I came across this home made pop tart recipe on Babble the other day and have been thinking about making pop tarts ever since. How had I never thought of making pop tarts at home before? The original recipe made mini pop tarts on sticks but I decided to split the batch and make mini pop tarts (not on sticks) and adorable pie pops (obviously on sticks).
I didn't like the look of the icing in the original recipe so used a fool proof royal icing recipe I love, I halved the recipe below and had almost the perfect amount of icing.
As I used store bought sweet pastry these were so easy to make and the took about 45 minutes from start to finish. You can of course use homemade sweet pastry but I really can't fault the store bought stuff as long as it's good quality.
The pop tarts are totally scrumptious and I can't wait to make them in chocolate, the pie pops are a bit dry as there is so little filling added but to be honest I expected this. Also I ignored the measurements completely and just cut the pastry to the size I wanted, mine baked in 12 minutes.
I piped a border of icing onto each pop tart before flooding with thinner icing, you could also just dip each pop tart into icing. I used egg wash to stick both the pie pops and pop tarts together but didn't egg wash as the recipe didn't say to. I don't think the pop tarts necessarily need an egg wash but the pie pops do, so I'll definitely do this next time.
Mini Cherry Pop Tarts
For The Mini Pop Tarts:
1 cup fresh cherries, pitted and diced
3 tbsp sugar
2 tbsp cornstarch
2 tbsp water
1/2 tsp. almond extract
1 pkg. sweet pastry
In a small saucepan, combine cherries, sugar, cornstarch and almond extract. Heat on stove over medium heat until mixture has thickened. Remove from heat and allow mixture to cool. Unroll pie crusts and using a pizza cutter to slice them into 1 1/2″x 2″ rectangles.
Spoon a small amount (about 1 1/2 tsp.) of cooled cherry filling into the center of the pie square, taking care not to get it near the edges. Gently lay a second rectangle over the top of the cherry filling. Press the edges of the rectangles together with a fork. Transfer to a baking sheet. Bake pop tart pops in an oven preheated to 400F for 8-10 minutes, or just until the edges begin to brown.
Royal Icing Recipe
2 egg whites
1/4 tsp. lemon juice
1 lbs. confectioner's sugar
Combine egg whites and lemon juice in a bowl. Add small amounts of confectioner's sugar at a time until icing is completely smooth and forms a peak.
Make icing thinner for piping lines by adding additional egg white. Make it thicker for floral decorations by adding more confectioner's sugar.
Cover icing with plastic wrap when using. It will quickly dry out. Use only a small portion at a time.
For the pie pops I just cut small circles of pastry using a round cookie cutter, pressed a lollipop stick onto the inner side of one of the circles and added a tiny amount of filling to the centre. I brushed the edges with a little egg and topped with another circle. Using a fork press down the edges of the pastry, brush with a little beaten egg and bake until golden brown.
Super cute sweet pastry treats! I love them both.