Homemade Apple & Prune Pop Tarts

In the world of breakfast pastries, the pop tart – along with its cousins the toaster strudel and toaster pastry, is in a kid-friendly category all on its own. This Homemade Apple & Prune Pop Tart recipe takes the hand pie-for-breakfast from it’s stale, boxed history into a fresh, flavorful new day. Try it with your favorite buttery pie crust or store-bought to save some time – either way, we’re pretty sure you won’t go back to the box. And you might not want to share with the kids.

Servings: 8
Prep Time:
Cook Time:

Ingredients

For the jam:

  • 12 oz. pitted California prunes, roughly chopped
  • 1 cup sugar
  • 3 cups water
  • 1 Tbsp. fresh orange juice
  • 8 oz. (roughly two small) firm apples, peeled and diced

For the pastry:

  • Two pre-made, all-butter pie crusts
  • 3/4 cups Prune & Apple Jam (below)
  • 1 Tbsp. cornstarch
  • 1 egg, whisked
  • 1 cup powdered sugar
  • 1-2 Tbsps. heavy cream
  • 2 Tbsps. sugar sprinkles (optional)

Directions

For the jam:

Place three small plates in the freezer.

Set the diced apple aside. Mix the remaining ingredients, using an immersion blender or food processor to combine. Pour the mixture into a medium pot and heat slowly over medium-high heat, stirring frequently. When the temperature hits 215 on a candy thermometer, take a small spoonful of the jam and spread it across one of the plates from the freezer to test its consistency. Continue heating and testing until desired thickness, being careful not to heat above 220 degrees.

Reserve 2-3 Tbsps. of the jam in a small bowl, and set aside to cool. Add the apple to the pot, stirring to combine, and let sit until cool.

For the pastry:

Preheat the oven to 400ºF. Line a baking pan or sheet with parchment paper and set aside. In a small bowl, mix the remaining jam with the cornstarch.

Flour a large work surface, and roll out the pie crusts to a diameter of 11-12 inches. Cut the edges off to create two 9-inch squares. Cut each square into three 3-inch strips, or 6 total. Re-roll the scraps to shape two more 3-inch strips.

Spoon 1-2 Tbsps. of jam on to one end of each strip. Brush a border of the whisked egg around the jam, then fold the dry end over and crimp down with a fork.

Move the pop tarts to the prepared baking sheet and bake for 18–20 minutes, until golden. Let cool for several minutes on a baking rack.

While cooling, whisk the powdered sugar, 1 Tbsp. of the reserved (apple-less) jam, and 1 Tbsps. heavy cream together to create an icing glaze; add more jam or cream as needed for consistency. Use a piping bag or a spoon to drizzle the mix over the top of each pop tart. Optional: immediately sprinkle with sugar sprinkles.

Let the icing dry, and serve warm.

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