Light, flaky, buttery pastry with warm strawberry preserves, topped with a peanut butter glaze. There is nothing like a homemade pop tart. These Homemade Peanut Butter and Jelly Pop-Tarts are what dreams are made of. You will be taken back to your childhood with just one bite, and with back to school in full swing, there is no time like the present to add these delicious tarts to your breakfast and lunch box treat rotation.
When I was a kid, Pop-Tarts were not the thing at my house. My Gram was in charge of breakfast before we left for school. During the week it was usually orange wedges, scrambled eggs or French toast with salt and pepper, not syrup, and a vitamin. I don’t think I even tried a store-bought Pop-Tart until I had my boys. To tell you the truth I am not a big fan, but these homemade pop tarts are a totally different story. Totally.
They take a little more effort than just popping a store-bought in the toaster, but I’m thinking you’re worth the extra effort, and so are the kiddos! Just remember, don’t worry about getting the perfect rectangle. They are going to taste fabulous even if they don’t look perfect. You really need to give these Homemade Peanut Butter and Jelly Pop-Tarts a go. Enjoy, and have a great week!
- 3 cups all-purpose flour, plus extra for dusting
- 1 Tbsp. granulated sugar
- 1/2 tsp. salt
- 1 cup cold unsalted butter (2 sticks), cut into small cubes
- 4 Tbsp. cold shortening, cut into small cubes (I use Crisco sticks)
- 1/2 cup strawberry preserves
- 1 large egg whisked with 1 tsp. water
- 1/2 cup powdered sugar
- 1 Tbsp. creamy peanut butter
- 1 Tbsp. whole milk
- 1/2 tsp. vanilla extract
- For the pastry, in a large bowl whisk together the flour, sugar and salt until combined.
- With a pastry blender, cut in the butter and shortening until coarse crumbs form.
- Add 1/2 cup cold water and mix together until mixture forms large clumps.
- Turn the dough out onto a floured surface and form into a disc. Wrap tightly in plastic wrap.
- Chill up to one hour or over night. If chilling over night remove from refrigerator 20 minutes before rolling dough out.
- Line baking sheet with parchment paper. Set aside.
- On a lightly floured surface, roll disc out into a large rectangle about 1/4 inch thick, about 9x12 inches.
- Using a sharp knife, cut the dough into 14 3" x 4" rectangles.
- Transfer to prepared sheet and chill for 15 minutes.
- Spread heaping tablespoonful of jam on 7 of the rectangles. Leave about 1/2 inch border.
- Brush edges with the egg wash mixture.
- Cover with remaining 7 rectangles and crimp the edges with a fork. (see photo)
- Prick the tops of the pastries with a fork so steam can escape.
- Chill for 20 minutes.
- Preheat oven to 375 degrees.
- Remove from the refrigerator and brush tops with egg wash.
- Bake for 22-25 minutes or until lightly browned, rotating pan halfway through.
- Remove from oven and cool on baking sheet for 5 minutes, then remove to wire rack to cool completely.
- For the glaze: whisk together all ingredients until smooth. Spoon over the tarts. Let set for about 5 minutes.
Pastry portion slightly adapted from Food Network Magazine