As the kiddies get geared up to return to school, you’ll want to make sure their lunches include an extra-special treat they’ll really look forward to. And what can be more special than mini homemade pop tarts!
Fun and easy to make, homemade pop tarts burst with flavor with every single bite! Both strawberry-blueberry and s’mores fillings are sure-fire winners.
So give these little gems a try today! (Adults will love them, too.)
MINI HOMEMADE POP TARTS
Adapted from Tiny Food Party! by Teri Lyn Fisher & Jenny Park
Makes 24 (12 of each flavor)
1 store-bought pie dough, chilled
1 cup hulled and chopped strawberries
1/2 c. blueberries
1/2 c. sugar
2 T. honey
3/4 c. Nutella
3/4 c. marshmallow cream
1 egg, lightly beaten
1/4 c. heavy cream, plus more for brushing pastries
1 egg white
1 1/4 c. powdered sugar, sifted
1 t. vanilla
Sprinkles, for decorating
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- Combine fruit filling ingredients plus 3 tablespoons water in a medium pot over medium heat. Stir and gently mash the berries with the back of a wooden spoon. Simmer, stirring frequently, for about 30-40 minutes or until filling has thickened. Let cool.
- Cut chilled dough into four equal pieces. Roll two pieces into equal rectangles about 3″ x 8″. Fill one piping bag with Nutella and a second piping bag with marshmallow cream. Onto one of the rectangles, pipe rows of Nutella 1/2″ apart. Pipe rows of marshmallow cream on top.
- To make the egg wash, whisk together the egg and heavy cream. Using a pastry brush, carefully brush egg wash onto dough between the rows of filling. Gently lay the second dough rectangle over the top and press around each mound of filling. Cut 1″ x 1 1/2″ rectangles with a pizza cutter (you should have 12 tarts) and press the back of a fork along the edges to seal. Place tarts on one of the prepared sheets and brush lightly with cream. Cut 3 tiny slits in the top of each tart. Bake for 12-15 minutes, or until golden brown. Place on wire racks to cool completely. Repeat the process with the remaining two slabs of dough and the cooled fruit filling to make 12 fruit-filled tarts.
- For the icing, in a medium mixing bowl or the bowl of a stand mixer, beat egg white on medium-high speed for 2 minutes, or until light and frothy. Add powdered sugar, 1/4 cup at a time, until mixture is thick and smooth. Add vanilla and beat for 1 minute more. Spread icing onto pastries with an offset spatula or your fingers. Top with sprinkles.