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Homemade Pop-Tarts: Apple Pie, S'mores and Funfetti . Once you taste them you will never buy store bought again.

Homemade Pop-Tarts: Apple Pie, S’mores and Funfetti

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Hi Bold Bakers!

I love taking treats that are childhood favorites and making them from scratch using all natural ingredients. Pop-Tarts are one of those things that we have all eaten at some point in our lives. They are tasty snacks for sure but can you imagine what they’d taste like with a quality homemade pastry and fillings? This time my homemade Pop-Tarts are Apple Cinnamon, S’mores and Funfetti so there’s sure to be a favorite for everyone.

 

I first made Homemade Pop-Tarts a few months ago with classic flavors such as Strawberry, Brown Sugar & Cinnamon and Chocolate Fudge. The response was huge! Bold Bakers around the world sent me their photos within hours. That makes me really happy to see and that’s the goal of my recipes.

Homemade Pop-Tarts, Confetti pop-tart, S'mores Pop-Tarts, Apple Cinnamon Pop-Tarts, Confetti Pop-Tarts, Breakfast recipes, homemade pop tart recipe,

I learned you can pretty much recreate any of your favorite foods, you just need the right recipe. I have had great success making Homemade Oreo Cookies,  which are just like the real thing if not better, Homemade Ben & Jerry’s Ice Cream, Homemade Disneyland Dole Whip , and now Pop-Tarts

Homemade Pop-Tarts are baking at its simplest.  The pastry I use is my master recipe for pie crust (aka shortcrust pastry). It is easy to make by hand and yields you a lovely, buttery and flakey pastry. I use it for everything including my Lemon Meringue Pie and all of my Holiday Pies, like Pecan, Pumpkin and Apple. This is my go-to pie crust that also freezes well so keep a stash in the freezer for when you are busy.

 

Homemade Apple Cinnamon Pop-Tarts

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Apple Cinnamon is perfectly timed for the fall. Change it up a little this year and make Pop-Tarts for the Fall rather then one big pie. Everyone can have their own and you can still top them with vanilla ice cream!

4.74 from 23 votes
Homemade Apple Cinnamon Pop-Tarts
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Servings: 8
Author: Gemma Stafford
Ingredients
  • 2 ⅔ Cup (375g/12oz) all purpose/ plain flour
  • ¾ cup (200g/6 ½ oz) cold butter, cubed
  • 2 tablespoons icing sugar
  • 2 egg yolk
  • 4 tablespoons water
  • generous pinch of salt
  • Egg wash (egg yolk mixed with water)
  • 1 large apple , peeled and cubed
  • 1 tablespoons (½ oz/ 15g) butter melted
  • 1 tablespoons brown sugar
  • 1 teaspoons cinnamon
  • 1 tablespoons flour
  • 2 teaspoons cinnamon
  • 1 tablespoons sugar
Instructions
  1. For the Pastry: 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. For the filling: Mix the cubed apples, melted butter, cinnamon, sugar and flour all together.
  10. Spoon the apple mix into the center of a piece of pastry. Take care not to overfill or you would have an explosion of filling.
  11. Mix the cinnamon and sugar and dust the top of the pop tart liberally with it.
  12. Bake at 400oF (200oC) for 18-22 minutes or until golden brown.

 

Homemade S’more Pop-Tarts

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S’more Pop-Tarts feature delcious Nutella on the inside and marshmallow on top to make a S’more. Toast the marshmallow on top to get that campfire feel and drizzle on some additional Nutella for extra chocolatey goodness.

4.74 from 23 votes
Homemade S'more Pop-Tarts
Prep Time
20 mins
Cook Time
20 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 tablespoons icing sugar
  • 2 egg yolk
  • 4 tablespoons water
  • generous pinch of salt
  • Egg wash (egg yolk mixed with water)
  • 1 ½ tablespoons Nutella
  • Mini Marshmallows
Instructions
  1. For the Pastry: 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. For the filling: Spoon the Nutella into the center of a piece of pastry. Take care not to overfill or you would have a jam explosion.
  10. Bake at 400oF (200oC) for 18-22 minutes or until golden brown.
  11. Take out of the oven and while warm top with mini marshmallows. Pop them back into the oven to get gooey and toast, just 2 or 3 minutes.
  12. Drizzle over some nutella and enjoy!!!

