Copycat Pop-Tarts
Prep Time:
1 hour, 20 minutes
Cook Time:
20 minutes
Servings:
4 Pop-Tarts
Ingredients
  • 1 3/4 cups flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 stick unsalted butter, cold
  • 8 tablespoons cold milk (plus 4 tablespoons for icing)
  • 1 can cherry pie filling
  • 1 egg yolk
  • 1 tablespoon water
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
Directions
  1. Add the flour, sugar, and salt to a food processor. Cut the stick of cold butter into chunks, and then add it to the food processor. Pulse until the mixture forms a soft crumb.
  2. Transfer the flour and butter crumb mixture into a bowl. Add in the cold milk and mix to combine with a large fork. Continue mixing until a soft dough forms.
  3. Once your dough is ready, knead it in your hands to form a ball, and then wrap it in plastic wrap. Put the dough in the fridge to chill for one hour.
  4. Preheat the oven to 350 degrees. Once the dough is chilled, it's ready to roll out. Prep a flat surface such as a countertop with plenty of flour to prevent the dough from sticking. Flour a rolling pin, and then roll out the dough until it's about 1/4-inch thick.
  5. Use a pastry cutter, a pizza cutter, or a knife to cut an even number of rectangles out of the dough. You may need to re-roll the dough. Once cut, transfer half of the dough rectangles to a baking sheet lined with parchment paper or sprayed with cooking spray.
  6. With your first set of dough rectangles on a baking sheet, scoop the cherry pie filling into the middle. Be sure not to get the filling too close to the edge of the dough. Once each rectangle has filling, top each with the remaining cut dough pieces. Pinch the outer edges of each Pop-Tart, and use the prongs at the end of a fork to finish pinching. Poke the top of each Pop-Tart with the end of the fork to form small holes for venting.
  7. Whisk together one egg yolk and one tablespoon of water. Brush the top of each piece of dough with the egg wash. Bake the Pop-Tarts at 350 degrees for 20 minutes until lightly golden. Remove the Pop-Tarts from the oven to cool.
  8. Make the icing by adding the powdered sugar to a bowl and whisk. Add in the milk and the remaining powdered sugar and continue whisking until a thick glaze forms. Whisk well to avoid any clumps in the icing. Stir in vanilla extract and food coloring if desired.
  9. Once the Pop-Tarts are fully cooled, spread the icing on top of each. Decorate with sprinkles and allow the icing to finish setting.