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Homemade Pop-Tarts: Original Strawberry with icing, Chocolate Fudge and Brown Sugar Cinnamon . The best Pop-Tarts I have ever eaten!!!!

3 Homemade Pop-Tarts

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Hi Bold Bakers!

This week I want to show you how to make a homemade version of a very popular breakfast or after-school treat: Homemade Pop-Tarts! And now that it is summer, many people have more free time so there’s no better time to practice your hobbies in the kitchen.

Homemade Pop-Tarts are not complicated to make, they are simply short crust pastry (aka pie crust pastry) and a filling of your choice, be it jam or whatever takes your fancy.

Now, how good you are at making pastry will make a big difference but do not worry, that’s why I’m here. In this video, I show you all the basic tips you need when it comes to pastry making. Follow my tips and you’ll have beautiful pastry every time.

I would just like to point out that when I was growing up in Ireland my mum would give us her leftover scraps of pastry and a jar of jam. We would put jam on odds and ends of pastry and pierce them together with a fork. And then when she had the oven on for dinner we would bake them off. We proudly placed our creations in different corners of the tray so we could remember which pastry belonged to one another, for fear that my sister Carol-Ann might eat my pieces. Long story short, maybe my mum, Patricia Stafford, invented the first Pop-Tart and we should have a chat with the Kellogg’s family about some royalties. Just sayin’! 🙂

Frosted Strawberry Pop-Tarts

Homemade Pop-Tarts, PopTarts, Gemma Stafford, Bigger Bolder Baking, Recipes, Strawberry, Chocolate Fudge, Brown Sugar Cinnamon, baking recipes, recipes, bigger bolder baking, gemma stafford

These pop tarts represent everything I love about baking. You can take some ingredients that are so simple and make something so satisfying and best of all homemade.

4.64 from 33 votes
Homemade Strawberry Pop Tarts
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Servings: 8
Author: Gemma Stafford
Ingredients
  • 2 ⅔ Cup (375g/12oz) plain flour
  • ¾ cup (200g/6 ½ oz) cold butter, cubed
  • 2 Tbsp icing sugar
  • 2 egg yolk
  • 4 Tbsp water
  • generous pinch of salt
  • Egg wash (egg yolk mixed with water)
  • Strawberry Jam
  • 1/4 cup (2oz/60g) Icing sugar
  • 1/2 tsp vanilla extract
  • water (just enough to make a thick icing)
  • Sprinkles
Instructions
  1. Put the flour, icing sugar and salt in a large bowl (or in a food processor).
  2. Rub in the cold cubed butter until it resembles bread crumbs.
  3. Mix together the egg yolks and water and add to the dry ingredients.
  4. Mix in until a dough forms. It doesn't take long.
  5. Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax. (you can freeze the pastry at this point)
  6. Roll out your dough on a floured surface until 1/4 mm thick.
  7. With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
  8. Egg wash your pastry, this will help the 2 pieces stick together and give your pop tart a lovely golden color. . Prick the top with a fork to release steam while baking
  9. Spoon the jam onto half of the pastry. Take care not to over fill or you would have a jam explosion.
  10. Bake at 400oF (200oC) for 22-25 minutes or until golden brown.
  11. Mix some icing sugar, vanilla extract water together until thick and spoon over the pastry. And of course finish with sprinkles.
Recipe Notes

You can freeze the pop tarts raw and assembled and then bake when needed

Brown Sugar Cinnamon Pop-Tarts

Homemade Pop-Tarts, PopTarts, Gemma Stafford, Bigger Bolder Baking, Recipes, Strawberry, Chocolate Fudge, Brown Sugar Cinnamon, baking recipes, recipes, bigger bolder baking, gemma stafford

This tastes simply like Christmas wrapped in pastry. Warm, comforting flavors that remind me of the holiday season. Who doesn’t want that in their mouth.