 

Homemade Funfetti Pop-Tarts 

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A Funfetti Pop-Tart is like eating a delicious birthday cake pie. It has a cream cheese center, and once it’s baked it is reminiscent of a baked cheesecake. It is creamy, colorful and and there’s a celebration in every bite!

4.57 from 23 votes
Homemade Funfetti Pop Tarts
Prep Time
20 mins
Cook Time
20 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 tablespoons icing sugar
  • 2 egg yolk
  • 4 tablespoons water
  • generous pinch of salt
  • Egg wash (egg yolk mixed with water)
  • ½ Cup (4 oz/120g) cream cheese
  • 1 teaspoon Vanilla extract
  • 1 tablespoons Sugar
  • 1 tablespoons Sprinkles
  • 1/4 Cup (2oz/60g) Icing sugar
  • 1/2 teaspoons vanilla extract
  • water (just enough to make a thick icing)
  • Sprinkles for decorating
Instructions
  1. For the Pastry: 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. For the Filling: Mix together the cream cheese, sugar vanilla together. At the end fold in the sprinkles.
  10. Spoon the cream cheese mix into the center of a piece of pastry Take care not to overfill or you would have an explosion.
  11. Bake at 400oF (200oC) for 18-22 minutes or until golden brown.
  12. Mix some icing sugar, vanilla extract water together until thick 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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103 Comments

Write a Comment and Review

  1. Kara on April 3, 2019 at 6:14 pm

    Fot the pastry, can you swap the butter with margarine and powdered sugar with normal refined sugar?

    I don’t have butter or powdered sugar…

    • Gemma Stafford on April 4, 2019 at 6:35 am

      Hi Kara,
      Yes, up to a point. Pastry made with a hard margarine, usually found in a block, will be good. You would not get the same result with a soft/spreadable margarine. If this is what you have you will need to be really careful about the added water, and chill the pastry well before rolling. Yes, you can use a fine refined sugar, and if you have a processor you can make this into powdered sugar too (https://www.biggerbolderbaking.com/how-to-make-powdered-sugar/).
      I hope this helps,
      Gemma 🙂

      • Kara on April 5, 2019 at 9:49 pm

        Thank you!

  2. Heena Sharma on December 2, 2018 at 11:36 pm

    Hi
    I really like ur recipe..can u plz tell me how can I replace egg wash in tart pops.
    One more thing how can I replace egg yolks in making tart dough.

    • Gemma Stafford on December 3, 2018 at 1:10 am

      Hi there,
      The egg yolks give richness to the dough, and tenderness too. Flax egg may do it too, but you can make it without the egg, it wil lstill be good.
      Thank you for being in touch,
      Gemma 🙂

  3. Sarada Mukherjee on November 23, 2018 at 3:28 am

    Hi Gemma,

    Thanks a ton for sharing such wonderful recipes that motivates us to bake more!!
    Can you help me by advising an appropriate substitute to egg in the apple pop tart recipe?

    Thank you!!
    Lots of love
    Sarada

    • Gemma Stafford on November 23, 2018 at 1:49 pm

      Hi Sarada,

      Really delighted you like my recipes. Are you talking about the apples in the pastry? you can replace that with around 2-3 tablespoons of cold water.

      Hope this helps,
      Gemma.

  4. AnnmarieHoole on November 14, 2018 at 2:30 pm

    Apple crumb pie do you have a recipe for it

  5. MarthaJohnson on October 17, 2018 at 6:25 pm

    I made the apple and S’more Tarts today! So yummy! Only made one change to the pastry recipe: used 4 T. Of icing sugar… I like a really sweet crust.

    • Gemma Stafford on October 18, 2018 at 7:05 am

      Hi Martha,
      Yes, and powdered sugar/icing sugar really makes for a very tender crust too, I love this!
      Thank you for your input and for being here with us,
      Gemma 🙂

  6. Andrea on September 21, 2018 at 2:39 pm

    Am I really supposed to roll the dough to 1/4 mm (millimeter) that’s almost see thru!

    • Gemma Stafford on September 21, 2018 at 10:03 pm

      Hi 1/4 of an inch 🙂

      Best,
      Gemma.

