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Rates always include:

  • complimentary full breakfast
  • afternoon sweets
  • free wi-fi
  • full daily housekeeping
  • always the lowest rate guaranteed!
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Rabbit Hill Inn’s Homemade Pop Tarts Recipe

heart-shaped pop tarts on a cooling rack

Smiles are huge when Pastry Chef Phyllis serves her homemade pop tarts on the breakfast buffet. They bring us all back to our childhood, yet these fresh-from-the-oven homemade pop tarts are SO much better.  By very popular request, Phyllis is sharing her recipe with you.  Remember… you may fill these heavenly treats with any fruit filling, chocolate chip cookie dough, or anything your heart desires. And then there are the possible finishing touches… icings, glazes, a dusting of cinnamon or powdered sugar. The options are endless when it comes to Pop tarts.  Have fun – go crazy.  And remember, they freeze well. So be sure to make big batches.  This basic dough recipe below will get you started.

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. You’ll find some great pictures below too.


  • 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
  • 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.)






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