We found the inspiration for these on Pinterest and decided to add our own different fillings. The original recipes we found called for strawberry or other berry preserves (which are more expensive), but we used a few different kinds of jelly we had on hand. Here’s the recipe – with just five ingredients! As always, check out our take below.
What You Need:
Two frozen roll-out pie crusts
Any kind of jelly, jam or preserves
1 cup powdered sugar
About 1 tablespoon milk
What you do:
1. Defrost the frozen pie crusts (either by microwaving for a few seconds or leaving at room temperature until soft) so you can unroll them. Cut them into small rectangles, all the same size. You should end up with six, and you can make two more with the edges. (The ones made from the edges will only look as good as your skills can make them.)
2. Put about a tablespoon of jelly onto half of the squares like this.
3. Take the non-jellied pieces of pie crust and put them on top of the jellied pieces. Seal the edges and crimp with a fork.
4. Bake in a 350 degree oven for 10-12 minutes. Depending on your oven, it might take longer, or shorter, so keep an eye on them. Let them cool completely before icing.
5. Mix the topping! Stir together the powdered sugar with the milk, adding more milk if necessary. Stir in sprinkles and spread on the cooled poptarts.
Your finished product:
Matthew’s take: I don’t eat a lot of store-bought Pop-Tarts because they’re an unhealthy food item I can stay away from, but I do enjoy them. The thought of making our own pastries intrigued me, and I got even more excited at the thought of including local jellies, including blackberry and elderberry fruit spreads canned right here in western North Carolina. My high interest in this recipe didn’t end in disappointment after we tried the recipe. These Pop-Tarts are just as tasty as their name-brand counterparts, making eight of them only cost us about $5 (remember, they are homemade and require a few ingredients) and each one only nets about 300 calories, including the sugary icing (which I would leave off if I made them regularly because you wouldn’t lose much in the way of taste and the jelly would still provide the sweet factor). These Pop-Tarts would be great to make with or for your kids and, while they’re thought of traditionally as a breakfast or snack treat, they’re sweet and versatile enough to pass as a dessert. They get an A+ for ease and cost, an A for taste and an A for presentation.
Molly’s take: I loved these super easy-to-make Pop-Tarts and enjoyed the fact that they tasted homemade, while at the same time, like a rather fancy pastry you could get at a coffee shop. My favorite was probably the blackberry, but any jelly would work. Just be careful about really thin jellies, because while baking, our elderberry jelly poptart filling leaked out onto the pan a little. I wouldn’t leave off the delicious, unhealthy icing, because I’ve always loved iced Pop-Tarts. (Of all kinds, but especially brown sugar cinnamon and s’mores.) As a homeschooled kid, Poptarts were very often my morning meal. And the more sweet and sugary, the better. My mom and I would usually spread butter on a few wildberry or blueberry Pop-Tarts and bake them in the oven before eating them. That gave me a serious love for some buttery Pop-Tarts. That said, these are great and you should try them.