Growing up in the 90s, I remember when the Chocotastic and Strawberry Sensation Kelloggs Pop-Tarts arrived in the UK and were just the most exciting snack around for children.
Unfortunately, I wasn’t allowed to have them for breakfast as many other households were but I was allowed to have one as an after school treat occasionally.
When I was younger, the idea of the Pop-Tarts frosted chocolate-filled pastry was incredible, I had never seen anything like them but the reality of it wasn’t as good in my opinion, they were far too sweet. It was actually the frosted strawberry Pop-Tarts that I adored. Nibbling around the edges until you were left with this molten hot pastry pocket of sweet icing and jam, I just loved them.
As an adult, I see how expensive they are and I now understand why these were considered a treat!
But they are so simple and cheap to make! I think making your own homemade Pop Tarts are a really simple but effective baking activity to do with the kids. Or just as a fun snack to have for people coming over. They look great, they taste great and you can fill and decorate them however you choose!
Of course, you can make your own pastry too and if you do, I applaud you! For me, I love these as a quick fix that still impresses people and brings back some nostalgia.
- 2 Chilled shortcrust pastry sheets
- 245g Strawberry jam (3/4 cup)
- 1tbsp Cornflour
- 1tbsp Cold water
- 1 Egg
- 250g Icing sugar
- 30ml Water
- Pastry brush
- Parchment paper
- Heat oven to 240C/450F/220C fan/gas mark 9
- Take your two chilled shortcrust pastry sheets and cut 8 rectangles on each sheet.
These will be the top and bottom sections of your pop tarts and create 4 pop tarts from each sheet.
- Add your 245g (3/4 cup) jam to the saucepan and place on a low heat.
- Take 1tbsp cornflour and mix with 1tbsp cold water before adding to the saucepan.
The cornflour is used to thicken the jam consistency.
- Once the jam/cornflour mix begins to bubble, take it off the heat and allow to cool slightly.
- Take the jam and add a small amount to the middle of the shortcrust pastry leaving around 1/4″ free from the edges.
Don’t be tempted to add too much jam, only 1-2 tablespoons are required.
- Gently beat your egg and use a pastry brush (alternatively, an unused toothbrush or something similar) to brush around the edges of the jam and your rectangle pastry shape.
This in part to act as a glue to stop your jam from spreading while cooking but also to help seal the edges.
- Next, you want to place your second piece of pastry on top and use a fork to crimp the edges to seal your pop tart closed.
- Use your fork to pierce some breathing holes over the jam portion.
This is to allow steam to escape during cooking.
- Place your pop tarts on a baking tray with parchment paper and place in the oven for approximately 10 minutes or until the edges turn golden.
- Once cooked, remove your pop tarts from the oven and allow to cool.
- In this time, we will create our icing.
Take approximately 250g icing sugar and 30ml water and mix thoroughly to form a glace icing.
- Once your pop tarts have cooled slightly, drizzle or pour (however you want!) the icing over the centre of your pop tarts.
I then like to cover in some sprinkles for a little colour before allowing to set.
- Serve warm for best taste!
To reheat, simply place in the microwave of oven for a quick burst of heat.
Keep in an airtight container and eat within 1-2 days for best taste.