Did you know tomorrow is National Pie Day? No wait, I got that wrong. National Pi day.
First of all, why National Pi/e Day couldn’t be on the same day makes no sense to me. Because everybody knows that on National Pi Day, you make pies. So in honor of this very special day, I had to share a pie with you all! And not just any pie: Mini Pop Tarts loaded with jelly and topped with a sweet peanut butter icing and chopped peanuts. Oh MAN are these babies delicious! And so cute. Mini = instant cuteness.
Also, mini means you can eat twice as many, because they’re small. AmIright?Â
What makes Amelia stand out, to me, is her honesty in blogging. I feel a breath of fresh air every time I see her posts, whether it’s tips on how to be sexy in the kitchen or most recently, her mother’s Rolex. There’s no one in the blogging world that I’m aware of that does it like Amelia, and I love her for it.
And that’s the beauty in it — through her raw yet thoughtful stories, Amelia sucks you into her world. A world that feels so genuine and so complete in its telling that you can’t help but reflect on your own life.
And those are the best kinds of books, aren’t they? The ones that totally engross you so that you can’t put them down, and when you do, you can’t stop thinking about them?
At least that’s my favorite kind 🙂
Tips for making homemade Pop Tarts
Don’t let Pop Tarts intimidate you! These cuties are really easy to make, as long as you keep a few things in mind.
Chill the pie dough — It’s important that you chill the pie dough before making your mini jelly and peanut butter Pop Tarts. Chilling the dough will help these Pop Tarts keep their shape in the oven, and it’ll give the flour time to relax before rolling it out.
Don’t overfill the Pop Tarts — I know it’s tempting to stuff these mini Pop Tarts with jelly, but if you add too much these will burst in the oven. Or ooze everywhere. Or something equally messy that you’ll have to scrub to get off your baking tray.
Use any jam you like — These are your peanut butter Pop Tarts, so use any jam or marmalade you like! I kept it classic with strawberry jelly, but grape, blueberry, cherry, or raspberry would taste great here too.
Frost the Pop Tarts once cool — Do NOT try and frost these babies while they’re still warm. You want the thick peanut butter glaze to stick to the mini Pop Tarts and not slide off.
In a standing mixer, mix the flour, sugar, and salt. Add in the chilled butter and mix again until the mixture resembles coarse crumbs. Slowly add in the ice water, mixing with your hands. Work fast as to not melt the butter into the dough. Your goal is to keep everything as cold as possible! Stop adding water as soon as the dough comes together. If needed, fold the dough against the bowl a few times to ensure everything comes together.
Shape the dough into an oval disk and wrap in plastic wrap. Allow to chill in fridge for at least 1 hour, but up to overnight.
Make the poptarts
Remove the dough from the fridge. Place a large piece of saran wrap over a work surface, then sprinkle flour over it. Flour a rolling pin. Working quickly, roll the dough out into a large rectangle so the dough is about 1/4 of an inch thick. Using a ruler and a sharp knife, cut your dough into rectangles 1.5″ by 2.5″. take the remaining scraps of dough, form them into a ball, roll them out, and repeat until you’ve created 24 rectangles of dough.
Lift a corner of the saran wrap up off of your surface to help gently release the rectangles from their place. Transfer 12 rectangles to a large, parchment-lined baking sheet, leaving as little as 1/2 inch between each rectangle.
Whisk an egg in a small bowl, creating an eggwash. Brush each of your 12 rectangles with the wash. This will help the dough to stick together!
Spoon around 2 teaspoons of jam into the center of each rectangle. No need to spread it around. Place the remaining 12 rectangles dough over the base & filling of the rectangles, like a blanket. Press down slightly with your fingers to help seal the dough together. Then, using a fork, create indentations around the entire rectangle.
Brush the remaining eggwash over the poptarts, then use a fork to create small airholes on the top. Bake for 15 minutes, then allow to cool completely.
Make the icing
While the poptarts are baking, make your icing! Whisk together the powdered sugar, peanut butter, and milk. You’re looking for a thick but spreadable consistency (it shouldn’t look grainy at all). Once the poptarts are cooled completely, spread the icing over the poptarts, then sprinkle with chopped peanuts!
Seriously, these are the cutest things I’ve seen all day! I can’t wait to try them. What a fun twist on the classic strawberry pop tart – peanut butter frosting! To die for 🙂 My coworkers will love these.
Leave a comment and rate this recipe!
At what temperature do I bake the crust?
I am a pop tart enthusiast. I carry a full box around with me in my bag everywhere. I also eat toaster strudels as a snack. I need this pop tart!!!
Love this recipe 🙂 I’ll check that book out!
★★★★★
You should Abie! Thanks for commenting 🙂
Seriously, these are the cutest things I’ve seen all day! I can’t wait to try them. What a fun twist on the classic strawberry pop tart – peanut butter frosting! To die for 🙂 My coworkers will love these.
Thank you Michelle! Let me know what you think!
I love cookbooks — and this one sounds wonderful! I’d love to add it to my collection.
★★★★★