Use simple pie crusts to create a jam filled tart. Top with delicious fruit or lemon icing for a homemade pop tart breakfast pastry that is done in 15 minutes. You will never want store bought again once you realize how delicious and easy to make your own pastries at home is!
Pie Crust Pastry Breakfast
Its so easy to make homemade pop tarts~! Just two main ingredients – pre-made pie crusts and jam filling, and in under 15 minutes you can be enjoying a fresh, delicious, and sweet tart.
I love my hand pies, tarts and all pie pastry breakfast items with lemon icing (seems to compliment most fruit jams) but you can also easily match the fruit filling with customized icing colors and flavors, so I included them both in the recipe notes. Icing, fruit icing, or no icing at all, these are amazing pastries.
To get started, make sure you have assembled the following for the pie crust pastry breakfast recipe:
- Refrigerated Pie Crusts
- Flavored Fruit Jams
- Powdered Sugar (for the icing)
- heavy whipping cream (for the icing)
- Lemon Juice (for the icing)
- (optional) Sprinkles
Can you use Puff Pastry?
Puff pastry isn’t as thick and retains its shape as much as a pie crust. I haven’t tried to make a hand pie/breakfast pie with a puff pastry but its worth a shot.
Puff pastry will likely be a lot flakier and a lot lighter.
Measuring Pie Pastry
The best way to measure your breakfast tarts, is to use a note card or a thank you note. I used a thank you note, which was larger than a traditional note card, but I didn’t mind because it allowed me to really stuff my pastries with tons of delicious jam.
It also allows you to really get the edge on the side of the crust. If you do not seam everything correctly, your jelly/jam comes out the sides and makes a big mess on the pan, so having the little extra was good.
That being said, depending on how large your pastries are will determine how many pie crusts you need. We made four VERY large pastries and the tops, so we used two boxes of pie crust. There will be a point you have to combine all your extra pie crust and re-roll back out since the edges wont line up.
You should be able to get anywhere from 3-6 rectangles out of your crust, plus account for the toppings. My suggestion is to buy 2 boxes, each come with two crusts, to just be sure you have what you need.
These are not exactly copycat pop-tarts. Pop-tarts are more of a hardened crust and this recipe, because it uses pie crust, is more of a pastry. the problem is most people recognize this kind of pastry as a toaster pastry or pop-tart . Other than the shape and the fact that they are both iced and filled, I would not compare them to a pop-tart. I love pop-tarts (the ones in the box) and I do keep those on hand too because they are great to run out the door with.
These pie crust tarts are more like a turnover in that the crust is much softer and more authentic.
The wonderful thing about making your own homemade pastry is that you can fill the center with just about any filling type. I used natural strawberry and natural blueberry jam filling. I like the way jam spreads in a pastry and its easier to control not pushing out the sides.
You could probably use jelly, Nutella, or even a variety of other fun things like cinnamon sugars, even eggs and bacon. How sweet or savory you want your breakfast is only limited by your imagination.
Also in the jam areas of the store, there are marmalade’s, mixed berries – pretty much a ton of flavors of fruits and because you individually pack each one, you can make several kinds at once.
Sealing Pastry Edges
Spread your fruits fillings before edge of pastry, leaving room to seal with fork edge so no jams leak out. You use approximately 2 tablespoons of jams. If you spread too thing, you wont have a good fruit filling, so try to include a little extra in the middle.
If your edges are not sealed, fruits will bubble out the side, so go carefully all the way around.
Do NOT poke holes on the top – that will just allow your jam to escape.
Icing for Pastry
This icing recipe is for a lemon sugar iced glaze
Once your pastries are baked, you will want to top them with icing. I like a simple icing that has 2 cups of sugar, 1 tablespoon of cream, and 2 tablespoons of lemon juice. Mix in a suace pan over medium heat and then once melted, pour over pastries, going edge to edge so all tart is covered.
This icing will solidify pretty quickly so if you are going to add sprinkles, do it right after the pour.
Copy Cat Pop Tart Pastries
No, you cannot put these in the toasters, but they do look a bit like pop-tarts and are so easy to make.
- Pre-heat your oven to 425
- Put parchment paper down on your sheet pan
- Use a note card or index card to trace out pastry squares – a pizza roller works great to cut out the shape
- Lay squares down on parchment paper and add jam to centers, bringing jam not quite to edge, approx 2 tablespoons of jam.
- Lay pie pastry square on top and use a fork to seal edges, just like a pie
- Put in oven for 5-7 minutes, until edges and pastry are slightly browned
- While pastry is baking, make icing (check note) and then pour from edge to edge on pastry.
- Add sprinkles immediately if you are using them before icing solidifies.
Need more amazing breakfast recipe ideas for brunch? Here are just a few of my favorites.
- Southern Fried Apples
- Fried Breakfast Potatoes
- Blueberry Breakfast Cake
- Blueberry Cake Donuts
- Orange Bread with Orange Glaze
- Cinnamon Roll French Toast Casserole
- Sausage Hashbrown Breakfast Casserole
LEMON ICING - If you want to make my lemon icing, take 1 1/2 - 2 cups of powdered sugar, combine in saucepan over medium to low heat, with 2 tablespoons of lemon and 1 tablespoon heavy whipping cream. Stir until melted and then pour over the pastry from edge to edge. FRUIT ICING - 1 cup of powdered sugar, 1 tablespoon cream, 1 tablespoon fruit jam ENJOY HOT OR COLD
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 409Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 257mgCarbohydrates: 66gFiber: 2gSugar: 28gProtein: 4g
LEMON ICING - If you want to make my lemon icing, take 1 1/2 - 2 cups of powdered sugar, combine in saucepan over medium to low heat, with 2 tablespoons of lemon and 1 tablespoon heavy whipping cream. Stir until melted and then pour over the pastry from edge to edge.
FRUIT ICING - 1 cup of powdered sugar, 1 tablespoon cream, 1 tablespoon fruit jam
ENJOY HOT OR COLD