4.78 from 22 votes
Brown Sugar Cinnamon Pop Tarts
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Servings: 8
Author: Gemma Stafford
Ingredients
  • 2 ⅔ Cup (375g/12oz) plain flour
  • ¾ cup (200g/6 ½ oz) cold butter, cubed
  • 2 Tbsp icing sugar
  • 2 egg yolk
  • 4 Tbsp water
  • generous pinch of salt
  • For the filling
  • 1/2 cup (100g/3oz) light brown sugar or white
  • 2 teaspoons ground cinnamon
  • 1 tablespoon (8g) plain flour
  • Maple Icing
  • 1/3 cup (1oz/30g) powdered sugar
  • 2 to 3 tbsp. maple syrup
Instructions
  1. Put the flour, icing sugar and salt in a large bowl (or in a food processor).
  2. Rub in the cold cubed butter until it resembles bread crumbs.
  3. Mix together the egg yolks and water and add to the dry ingredients.
  4. Mix in until a dough forms. It doesn't take long.
  5. Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax. (you can freeze the pastry at this point)
  6. Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside.
  7. Roll out your dough on a floured surface until 1/4 mm thick.
  8. With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
  9. Spoon your filling into the center of the piece of pastry
  10. Egg wash your pastry, this will help the 2 pieces stick together and give your pop tart a lovely golden color. Prick the top with a fork to release steam while baking
  11. Bake at 400oF (200oC) for 22-25 minutes or until golden brown.
  12. Mix the icing ingredeint together and spoon over the pastry.

 Chocolate Fudge Pop-Tarts

Homemade Pop-Tarts, PopTarts, Gemma Stafford, Bigger Bolder Baking, Recipes, Strawberry, Chocolate Fudge, Brown Sugar Cinnamon, baking recipes, recipes, bigger bolder baking, gemma stafford

A triple whammy of chocolate and fudge, you can’t go wrong with that.

Don’t miss my other Pop-Tart recipes:

4.74 from 23 votes
Homemade Chocolate Fudge Pop Tarts
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 
Servings: 8
Author: Gemma Stafford
Ingredients
  • 2 1/3 Cup (315g/10oz) plain flour
  • ¾ cup (200g/6 ½ oz) cold butter, cubed
  • 3 Tbsp icing sugar
  • 1/3 cup (2oz/60g) cocoa powder
  • 2 egg yolk
  • 4 Tbsp water
  • generous pinch of salt
  • Fuge Filling
  • 1/4 cup (1oz/30g) unsweetened cocoa powder
  • 1/3 cup (2oz/60g) brown sugar
  • 2/3 cup (5floz/150g) milk
  • 1/4 teaspoon salt
  • 6 ounces chocolate , chopped
  • 2 tbsp (1oz/30g)butter, cup into small cubes
  • 2 teaspoon vanilla extract
  • http://gringalicious.com/chocolate-mousse-filled-pop-tarts/
  • chocolate frosting
  • 1 cup (125g/4oz) powdered sugar
  • 2 tbsp cocoa powder
  • 2 tbsp milk
  • 1 tablespoon (1/2oz/15g) melted butter
  • 1 teaspoon vanilla extract
  • pinch of salt
Instructions
  1. Start by making the fudge filling. Stir together cocoa powder, brown sugar, and milk in a small sauce pan and cook over medium heat until it comes to a simmer.
  2. Cook over low heat, stirring occasionally for 3 minutes.
  3. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Set aside to cool and thicken.
  4. Put the flour, icing sugar and salt in a large bowl (or in a food processor).
  5. Rub in the cold cubed butter until it resembles bread crumbs.
  6. Mix together the egg yolks and water and add to the dry ingredients.
  7. Mix in until a dough forms. It doesn't take long.
  8. Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax. (you can freeze the pastry at this point)
  9. Roll out your dough on a floured surface until 1/4 inch thick.
  10. With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
  11. Spoon your filling into the center of the piece of pastry. Make sure the filling is evenly distributed because it doesn't melt down while baking
  12. Egg wash your pastry, this will help the 2 pieces stick together and give your pop tart a lovely golden color. Prick the top with a fork to release steam while baking
  13. Bake at 400oF (200oC) for 22-25 minutes or until golden brown.
  14. Mix the icing ingredeint together and spoon over the pastry. And of course finish with sprinkles.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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187 Comments

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  1. Nazia on October 3, 2018 at 7:18 am

    Plain flour is diffrent from all purpos flaour?

    • Gemma Stafford on October 4, 2018 at 4:02 am

      No, Nazia, it is the same thing,
      Gemma 🙂

  2. Joyce Sargent on October 1, 2018 at 2:11 pm

    I’ve enjoyed all your videos so far but I’m diabetic. Do you have anything sugar free?

