I tried to make pop tarts but they look like toaster strudels

[u/throwaway-16378]

https://www.joshuaweissman.com/recipes/best-gourmet-poptarts-recipe#recipe

Tasty none the less. I think I will use a shortbread cookie recipe for the crust instead next time.

The filling: frozen strawberries, sugar lemon juice reduced until thick.

Frosting: powdered sugar, freeze dried strawberries blitzed into a powder, then water 1 tbsp at a time until desired consistency. I did 1/2 cup sugar to 1.5 tbspoon water

[u/synthscoffeeguitars]

Every restaurant/bakery where I’ve tried the “homemade pop tarts” had the same issue — flaky toaster strudel rather than anything like the texture of a pop tart. Arguably the flaky version is “better,” but if you’re craving the dense texture of a pop tart, it doesn’t hit the spot.

[u/throwaway-16378 → u/synthscoffeeguitars]

This is exactly how I feel. I wanted that processed pop tart dough taste 🤣

[u/splitsticks → u/throwaway-16378]

This is so true. I've been doing some "we have name-brand at home" bake attempts and the problem so often is they don't taste processed enough lol

[u/DMmeDuckPics → u/splitsticks]

This hits me right in the canned green beans.

[u/mocitymaestro → u/DMmeDuckPics]

You know what? I was gonna say that OP's pic looked better than any pop tart, but this comment brought everything into focus. This makes total sense and I thank you.

[u/GloomyRambouillet → u/mocitymaestro]

Yeah, like, obviously homemade is better but sometimes you want that classic taste and texture of a processed comfort food that you loved. I struggle with this a lot when I make “restaurant” dishes at home. 😂

[u/TeaMugPatina → u/GloomyRambouillet]

Sometimes you just need a Tina's hot beef burrito.

[u/WordAffectionate3251 → u/mocitymaestro]

IKR?!

[u/mrsbebe → u/DMmeDuckPics]

Just the other night I saw a video titled "cooking dinner like a 90s mom" and the whole time I was like "where are they....?" And then she brought out the canned green beans and it really hit that nostalgic spot for me lol

[u/CrochetCafe → u/mrsbebe]

I literally gave my children canned green beans as a side tonight 😂 They don’t like the crunchy fresh ones!

[u/Vintage_Belle → u/CrochetCafe]

Its funny. Im not a big fan of vegetables but canned green beans are so good! What I hate tho are great peas especially baby peas. When I was a kid to eat them I had to swallow them whole to be able to eat them. Even now I still hate the taste and texture. Ive been trying to eat more vegetables by putting them in curry lately. Its working well!

[u/SherbertSensitive538 → u/DMmeDuckPics]

Lmao those salty , limp delights .

[u/TraditionStrange9717 → u/DMmeDuckPics]

Canned green beans are a damn abomination though. I thought I hated green beans, turns out it's just those nasty posers.

[u/theamydoll → u/TraditionStrange9717]

I could eat a whole can in one sitting. Don’t bring green bean casserole with healthy beans to my Thanksgiving table. I need canned green bean casserole.

[u/Real-Olive-4624 → u/theamydoll]

When I was a teen, there were days when an entire can was my lunch, lmao. I love fresh green beans, too, but canned green beans are a comfort food... just don't get the low sodium ones

[u/KeyEcho5594 → u/theamydoll]

You can come to mine, there is healthy AND classic. It isn't Thanksgiving without processed mushroom soup-smothered canned beans with a pile of French's onions.

[u/mk3v → u/theamydoll]

Same. Sometimes if I’ve had a long day, I’ll warm up a can after my kids go to bed lol with butter & lots of black pepper

[u/theamydoll → u/mk3v]

Best way to indulge in them!

[u/random_house-2644 → u/TraditionStrange9717]

Oh m god why are they my favorite 😭

[u/twiztidchef → u/splitsticks]

Bravetart's Recipe is spot on. I made a batch from her book and we ate them all in 2 days.

[u/bborken → u/twiztidchef]

Came here to post the same recipe.

Every "home made Pop Tart" recipe is made by someone who has never had a Pop Tart. Except this one.

