Homemade Pop Tart Dough

Homemade Peach Pop Tarts | In Jennie's Kitchen

Two words that make adults fall to their knees: pop tarts. Throw in a homemade version, and well, you might be able to get a grown man (or woman) t0 give into any demand you put forth. Yes, pop tarts aren’t just for kids. Let your imagination run wild for the fillings, once you master this recipe for the dough.

Unlike other recipes that call for puff pastry or pie dough, this easy-to-make recipe is the real deal. It makes a crisp, cookie-like pastry, that most closely resembles store-bought pop tarts without all the unnecessary ingredients. Here’s my master recipe for Homemade Pop Tart Dough. Expect to see a lot more fun pop tart recipes in the months (and years) to come, starting with this recipe for Homemade Peach Pop Tarts.

Homemade Peach Pop Tarts | In Jennie's Kitchen

Homemade Pop Tart Dough

Prep time:
Total time:
Serves: Makes 6

Ingredients

  • 1⅓ cups (200 grams) all-purpose flour, plus more as needed
  • ¼ cup (32 grams) cornstarch
  • ½ cup (60 grams) Confectioner’s sugar
  • Pinch of sea salt
  • ⅛ teaspoon baking soda
  • ¼ teaspoon (1 gram) baking powder
  • 4 tablespoons (56 grams) cold butter, cut into 8 pieces
  • ¼ cup + 2 tablespoons (266 ml) cream

Instructions

  1. Combine the flour, cornstarch, Confectioner’s sugar, salt, baking soda, and baking powder in the bowl of a food processor. Pulse to blend.
  2. Add the butter, and pulse 4 to 5 times until it forms a sandy-looking mixture with some pebble-size pieces.
  3. Pour in the cream. Pulse a few times, then process 30 to 60 seconds until it comes together in a rough ball.
  4. Place the dough on a lightly floured counter or cutting board. Gently knead a few times until it comes together into a smooth dough.
  5. At this point, you can wrap the dough, chill it up to 2 days, until ready to use (let it soften enough to roll if you choose to do so), or continue making these Peach Pop Tarts.

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4 Comments

  • Nancy

    Hello! Just a quick question about the amount of cream. You have it a 1/4 cup plus 2 TB (266 ml). Probably a typo in one of the two amounts. I assume it the first one that is accurate?
    Thanks for all your wonderful recipes. I am definitely looking forward to having my four teeenagers taste these!

  • Jennie

    Hi Nancy. Glad you hear you like all the recipes! The amount of cream is not an error. It is indeed 1/4 cup + 2 tablespoons. This is another case where if we just used metric measurements in the U.S. it would make more sense…basically translates to 6 tablespoons. Hope that helps!
    -Jennie

  • Jennie

    Hi Laurie,

    When cream is called for in recipes, it’s generally heavy cream or whipping cream, as it’s sometimes labeled. Half & half should never be used in place of cream.

    Jennie

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