  7. K on September 20, 2018 at 2:38 pm

    What no graham crackers?

    • Gemma Stafford on September 20, 2018 at 7:02 pm

      Nope but you can add some in 🙂

      Gemma.

  8. Amber on August 26, 2018 at 7:08 am

    My pastry came out perfect. I am making a few flavors of my own. I will post pictures as soon as the are done. Thanks much Gemma!

    • Gemma Stafford on August 27, 2018 at 4:23 am

      Thank you Amber, I appreciate your kind review, and look forward to the photos,
      Gemma 🙂

  9. Laimoona Lime on April 10, 2018 at 3:59 am

    Hi Gemma,
    I am planning on making the apple one and there is one thing i want to make sure of. Are you using green or red apples for this? Or can this be made with either? I don’t understand seasonal stuff because I live on a tropical island.

    • Laimoona Lime on April 10, 2018 at 4:44 am

      i am so sorry i did not look into this before asking 😛 but now i think i know so thank you for your amazing episodes they really inspire me <3

    • Gemma Stafford on April 10, 2018 at 11:24 am

      Hi there,
      Actually it does depend on where you live, and this is a good question.
      In Ireland and the UK we have an apple which is designed for cooking, too sour to eat, a Bramley.
      most places use a dessert apple, such as Granny Smith, or golden Delicious. You sue what is commonly used where you live, that is best,
      Gemma 🙂

      • Laimoona Lime on April 29, 2018 at 3:58 am

        Thanks Gemma!
        I made the apple cinnamon poptarts and they turned out amazing! The reason why i started baking again was because all of your recipes looked so amazing ❤

        So once again thank you!

        • Gemma Stafford on April 29, 2018 at 11:49 am

          AW I’m thrilled to hear that!!!

          Thanks for trying my recipes.

          Best,
          Gemma.

  10. JOYCE on January 5, 2018 at 7:16 am

    lovely recipe! how long can this be freezed though? I am planning to make this a lazy but tasty breakfast. All I have to do is pop them in a microwave oven. 😛

    • Gemma Stafford on January 5, 2018 at 10:57 am

      Hi Joyce,
      In the freezer these will last for many weeks really.
      The issue is that pastry does not do well in the microwave, preferring a dry convection type heat.
      Removing the night before, and popping under a low broiler would do it for you, a hot oven would be best,
      Gemma 🙂

  11. Angie Lockhart Silcox on November 2, 2017 at 5:52 pm

    Could you use Apple Butter as the filling?

    • Gemma Stafford on November 3, 2017 at 2:18 am

      Hi there,
      Apple butter is a glorious thing, I must put it on my to do list!
      Remember this is already cooked down to a caramel, almost! Therefore it will not take very long baking, but I think it will be well worth trying in the pop tarts,
      Gemma 🙂

  12. Crystal on August 16, 2017 at 11:12 pm

    Any pastry dough I make I freeze my butter first and use a box grater and grate the butter into the flour so it stays in little even pieces… Great recipe, I used homemade blueberry jam as a filling, pop tarts are my weakness.

    • Gemma Stafford on August 17, 2017 at 1:47 am

      Hi Crystal,
      Yes, this is a method I use too, you will find it in the Puff pastry method. It is a perfect way to get a flake in the pastry, without all of the folding! Thank you for letting us know, it wil lhelp other bold bakers,
      Gemma 🙂

  13. Sam on July 31, 2017 at 1:17 am

    Hi, can we use buttermilk instead of egg yolk?

    • Gemma Stafford on July 31, 2017 at 1:50 am

      Hi Sam,
      This is what is known as an enriched dough, and the egg yolks are part of that. This is not strictly necessary in a pastry. I think you could try it without a a replacement, this will be a basic shortcrust pastry, and will work for you. Work fast, keep the ingredients cold, including the water, add a touch of lemon juice. Refrigerate before rolling, all will be well,
      Gemma 🙂

  14. Munira on December 14, 2016 at 6:52 am

    Hey Gemma,
    I made the funfetti cheesecake pop-tarts and they are delicious. Thank you so much for the recipe.

  15. Nana Osei-Tutu on November 27, 2016 at 8:37 pm

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

  16. Swati on November 12, 2016 at 7:31 am

    Hi Gemma,

    Eggs 🙁

    Any replacement?

