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Homemade Poptarts – Easy, Fast, and Healthier
At first, I thought making Homemade Poptarts would be a daunting task. Between making the fillings, rolling out the dough, and getting them in the oven without breaking them apart, I was leary that it would be an easy task. But then I had a thought: what about simple fillings of fruit, starch, and sugar, and a crust out of the dairy case? The resulting Homemade Poptarts were a success!
Fresh Fruits for Homemade Poptarts
I made my Homemade Poptarts with peaches and raspberries, but you can make any fruit that you enjoy, that has a lower water content. Things like melons will just become a soggy mess. Blueberries, apples, pears, and apricots all make wonderful fillings. Peel and chop them fine for the best Homemade Poptarts, and mix fruits if you like for a great combination. Or, if you aren’t the fruity Homemade Poptart type, try marshmallows and chocolate, or brown sugar and cinnamon. Yum!
Ingredients
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- 2 peaches
- 4 oz raspberries
- 1 T sugar (I used raw sugar)
- 1 t rice (or wheat) flour
- 1 box refrigerated pie crust
- baking spray
Instructions
- Heat oven to 425 degrees F.
- Peel the peaches and cut into small pieces.
- Add the raspberries, sugar, and flour. Mix well.
- Open the pie crust and lay out on a flat surface.
- Cut the rounded edges off, leaving a square in the middle.
- Fold the square in half, marking the middle by creasing. Open and cut along the crease.
- Fold the square in half the other way, marking the middles one more time. Open and cut along the crease, leaving 4 squares of pie crust.
- Spoon a heaping tablespoon of filling into the middle of two of the squares. Top with the remaining two squares and press the edges to seal.
- Complete the seal by pressing firmly with the tines of a fork all the way around.
- Transfer to a parchment lined baking sheet.
- Repeat with remaining pie crust.
- Bake in heated oven for 15 minutes, until crust is golden brown.
- Serve warm.
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Homemade Poptarts for Brunch
Homemade Poptarts make an amazing brunch food. Everyone can make their own flavor combinations and in 15 minutes, they are golden brown and perfect!
2 peaches
4 oz raspberries
1 T sugar (I used raw sugar)
1 t rice (or wheat) flour
1 box refrigerated pie crust
baking spray
Heat oven to 425 degrees F.
Peel the peaches and cut into small pieces.
Add the raspberries, sugar, and flour. Mix well.
Open the pie crust and lay out on a flat surface.
Cut the rounded edges off, leaving a square in the middle.
Fold the square in half, marking the middle by creasing. Open and cut along the crease.
Fold the square in half the other way, marking the middles one more time. Open and cut along the crease, leaving 4 squares of pie crust.
Spoon a heaping tablespoon of filling into the middle of two of the squares. Top with the remaining two squares and press the edges to seal.
Complete the seal by pressing firmly with the tines of a fork all the way around.
Transfer to a parchment lined baking sheet.
Repeat with remaining pie crust.
Bake in heated oven for 15 minutes, until crust is golden brown.
Serve warm.
Make the kids’ morning with a batch of Homemade Poptarts!
Kelly F says
July 23, 2013 at 9:15 pmThanks, have to try very soon
chalica says
July 24, 2013 at 7:44 pmThose look delicious and I love that they involve premade crust! Why the rice flour? Could you use regular flour? Or cornstarch? And have you experimented with freezing these? Would you cook them and then freeze and reheat or freeze raw and then cook?
jackie cady says
August 7, 2013 at 4:24 pmI was wondering about the flour also, I don’t like rice flour….. they would probably freeze good if you did them individual or with wax/parchment paper inbetween…. and use FREEZER bags……
click here says
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