    • Gemma Stafford on October 1, 2018 at 2:40 pm

      Hi Joyce,
      Poor you, that is difficult. however things are changing out there in the sugar substitute world.
      You are coming to this at a time when there are a number of great alternative sugars available. Here we use one called Lakanto, but there is Truvia, and Swerve, really all much the same thing, using either monk fruit or stevia for the sweetness, and an alcohol sugar such as erythritol or xylitol, which will caramelize, and behave like real sugar in a bake. Stevia and Monk fruit will not caramelize on their own, but will be great in drinks and some puddings/custards etc. Do a little research into these products, they are a little expensive at the moment, but for you it would be so worth it as they are really low, or zero on the glycemic index. Stevia too is described as a curative for diabetes, though you will need to research this one yourself, but wouldn’t it be great if it helped?
      Here are my Low Sugar recipes, changing the sugars here would change everything for you (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/low-sugarlow-carbs/),
      Gemma 🙂

  3. Cupcake90 on August 30, 2018 at 7:07 pm

    Can’t wait to make these tomorrow finally I’ll be able to eat pop tarts again and having it homemade is even better

    • Gemma Stafford on August 31, 2018 at 2:31 am

      Hi there,
      Good! I am really happy to hear this.
      Gemma 🙂

  4. tof on January 23, 2018 at 12:19 am

    Gemma, pie crust is always confusing for me. When you cut the pop tarts, it looks crumbly like cookie and some say it’s pate sablee, a shortbread-cookie-like pie crust with no flaky layer. is it supposed to look like that? what kind of pie crust should I make if I want the one with long lasting crispiness?
    thanks!

    • Gemma Stafford on January 23, 2018 at 7:40 am

      Hi there,
      You hit the spot!
      The pastry you use should suit the recipe. Pate Sablee is a type of shortcrust pastry, and similar to a shortbread cookie too.
      Some recipes love a flaky pastry/puff pastry, and savory things in particular suit this pastry.
      Pies and tarts, sweet.fruit etc love a shortcrust pastry. It does tend to retain its crispness, but the lower the water content the better for this. There are ‘sweet’ shortcrust pastry made with butter, flour. powdered sugar and mixed with raw egg yolk, very little water, which are truly delicious.
      I suggest you try a small amount to test the recipe, to see how it works for you, how you handle it etc. That way you will know, you can bake it as it is for the test run.
      I hope this is of help,
      Gemma 🙂

  5. HBthefairy on December 27, 2017 at 7:30 am

    Hi Gemma,
    I tried to make your fudge poptarts, and they didn’t work out so well. The dough was incredibly dry, even with a little more water. The finished product was crumbly, but delicious. I’m making some today with cake and pastry flour. The dough was better, but still not like yours. Any suggestions on how to fix it for next time? (I’m considering using store-bought puff pastry next time, but I’d like to have homemade pastry)

    • HBthefairy on December 27, 2017 at 7:33 am

      Actually, delicious doesn’t cut it. They were incredible. My sister won’t eat store poptarts, but she will eat these. I’d just like it if they would actually hold together, and look something like a poptart. Not just a crumbly mess. A delicious crumbly mess that is. 😉

    • Gemma Stafford on December 28, 2017 at 3:06 am

      Hi there,
      How about trying the easy puff pastry here (https://www.biggerbolderbaking.com/easy-puff-pastry-recipe/). This is a wonderful pastry for poptarts, not at all crumbly. Follow the recipe carefully, work fast, keep it cold, do not over wet the pastry, and rest it before and after rolling.
      I bet you will make a great job of this!
      Gemma 🙂

      • HBthefairy on December 28, 2017 at 4:32 am

        Thank you so much for replying Gemma!
        I think I will try that recipe next time. Using the cake and pastry flour worked much better, but still crumbly. Next time either puff pastry, or attempt #3 of this pastry. 🙂
        I’m giving it a five star now, because I’m eating one,and it’s AMAZING.
        (and surprisingly flaky)

        • Gemma Stafford on December 29, 2017 at 4:39 am

          Good, keep at it, it will resolve,
          Gemma 🙂

  6. Rushdah on December 10, 2017 at 3:56 am

    Hi Gemma

    Sorry to poke u in each of your posts. Actually I’m helping my 3YO in cooking and he just loves to visit your site and check the images. He is always demanding to make one of your recipe and one question he came up with for u is can be use salted caramel or peanut butter as a filling for chocolate pop tart?

    Thank you

    • Gemma Stafford on December 11, 2017 at 4:03 am

      Hi there,
      Yes! you certainly may, and add a jam or jelly too if you wish. Do allow t cool before eating though as the jam filling will be very hot.
      Salted caramel too can be used, but it will be liquid when hot, and really would burn, again will need to be cooled for a child. Dulce De Leche will hold up a bit better in these. Good for your little boy, lovely to see this curious mind at work,
      Gemma 🙂

  7. toffy on October 9, 2017 at 2:22 am

    Hi Gemma,
    My icing leftover for strawberry pop tart hardened after several minutes. Any tips to store it and make it reusable? Thanks!

