This is a great weekend breakfast recipe that you can get the kids involved with. It’s super simple to throw together requiring store bought jam and pre-made puff pastry. This recipe uses strawberry jam but feel free to change it up with whatever jam/jelly you have on hand that’s sitting in the fridge or cupboard!
2 packages (13 oz each) of puff pastry, I love wewalka brand but feel free to use your preference. Puff pastry is located in the refrigerated isle and also the freezer section of your local grocery store.
2 Cups Strawberry Jam
2 Cups powdered sugar
3 Tablespoons almond milk (sub milk, water)
4-6 Tablespoons sprinkles
- Unwrap and unroll one package of the refrigerated puff pastry (if frozen follow package directions to thaw before this step)
- With a rolling pin, gently roll the puff pastry sheet ever so slightly to iron out the creases (it’s okay if it is slightly uneven)
3. With a sharp knife, cut the puff pastry into squares that are 3 inches by 4 inches. (Tip* it’s easiest to start with the longest end slicing down the center, then working into squares-as pictured below)
4. In half of the squares place a dollop, around 1 teaspoon of jam. Leave a 1/4 inch around the edges.
5. Fill a small bowl with water-this is going to be your “sealer”. With your fingertip, dip into the water and then line the edge of your square.
6. Add a plain puff pastry square on top of the jam square. Using your fingertips gently push down to seal the edges of the square
7. With a sharp knife trim up the edges of the pop tart so they are nice and even
8. With a fork press down on all edges of the square to give a nice finishing detail and further seal the poptart
9. Repeat steps 1-8 to finished the rest of the poptarts.
10. Add poptarts to a parchment lined baking sheet and pierce each top with a fork (this allows air to expel and prevents too much puffing)
11. Follow your puff pastry directions to bake the dough. (For ours we baked at 400 for 10-15 minutes). **Check on the poptarts at the 10 minute mark-because of the jam they can overcook in a matter of minutes.
12. While the poptarts are baking make your glaze. In a small bowl add 2 cups of powdered sugar, 3 Tablespoons of almond milk (sub milk or water), and a few drops of food coloring to desired color and stir to combine. **This is a great step to get the kids involved**
13. Check on your poptarts. When the tops are just slightly golden it’s time to pull them out. Allow them to rest for about 15-20 minutes. (Allowing them time to cool will prevent your glaze from melting on top).
14. When poptarts are cool drizzle the glaze over the top and finish with sprinkles. **My girls loved decorating their own poptart!**