Homemade Pop Tarts

Fill these mini delights with your choice of fruit or Nutella and marshmallow creme.

By The Editors

Highly adorable and eminently chomp-able, these bite-sized snack pastries from Tiny Food Party! (Quirk) are ideal for those craving a sweet nibble, rather than a mouthful of sugar. Kids will love icing and sprinkling the finished product – if they can wait that long to scarf them down.

Tiny Food Party, Quirk

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1 recipe store-bought pie dough, chilled

For the fruit filling:
1 cup hulled and chopped strawberries
1/2 cup blueberries
1/2 cup granulated sugar
2 tablespoons honey

For the s’mores filling:
3/4 cup Nutella
3/4 cup marsmallow crème

For the egg wash:
1 egg, lightly beaten
1/4 cup heavy cream, plus more for brushing pastries

For the royal icing:
1 egg white
1 1/4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Sprinkles, for decorating

1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

2. Combine fruit filling ingredients and 3 tablespoons water in a medium pot over medium heat; stir. Gently mash berries with the back of a wooden spoon and simmer, stirring frequently, for 30 to 40 minutes, or until filling has thickened. Let cool.

3. Cut chilled dough into 4 equal pieces. Roll 2 pieces into equal rectangles about 3 by 8 inches. Fill a piping bag with Nutella and a second piping bag with marshmallow crème. Onto one of the rectangles, pipe rows of Nutella 1/2 inch apart. Pipe rows of marshmallow crème on top.

4. To make the egg wash, whisk together egg and heavy cream. Using a pastry brush, carefully brush egg wash onto dough between the rows of filling. Gently lay the second dough rectangle over top and press around each mound of filling. (Tip: This is the same method used for homemade ravioli.) Cut 1-by-1/2-inch rectangles with a pizza cutter (you should have 12 tarts) and press the back of a fork along the edges to seal. Place tarts on one of the prepared sheets and brush lightly with cream. Cut 3 tiny slits in the top of each tart. Bake for 12 to 15 minutes, or until golden brown. Place on wire racks to cool completely. Repeat the process with the remaining two slabs of dough and the cooled fruit filling to make 12 fruit-filled tarts.

5. For the icing, in a medium mixing bowl or the bowl of a stand mixer, beat egg white on medium-high speed for 2 minutes, or until light and frothy. Add powdered sugar, 1/4 cup at a time, until mixture is thick and smooth. Add vanilla and beat for 1 minute more. Spread icing onto pastries with an offset spatula or your fingers. Top with sprinkles.

Makes 24 (12 of each flavor)

Excerpted from Tiny Food Party! © 2012 by Teri Lyn Fisher and Jenny Park. Reprinted with permission from Quirk Books. Photos courtesy of Teri Lyn Fisher.


The poptarts are one recipe I am going to try with my grandaughter who loves 2 bake. I'm sure it will be as delicious as others I've tried. Thank yoy.

audreydiaz on 2012-10-17 07:06:53

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