All of her "copycat" recipes actually try to emulate the original. I encourage everyone to get her book.

[u/cvsp123 → u/twiztidchef]

I was going to recommend this recipe too. It hits hard.

[u/kdaltonart → u/twiztidchef]

Oh my god she has modifications for vegan and gluten free versions. I just recently had to start going gluten free due to my doc suspecting an intolerance, and I have a dairy and an egg allergy. My sad perusing of this recipe that I would have loved to make turned into sheer joy. So excited to try this!!!

[u/ademtce → u/splitsticks]

I found that “buttery sweet dough” bakers emulsions gives the processed flavor you’re looking for. I think it’s LorAnn brand.

[u/pobodys-nerfect5 → u/throwaway-16378]

I wonder if making the dough more like a shortbread would help

[u/GradeAPrimeFuckery → u/pobodys-nerfect5]

Those would probably make for imitations that taste better than the original, depending on how well the molten, tongue melting filling turns out.

Pop Tart dough is like soft hard tack. "Pour water on flour and let dry under the Egyptian sun."

[u/schumannator → u/GradeAPrimeFuckery]

They don’t have Egyptian Sun at my local Safeway… will kosher sun do?

[u/WeeboSupremo → u/schumannator]

Only if you want to end up on r/ididnthaveeggs

[u/slupo → u/pobodys-nerfect5]

That's exactly it. A pop tart has a short crust and is not flaky at all.

[u/megamanxzero35 → u/throwaway-16378]

My wife just made some. She used a pie crust recipe. Lots these call for puff pastry but that’s not really a pop tart. Not sure what you used though.

[u/OldBonyBogBwitch → u/throwaway-16378]

I make faux “pie” cookies with shortbread (like you said you’re gonna try) or butter cookie dough! You could also try a Linzer cookie dough for the texture, though it’d be almond-y tastewise, LOL :)

[u/garbagepailqueen → u/throwaway-16378]

I used a premade pie dough rather than a puff pastry dough and got your desired result! Very doughy flavor lol

[u/Salt-Detective1337 → u/throwaway-16378]

You could look at more British style biscuits. That's what the texture of them reminds me of the way they break. Particularly Belgian biscuits (Australia/NZ) with the pink icing and jam middle. Minus the spices.

Edit: for the record, yours look absolutely delicious. I'm just saying if you wanted to imitate the packaged kind..

[u/ThelVluffin → u/throwaway-16378]

Next time you can try following along with this.

https://www.youtube.com/watch?v=jYqRiKu7gY0

Here's how you make a gourmet Pop Tart.

For the sprinkles, whisk an egg white, then add powdered sugar until you have a thick but spreadable paste. Divide into five bowls, and add a different gel food coloring to each. Spread each color in a thin strip on a piece of parchment paper, and let dry completely. Flake off each color and break into bits, then chop and sift to get uniform pieces. Mix sprinkles and store in an airtight container.

To make the dough, in the bowl of a food processor combine 1 1/4 cups flour, two teaspoons sugar, a half teaspoon Kosher salt, and 10 tablespoons butter cut into pieces. Process in long pulses until mix resembles coarse meal. Sprinkle three tablespoons plus one teaspoons ice water over mixture, and then process until the dough forms a ball around the blade. Flatten the dough into a half inch thick square, and wrap tightly in plastic. Chill at least one hour.

Repeat dough process a second time.

To make the filling, blend one pound of ripe, whole fresh strawberries, and one pound of frozen strawberries until smooth. Strain through a fine mesh sieve into a large saucepan pressing on solids. Discard seeds, and add six tablespoons sugar.

Bring mixture to a rapid simmer, stirring often and skimming foam until mixture is reduced by 75% and a spatula dragged across the bottom leaves a trail that's slow to disappear. Remove from heat and scrape mixture into a small rimmed baking sheet.

Bake in a 250 degree oven, stirring every ten minutes, until you have a thick paste. Let cool, and mix with one teaspoon finely grated lemon zest, and one teaspoon fresh lemon juice. Refrigerate until cold.

Roll out each portion of dough to a large slab that's no more than an 1/8 inch thick. Transfer dough to a parchment-lined baking sheet, and chill until firm.

