I loved Pop-Tarts as a kid and I have such fond memories of the breakfast treat that I was ecstatic when I saw a recipe for a homemade version in Bon Appetit. Instantly, I knew it was an absolute must make.
The whole process is actually much easier than I was anticipating and it left me wondering why I hadn't made these earlier. I used two different jams to fill the tarts: a plain strawberry and strawberry-rhubarb. I preferred the strawberry-rhubarb since it was a little more chunky in texture.
The filling possibilities are endless — any jam would work and I can only imagine how delicious Nutella would be. If you haven't enjoyed a Pop-Tart in a while, skip the box and give these a try. Keep reading for the recipe and more photos of these wonderfully flaky tarts.
2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling Makes 8-12 pop tarts.
1 teaspoon coarse kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
4-6 tablespoons ice water
12 tablespoons strawberry preserves (preferably organic homemade)
Powdered sugar or raw sugar for topping, optional
2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling
Makes 8-12 pop tarts.