This recipe for flaky, buttery Homemade Peanut Butter and Jelly Pop-Tarts isn’t just a childhood favorite; it’s an elevated, homemade version that far surpasses anything store-bought. Prepare for a nostalgic journey with every delicious bite!

Growing up, store-bought Pop-Tarts were a foreign concept in my household. Breakfast was a serious affair curated by my Gram, usually involving orange wedges, scrambled eggs or French toast (always with salt and pepper, never syrup!), and a daily vitamin. It wasn’t until I had my own children that I even encountered a commercial Pop-Tart, and to be honest, I was never truly impressed. However, these homemade Pop-Tarts? They are an entirely different league. The difference is truly night and day, transforming a simple toaster pastry into a gourmet delight.

Crafting the Perfect Flaky Pastry Dough

The secret to an exceptional Pop-Tart lies in its pastry, and ours is designed for maximum flakiness and buttery flavor. You’ll be surprised at how quickly this five-ingredient dough comes together. The key to its success is using very cold butter and shortening, which create steam pockets during baking, resulting in those irresistible layers. Once the dry ingredients (flour, sugar, salt) are combined, the cold fats are cut in using a pastry blender until the mixture resembles coarse crumbs. This technique prevents gluten from developing too much, keeping the dough tender. A half cup of cold water brings it all together into large clumps, which are then gently formed into a disc on a lightly floured surface. This dough requires a minimum of one hour of chilling, or ideally, an overnight rest in the refrigerator. This chilling period is crucial; it allows the butter to firm up, preventing it from melting too quickly in the oven, and gives the gluten a chance to relax, making the dough easier to roll out evenly. If you choose to chill it overnight, simply remove it from the fridge about 20 minutes before you plan to roll it, allowing it to soften just enough to become pliable without becoming sticky.

Assembling Your Peanut Butter and Jelly Pop-Tarts

Once your dough is perfectly chilled and rested, the assembly process is quite straightforward and enjoyable. First, line a baking sheet with parchment paper to prevent sticking and ensure even baking. On a lightly floured surface, roll out the dough disc into a large rectangle, aiming for approximately 1/4 inch thickness, roughly 9×12 inches. Precision isn’t paramount here; remember, homemade charm is part of their appeal! Using a sharp knife or a pastry wheel, cut the dough into 14 uniform 3″ x 4″ rectangles. Gently transfer half of these rectangles (7 pieces) to your prepared baking sheet.

Now for the delicious filling! On each of the 7 rectangles on your baking sheet, spread a generous tablespoonful of strawberry preserves. Make sure to leave about a 1/2-inch border around the edges. This border is essential for sealing the Pop-Tarts effectively. In a small bowl, whisk one large egg with a teaspoon of water to create your egg wash. Lightly brush the edges of the jam-topped rectangles with this egg wash. This acts as a ‘glue’ for the top pastry layer. Place the remaining 7 plain dough rectangles on top of the jam-filled ones, carefully aligning the edges. Gently press down around the filling to seal, then use the tines of a fork to crimp all four edges, creating a decorative seal that also helps prevent the preserves from leaking during baking. Finally, prick the tops of the pastries with a fork a few times. These small holes allow steam to escape while baking, preventing the Pop-Tarts from puffing up excessively and ensuring a beautifully flat top. Once assembled, chill the pastries for an additional 20 minutes. This second chill helps maintain their shape and flakiness.

Baking to Golden Perfection and Applying the Heavenly Glaze

Once your Pop-Tarts are chilled and ready, it’s time to bake! Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Before placing them in the oven, give the tops of the pastries one final brush with the remaining egg wash. This step contributes to their beautiful golden-brown color and slightly crisp finish. Bake for 22-25 minutes, or until the pastry edges are beautifully golden and lightly browned. For even baking, rotate the baking sheet halfway through the cooking time. Once baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Cooling on a wire rack allows air circulation, preventing the bottoms from becoming soggy.

The Irresistible Peanut Butter Glaze

While your Pop-Tarts are cooling, prepare the star of the show: the heavenly peanut butter glaze. This simple glaze is a delightful combination of confectioners’ sugar, creamy peanut butter, milk, and vanilla extract. In a small bowl, simply whisk all these ingredients together until completely smooth and free of lumps. The consistency should be pourable but thick enough to coat the back of a spoon. Once your Pop-Tarts have cooled sufficiently (they don’t need to be completely cold, but not piping hot either), generously spoon the peanut butter glaze over each one. Allow the glaze to set for about 5 minutes; it will firm up slightly as it cools, creating a perfect finish.

While these homemade delights require a little more love and effort than simply popping a store-bought version into the toaster, the superior taste and wholesome goodness are undeniably worth it. You, and especially the kiddos, deserve this extra effort! And remember, don’t fret about achieving perfectly uniform rectangles. The rustic charm of homemade goods is part of their appeal, and they will taste absolutely fabulous, regardless of their precise shape. I wholeheartedly encourage you to give these Homemade Peanut Butter and Jelly Pop-Tarts a try. I promise, you will not be disappointed!

If you embark on this delicious baking adventure, please let me know how it turns out in the comments below. And if any questions pop up along the way, feel free to ask. Enjoy every flaky, buttery, sweet, and nutty bite!

Homemade Peanut Butter and Jelly Pop-Tarts

Author: Mary Ann Dwyer

Servings: 7 tarts

This recipe for flaky, buttery Homemade Peanut Butter and Jelly Pop-Tarts is a childhood favorite, but homemade and so much better!

Prep Time: 1 hr 35 mins

Cook Time: 25 mins

Total Time: 2 hrs

Print Recipe

Ingredients

Pop-Tarts

• 3 cups all-purpose flour, plus extra for dusting
• 1 Tbsp. granulated sugar
• 1/2 tsp. salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 4 Tbsp. cold shortening, cut into small cubes (I use Crisco sticks)
• 1/2 cup strawberry preserves
• 1 large egg, whisked with 1 tsp. water

Glaze

• 1/2 cup confectioners’ sugar
• 1 Tbsp. creamy peanut butter
• 1 Tbsp. whole milk
• 1/2 tsp. vanilla extract

Instructions

Pop-Tarts

1. In a large bowl, whisk together the flour, sugar, and salt until well combined. With a pastry blender, cut in the cold butter and shortening until coarse crumbs form. Add 1/2 cup cold water and mix until the mixture forms large clumps. Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap tightly in plastic wrap and chill for at least one hour or overnight. If chilling overnight, remove from the refrigerator 20 minutes before rolling out the dough.
2. Line a baking sheet with parchment paper. Set aside.
3. On a lightly floured surface, roll the chilled dough disc out into a large rectangle, about 1/4 inch thick (approximately 9×12 inches). Using a sharp knife or pastry wheel, cut the dough into 14 rectangles, each roughly 3″ x 4″. Transfer 7 of these rectangles to the prepared baking sheet. Spread a heaping tablespoonful of jam onto each of these 7 rectangles, leaving about a 1/2-inch border around the edges. Brush these borders with the egg wash mixture. Place the remaining 7 plain dough rectangles on top, gently pressing to seal the edges. Crimp all four edges with a fork to secure the filling. Prick the tops of the pastries with a fork to allow steam to escape during baking. Chill for an additional 20 minutes.
4. Preheat your oven to 375°F (190°C).
5. Remove the Pop-Tarts from the refrigerator and brush their tops with any remaining egg wash. Bake for 22-25 minutes, or until they are lightly browned and flaky. Rotate the pan halfway through baking for even browning. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Peanut Butter Glaze

1. While the Pop-Tarts are cooling, whisk together all glaze ingredients (confectioners’ sugar, creamy peanut butter, whole milk, and vanilla extract) in a small bowl until completely smooth and free of lumps. Spoon the glaze generously over the cooled Pop-Tarts. Allow the glaze to set for about 5 minutes before serving.

Notes

• I used strawberry preserves for my pop-tarts, but you can use whatever flavor you enjoy.
• For the glaze, use creamy peanut butter, not chunky, to achieve a nice smooth consistency. Skippy Peanut Butter works great.

Nutrition Facts (per serving)

Calories: 602kcal | Carbohydrates: 69g | Protein: 7g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 93mg | Sodium: 168mg | Potassium: 108mg | Fiber: 2g | Sugar: 14g | Vitamin A: 848IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 3mg

Keyword: jelly, peanut butter, pop tarts

Cuisine: American

Course: Breakfast, Snack

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