  17. Lupita on October 18, 2016 at 6:56 pm

    Hi Gemma, I have high cholesterol and eggs are not my best friends, Can I use eggs white or grounded flax seed in the recipe ?
    Thanks for the great recipes.

    • Gemma Stafford on October 19, 2016 at 12:54 am

      Hi Lupita,
      You need to use the substitute according to the recipe, there is not a one size fits all, see the egg substitute chart here. Pastry does not use eggs so much, applesauce can be a good substitute in cake, also yogurt and buttermilk, along with ground flaxseed (which has nutritional value for your cholesterol too), experiment! Gemma 🙂

  18. Alexandra Leblanc on October 13, 2016 at 6:35 am

    Hi there. I just tried the apple one. And my dough was so dry. It cracked a lot, and even though I rerolled it with a tad more water, it was really chunky and cracked. I made sure to also mesure the thickness of my dough, and I only managed to make 4 poptarts. So of course I had way more filling. They’re in the oven right now. I’m sure they’ll be good, nut the dough killed me 🙁

    • Gemma Stafford on October 14, 2016 at 4:09 am

      Ah, it sounds like it was too dry! Flour varies from place to place, depending on how it is milled, so it absorbs water differently. It is difficult to give precise measurements for liquids. So, next time, have the dough form a ball, before you take it from the mixing bowl, not wet but holding together, it takes a little practice 🙂

      • Eve Li on September 30, 2017 at 8:18 pm

        Hey Gemma,how can I make a mug pudding? (Not those like sticky toffee pudding)

        • Gemma Stafford on September 30, 2017 at 9:22 pm

          do you mean like a chocolate pudding ? if so them here is the link

  19. DiamondHeart on September 7, 2016 at 4:06 am

    Can I use a oven toaster instead of a oven? I am going to make this but my oven is spoilt at the moment.

    • DiamondHeart on September 7, 2016 at 4:08 am

      Sorry for dupicate comment and spelling mistake.

    • Gemma Stafford on September 8, 2016 at 12:51 am

      Ha ha, I could not function without spellcheck! You can use a toaster oven if you can control the temperature 🙂

  20. christina.christina on July 26, 2016 at 7:32 am

    Hi Gemma,
    This recipe looks super fun and I was the thinking for the apple pie one I could give that to my teacher. Where do you get the stencil?

  21. Lina on June 10, 2016 at 9:30 am

    Could I possibly substitute the butter with oil ?

    • Gemma Stafford on June 11, 2016 at 2:13 am

      Hi Lina,
      Not so much for a recipe which relies on the cold butter creating the ‘puff’ as it cooks. Oil really will not work in pastry, though a shortening will.
      Gemma 🙂

  22. Susan on May 24, 2016 at 2:26 pm

    How many tablespoons of butter is 3/4 cup

    • Gemma Stafford on May 25, 2016 at 12:32 pm

      About 12 tablespoons 🙂

  23. Svenja Geissler on May 14, 2016 at 5:17 am

    Hi Gemma
    I really want to try out your pop tarts, do you think it would work to fill them with custard

    • Gemma Stafford on May 14, 2016 at 11:09 am

      The custard filling is hard because it can melt while you are baking. You need something thick with substance, like jam or chocolate 🙂

      Hope this helps

  24. Vy on May 1, 2016 at 11:49 pm

    Hi Gemma,
    I love this recipe of yours. I want to. It know it is always delicious to eat fresly baked, but then can these tarts still be as good after putting in the fridge?
    Thanks.

    • Gemma Stafford on May 2, 2016 at 8:24 am

      Hi Vy,
      Yes, these will refresh really well in a hot oven. They will be good for a couple of days,
      Gemma 🙂

  25. elizabeth on April 7, 2016 at 7:07 pm

    can you make puff pastry in your next video please

    • Gemma Stafford on April 8, 2016 at 3:59 pm

      Hi Elizabeth,
      I will get around to this, my Mum has a great easy recipe for this, but it will not be for a few weeks, our schedule is planned for a little time ahead,
      Gemma 🙂

