If you love pop-tarts, you’ll love this homemade Toaster Pastries recipe! Easily made with refrigerated pie crust, filled with Nutella or your favorite jam and baked in the oven. Just like the toaster pastries you can buy at the grocery, only better!
My youngest daughter loves toaster pastries. If she could have them every morning, she’d be a very happy girl. Before I started making homemade toaster pastries, I would pick up a box or two of “Pop Tarts” each week at the grocery store and my kids would have them for breakfast in the mornings.
Toaster pastries have always been a treat but with five children, we could easily go through a box in one sitting. Once I discovered how easy it was to make toaster pastries at home, there was never a need to buy them again.
Homemade Toaster Pastries
What makes homemade toaster pastries so easy to make is that I use refrigerated pie crust for the pastry part. I like to keep things simple most mornings, so pre-made refrigerated pie crust is perfect for me.
The filling for the toaster pastries is either our favorite jam or jelly or Nutella.
This is a small batch toaster pastries recipe and it will yield 6 toaster pastries. Store the toaster pastries in an airtight container at room temperature for 3 days or in the refrigerator for a week.
Ingredients In Homemade Pop Tarts
See recipe box for ingredient amounts and full recipe instructions.
- refrigerated pie crusts
- all purpose flour (for dusting the cutting board)
- 1 egg (for egg wash)
- 6 tablespoons jam , or Nutella
How To Make Pop Tarts (Toaster Pastries)
- Line a baking sheet with parchment paper.
- Roll the pie pastry on a lightly floured surface into a 9 x 12-inch (roughly) rectangle, cutting away the edges with a sharp knife.
- Cut the large rectangle into six smaller rectangles.
- Gently separate the rectangles from the cutting board and lay them on the prepared baking sheet, about 2-inches apart.
- With a pastry brush, paint each rectangle with an egg wash (1 large egg, beaten with 1 tablespoon of water).
- Spoon 1 tablespoon of filling onto each rectangle in a thin line down the center.
- Roll out the second disc of pie pastry and cut out six rectangles.
- Lay the new batch of rectangles over the rectangles with the filling.
- Seal by pressing a fork around the perimeter of each rectangle.
- Using a pastry brush, paint the tops of each pastry with egg wash.
- Poke each pastry several times with a fork.
- Bake for 20 minutes, or until golden.
- Cool on a wire rack.
- Dust with powdered sugar or drizzle with frosting.
How To Store Pop Tarts
Cover and keep in the refrigerator for up to 3 days.
To freeze pop tarts: after baking with the filling, lay on a baking sheet & place in the freezer to freeze. Once frozen, place in a single layer in a container or freezer bag.
To cook, take one out and place in toaster oven until warm. Frost if desired.
These toaster pastries are so easy to make and are so much better than store bought versions. Give them a try, fill them with your favorite jellies or jams and enjoy!
Homemade Toaster Pastries Recipe
- 2 refrigerated pie crusts
- pinch all purpose flour , for dusting the cutting board
- 1 egg , beaten with 1 tablespoon of water to create an egg wash.
- 6 tablespoons jam , or Nutella
- 1 cup powdered sugar
- 2 tablespoons heavy cream or whole milk
- Preheat the oven to 375 degrees F (190 degrees C; Gas Mark 5)
- Line a baking sheet with parchment paper. Unroll the pie crusts, roll the first disc of pie pastry on a lightly floured surface into a roughly 9 x 12- inch rectangle.
- Cut the rectangle into six smaller rectangles. Gently separate the rectangles from the cutting board and lay them on the prepared baking sheet with 2-inches of space between each one.
- With a pastry brush, paint each rectangle with the beaten egg wash. Set the egg wash aside to use later.
- Spoon 1 tablespoon of the filling onto each rectangle in a thin line down the center.
- Roll out the second disc of pie pastry into a roughly 9 x 12 – inch rectangle. Cut out six rectangles and lay each rectangle over the pastry rectangles with the filling.
- Seal the edges by pressing a fork around the perimeter of each rectangle.
- Using the pastry brush, paint the tops of each pastry with the egg wash and poke several times with a fork.
- Bake for 20 to 25 minutes, or until golden. Cool on a wire rack.
- While the pastries are cooling make the glaze; In a small bowl, whisk together the powdered sugar and cream until smooth. The glaze should have enough liquid in it to drizzle onto the pastries. If necessary, add a little more cream until you reach the desired consistency.
- Drizzle frosting over the pastries.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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