Pop-Tarts are a real treat. Designed to be convenient snack items any time of the day, these toaster pastries fit snugly in the oven (or even in a microwave). Plus, they come in so many flavors! From classics like S’mores to Cookies and Cream, each one features a sweet filling inside, and a smear of frosted, sugary goodness outside. No wonder kids, adults, and the young at heart can’t get enough!
While these US goodies can be hard to come by— no thanks to the pandemic— our best bet is simply to make your own. Our Features Editor Angela Natividad shows you that with some good ol’ puff pastry (store-bought is fine) and your choice of filling, you too can enjoy your very own personalized Pop-Tarts at home. Check out her recipe here!
Homemade Pop-Tarts with Cherry Filling
- 400g of Puff Pastry
- 2 Eggs
- 454g of Cherry Pie Filling or 454g of Cherries
- 1/2 cup of Refined Sugar
- 1 tsp of Vanilla Extract
- Powdered Sugar
- Milk, to taste
- Defrost the puff pastry. You’ll know it’s ready once it becomes pliable. The consistency shouldn’t be too soft— but rather, more like clay.
- Roll the puff pastry out into 8 x 9 sheets. Mark them with a knife to make 4 x 3 rectangles, and cut them. Pair each one, and poke holes into the top half of each pair.
- Chill the puff pastry in your refrigerator, while you work on the filling.
- If you’re working with a pie filling, mash your cherry filling to your desired texture. In order to make the mixture really smooth, you can even put it in the blender. On the other hand, if you’re working with fresh cherries, remove the stems, then mash the cherries based on how smooth or chunky you want it.
- Heat a pan under low heat. Add your cherry filling, and mix in some sugar. The amount of sugar will depend on how sweet you want it to be. When satisfied, let the mixture simmer until it thickens.
- Add vanilla extract towards the end, and mix well.
- Preheat your oven to 120 C, and wait for 10 minutes. When ready, transfer the filling to a baking sheet that’s lined with parchment paper. Bake it for about 30 minutes until the mixture thickens further.
- Remove from the oven, and let it cool.
- Start by adding milk to sugar. Add one spoonful at a time until you’re happy with the consistency. If you want a thicker glaze, use more powdered sugar, and if thinner, use more milk. Angela shared that she uses a 2:1 ratio of sugar and milk for hers, and it’s a little runny.
- When done, set aside.
- When your jam is a little stiff and has properly cooled down, it’s ready to work with. Remove your puff pastry from the refrigerator. Fill the bottom half of your pastry with jam. Make sure to leave an inch around the border, so that the filling doesn’t spill out.
- Whisk your eggs until well-combined, and brush the mixture on the border of your puff pastry. This keeps the pastries together so that they do not explode in the oven. Press the top half over it and crimp with a fork to close it up nicely. Repeat on all other rectangles.
- Line your Pop-Tarts in a greased baking tray. Place in the oven for about 30 minutes. You’ll know that your Pop-Tarts are ready when they’re a little pale, but still flaky, and maintain their crimped, pillow-like shape. Remove from the oven, and let them cool down for 20 minutes before adding your glaze.
- Finish off by garnishing with rainbow sprinkles on top for color. Serve, and enjoy!
How would you personalize your Pop-Tart? Share your ideas with us!
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