  26. Mitchell on March 29, 2016 at 10:56 pm

    Hello, Gemma. I have a question about the egg wash. How many teaspoons ir tablespoons of water did you add to the egg yolk? I have never made egg wash before, that is why I need clarification. 🙂

    • Mitchell on March 29, 2016 at 10:57 pm

      Or**

      • Gemma Stafford on March 30, 2016 at 11:27 am

        🙂 did I miss something?
        Gemma 🙂

    • Gemma Stafford on March 30, 2016 at 11:29 am

      Hi Mitchell,
      To one egg I usually add about two teaspoons, it is never exact, but enough to make it less sticky!
      Gemma 🙂

  27. Myrtle on March 22, 2016 at 6:30 pm

    Hi Gemma, what can I use for a chocolate filling instead of Nutella, my daughter has a hazelnut allergy.

    • Gemma Stafford on March 25, 2016 at 10:13 am

      Hi Myrtle,
      You could use a chocolate buttercream! Either flavor this with cocoa powder, or with some melted, cooled bittersweet chocolate. Though you cannot heat this!
      Gemma 🙂

  28. Zahra on December 11, 2015 at 8:49 am

    This is the first recipe I have ever saw on this website, and this is fantastic! I want to make the nutella one, but I just don’t understand what cold butter means. Is it like chilled butter in the fridge?? Thanks

    • Gemma Stafford on December 14, 2015 at 8:28 pm

      Thanks for visiting my website. Yes, you will need to use butter that has been chilled in the fridge. Hope this helps 🙂

  29. Liti Nguyen on November 10, 2015 at 3:55 pm

    Can i cut the rectangle pop tart smaller so i can get more pieces? 😛

    • Gemma Stafford on November 10, 2015 at 6:20 pm

      Sure, you can make them as large or as small as you’d like 🙂

  30. andriyani on November 7, 2015 at 8:48 am

    I’ve made these Pop tarts just now and it’s actually good..first try and not failed, love these recipe..thank you Gemma
    Love from Indonesia

    • Gemma Stafford on November 10, 2015 at 7:03 pm

      That’s great! Thanks so much for visiting my website 🙂

  31. JOEY on November 6, 2015 at 10:17 pm

    I really love pop-tarts so this recipe is my favourite.Can I use yogurt or other fresh fruit to fill the pop-tarts?Can you make more pop-tarts recipe with yohurt or milk?It is ok if you do not have time.

    • Gemma Stafford on November 11, 2015 at 6:33 pm

      I haven’t tried using a yogurt filling. I’m not sure how that will turn out after baking. Let me know how it goes 🙂

  32. Bold Baker on November 6, 2015 at 5:04 pm

    Hi Gemma!
    Your recipe looks delicious.
    I have one question though: Can I fill it with jam instead?
    Thank you !

    • Gemma Stafford on November 6, 2015 at 7:07 pm

      Yes! You can use whatever you’d prefer to fill the pop-tarts. Let me know how yours turns out 🙂

  33. Liti Nguyen on November 4, 2015 at 5:27 pm

    each of this recipe only makes 8 pop tarts right? 🙂

    • Gemma Stafford on November 4, 2015 at 6:04 pm

      Yep, each recipe makes 8 pop tarts 🙂

  34. Amanda Han on November 1, 2015 at 10:39 pm

    Thanks for the recipe, Gemma =) I’m a big fan of apples (~^.^~) , so I hope you can create more big and bold recipes with apples =))

    • Gemma Stafford on November 3, 2015 at 7:05 pm

      I will add it to my list. Stay tuned 🙂

  35. Jane Sexton on November 1, 2015 at 8:05 am

    Would love to have the recipe for your shortcrust that that you made for the pop tarts. Can you also double or triple that recipe for shortcrust? How thin would you roll out to use for pie? Is it also a good crust to use for pasties?

    • Gemma Stafford on November 3, 2015 at 7:27 pm

      Thanks for your questions, Jane! The ingredients and recipe for the pastry dough are listed on this page. You can roll it out 1/4″ for pies, and the recipe will be fine to double or triple. This dough is good for pastries too. Hope this helps! 🙂

  36. Alexandra Vass on November 1, 2015 at 7:18 am

    I made the apple cinnamon ones ^_^ they look pretty awesome but the more important is that they do taste fantastic ^_^ thanks Gemma <3 I love all the recipes you upload and try out soo much 🙂

    • Gemma Stafford on November 3, 2015 at 7:34 pm

      Thanks so much, Alexandra! Really glad you liked this recipe 🙂

  37. Janet on October 31, 2015 at 6:59 pm

    I just tried making the dough for the pop tart and my dough just crumbled, I am a seasoned baker and can’t quite figure out what went wrong, will try again another day,
    if you hsve a suggestion I am open to all.

