Peanut Butter and Jelly Pop Tarts Recipe

Peanut butter jelly pop tarts on a white surface with fresh strawberries in the background.

5 from 2 votes

Peanut Butter and Jelly Pop Tarts Recipe

Mornings just got better with these Peanut Butter and Jelly Pop Tarts! Buttery pastry, fruity jam, and a smooth peanut butter glaze create a delicious, homemade take on a classic favorite.

Prep Time1

Cook Time30

Chill Time30

Total Time2

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: pop tarts

Calories: 304kcal

Author: Andrea

Ingredients

2 rounds pie dough
1 large egg
1 tbsp heavy cream

For the Filling

3/4 cup +2 tbsp Strawberry Jam we like Crofter’s Organic Seedless Strawberry Premium Spread

For the Glaze

3/4 cup smooth peanut butter we like Smooth Operator peanut butter
1/2 tsp vanilla extract
1/4-1/3 cup milk depending on desired thickness
1 1/2 cup powdered sugar

Instructions

Roll out each round of dough to a 9x15-inch rectangle, about 1/8-inch thick. Using a sharp knife or pizza/pastry wheel, trim the edges so they are straight, then cut into nine 3x5-inch rectangles. Transfer the rectangles to two parchment (or baking mat) lined baking sheets.
In a small mixing bowl, whisk together the egg and cream. Using a pastry brush, brush the egg wash on 9 of the rectangles, then spoon a tablespoon and a half of strawberry spread into the center of each rectangle, leaving 1/4 inch of space around the edges.
Place a second rectangle of dough on top of the 9 assembled ones. Using your fingers, press around the edges of the dough. Using a fork, crimp the edges of the pop-tarts. Brush with the egg wash. Using a toothpick, prick 8 holes in the tops of the pop tarts.
Place the baking sheets in the refrigerator to chill for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Place in the oven and bake for 28 to 32 minutes, or until golden brown on top. Remove from the oven and allow the pop tarts to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely (or until barely warm).
Meanwhile, to make the glaze, in a medium mixing bowl, combine the peanut butter, vanilla, milk, and powdered sugar. Whisk until smooth, adding more milk if needed. Spread over the pop tarts and top with sprinkles if desired. Allow the glaze to set before enjoying.

Video

Notes

STORE homemade pop tart leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Let the pop tarts cool completely before wrapping them individually in plastic wrap, then place them in a single layer in a freezer-safe bag or container. FREEZE for up to 3 months.

To REHEAT, warm them in a toaster oven or microwave for a few seconds until softened, or bake in the oven at 300 degrees Fahrenheit (150 degrees Celsius) for a crispier texture.

Nutrition