Pop-tarts are addicting, delicious little breakfast pastries that make even the healthiest of eaters drool. But if you're like me, the never-ending scary sounding ingredient list makes me cringe. I don't want to be the Mom whose child goes to elementary school never having tried pop-tarts, but I also don't prefer that she eats the artificial-loaded version from the grocery store. So where's the compromise you ask......? This dreamy recipe solves all the problems.

When inexpensive puff pastry from the store is combines with a few simple ingredients from your pantry, these beauties are born. You can declare this a huge #MOMWIN when you make these for your family.

10 Minute Pop-Tarts

makes 6 servings

Pop-Tart Ingredients:

  • 1 Roll of Puff Pastry (Choose your favorite brand. I chose one from my local store that is preservative-free and made from basic ingredients)
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon all-purpose flour

Egg Wash Ingredients:

  • 1 large egg mixed with 2 teaspoons water

Glaze Ingredients:

  • 3/4 cup confectioners' sugar, sifted
  • 1 Tablespoon milk, plus more as needed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract

Preheat oven according to package instructions. Roll out puff pastry on floured surface or baking mat. Fold lengthwise (hot dog style!) and cut down the middle. You should have 2 long rectangles of pastry at this point. Leave the rectangles stacked on top of each other and cut new rectangles approximately every 3.5 inches. This should result in what appear to be rectangle pastry pieces the size of pop-tarts. In a small bowl, mix all of the filling ingredients together and set aside. Take half of the pop-tart rectangles and lay them on a foil/parchment/baking mat lined cookie sheet, evenly spaced apart. Evenly divide filling between each pop-tart leaving space around the edges on each one. Mix together egg and water to create egg wash. Spread egg wash around the edges of each rectangle with filling. Next, place a blank pastry sheet on top of each pre-filled rectangle. Use a fork to crimp/seal the edges on each pop-tart. Use a toothpick to poke 8 holes in each pop-tart. Brush with egg wash and bake according to puff pastry package instructions. While the pop-tarts are baking mix up a batch of glaze. You'll want to make sure it's thick like honey, but not too thick (or it won't spread around)! Once the pop-tarts are done cooking and almost cooled, spread glaze on each one and enjoy. These will last on the counter top for several days ----- if you can refrain from eating them all before then :-)

Cheers!

Maddie

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