Pop-Tarts were one of my favorite things growing up. They’ve got that perfectly crumbly crust with the perfect amount of filling and the sweetest icing. Heat those babies up and dunk them in milk and I’m happy. These days, I leave the Pop-Tarts off of my grocery list, but it doesn’t mean I love them any less. I decided to make an amped of version of Blueberry Pop-Tarts and I am so dang glad I did.
These Blueberry Pop-Tarts have the flakiest puff pastry crust. Quick puff pastry is one of my favorite things to have on hand. It is so versatile and brings any recipe to the next level. Puff Pastry sounds intimidating, but it is really easy and seeing all of those flakes is so rewarding! I filled these Pop-Tarts with blueberry jam and topped with them with a super quick glaze.
If you don’t feel like taking the time to make puff pastry, don’t worry about it! You can pick up some premade pie crust or puff pastry from the store and they’re still going to taste incredible. If you’ve got the time, though, I highly recommend trying to make puff pastry at least once!
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For in-depth “whys” and “howtos”, skip to the end of this post!
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Cinnamon Roll Pop-Tarts
Ingredients
For Pop-Tarts:
- 2 cups plus 1 tablespoon (250 grams) all-purpose flour
- 1 teaspoon salt
- 3 1/2 tablespoons (50 grams) unsalted butter softened
- 1/2 cup cold water
- 11 tablespoons (150 grams) unsalted butter cold and cubed
- 4 ounces cream cheese softened
- 1/3 cup (71 grams) light brown sugar
- 1 1/2 teaspoons ground cinnamon
For Glaze:
- 1/2 cup (106 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
For Pop-Tarts:
- In the bowl of a stand mixer fitted with the paddle attachment combine the flour, salt, and softened butter and mix to combine. Begin to slowly add the cold water until a dough forms. You may not use all of the water.
- When the dough has formed, stop mixing and add the cold butter. Turn the mixer on medium and mix until just incorporated.
- Wrap the dough and refrigerate for at least 30 minutes.
- On a clean and floured surface, roll the dough out into a long rectangle about 1/2 inch thick.
- Fold both ends of the dough in toward the center of the rectangle. There should be about 2 inches of space between the two ends of the dough. Fold the dough in half. It will look like a book.
- Roll the dough out into a long rectangle again and repeat the above steps. Wrap and refrigerate your dough for at least 30 minutes.
- You will do the above rolling process 2 more times, for a total of 4 folds, then wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- On a clean and floured surface roll the dough out into a rectangle no thicker than about 1/4th of an inch thick.
- Cut the dough into squares about 2 inches by 2 inches. Roll the squares out to be about 1/8th of an inch thick.
- Spoon about 1/2 tablespoon of cream cheese into the center of one of the pieces of dough and spread it out, leaving about 1/2 inch of the dough empty. Combine the brown sugar and cinnamon in a small bowl and sprinkle about 1/2 tablespoon over the cream cheese.
- Run a wet finger around the edges of the dough and place another piece of dough on top of it. Use a fork to crimp the edges together. Poke four holes in the top piece of dough with the fork.
- Repeat with the rest of the pieces of dough. Place the pop-tarts about 2 inches apart on the prepared pan and chill for 15 minutes.
- Bake for 20-25 minutes or until the pop-tarts are golden brown.
- Remove from oven and allow to cool.
For Glaze:
- Combine all of the ingredients in a small bowl and whisk until smooth. Add more milk if the glaze is too thick.
- Spread the glaze over the top of the cooled pop-tarts.
Blueberry Pop-Tarts
- In the bowl of a stand mixer (I have this one) fitted with a paddle attachment combine the flour, salt, and softened butter and mix on medium speed to combine. Slowly add the cold water until. a dough forms. You may not use all of the water, just be sure not to use too much because we don’t want a wet dough.
- When the dough is formed, stop mixing and add the cold butter. Turn the mixer on medium speed and mix until just incorporated.
- Wrap the dough a refrigerate for at least 30 minutes. We need to make sure the butter is always as cold as possible to ensure a flaky dough, so you will do this a lot.
- On a clean and floured surface, roll the dough out into a long rectangle about 1/2 inch thick.
- Fold both ends of the dough in toward the center of the rectangle. There should be about 2 inches of space in the center between the edges of the dough. Fold the dough in half. It will look like a book, but we call this a double turn.
- Roll the dough out into a long rectangle again and repeat the above steps. Wrap the dough and refrigerate for at least 30 minutes.
- You will do the above rolling process 2 more times, for a total of 4 double turns. Then wrap and refrigerate for at least 30 minutes. This may seem ridiculous, but every time you make these folds you are creating more and more layers, which are crucial in a puff pastry.
- Preheat the oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- On a clean and floured surface roll the dough out into a long rectangle no thicker than 1/2 inch.
- Cut the dough into squares about 2 inches by 2 inches. Roll the squares out to be about 1/8th of an inch thick. It is much easier to roll the small squares to the correct thickness than to roll the entire sheet of dough out.
- Spoon a tablespoon of jam into the center of one of the pieces of dough. Run a wet finger around the edges of the dough and place another piece of dough on top of it. Use a fork to crimp the edges together. Poke four holes in the top piece of dough with the fork.
- Repeat with the rest of the pieces of dough. Place the pop-tarts about 2 inches apart on the prepared pan and chill for 15 minutes.
- Bake for 20-25 minutes or until the pop-tarts are golden brown.
- Remove from oven and allow to cool.
Glaze
- Combine all of the ingredients in a small bowl and whisk until smooth. Add more milk if the glaze is too thick.
- Spread the glaze over the top of the cooled pop-tarts.
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