    • Gemma Stafford on October 9, 2017 at 11:58 am

      Hi there,
      It tends to harden at room temperature. Storing it in a plastic bag helps, but for a short time. adding a few drops (VERY FEW) of hot water may help to make it usable again. This is for the water icing!
      Gemma 🙂

  8. Janice on August 6, 2017 at 10:09 am

    Back to school is Monday and no better time for pop tarts in the morning. We tried out making 4 first strawberry and grape preserves and…….WE ARE IN LOVE! No more poptarts from the store only home made. Just made double the batch and stored it in the freezer so we can pop them in the oven on the morning while we are getting dressed and they will be ready to go.

    Gemma you haven’t failed us yet. The kids and I thank you!!

    • Gemma Stafford on August 7, 2017 at 2:16 am

      Janice, this is praise indeed! Thank you so much for letting me know. Back to school time is fast approaching!! too bad, but good to know that you are prepared 🙂
      Gemma

  9. Jennifer on June 9, 2017 at 5:37 am

    I made this recipe with fresh strawberry jam that I made yesterday in my bread machine; it was divine! I only made half of the poptarts and put the dough in the fridge. Will it keep for a day or so? I want to add a can of pumpkin pie filling I have but I need to go out and buy a can opener!

    • Gemma Stafford on June 10, 2017 at 4:23 am

      Hi Jennifer,
      that is too funny, you have the pumpkin, and no opener, this can happen to me too at times! I lose things in my tiny kitchen!
      Yes, your dough should hold up, not too long, the flour tends to go off in a couple of days. Good luck with this one,
      Gemma 🙂

  10. Hannah.C on May 26, 2017 at 6:56 pm

    OMG Gemma! I just made this for breakfast and it is so good! Thanks for this amazing recipe!

  11. Lian Arguin-Laverdière on May 10, 2017 at 2:52 pm

    Hi, thank you for the recipe. It is absolutely delicious. As I was mixing the dry ingredients and liquid, I noticed that I don’t have enough liquid. I made it twice and both times, I had to add more water. The second time, I even needed to add almost twice as what you said. Do you know why? Thx a lot for the pop tarts recipe.

    • Gemma Stafford on May 11, 2017 at 2:00 am

      Hi Lian,
      Water is the enemy of good pastry! you need just enough to bring it together, and the egg yolks add liquid too. The flour where you live may require more liquid, but I find this amount works for me! Take a look back at the video to see how i bring this together,
      Gemma 🙂

  12. Amrutha on December 1, 2016 at 6:20 am

    Heyy 🙂
    how much water should I use to substitute the eggs while making the pastry ? BIG FAN BTW 😀

    • Gemma Stafford on December 2, 2016 at 1:07 pm

      Hi there, if you are not using egg it will take very little additional water to mix it. You need to mix your dough to come together leaving the bowl clean, do not over-wet it!
      Gemma 🙂

  13. Nana Osei-Tutu on November 27, 2016 at 8:36 pm

    Oh Gemma thank you so much for these wonderful Pop Tarts! Please make more soon, I love them so much!

    • Gemma Stafford on November 28, 2016 at 1:16 am

      hi there Nana, I sure will as time goes on, thank you for your kind support,
      Gemma 🙂

  14. Emily on November 20, 2016 at 9:11 am

    I’ve been watching your videos for a while now and I love all your bold recipes. Today, I decided to make the brown sugar cinnamon Pop-Tarts, and they were amazing! The filling truly did taste like a real Pop-Tart, and the dough was much better than that of a Pop-Tart. Thanks for the great recipe 🙂

    • Gemma Stafford on November 20, 2016 at 12:02 pm

      Hi Emily, that is good to hear, thank you for being with us,
      Gemma 🙂

  15. Lavern Stewart-Peart on October 13, 2016 at 10:16 am

    Hi Gemma,

    I made these and they were delicious. I loved the crust. For the filling, I used different things – strawberry jam, grape jam, added a little peanut butter to the jam as well and they all turned out great. I uploaded a photo – hope you like 🙂

    • Gemma Stafford on October 14, 2016 at 3:52 am

      Thank you for letting me know. Do enter the mug cake competition here on the website under Celebration Mug recipe 🙂

  16. Chanyce Cheng on September 22, 2016 at 12:56 am

    Is there anything I can use to replace the chocolate like coco powder or something?

