Homemade Pop-Tarts

Growing up pop-tarts were frequently in the pantry. They were easy to grab and a delicious breakfast treat. My favorite growing up were brown sugar and cinnamon and s’more. I really didn’t have a hankering to have the strawberry or any fruit ones for that matter. As I matured and grew older the fruit pop-tarts became ever more appealing.

With the copious amounts of time we are having in our houses with the stay at home ordinances and pandemic that has swept our world I am continually finding different ways to keep busy. Today it was making these homemade pop-tarts for what I like to call breakfast dessert. Yes, I am making breakfast dessert a thing.

I wasn’t sure if they were going to turn out, but I was bound and determined to try. If I failed at least I failed trying.

Print

Homemade Pop-Tarts

Course Breakfast

Prep Time 30 minutes

Cook Time 20 minutes

Ingredients

Strawberry Filling

• 1 Carton Strawberries
• 1/2 Cup Sugar
• 1 Tbsp Lemon Juice

Dough

• 1 box Pillsbury Refrigerated Pie Dough

Frosting

• 1 Cup Powdered Sugar
• 1 Tbsp Creamer
• 5 drops Food Coloring (desired color)
• 1/2 Tsp Almond Extract

Instructions

Strawberry Filling

1. Wash and chop strawberries into small pieces.

2. Add strawberries, lemon juice and sugar into a sauce pan.

3. Cook on medium heat for 15 minutes. Stiring occasionally and then more frequently as the mixture begins to bowl.

4. The strawberry mixture will cook down into a preservative.

Putting Together

1. Preheat oven to 400°

2. Take the Pillsbury Refrigerated Pie Dough and unwrap it.

3. Cut the dough into rectangles and place a spoonful of the cooked strawberry preserves in the center.

4. Take a rectangle dough piece and place it on top.

5. Use a fork to fring the edges of the pop-tart.

6. Bake for 20 minutes.

Frosting

1. While the pop-tarts are baking combine all frosting ingredients in a liquid mixing cup.

Assembly

1. Once the pop tarts and baked and slightly cooled. Drizzle the tops of the pop-tarts with the frosting.

2. Enjoy!