Classic Peach Pop Tarts (Printable)
Flaky pastry pockets with warm peach filling and a vanilla glaze, ideal for breakfast or a sweet snack.
# Ingredient List:
→ Pastry Dough
01 - 2½ cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup unsalted butter, cold and cubed
05 - ⅓ cup ice water
→ Peach Filling
06 - 1½ cups diced fresh peaches (or thawed frozen peaches)
07 - ¼ cup granulated sugar
08 - 1 tablespoon fresh lemon juice
09 - 1 tablespoon cornstarch
→ Assembly
10 - 1 large egg, beaten (for egg wash)
→ Glaze
11 - 1 cup powdered sugar
12 - 2 to 3 tablespoons milk
13 - ½ teaspoon vanilla extract
14 - Colored sprinkles (optional)
# How to Make:
01 - In a large mixing bowl, whisk together the flour, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
02 - Gradually drizzle in the ice water, stirring gently until the dough just comes together. Avoid overworking. Divide the dough into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes.
03 - Combine the diced peaches, granulated sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium heat, stirring frequently, for 5 to 7 minutes until the mixture thickens and becomes glossy. Remove from heat and let cool completely.
04 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
05 - On a lightly floured surface, roll each chilled dough disk to approximately ⅛-inch thickness. Cut into 3×4-inch rectangles, yielding 16 total rectangles (8 bottoms and 8 tops).
06 - Place 8 dough rectangles on the prepared baking sheet. Spoon about 1 rounded tablespoon of the cooled peach filling onto the center of each rectangle, leaving a ½-inch border around the edges.
07 - Brush the exposed borders lightly with egg wash. Lay a second dough rectangle over each filled bottom and press the edges firmly with a fork to crimp and seal.
08 - Brush the tops of each assembled pop tart with egg wash for a golden finish. Prick the tops 3 to 4 times with a fork to create steam vents during baking.
09 - Bake for 20 to 25 minutes until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool completely before glazing.
10 - Whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle or spread the glaze over the cooled pop tarts. Top with colored sprinkles if desired. Allow glaze to set before serving.
# Helpful Tips:
01 -
- The crust shatters into flaky layers the way pastry should, not the soggy memories from a toaster.
- That peach filling tastes like summer jam folded into something you actually want to eat warm from the oven.
- Frosting them is pure weekend therapy and kids lose their minds helping with sprinkles.
02 -
- Warm filling will soften the butter in your dough before it even hits the oven so patience here saves you from greasy flat pastry.
- Do not overwork the dough or it will fight you during rolling and bake up chewy instead of flaky.
- Prick the tops with a fork before baking or steam will find its own escape route and split your pop tarts open.
03 -
- Roll the dough between two sheets of parchment paper to avoid adding extra flour that can toughen the crust.
- Chill the assembled pop tarts on the baking sheet for ten minutes before baking and they will hold their shape much better in the oven.