    • Gemma Stafford on September 23, 2016 at 2:22 am

      Can you tell me which exact recipe!
      Gemma 🙂

  17. Jessica on September 21, 2016 at 8:33 pm

    Hi Gemma! How much jam should I use for the strawberry pop tarts? Thanks

    • Gemma Stafford on September 22, 2016 at 1:05 am

      Good question Jessica, it does not matter so much but you must seal the pastry well, and prick the top with a fork to all ow steam to escape. If you overfill it it will leak. Remember to allow a few minutes to cool too, as jam gets very hot 🙂

  18. Lia Guzman on September 7, 2016 at 8:49 am

    Hi Gemma,

    I wanted to know if I can use this pastry to make an apple pie?

    all the love,

    • Gemma Stafford on September 8, 2016 at 12:39 am

      Sure you can, it is a simple shortcrust pastry 🙂

  19. Jagoo on September 2, 2016 at 3:29 pm

    Hi, i want to ask a question what is icing sugar ,i know this is the silly question because i’m a beginner and less aware with the basic ingredients

    • Gemma Stafford on September 3, 2016 at 12:48 am

      Not silly! a good question. Icing sugar is the same as powdered sugar, or confectioners sugar, depending on where you live.You can make granulated sugar into powdered sugar by blitzing it in a food processor. it has the texture of cornstarch when it is ready. It is used mostly for fine confectionery, like meringue, for frosting, sprinkling on desserts and is generally useful. I am happy to have you with us here on BBB, keep at it!
      Gemma 🙂

  20. Rawan on August 20, 2016 at 2:35 pm

    In the chocolate fudge pop tart did you put sweeten coca powder or unsweetened coca powder in the dough

    Rawan ?

    • Gemma Stafford on August 21, 2016 at 2:06 am

      Hi Rawan,
      Always unsweetened cocoa. This is the purer thing, sweetened ones tend to have additions like milk powder, sugars etc,
      Gemma 🙂

  21. Bhawani on August 6, 2016 at 3:23 am

    Is it required to egg wash the pastry or can we just use milk? Going to make these in a few days. Thanks…

    • Gemma Stafford on August 8, 2016 at 6:31 am

      you can use milk, thats normally what I do 🙂

  22. Bhawani on August 3, 2016 at 11:29 pm

    Hi Gemma!
    I can’t wait to make this recipe!! Is there any substitute for egg yolk in the recipe ( not for egg wash). Thanks!

    • Gemma Stafford on August 4, 2016 at 2:08 pm

      Sure, leave out eggs and just add water to bring the pastry together 🙂

  23. Avinash on August 3, 2016 at 2:54 am

    An awesome recipe Gemma.. I was planning to make pizza pop tarts for a party.. But what can I use as an egg substitute.. I checked ur chart too but confused wat to use.. Is it the same as the cookie??

    • Gemma Stafford on August 4, 2016 at 1:51 pm

      It’s a great question. Just leave out the egg for pastry and add a little water to bind the pastry together 🙂

  24. Rawan on August 1, 2016 at 5:05 am

    Hi gemma, how many tablespoons or teaspoons did you put in egg yolk not the egg wash. Please answer because I want to make them tomorrow

    Rawan ?

    • Gemma Stafford on August 2, 2016 at 1:54 am

      Hi Rawan,
      the egg wash is not an essential part of this recipe. it takes just enough water to loosen it up, and will work no matter what,
      Gemma 🙂

  25. Rawan on August 1, 2016 at 5:00 am

    Hi gemma,do I preheat the oven before I put pop tarts in it or heat the oven when I put pop tarts in the oven . Please answer because I want to make them tomorrow

    Rawan?

    • Gemma Stafford on August 1, 2016 at 1:31 pm

      Rawan, you always preheat the oven for baking. Never put something into a cold oven.

      • Rawan on August 1, 2016 at 1:40 pm

        Thanks. Sorry gemma for my silly question. I am a new baker and don’t know lot of information about baking. I am 13 years old and tomorrow l am going to try this recipe and tell you how it turned out

        Rawan ?

        • Gemma Stafford on August 1, 2016 at 1:47 pm

          No problem 🙂

          • Rawan on August 1, 2016 at 2:00 pm

            Thanks

            Rawan?

          • Rawan on August 2, 2016 at 3:17 am

            Hi gemma. I made pop tarts today and it was sooo good. Of course it isn’t the last time I am going to do this recipe. A big huge thank to you gemma

            Rawan?