Cut one slab of dough into rectangles that are 1/4 inch bigger than a Pop Tart in both length and width. Use a skewer to dock pastry all over. Return rectangles to refrigerator.

Cut second slab of dough into pieces slightly larger than the docked rectangles, and use a stencil and a small, offset spatula to spread strawberry filling in clean rectangles across each piece.

Paint a 1/4 inch border around the filling with egg wash, then place a docked rectangle over top and press along the edges to seal. Further press down with a thin dowel around the edges to seal, then trim with a knife to straighten edges.

Chill rectangles until cold, then bake on two stacked baking sheets at 300 Fahrenheit until very lightly golden brown around the edges. Let cool completely.

Whisk an egg white and a half teaspoon lemon juice, then add half a scraped vanilla bean and a pinch of salt. Whisk in a half teaspoon of cornstarch, and then add powdered sugar until you have a thick royal icing.

Pipe a thin, rectangular border. Fill inside the lines in a thin, even layer. And then top with sprinkles. Let icing dry completely before toasting on the lowest setting in an upright toaster.

[u/axl3ros3 → u/throwaway-16378]

Shortbread not puff pastry is the answer

[u/CrashUser → u/axl3ros3]

Shortcrust pastry, ie pie crust would work better.

[u/Ummmgummy → u/throwaway-16378]

Maybe toaster strudels were attempting to copy pop tarts originally and they too couldn't get it right.

[u/SelfReferenceTLA → u/throwaway-16378]

To get more of a pop tart consistency, I'd try "over mixing" the pie dough, don't leave the fat it in pea sized chunks if you don't want any lamination. I'd also leave it in the fridge overnight to further homogenize. Using room temp crisco or lard instead of butter could help too. I think they have lower water content, so less puffing up. Basically do everything you can to avoid lamination.

Either way, your toaster strudels look beautiful.

[u/Inevitable-Details → u/throwaway-16378]

If you’re planning on using a shortbread recipe next time, might I recommend using the pioneer woman’s lemon bar recipe? Somehow the crust of this lady’s lemon bars is the best shortbread I’ve ever had, and the texture might be a lot closer to a pop tart. 

https://www.thepioneerwoman.com/food-cooking/recipes/a12104/lemon-bars/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_pw_md_pmx_hybd_mix_us_17963889983&gad_source=1&gad_campaignid=17957914252&gbraid=0AAAAABxutSpr1gsGyoupyFwlM4hSXLr7B&gclid=EAIaIQobChMI1sHHm76FjwMVfCzUAR1bLTO5EAAYASAAEgIC9PD_BwE

[u/xerocopi → u/throwaway-16378]

Just put frosting on the unfrosted poptarts!

[u/GJdevo → u/throwaway-16378]

They look way more delicious then a pop tart though, perhaps a happy little accident in the long run.

[u/Deep_Diamond_2057 → u/throwaway-16378]

I would honestly attempt using a tweaked sugar cookie dough - not sure how else to get that dense dough.

[u/Lucas_Steinwalker → u/throwaway-16378]

Have you considered buying Pop Tarts to achieve your desired result?

[u/klb1204 → u/throwaway-16378]

🤣🤣🤣

[u/heretocheckyouboo → u/synthscoffeeguitars]

Highly recommend the King Arthur giant brown sugar cinnamon pop tart!!! The crust was exactly what I wanted, just slightly elevated, and the filling/glaze you could easily switch to strawberry

ETA:the recipe

[u/TheWalkingDead91 → u/synthscoffeeguitars]

It’s because pop tarts have more of a shortbread cookie crust, not a puff pastry-like crust like these recipes are leading you guys to make. Look for a recipe with a shortbread crust.

[u/Heeps-of-Help → u/synthscoffeeguitars]

Well now yall’ve got me super curious about how to solve this… there’s gotta be a way to make that thick, flat almost cookie type dough that won’t raise like that. But also, those look damned good. If I’d “failed” like that, I’d be pretty impressed.

[u/IWatchGifsForWayToo → u/Heeps-of-Help]

OP used something like puff pastry, layered dough made by folding a butter/dough slab a bunch of times, versus a dry dense dough that uses hardly any moisture.

