Try this fantastic recipe for Homemade Pop Tarts (or Hand Pies). They are over-the-top delicious!
When Pastry Chef Phyllis serves her homemade pop tarts on the breakfast buffet – they disappear fast! These fresh-from-the-oven homemade pop tarts are SO much better than any you’ve ever had. By very popular request, Phyllis is sharing her recipe with you.
This recipe is for Pumpkin Pie Pop Tarts. Keep in mind… you can fill these heavenly hand pies with any fruit filling, pie filling, chocolate chips, Peanut butter and jelly, Nutella, or whatever! And then there are all kinds of finishing touches… icings, glazes, a dusting of cinnamon or powdered sugar. The options are endless when it comes to these yummy toaster pastry tarts. Have fun – go crazy. And remember, they freeze well. So be sure to make big batches.
The easy pumpkin pie filling recipe is shown first. The basic pop tart dough recipe is shown second.
Rabbit Hill Inn’s Easy Pumpkin Pie filling Recipe (for hand pies/pop tarts)
Yield: approx 16-20 pop tarts / hand pies
Ingredients: Consider adding Nutella too!
- 2 cup pumpkin puree
- 2 tsp ginger
- 2 tsp cinnamon
- 2 eggs
- 1 cup brown sugar
- Mix all ingredients. Set aside filling.
Rabbit Hill Inn’s Homemade Pop Tart Recipe (Dough recipe only)
Yield: approx 16-20 pcs (depending on size). Food processor is helpful, but not necessary.
- 4 cups all-purpose flour
- 3 Tbsp sugar
- 1 1/2 tsp salt
- 2 cups butter, cut up
- 2 eggs
- 4 Tbsp milk
- filling of your choice
- egg wash mixture in small bowl
- sugar, for coating
Directions: Preheat oven to 350 degrees
- Place flour, sugar, salt, and butter in food processor. Process (on pulse) until butter is the size of peas
- In a small bowl, beat eggs and milk together. Pour milk/egg mixture in food processor. Pulse until dough forms a ball.
- Place dough on your work table, which is prepped with a little flour to prevent sticking. Knead dough together.
- Chill dough for at least an hour
- Roll out dough and cut pieces to desired shape. We cut in traditional pop tart size (about the size of a typical switch plate) or heart shaped (using large cookie cutter)
- Lay out all your bottom layers
- Fill with your favorite jam or filling, over 2/3 of the pastry area (see pumpkin pie filling recipe above)
- Brush your “cover pieces” with egg wash on the inside. Place on top of each filling piece. Use fork to secure edges.
- Egg wash the tops. Then sprinkle with sugar.
- Poke each tart 3 times with fork tines (vent holes to prevent explosion)
- Bake at 350 until golden brown
** If you are freezing them, you can freeze them unbaked or baked (to be re-heated before serving.)
BONUS: Check out our online recipe files for more terrific recipes from the Rabbit Hill Inn kitchen. Use the search box for specific interests.