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Crispy Homemade Frosted Pop Tarts with Gooey Berry Filling

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These crispy homemade frosted pop tarts feature a flaky buttery crust, a luscious gooey berry filling, and a sweet vanilla glaze, perfect for breakfast or a nostalgic treat.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1/2 cup (120ml) ice-cold water
  • 1 large egg, beaten
  • 1 cup (150g) fresh or frozen mixed berries (blueberries, raspberries, strawberries)
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 1 tsp vanilla extract
  • 1 cup (120g) powdered sugar
  • 2 tbsp whole milk (or dairy-free alternative)
  • 1/2 tsp vanilla extract
  • Optional: sprinkles or sanding sugar

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits.
  2. Slowly pour in ice-cold water, stirring gently until dough begins to come together. Form into a ball, wrap in plastic wrap, and refrigerate at least 30 minutes.
  3. Combine berries, sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, stirring occasionally, until thickened and berries break down (6-8 minutes). Stir in vanilla extract and cool completely.
  4. Roll out chilled dough on a floured surface to 1/8 inch thickness. Cut into 4×5 inch rectangles (about 8 pieces).
  5. Place half the rectangles on a parchment-lined baking sheet. Spoon 2 tablespoons of berry filling onto each, leaving a border. Brush edges with beaten egg.
  6. Top with remaining rectangles, press edges with a fork to seal, and poke holes on top for steam to escape.
  7. Brush tops with egg wash and bake at 375°F (190°C) for 20-22 minutes until golden and crispy. Cool on wire rack.
  8. Mix powdered sugar, milk, and vanilla extract to make glaze. Drizzle or spread over cooled pop tarts. Add sprinkles if desired. Let set about 20 minutes before serving.

Notes

Keep butter cold and work quickly to ensure flaky crust. Chill dough before rolling. Poke holes on top of pop tarts to prevent sogginess. If edges don’t seal well, pinch again or add extra egg wash. For gluten-free, substitute flour with gluten-free baking flour. For dairy-free, use coconut oil and almond milk.

Nutrition

Keywords: pop tarts, homemade pop tarts, berry filling, frosted pop tarts, breakfast pastry, flaky crust, berry compote, sweet glaze

Find it online: https://bitefuljoy.com/crispy-homemade-frosted-pop-tarts-with-gooey-berry-filling-recipe/