespoon granulated sugar
- 1/4 teaspoon salt
- 3 tablespoon cold water
- 4 tablespoon creamy peanut butter
- 8 teaspoon jam/preserve (your favorite kind)
- 1 egg
- 1 tablespoon of milk or water
- Turbinado sugar for sprinkling
- To prepare the crust, put flour, sugar and salt in the food processor fitted with the dough blade and pulse a few times to mix.
- Cube the butter and add to the flour mixture. Make sure butter is cold. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.
- Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together. Be mindful not to overmix, you still want chunks of butter in the dough to create a flaky crust.
- Turn the dough out on a lightly floured board and shape into a rectangle. Wrap in plastic and rest in the refrigerator for an hour.
- Roll the dough out to a 8”x12” rectangle. Cut into eight 3”x4” rectangles. If you can’t get a perfect 8”x12” rectangle, you can cut out six 3”x4” rectangles first, reroll the scraps and cut two more. However, perfect rectangles are definitely NOT required.
- Beat the egg and milk or water together to make the egg wash.
- Put 4 of the small rectangles on a lined baking sheet, brush egg wash over the borders, about 1/4" border. Refrigerate remaining egg wash, you’ll need it later.
- Spoon 1 tablespoon of peanut butter on each of the 4 pieces of dough. Spread it out a bit leaving the 1/4” border untouched.
- Spoon about 2 teaspoons of jam/preserve on top of peanut butter layer. Spread it out.
- Lay the remaining 4 pieces of dough on top of the peanut butter and jam, seal it with a fork. Poke holes on top with the fork.
- Place the baking sheet in the freezer.
- Preheat the oven to 400°F.
- Take baking sheet out of the freezer and brush egg wash all over the top of each pop tart. Sprinkle liberally with turbinado sugar.
- Bake for 18 minutes.
- Remove from the oven, let cool on the baking sheet for 5 minutes, then transfer pop tarts to a wire rack to cool completely before taking a bite.