Pop Tart Pastry Dough

Yummy Cinnamon Pop Tarts with Brown Butter Glaze

The very first post on my blog was my blueberry pop tart recipe.  That was June 13th, 2019.

Instead of changing the photos and tweaking that post, I decided to make a new post and focus on the dough used to make pop tarts.

I don’t know about you, but I think the crust is the star of the show.  Let’s face it, homemade pop tarts taste so much better than any treat you get from a box! I have improved the crust portion from my original post.  I am using more butter and I added some shortening.  I used pastry flour instead of all-purpose.  This isn’t necessary…. both will work just fine.

Once you have the perfect dough you can add any filling you would like.

Using Butter and Shortening in Your Dough:

Shortening helps give baked goods a delicate, crumbly texture but it doesn’t have any flavor.

Butter has the best flavor, and adds light, flaky layers to the dough. The flakiness comes partially from the water content of butter that evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough. (For comparison, butter is usually about 80-85% fat, 15-20% water, whereas shortening is 100% fat.)

No matter which fat you choose, shortening or butter, always cut it into cubes and chill or even freeze it until very cold before you start making the dough. This step will make the dough easier to handle and help it become nice and flaky when baked. And if your dough gets too warm while you’re rolling it out, chill it for about 15-20 minutes before you continue.

Ingredients for dough:

2½ cups (310 grams) pastry flour

1¼ cups (280 grams) butter

¼ cup (51 grams) shortening

½ teaspoon kosher salt

1½ tablespoons (19 grams) granulated sugar

¼ cup ice water (59 grams), more if needed

Instructions for Dough:

Add the flour, salt and sugar to food processor and pulse a couple of times to make sure they are mixed together.

*Next, add the cold cubed butter and shortening and pulse 10-12 times until the mixture resembles coarse crumbs and pea-sized bits.

Add ice water and pulse until dough comes together.

Remove dough from the processor and place on your work surface.  Bring the dough together to form a ball and cut into two equal pieces.  Form each into a 3″ x 4″ rectangle, wrap in plastic wrap and refrigerate for at least an hour.

When you are ready, remove one of the dough packs from the refrigerator. Sprinkle plenty of flour on the counter and place the dough on top. Roll the dough into a 12″ x 9″ rectangle.

Using a pizza cutter, cut the dough into pieces 3″ x 4½” rectangles.

Place dough on a baking sheet lined with parchment paper (or silicone pad).

Brush each rectangle with egg wash (large egg and 1 tablespoon cold water whisked until combined).

Now top each rectangle with a heaping tablespoon of filling and spread to the sides leaving about ½” to seal.

Remove the other disk of dough from the refrigerator, roll and cut using the same process as the first one.  This is going to be the top of the pop tart.

After you have rolled and cut the dough, brush each one with the egg wash and place on top of the filled bottom piece.  Press firmly around the sides to “seal” the pop tart.

Poke holes on the top with a toothpick, skewer, or fork to allow steam to escape.

Now, chill them in the refrigerator for about 20-30 minutes.  You want that butter to get cold again.

Preheat oven to 375° F. while the dough is chilling.

Once the dough has chilled, place it in the oven and bake for 20-22 minutes (until golden brown).  Remove from oven and allow pop tarts to cool for 5 minutes then transfer them to a cooling rack to cool completely.

At this point you can glaze your pop tarts or eat them plain😊.

*It should be noted that the friction of the food processor blades can melt the fat a bit. When using this method, it’s best to start with very cold butter and shortening.

I hope you try this flaky pastry dough the next time you make homemade pop tarts.  If you do, please tag me @goodeatsbymimi. I would love to hear from you and see your photos!!

Blueberry Pop Tarts

Best Pop Tarts Ever!

Alright!  I’m going to warn you right now that if you make these pop tarts, you will never eat a pop tart out of a box ever again!! 

I made a blueberry filling, but please feel free to use your filling of choice. I think a good jam or jelly would work just fine. I started by cooking 2 cups of blueberries, ¼ cup of granulated sugar, and one teaspoon of fresh lemon juice. Mix 3 ½ Tablespoons cornstarch with 3 ½ Tablespoons very warm water in a small bowl and set aside. Cook the berries on medium heat (stirring constantly) for about 6 minutes, until thick and bubbly. Add the cornstarch mixture and bring to a boil. Immediately remove from heat and stir in 1 tsp. of *pure vanilla and ½ tsp. of pure almond extract. Allow this berry mixture to come to room temperature.

I made mine ahead of time and put it in a jar in the refrigerator. This isn’t necessary.

While the filling is cooling, let’s start making the flaky pie dough. I make my dough in a food processor, but you can mix it with a pastry cutter or fork. Add 2 cups (*250 grams) all-purpose flour, one cup of butter, cubed, 1 Tbs. granulated sugar, and ½ tsp. salt. Pulse this until it is a crumb texture (about 10-12 times). Drizzle in ¼ cup of ice water (or more if needed). Pulse, just until the dough comes together. Put the dough on plastic wrap and knead it until it comes together. Make a large, flat disc. Wrap it in plastic wrap and refrigerate for at least an hour so the dough can rest. You can skip this process all together and purchase store bought, but I STRONGLY suggest making this dough. You will be so happy you did! When your dough has chilled, roll out the dough to less than ¼ inch thickness. The dough will seem really crumbly when you start to roll it. Trust me, that is exactly how it is supposed to be. Knead it gently with your hands, and then roll it out. Cut 12- 3”x4” rectangles (this recipe makes 6 pop tarts). You can reroll this dough. It’s very forgiving☺️! Preheat your oven to 375 degrees. Place six rectangles (aka the bottom of your pop tart) on a lined cookie sheet. I like to use silicone pads, but parchment paper will work just fine. Put 2 Tablespoons of filling on top of the rectangle. Try to stay away from the sides. Top with the remaining 6 rectangles and press the seams together. It is important that you seal your pop tart sides firmly, otherwise your filling is going to ooze out all over the place (some spillage is just fine though…let’s not sweat the small stuff 😁). You can also crimp the edge with a fork to help with the seal. Brush the top of the pop tarts with an egg wash (one egg and a Tbs. of water whisked together) and make a few vent holes with a fork. This helps the steam to escape. Bake at 375 degrees for 20-22 minutes. Remove from the oven and allow to cool slightly. Make a frosting using 1 cup of confectioners’ sugar, 1 tsp. vanilla, a pinch of salt (trust me, this enhances the flavor so much), and 3-4 Tbs. milk or heavy cream. Mix all of the ingredients in a bowl (use more milk if desired). Frost your pop tarts and add some sprinkles (because sprinkles=FUN!!)…just saying🎉! This is where I get really excited…Now you get to enjoy the BEST POP TART EVER!!! Trust me; these things are not going to hang around your house very long! If you do need to store them for any amount of time, just put them in an airtight container and they will stay fresh for a few days. *I like using my kitchen scale and will often use gram measurements. I feel like this makes for consistency in my baking product. *ALWAYS use pure extract flavoring. Using imitation is going to affect the outcome of your product!