These tiny homemade Pop Tarts are so fun to eat and totally "pop-able." They are perfect for a party, especially for a brunch.
These tiny pop-tarts, or "pop-tart bites," are a fun treat to serve for breakfast or brunch. Just use your favorite store-bought or homemade pie crust, fill it with your favorite jam, and top it with a bit of royal icing and your favorite sprinkles.
Although Pop-Tarts were never a big part of my breakfast routine as a kid, I still love the idea of tiny treats.. plus these little copycat Pop-Tart Bites are more reminiscient of mini pies rather than a toaster pastry. Maybe it's the fact that they're tiny!
These are really tasty, and you don't have to commit to eating a whole Pop-Tart! Enjoy these as part of a brunch or dessert buffet, including egg bites, mini cheesecakes, mini pies, mini quick bread loaves, mini quiches, and mini chicken tostadas.
Ingredients:
If you use store bought pie crust and jam, these are super easy to make. Any pie crust recipe will do, and you can get creative with the filling too.
Instead of the jam you could use Nutella or caramels, or make your own quick jam or pie filling.
I totally recommend using your favorite pre-made rolled pie crust such as Pillsbury because these mini Pop-Tarts are kind of labor intensive to assemble already.
Assembling these Pop-Tart Bites:
I tried assembling these tiny pop-tarts three ways. First, I tried cutting the dough into rectangles with a pizza wheel, placing dollops of jam in the middle, and then crimping the edges with a mini fork.
I also tried using a ravioli cutter wheel that is supposed to cut and seal the edges.
Finally, I used a ravioli maker, where you press on the dough with the plastic thingy so it makes little cavities, fill, top with another layer of dough, and cut the dough with a rolling pin.
Results:
While all three methods worked just fine, my favorite method was with the ravioli mold. While it seemed like it wasn't going to work at the beginning because the cavities seemed underfilled and wrinkly, once the Pop-Tarts were baked, this version turned out the most uniform and the least likely to leak.
My second favorite method was to cut the dough into squares or rectangles, top with a spoonful of the jam, brush with an egg wash around the edges, top with another layer of dough, and crimp the edges together with a fork. The edges seemed to puff up quite a bit, but the tiny tarts were still pretty easy to assemble.
Finally, my least favorite way to assemble these was by using the ravioli wheel, mostly because some of the dough ended up inside the wheel and was difficult to remove. This didn't happen when I used the tool for pasta dough, which is much more elastic.
When you use the wheel to make ravioli, you place a layer of dough over the first layer with the filling and then cut with the wheel.
You can see the results below. From left to right: Ravioli wheel, fork, and ravioli maker (in front).
They all tasted great (and the same).
Make-Ahead and Serving Tips:
While best served fresh, these tini Pop-Tarts will keep up to three to four days in advance in an airtight container.
They make great treats for lunchboxes and for delivering to neighbors. If you know a little girl who loves tiny tea parties, these would be perfect.
You can vary the color of the royal icing and sprinkles based on the season and holiday too!
These little Pop-Tarts are pretty adorable and totally delicious. I love having something sweet in small portions. It's a great excuse to have more than one. Plus, these are so fun for both kids and grown-ups.
This week, the From Our Dinner Table group is posting recipes for Mother's Day Brunch! Be sure to check out everyone's recipes.
Mother's Day Brunch Recipes
- Carrot Cake Baked Oatmeal from Hezzi-D's Recipe Box
- Egg in the Hole with Bursted Tomatoes from Jen Around the World
- Huevos Rancheros Tostadas from A Kitchen Hoor's Adventures
- Raspberry Rose Sugar Cookies from That Recipe
- Strawberry Schaum Torte from Art of Natural Living
- Tiny Homemade Pop-Tarts from Karen's Kitchen Stories
- Upside Down Tomato Omelet from Palatable Pastime
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
This is an updated post, first published October 2013 and completely updated May, 2024.
Tiny Homemade Pop-Tarts
Ingredients
- 14 ounces of pre-made pie crust dough (homemade or store bought), rolled out
- About a scant 3/4 cup jam. I used blackberry jam.
- Egg wash: 1 egg slightly beaten with 1/4 C milk or cream (to "glue" pastries together) plus more cream to brush the assembled pop-tarts
- 1 egg white
- 1 1/4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Food coloring gel, optional
- Sprinkles
Instructions
- Heat the oven to 375 degrees F
- Cut the pastry into small rectangles or squares, about 1 1/2 inches by 1 1/2 inches (see notes in the post about using a ravioli mold instead)
- Pipe (use a zippered sandwich bag) the filling into the center of half of the rectangles
- Brush the egg wash around the edges and top with another piece of dough.
- Crimp the sides with a small fork to seal.
- Brush the pastries with cream, make tiny slits on the top, and bake for about 15 to 20 minutes, until golden.
- Cool on a rack.
- To make the royal icing, whip the egg white until frothy, and then add the sugar, 1/4 cup at a time, and continue to beat until smooth. Add the vanilla and optional food coloring.
- Frost the centers of each tart with the royal icing and add the sprinkles. Allow the icing to harden.
Nutrition Facts
Calories
108Fat (grams)
4 gSat. Fat (grams)
1 gCarbs (grams)
15 gFiber (grams)
1 gNet carbs
15 gSugar (grams)
5 gProtein (grams)
1 gCholesterol (grams)
7 mgSodium (milligrams)
74 mgRecipe inspired by Tiny Food Party: Bite-Sized Recipes for Miniature Meals
What cute mini pop tarts! Yum!
ReplyDeleteThese are so cute! I bet they taste way better than storebought pop tarts!
ReplyDeleteWay better Yvonne =)
DeleteAdorable!
ReplyDelete