Homemade Pop Tarts with Peaches and Cream

5 from 1 vote

These homemade Pop Tarts (or hand pies, really) are made from scratch with juicy peaches and a creamy icing for a fun, delicious, kid-friendly snack. Real flavor. Real peaches and cream. Turbinado sugar is used for sprinkles.

The pastry dough blends equal parts butter and vegetable shortening for a balance of tenderness and flakiness. For the filling, I cooked down peaches with pectin until thickened and sturdy enough to hold its shape once cooled, giving it that classic Pop Tart feel. See notes for alternative methods.

These are BIG - feel free to make smaller ones. For a lower-sugar option, skip the icing or use just a light drizzle, and leave off the turbinado sugar sprinkles.

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Servings 6 Poptarts

Prep Time 45

Cook Time 25

Resting Time 2

Total Time 3 10

Equipment

Food Processor optional
Pastry Cutter optional

Ingredients

Poptart

300 g flour
126 g butter chilled
90 g all-vegetable shortening like Crisco, chilled
1 tsp sugar
1 tsp vinegar
3/4 tsp salt
2-4 tbsp water ice cold

Peach Filling

250 g peaches extra ripe, peeled and chopped. See notes
2 tbsp honey or sugar; I used honey powder. If you want it sweeter or your peaches aren't as ripe, use more.
1 tbsp lemon juice
¾ tsp pectin citrus-based, low sugar; otherwise see notes
1 tsp calcium water if using low sugar pectin; otherwise follow instructions for standard pectin; see notes
2 tbsp flour for gluing the pastry
2-3 tsp water for gluing the pastry

Cream Icing (Frosting)

90 g powdered sugar
1 tbsp milk powder optional, adds to the milky/creamy taste
2-4 tbsp heavy cream
¼ tsp vanilla optional
milk optional, to thin frosting as needed

Extra

45 g turbinado sugar optional, for sprinkles (or use sprinkles of choice)

Instructions

Make the Pop Tart Pastry

In a food processor, add all of the ingredients except for the vinegar and water. Pulse until it resembles coarse sand. Add the vinegar, pulse again, and then add the water 1 tablespoon at a time, pulsing just until the dough forms a ball around the blades.
If you don't have a food processor: Whisk dry ingredients in a bowl until well combined, then use a pastry cutter or your fingers to incorporate the butter and shortening into the flour, rubbing the mixture between your palms until it resembles coarse sand.
Add the vinegar and then the water 1 tablespoon at a time, just until the dough forms a ball.
Tip the dough out onto your counter and divide into two. Form each into a rectangle and then cover each in plastic wrap. Chill for at least 2 hours or up to 2 days.

Make the Peach filling

For a smoother filling, blend the peaches first (or use an immersion blender later).
Add peaches, honey or sugar and lemon juice to a medium-sized pot and bring to a boil. If you didn't blend your peaches, you can use a potato masher to mash the peaches or use an immersion blender.
Note: If using another thickener besides pectin, check instructions to see if it should be added before mixture is brought to a boil (like cornstarch).
If using pectin: Once boiling, add the pectin and calcium water, if needed. Cook for about 4-5 minutes to ensure the filling is firmer than a jam.
Pour into a bowl or baking tray to completely cool at room temperature. Refrigerate if you'd like it firmer for handling (or if making ahead).

Make the Pop Tarts

Prepare two 9x13-inch baking sheets with parchment paper. Have your peach filling ready. Mix the flour and water together to form a thick but spreadable paste.
Take one rectangle of pastry out of the fridge. On a lightly floured surface, quickly roll it out into a 10½ by 10-inch rectangle, about ⅛ inch thick. Cut out 6 rectangles, each 3½ inches wide and 5 inches long. See image.
You can re-roll scraps if you can't get the exact number of rectangles at first.
Arrange three rectangles on the prepared baking sheet. Spoon about 1½ to 2 tablespoons of filling into the center of each, spreading it gently with the back of a spoon while leaving a ½-inch border around the edges. Brush the exposed edges with the flour-water paste.
Lay the plain rectangles over the filled ones, pressing the edges together to seal. Transfer the baking sheet to the fridge and chill again. Repeat this process with the second half of the pastry and chill in the refrigerator once done. Meanwhile, preheat your oven to 350℉ (176℃).
Once the oven is preheated, remove the Pop Tarts from the fridge and prick the tops all over with a toothpick or fork to let steam escape. Bake for 25 minutes for a lighter pastry, or up to 28 minutes for deeper color and a firmer texture. They’ll feel soft when they first come out.
Cool on a baking tray for 10-15 minutes, then move to a cooling rack to cool completely. They will firm up.

Make the Cream Frosting and Frost the Pop Tarts!

Once the Pop Tarts are cooled, whisk the powdered sugar, milk powder and vanilla, if using, and 2 tablespoons of heavy cream to start.
Continue to add more heavy cream, half a tablespoon at a time until it is a spreadable glaze/frosting. You can also add milk to thin it out a bit more.
Spread or pipe the frosting on the Pop Tarts to your liking. Enjoy!

Video

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A post shared by A Girl and a Spoon / Rena Sak (@agirlandaspoon)

Notes

Shortening vs. Butter: I like the 50-50 (by volume) ratio of shortening and butter because it has the richness of butter and a bit of flakiness, while the shortening gives it more tenderness.

You can adjust this to your liking depending on your preference. More flakiness and firmness? Use more butter. More tenderness and a softer bite? More shortening. Adjustments will affect texture and baking.

Using pectin: I personally use pectin because I like the texture of the final product, and find it closer to "traditional" Pop Tarts where it resembles more of a coarse paste than a jam. However, if you don't have it or want to use it, just whatever thickener you like!

Options include:

Pie thickener (like this product from King Arthur)
Cornstarch
Agar-agar
Gelatin

I did not test this particular recipe with either, so please follow instructions and/or test accordingly. You can also just use jam!

Storage: Store at room temperature in an airtight container and enjoy within 3 days. Alternatively, refrigerate for up to a week.

You can freeze the Pop Tart dough; defrost overnight in the refrigerator before using.

Toasting: I would not toast the Pop Tart with the frosting in a traditional standing toaster. The frosting will soften and may drip (fire hazard).

Author: Rena

Calories: 600kcal

Course: Dessert, Snack

Cuisine: American

Keyword: back to school snack ideas, Handheld Snack, homemade pop tarts recipe, kid friendly, Poptarts, summer peach recipes

Nutrition