            • Gemma Stafford on August 2, 2016 at 2:52 pm

              Fantastic!!!! I’m thrilled to hear it. Great job 🙂



  26. ChefAnya on July 30, 2016 at 12:57 pm

    Hi gemma

    These look amazing. Is it possible to use puff pastry (store bought. Its almost the only thing I cant bake) instead of shortcrust. I brought puff pastry then came too check and realised my mistake. 🙁

    • Gemma Stafford on July 31, 2016 at 8:22 am

      Hi there,
      Yes, this will work perfectly for you,
      Gemma 🙂

  27. Jenna Gow on July 22, 2016 at 5:03 pm

    These tasted great! Awesome recipe Gemma 🙂

    • Gemma Stafford on July 23, 2016 at 2:23 am

      Yea Jenna, I am happy this worked for you,
      Gemma 🙂

  28. Sharon Nanny on July 12, 2016 at 12:22 pm

    I found one to use that will allow me to fill it with any jams I want. I can bake them using the pizza pizzaz, but I was wondering if you can freeze the pop tarts after you make them or do you just put them in the fridge instead? I want to make a batch of them to eat them gradually and space it in between.

    • Gemma Stafford on July 14, 2016 at 8:13 am

      Hi Sharon,
      Food cooked in the microwave is best eaten as it is baked. It tends to toughen up a little if frozen, and re-heated. Do feel free to try it with one, that will give you a good idea of what will work for you,
      Gemma 🙂

  29. Evarmuller2003 on July 1, 2016 at 10:05 am

    This looks fabulous, but are there any other flavored that would be good?

  30. Grace on June 15, 2016 at 6:07 pm

    How long do these take to bake from frozen? Do you thaw them first or just bake them from frozen?

    • Gemma Stafford on June 16, 2016 at 3:14 am

      Hi Grace,
      From frozen these should take about 30 mins to bake. I usually allow them to stand for about 20 mins before I bake them off, while the oven is heating. Baked products defrost really quickly,
      Gemma 🙂

  31. Ruqayyah .D. on June 9, 2016 at 5:55 am

    In the chocolate Pop-tarts filling can we leave out the chocolate.

    • Gemma Stafford on June 9, 2016 at 3:10 pm

      I haven’t tried that. I’m sure it will work, but it won’t be fudgy and rich. Good luck and let me know how it turns out 🙂

  32. Candy on June 3, 2016 at 10:56 am

    What kind of chocolate do you use for the 6ounces that you add ?

    • Gemma Stafford on June 6, 2016 at 3:43 am

      Hi Candy,
      I use a good dark, semi sweet chocolate, about 70% cocoa solids. This has a good flavor, and melts easily without burning.
      Gemma 🙂

  33. Josh on June 1, 2016 at 4:27 am

    Can I cook this in a toaster oven or microwave oven?

    • Gemma Stafford on June 2, 2016 at 3:02 pm

      A toaster oven will work, but I wouldn’t recommend using a microwave. Hope this helps 🙂

      • Josh Layaog on June 3, 2016 at 6:34 am

        thanks Gemma 🙂

        • Gemma Stafford on June 6, 2016 at 3:51 am

          🙂

  34. stephanie on May 13, 2016 at 7:00 pm

    how many pop tarts does this make

    • Gemma Stafford on May 14, 2016 at 11:05 am

      Around 6 🙂 good luck

  35. Milan on May 3, 2016 at 4:23 pm

    Yeah my mom loved this too. She asked for more and I was out of flour

    • Gemma Stafford on May 4, 2016 at 2:53 am

      Hi Milan,
      that is good news, and bad news lol,
      Gemma 🙂

  36. Beth on May 1, 2016 at 6:19 pm

    We just tried to make the strawberry poptarts. The dough was extremely crumbly and did not hold together. Any suggestions? Is there any chance that the amount of flour should have been 2 1/3 cups instead of 2 2/3 cups? Will the recipe work if you use regular sugar and not confectionery (icing) sugar?

    • Gemma Stafford on May 2, 2016 at 8:31 am

      Hi Beth,
      When you change an ingredient you change the result, so changing the sugar will have an effect, though I would not expect it to be crumbly. This is usually because of the water content. Pastry making is an art, to be practiced. I would have learned to mix pastry with a dinner knife, in order to get control of the mix, not to have it too wet, or too dry. This is my best guess!
      Gemma 🙂

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