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puff pastry pop tarts

Puff Pastry Pop Tarts

These puff pastry pop tarts are made with flaky puff pastry and a simple jam filling. They are quick to assemble, easy to customize, and bake up golden with crisp layers and a sweet fruity center.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 pop tarts
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed but still cold
  • 1/2 cup strawberry raspberry, or cherry jam
  • 1 large egg
  • 1 tablespoon water
  • 1/2 cup powdered sugar optional for glaze
  • 1 –2 teaspoons milk or water for glaze
  • Sprinkles optional

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Sharp knife or pizza cutter
  • Small bowl
  • Pastry brush
  • Fork
  • Measuring spoons
  • Wire cooling rack

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the puff pastry. Place the thawed pastry on a lightly floured surface and gently roll it if needed to even out the sheet.
  3. Cut the pastry. Cut the sheet into 12 similar rectangles. Six will be the bottoms and six will become the tops of the pop tarts.
  4. Add the filling. Place about 1 tablespoon of jam in the center of six pastry rectangles. Leave a clear border around the edges.
  5. Cover the filling. Place another pastry rectangle over each filled piece.
  6. Seal the edges. Press around the edges with your fingers first, then crimp them firmly with a fork.
  7. Prepare the egg wash. Beat the egg with 1 tablespoon of water in a small bowl.
  8. Brush the tops. Lightly brush each pastry with the egg wash.
  9. Add small vents. Make two or three small cuts in the top of each pastry so steam can escape while baking.
  10. Bake the puff pastry pop tarts. Place the tray in the oven and bake for about 15–20 minutes, until the pastry is puffed and golden brown.
  11. Cool briefly. Let the pastries sit on the baking sheet for several minutes before moving them to a cooling rack.
  12. Make the glaze. Mix powdered sugar with a small amount of milk or water until smooth and thick enough to drizzle.
  13. Finish the pop tarts. Drizzle the glaze over the cooled pastries and add sprinkles if desired.

Notes

  • Keep the puff pastry cold. If it becomes soft while assembling, refrigerate it for a few minutes before baking.
  • Do not overfill. Too much jam can escape through the seams as it heats.
  • Leave a clean border. Keeping the filling away from the edges makes sealing much easier.
  • Seal twice. Pressing with your fingers before using a fork helps keep the filling inside.
  • Watch the final minutes. Puff pastry can brown quickly once it starts coloring.
  • Use thick jam. Very runny jam is more likely to leak during baking.

Easy Filling Variations

  • Strawberry: Use strawberry jam with a simple vanilla glaze.
  • Cherry: Use thick cherry preserves and add a little lemon zest.
  • Cranberry: Use thick cranberry sauce with orange zest.
  • Brown Sugar Cinnamon: Mix brown sugar, softened butter, cinnamon, and a small pinch of salt.
  • Blueberry: Use blueberry preserves with a light lemon glaze.
  • Savory: Fill with cooked vegetables, cheese, scrambled egg, or another thick savory filling.

Storage

  • Refrigerate: Store cooled pop tarts in an airtight container for a few days.
  • Freeze: Freeze baked pastries in a freezer-safe container or bag.
  • Reheat: Warm them in an oven or toaster oven to bring back some of the crisp texture.
Tip: Avoid putting homemade jam-filled puff pastry pop tarts directly into a conventional toaster because the filling can leak and make a mess.