Homemade Peanut Butter and Jelly Pop-Tarts

This recipe for flaky, buttery Homemade Peanut Butter and Jelly Pop-Tarts is a childhood favorite, but homemade and so much better!

Prep Time1 35

Cook Time25

Total Time2

Course: Breakfast, Snack

Cuisine: American

Keyword: jelly, peanut butter, pop tarts

Servings: tarts

Calories: 602kcal

Author: Mary Ann Dwyer

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. Brush edges with the egg wash mixture. 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.

Whisk together all ingredients until smooth. Spoon over the tarts. Let set for about 5 minutes.

I used strawberry preserves for my pop-tarts, but you can use whatever flavor you enjoy.

For the glazed use creamy peanut butter, not chunky, so you get a nice smooth glaze. I used Skippy Peanut Butter.