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Mini Pop-Tarts

Mini Pop-Tarts

There are lots of Pop-Tart Flavor combinations you can make! You can use icing or no icing! Some ideas with filling and icing combinations are:
Strawberry with orange icing
Blueberry with lemon icing
Raspberry with chocolate icing
Chocolate with raspberry icing
Lemon with lemon icing
Apple with caramel icing
Peach with vanilla icing
  • 1 teaspoon Lorann Vanilla Bean Paste
  • ½ cup sugar
  • Pinch of kosher salt
  • Pie crust dough

For the Frosting:
  • 1 cup powdered sugar
  • 3 tablespoons heavy cream
  • ¼ teaspoon emulsion

Use homemade or your favorite pie crust dough make for one sweet treat.  Top with frosting to make every bite even sweeter.

In a medium saucepan combine the filling of your choice (we will use strawberry for the example in this recipe), vanilla bean paste, sugar, and salt. Stir and cover. Cook over medium-low heat for 5 minutes or until ingredients are combined.

Uncover and stir. Continue to heat on medium and cook for 5 more minutes, stirring frequently.

Once the all is combined to a jam-like consistency, remove from the heat and bring to room temperature. Store in an airtight container overnight in the fridge.

Heat the oven to 350°F.

On a floured surface, roll out the dough of homemade or roll out your storebought. Cut out the dough in squares. Lay the pieces on a parchment (or silpat) lined rimmed baking sheet.

Place a small spoonful of strawberry jam in the middle of each dough square. Cover the jam with another dough square.

Using a fork, press to seal the edges of the pop-tart. Then, prick the top of each pop-tart with the fork (this will release air during the cooking process and will prevent the pop-tart from "puffing" up).

Place in the oven and cook for 20 minutes, or until the edges of the pop-tart are golden brown. Remove from the oven and let cool.

Once the pop-tarts are at room temperature add the frosting and serve.

For the frosting: Place the powder sugar into a bowl. Add the cream and emulsion. Stir well to combine.
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