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Hi Bold Bakers!
This week I made puff pastry as my Bold Baking Basics video. Then I did something that I have never done before. I turned to my Instagram and Facebook to ask you what should I make with it.
The requests came flooding in and within minutes we had decided on Savory Pop-Tarts. I didn’t stop there because I also needed to figure out the flavors! There are so many possibilities and great suggestions. I went with what I considered Big & Bold flavors and something that everyone would enjoy. Considering that I tasted them, I can confirm that they were very enjoyable.
Once you have your Puff Pastry to hand for this recipe you are halfway there with these Savory Pop-Tarts. Now, you can stick to my delicious recipes or come up with your own Big & Bold variations. Whatever you decide, just know you can keep on going until the pastry runs out. Be sure to share your favorite flavors here on my website or my social media.
What I like to do with these Savory Pop-Tarts is make up a bunch and freeze them raw. Then, just imagine coming home from school or work and eating a freshly baked Pop-Tart. They are for kids young and old.
1. Ham & Cheese
Ham & Cheese is a classic, like a toasted sandwich, only better because it’s wrapped in pastry. Find my Ham & Cheese Pop-Tart here.
2. Spinach & Ricotta
I love this combination because it just feels very savory. Creamy cheese and spinach works in pasta so why wouldn’t it work in pastry? Find my Spinach & Ricotta Pop-Tart here.
3. Pizza!!!
It wasn’t hard to come up with this Pizza Pop-Tart recipe. I just took everything that is awesome about a pizza and wrapped it in pastry! Find my Pizza Pop-Tart here.
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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
Hi Gemma, Could you please do pret a manger tomato and mozzarella puff pastry, thanks so much
Fyi watching the video for puff pop tarts the dough looked raw when you cut through them.?
Hi gemma, i’ve tried your recipe and it was fantastic! Just curious, if i bake them first then freeze them, how long will it lasts?
Hi Gemma,
Have tried a lot of your recipes. End result has been pretty good. 🙂
Because of you my family has been enjoying delicious treats. You make baking seem easier than it actually is.
In this case of pop tarts I wasn’t successful. They tasted fine , but didn’t turn out flaky as shown in your video. 🙁
It was disappointing.
Hope to try it again and become better at it.
Fingers crossed.
Thank you for teaching how to bake easily at home. All the best. You’re doing a great job!
Love it..
Hi Gemma, I watched you pop tart video and I wondered if you thought it would make a good Monte Cristo Pop tart. I’ve moved away from So, Cal and can’t go to Disneyland for my Monte Cristo fix and I’m addicted but I think a pop tart with the cheese, ham and turkey, with some Raspberry jam would be heaven. Am I nuts?
Hi Gemma,
Do you think your potato and mint pesto pizza can be converted into a poptart?
Hi Gemma. Can the puff pastry be used to make pasties? If so, does it require an egg wash?
Letty Padilla
Hi Gemma,
I tried to make the easy puff pastry, it turned out really flaky and delicious. Thanks for the great recipe! If I freeze pop tarts raw, do I need to thaw them prior to baking?
Thanks.
Hey Gemma! Absolutely love all the videos you put up. I started watching your videos to learn how to decorate a cake and as it turns out, I found it very easy. And the Pop tarts recipe is awesome! My puff pastry too turned out to be flaky. I did a little bit of improv and kept folding it repeatedly for the layers. My husband loved the spinach and ricotta Pop tart and kept asking for more of those… Thanks a lot!
Regards