Puff Pastry Pop Tarts

This recipe makes my favorite version of homemade pop tarts by using puff pastry, fruity jam, and sweet glaze. Use this recipe to make your favorite flavor.

📝 Ingredients

• 1 pound (2 sheets) puff pastry (store bought or homemade quick puff pastry), thawed
• a small handful of flour, for rolling
• 1 large egg
• 1 tablespoon water
• 1 cup (about 8 ounces) fruit jam, your choice of flavor (store bought or homemade jam)
• 180 grams (1 1/2 cups) powdered sugar
• pinch of salt
• 42-56 grams (3-4 tablespoons) lemon juice or milk, use lemon juice for a tart flavor to balance the sweet glaze or milk if you want a classic flavor
• sprinkles or fresh fruit to decorate if desired

👨‍🍳 Instructions

1. 1About 40 minutes before baking, remove puff pastry (1 pound,...: About 40 minutes before baking, remove puff pastry (1 pound, 2 sheets) from the freezer and move to the counter to thaw. Alternatively, you can make rough puff pastry from scratch.
2. 2Preheat the oven to 400°F/205°C. Line 2 baking...: Preheat the oven to 400°F/205°C. Line 2 baking sheets with parchment paper.
3. 3Measure out all the ingredients.
4. 4Unfold one puff pastry sheet on a lightly...: Unfold one puff pastry sheet on a lightly floured surface. Sprinkle a small amount of flour over the top and roll it out into a 9 x 16 inch (23 x 40 cm) rectangle.
5. 5Cut the sheet into 12 identical rectangles. I...: Cut the sheet into 12 identical rectangles. I like to use a ruler and bench knife (or pizza cutter) but you can also eyeball it. Set the pieces aside.
6. 6Repeat the same process with the other puff...: Repeat the same process with the other puff pastry sheet. You should have 24 pieces to make 12 pop tarts.
7. 7Spread out 6 puff pastry sheets onto each...: Spread out 6 puff pastry sheets onto each prepared baking sheet. Spoon about 2 tablespoons of the fruit jam onto the center of each rectangle and spread it out leaving about ¼ - ½ inch (0.6 - 1.25 cm) free of jam on each edge.
8. 8Separate the egg (one large) by placing the...: Separate the egg (one large) by placing the egg white and yolk into separate small bowls. Whisk the egg white until it's frothy. Using a pastry brush, lightly brush the egg white over all edges of the puff pieces. This will act as a glue.
9. 9Top each piece with another piece of puff...: Top each piece with another piece of puff pastry and press down gently on the edges. Use a fork to crimp the edges to fully seal.
10. 10Add the rest of the frothy egg white...: Add the rest of the frothy egg white to the bowl with the egg yolk and add the water (1 tablespoon). Whisk thoroughly. Brush egg wash over the tops of each pop tart. Using a sharp knife, cut 1 or 2 slits into the top of each pop tart.
11. 11Bake for about 18-20 minutes until the pastry...: Bake for about 18-20 minutes until the pastry is puffed and golden brown. Remove from the oven and if you'd like a slightly flatter pop tart, gently use the back of a spoon or spatula to flatten the tops. Only do this step when the pop tarts are hot from the oven.
12. 12Place on a wire rack to cool completely...: Place on a wire rack to cool completely before glazing.
13. 13Place the powdered sugar (180 grams/ 1 ½...: Place the powdered sugar (180 grams/ 1 ½ cups) in a small mixing bowl with the salt(one pinch).
14. 14Add the lemon juice or milk (start with...: Add the lemon juice or milk (start with 42 grams/ 3 tablespoons) into the bowl whisking until you have a thick glaze, about the consistency of honey. It should flow slowly off the whisk in a steady stream. If the glaze is too thick, add a bit more liquid. If it gets too thin, add a bit more powdered sugar to thicken it back up.
15. 15Once the pastries are completely cooled, use a...: Once the pastries are completely cooled, use a spoon to spread glaze over the tops of each. Top the glaze with sprinkles or fresh fruit (if desired) while it's still wet. The glaze will slightly harden over time.