  38. Estefania on October 31, 2015 at 1:15 pm

    Hi Gemma, each pop-tart recipe says it serves 8, My question is: Is it actually the amount of pop-tarts per recipe or the total amount of pop-tarts the ENTIRE recipe makes.

    • Gemma Stafford on November 3, 2015 at 7:48 pm

      Each recipe for each of the flavors serves 8. Hope this helps 🙂

  39. Karen on October 30, 2015 at 3:11 pm

    Hi Gemma, inmade this recipe today and the pastry mass was a little cracked .. it because I put a lot of margarine? please help me to try again!

    • Gemma Stafford on November 5, 2015 at 12:19 pm

      Did your dough feel too dry?

  40. Shirley Santiamo on October 30, 2015 at 2:07 pm

    Can’t wait to try this delicious looking receipes.

    • Gemma Stafford on November 3, 2015 at 7:57 pm

      You’re going to love them 🙂

  41. MAHAM on October 30, 2015 at 8:27 am

    Hi Gemma,
    WOW Another great recipe. I am surely going to try these. Great job. i would like you to please show us how to make croissants.
    Thanks 🙂

    • Gemma Stafford on November 3, 2015 at 8:00 pm

      Stay tuned for that one! 🙂

  42. Katy on October 29, 2015 at 8:44 pm

    I forgot to rate my last comment. But I will give you ⭐⭐⭐⭐⭐?????.

  43. Katy on October 29, 2015 at 8:42 pm

    Thank you so much for posting this recipe. My daughter, fiance, and I love pop-tarts!!! I would much prefer to make them at home so I know exactly what is in them. I do have a question, is there something that I can substitute the Nutella with? I have never tried cooking with it, but I have tried it on different items and just do not like the taste. Again thank you so much!!!

    • Gemma Stafford on November 5, 2015 at 12:24 pm

      Thanks for your comment, Katy. You can use whatever you’d like for the fillings. These flavors are just ones that I chose. The recipe is very flexible. Thanks so much for visiting my website 🙂

  44. Sofia on October 29, 2015 at 7:37 pm

    Amazing Gemma these look delicious I loved them great job!???

    • Gemma Stafford on November 5, 2015 at 12:27 pm

      Thanks so much, Sofia 🙂

  45. Sonya on October 29, 2015 at 3:25 pm

    Is the icing sugar confectionary sugar?

    • Gemma Stafford on October 29, 2015 at 3:26 pm

      Yep 🙂

  46. Gracee on October 29, 2015 at 2:21 pm

    Hi Gemma! I’m so excited to make these, however is there a substitution for the cream cheese in the funfetti pop tart? Or maybe an alternate recipe for the funfetti pop tart? Thanks!!

    • Gemma Stafford on October 29, 2015 at 3:00 pm

      Thanks for visiting my website! Unfortunately there is not a substitute for the cream cheese in this recipe.

  47. deb on October 29, 2015 at 11:56 am

    Can you freeze these and bake as needed?

    • Gemma Stafford on October 29, 2015 at 12:02 pm

      absolutely. I forgot to right that in the notes. You can freeze when they are assembled and then baked within 6 weeks 🙂

  48. Becky on October 29, 2015 at 10:40 am

    I can’t wait to try these. Thanks for posting them. I love your blog.

    • Gemma Stafford on October 29, 2015 at 11:15 am

      Thanks, Becky! You’re going to love how easy these homemade pop-tarts are 🙂

    • FluffyPOOPanda on July 11, 2016 at 7:36 am

      Can I use all purpose flour

    • FluffyPOOPanda on July 11, 2016 at 7:38 am

      Can I use all purpose flor

      • Gemma Stafford on July 11, 2016 at 1:39 pm

        Hi there,
        yes you can, this is what plain flour is really!
        Gemma 🙂

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