When I was a kid (and even now!) I absolutely loved Pop-Tarts and I also really loved peanut butter & jelly sandwiches, so why not combine these two into one awesome, hand-held snack?
I may be in the minority here, but my favorite Pop-Tarts have always been the strawberry jam-filled one that has no frosting whatsoever on top. I am not a fan of frosting at all and, strangely enough, I don’t like anything that contains fillings either, but Pop-Tarts were always the exception because they struck a nice balance between filling and crust, making them something I really enjoyed.
The first time I tried making these – for a reason I couldn’t quite understand – my dough turned out quite dry and crumbly, and therefore unsuitable for baking (such a sad waste of butter!) So before I tried again, I decided to call the baking experts over at the King Arthur Flour Baker’s Hotline and spoke to such a sweet lady who told me that perhaps I had added too much flour in my measuring cup and that the next time I should first scoop the flour into the measuring cup using a spoon that way the flour doesn’t get too packed into the cup. I guess you learn something new everyday! If you find yourself in a similar situation with a dry dough, I would also recommend adding just a little bit more liquid (but not much!) until you get your desired consistency.
I will warn you that these rank fairly high on the sweetness spectrum, so if you don’t have much of a sweet tooth, you have been warned. But for those who do, these are perfect for on-the-go breakfasts, birthday parties, or for when those midnight munchies hit. So roll up your sleeves, break out the mixing bowls, and get ready to release your inner child, and maybe, just maybe you’ll never go back to store bought Pop-Tarts again.
Peanut Butter & Jelly 'Pop-Tarts'
A delicate, flaky crust, peanut butter frosting, and sweet, jam-filled center come together to create these super fun, nostalgia-inducing Peanut Butter & Jelly ‘Pop-Tarts’
Adapted from King Arthur Flour’s Tasty Toaster Tarts
- 2 cups of flour
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 cup (16 tablespoons) of unsalted butter
- 1 large egg
- 3 tablespoons of milk (or water)
- 1 cup of smooth peanut butter
- 1 cup of powdered sugar (adjust to your sweetness level)
- 1/4 cup of milk (or more or less depending on how you thick or thin you want your icing to be)
- 1 cup of jam of choice (I used seedless organic raspberry jam)
- 1 large egg
- Cut the butter into small cubes and place into the freezer for about 20 minutes.
- In a large bowl (or the bowl of a food processor), add the flour and butter and mix until pea-sized pieces of butter and flour remain.
- Mix the milk and egg together and add to the flour/butter mixture one tablespoon at a time.
- Combine all of the ingredients until you are able to form a ball and then wrap plastic wrap and refrigerate for up to an hour or more.
- Remove dough from fridge and roll until it is about 1/8″ thick. Using either a sharp knife or pizza cutter, cut out 3″ x 5″ rectangles. Set aside.
- In a small bowl, combine the peanut butter, powdered sugar, and milk and mix until smooth.
- Preheat the oven to 350°F.
- Using a generously floured fork, poke holes into the top of half of the 3″ x 5″ dough rectangles.
- Beat the other egg and brush an even coating on top of the other 3″ x 5″ rectangles. Next, add about a tablespoon of the jam and evenly spread out.
- Place the first dough rectangles on top and use a floured fork to crimp the edges closed. Brush more egg wash on top and place on parchment paper-lined baking sheet.
- Place unbaked pop-tarts into the freezer for an additional 20 minutes. Remove and bake until nice and golden, about 30 to 35 minutes (some of the jam may come out during baking, but that is alright).
- Remove from oven and allow to cool completely before topping with icing and sprinkles!
*Freeze un-frosted pop-tarts for enjoying at a later date 😉
I’ll be sharing these with my girls (and guys!) over at Fiesta Friday #123. It’s been so long since I’ve attended, so I hope you join us!