Breads & Doughs, Breakfast

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

4.71 from 27 votes
Learn how to make Homemade Pop-Tarts with my easy recipe including Apple Pie, S'mores and Funfetti flavors!
Homemade Pop-Tarts: Apple Pie, S'mores and Funfetti . Once you taste them you will never buy store bought again.

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.

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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!

Homemade Apple Cinnamon Pop-Tarts

4.71 from 27 votes
Learn how to make Homemade Pop-Tarts with my easy recipe including Apple Pie, S'mores and Funfetti flavors!
Author: Gemma Stafford
Servings: 8
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Learn how to make Homemade Pop-Tarts with my easy recipe including Apple Pie, S'mores and Funfetti flavors!
Author: Gemma Stafford
Servings: 8

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

  • For the Pastry: Put the flour, icing sugar and salt in a large bowl (or in a food processor).
  • Rub in the cold cubed butter until it resembles bread crumbs.
  • Mix together the egg yolks and water and add to the dry ingredients.
  • Mix in until a dough forms. It doesn't take long.
  • 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)
  • Roll out your dough on a floured surface until 1/4 mm thick.
  • With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
  • 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
  • For the filling: Mix the cubed apples, melted butter, cinnamon, sugar and flour all together.
  • 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.
  • Mix the cinnamon and sugar and dust the top of the pop tart liberally with it.
  • 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 delicious 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.

Homemade S'more Pop-Tarts

4.75 from 24 votes
Author: Gemma Stafford
Servings: 8
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Author: Gemma Stafford
Servings: 8

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

  • For the Pastry: Put the flour, icing sugar and salt in a large bowl (or in a food processor).
  • Rub in the cold cubed butter until it resembles bread crumbs.
  • Mix together the egg yolks and water and add to the dry ingredients.
  • Mix in until a dough forms. It doesn't take long.
  • 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)
  • Roll out your dough on a floured surface until 1/4 mm thick.
  • With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
  • 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
  • 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.
  • Bake at 400oF (200oC) for 18-22 minutes or until golden brown.
  • 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.
  • 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!

Homemade Funfetti Pop Tarts

4.57 from 23 votes
Author: Gemma Stafford
Servings: 8
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Author: Gemma Stafford
Servings: 8

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

  • For the Pastry: Put the flour, icing sugar and salt in a large bowl (or in a food processor).
  • Rub in the cold cubed butter until it resembles bread crumbs.
  • Mix together the egg yolks and water and add to the dry ingredients.
  • Mix in until a dough forms. It doesn't take long.
  • 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)
  • Roll out your dough on a floured surface until 1/4 mm thick.
  • With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
  • 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
  • For the Filling: Mix together the cream cheese, sugar vanilla together. At the end fold in the sprinkles.
  • Spoon the cream cheese mix into the center of a piece of pastry Take care not to overfill or you would have an explosion.
  • Bake at 400oF (200oC) for 18-22 minutes or until golden brown.
  • 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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Comments & Reviews

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Kara
Guest
Kara
8 months ago

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…

Heena Sharma
Guest
Heena Sharma
1 year ago

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.

Sarada Mukherjee
Guest
Sarada Mukherjee
1 year ago

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

AnnmarieHoole
Member
AnnmarieHoole
1 year ago

Apple crumb pie do you have a recipe for it

MarthaJohnson
Member
MarthaJohnson
1 year ago

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.

Andrea
Guest
Andrea
1 year ago

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

K
Guest
K
1 year ago

What no graham crackers?

Bakingmommyof2
Member
Bakingmommyof2
1 year ago

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!

Laimoona Lime
Member
1 year ago

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.

JOYCE
Guest
1 year ago

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. 😛

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford