Imagine biting into a golden, flaky pastry that oozes with vibrant, sweet mixed berry filling – a million times better than anything you'll find in a store-bought box! These Homemade Mixed Berry Pop Tarts are not just a recipe; they're a delightful journey back to childhood, crafted with love and bursting with fresh, real fruit flavors that will make your taste buds dance. Whether you're looking to impress your family, create a weekend baking adventure, or simply indulge in a nostalgic treat, these pop tarts are about to become your new culinary obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 pop tarts
Ingredients
- 1 package pie crusts
- 1 cup mixed berries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 egg (for egg wash)
- Powdered sugar for icing
- Milk for icing
Instructions
- Prepare the berry filling by combining mixed berries, sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly until the mixture thickens and berries begin to break down, approximately 5-7 minutes. Remove from heat and let cool completely.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the pie crusts and use a rectangular cookie cutter or sharp knife to cut 16 equal-sized rectangles, approximately 3x4 inches each.
- Place 8 rectangles on the prepared baking sheet. Spoon about 1-2 tablespoons of cooled berry filling into the center of each rectangle, leaving a small border around the edges.
- Cover each filled rectangle with a matching pie crust rectangle. Use a fork to crimp and seal the edges completely, creating a sealed pocket.
- Whisk the egg with a tablespoon of water to create an egg wash. Brush the top of each pop tart with the egg wash to ensure a golden, shiny finish.
- Use a fork or toothpick to create small vent holes on the top of each pop tart to allow steam to escape during baking.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy.
- Remove from oven and let cool on a wire rack for 15 minutes.
- For the icing, mix powdered sugar with small amounts of milk until you achieve a smooth, drizzling consistency. Drizzle over cooled pop tarts.
- Allow icing to set for 10 minutes before serving. Enjoy warm or at room temperature.
Tips
- Chill Out: Let your berry filling cool completely before assembling to prevent soggy crusts and ensure clean, neat edges.
- Crimp Like a Pro: Use a fork to create a tight seal around the edges, preventing filling from leaking during baking.
- Egg Wash Elegance: Don't skip the egg wash – it's the secret to that gorgeous golden-brown, glossy finish that makes your pop tarts look bakery-professional.
- Vent for Success: Those small fork or toothpick holes aren't just decorative; they allow steam to escape and prevent your pop tarts from becoming puffy or splitting.
- Customize Your Creation: Feel free to experiment with different berry combinations or even swap in other fruit fillings to make the recipe your own.
- Storage Tip: These pop tarts can be stored in an airtight container at room temperature for 2-3 days, or refrigerated for up to a week.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 2g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 25mg
