Homemade poptarts are popping up everywhere!
Studio 5 Contributor Emily Bradley shares her 3 favorite recipes for
unique, homemade poptarts.
8 raspberries, diced
1/2 peach, peeled and diced
8 mandarin oranges, diced
1 kiwi, peeled and diced
10-12 blueberries, diced
6-8 blackberries, diced
1 tablespoon sugar
1 teaspoon cornstarch
1 uncooked pie crust
1 1/4 cups powdered sugar
1 tablespoon vanilla extract
dash of almond extract (optional)
2 tablespoons half & half or whole milk
red, orange, yellow, green, blue, purple food coloring
Prepare all fruit for your poptarts. Mix together the sugar and cornstarch and sprinkle it
over your fruit.
Cut the pie crust into four equal sized rectangles, approximately 3″x 4 1/2″ inches. Spoon
the raspberries, peaches, oranges, kiwi’s, blueberries, and blackberries in layers in the
center of two of the rectangles. Place the second rectangle of dough gently over the filling
and use a fork to press the edges of the poptart together. Transfer carefully to a baking
sheet. Bake in an oven preheated to 400 degrees for 10-12 minutes, or until the edges of
the poptarts are golden brown.
In a small bowl, stir together the powdered sugar, vanilla, and milk or cream. Transfer the
icing into 6 small, ziptop bags. Drop food coloring into each bag, tinting the icing red,
orange, yellow, green, blue, and purple. Work the food coloring into the icing until the icing
is evenly colored. Snip a small portion off the corner of each bag. Pipe the frosting over
your cooked poptarts in rainbow order.
Chocolate Lover Poptarts
2 prepared pie crusts
2 dark chocolate bars (splurge for the good stuff… Lindt or Ghiradelli)
Not only will you LOVE the way these taste – 2 ingredients?! Who wouldn’t LOVE that?!
(These are delicious with white chocolate, too – and especially cute when tinted pink for
your favorite Valentine…)
Cut the pie crusts with a heart cookie cutter. Break the chocolate into pieces and arrange
on half of the dough heart cut outs. Place the remaining dough hearts gently over the
chocolate pieces and use a fork to press the edges of the poptart together. Transfer to a
baking sheet and bake in an oven preheated to 425 degrees for 10-12 minutes, just until
the edges are golden brown. Transfer to a cooling rack. Melt the extra pieces of chocolate
and drizzle over the poptarts. Enjoy with a cold glass of milk… YUM!
Happy Day Sunshine Poptarts
1 premade pie crust
3 to 4 tablespoons apricot jam, lemon jam or marmalade
Yellow decorative frosting tubes from the grocery store
1. Cut the pie crust with a large biscuit cutter into an even number of circles. I got about 8
circles out of the dough. Cut smaller circles in the center of four of the large circles.
2. Place a tablespoon of jam on four of the uncut circles. Place the circles with the inner
circle cut out over the top of the circle with the jam on it. Use your fingers to seal the edges
of the circle and crimp with fork tines.
3. Bake the poptarts at 425ºF for about 5 to 10 minutes, or until lightly golden brown.
4. Once the tarts are cooled draw on your sun rays and sprinkle with sanding sugar if