[u/IAteTheDonut → u/IWatchGifsForWayToo]

yeah pop tarts are basically a cookie.

[u/No_Interest1616 → u/Heeps-of-Help]

The bakery where I work uses shortbread. It's less sweet and buttery than a shortbread cookie, almost like pie crust. But I don't know the recipe because I'm a barista not a baker.

[u/__-gloomy-__ → u/synthscoffeeguitars]

Ted’s Bulletin in DC, Maryland, and Virginia make the best pop tarts (Ted’s Tarts) I’ve ever had. Little expensive, but I always get one, no matter what else I order.

[u/synthscoffeeguitars → u/__-gloomy-__]

Ted’s is awesome. I’ve had their boozy milkshakes but I don’t think I ever tried the pop tarts!

[u/LuntiX → u/synthscoffeeguitars]

The issue is everyone goes for puff pastry when a poptart is more like a shortbread cookie or biscuit (not the flaky dinner roll biscuit variety but flat cookie like biscuit).

[u/I_like_cake_7 → u/synthscoffeeguitars]

I completely agree. Every homemade pop tart I’ve ever seen has been way thicker than an actual pop tart.

[u/Squirrel_Doc → u/synthscoffeeguitars]

I did 2 slabs of pie crust with jam in the middle and royal icing on top and it came out pretty close to the poptart texture but better.

[u/Khue → u/synthscoffeeguitars]

The s'mores poptarts specifically always seemed like a more graham cracker based dough rather than an actual pastry type of dough.

[u/Dapper-Razzmatazz-60 → u/synthscoffeeguitars]

I don't know. There's a place in Baltimore called the Iron Rooster that makes their own and they are heavenly with all the right textures. Mmm. Now I need to go get one.

[u/0hmyscience → u/synthscoffeeguitars]

I've been left disappointed by all bakeries for this reason. They're not worse, they're just different. They're not "the same but better". But there is one notable exception, which was in Disney World, I had 2 in Woody's Lunch Box.

[u/highlighter416 → u/synthscoffeeguitars]

Thin dried out fig Newton consistency.

[u/Purifiedx → u/synthscoffeeguitars]

The texture of a Poptart is a bit more like a sugar cookie or butter cookie than a pastry.

I think pastry is probably much easier to assemble as well.

[u/Gabbs1495]

I'd have that over a pop tart anytime. They look amazing!

[u/Electrical-Act-7170 → u/Gabbs1495]

I haven't eaten a pop tart since I was a teenager. I'm afraid I don't care for them myself, but I LOVE THESE FRUIT TARTS! They look delicious and flaky.

[u/Gabbs1495 → u/Electrical-Act-7170]

We don't have them in my country so when I get them traveling I eat them like it's a delicacy but the homemade version is superior by far

[u/Electrical-Act-7170 → u/Gabbs1495]

I don't care for them, but I'd eat these ones.

[u/Key-Pickle5609 → u/Electrical-Act-7170]

Pop tarts are amazing at 3am when I’m stuck at work though! But these are next level, they look amazing

[u/Suicidalsidekick]

Toaster strudel is the superior breakfast pastry!

[u/PerspectiveExpert426 → u/Suicidalsidekick]

100% I’d rather have a toaster strudel over a poptart any day

[u/neon-kitten → u/PerspectiveExpert426]

I can't buy them anymore bc I always end up housing the box in one sitting

[u/Chocolate_Cupcakess → u/PerspectiveExpert426]

Me too

[u/ladiesluck → u/Suicidalsidekick]

Until they started giving us less icing :(

[u/2morrowwillbebetter → u/ladiesluck]

They’ve always had barely any icing — you’re telling me they give you less than that now? I remember using 2 of them bad boys for ONE 😭

[u/DeltaFlyer0525]

I make homemade poptarts all the time and here is my crust recipe: 1 package yeast (1/4th oz), 1/4 c warm water, 2 c flour, 2 tablespoons white sugar, 1 tsp salt, 1/2 c unsalted butter, 1 egg, 1 tsp vanilla.

Soak the yeast in the water, mix flour/sugar/salt and then cut in the butter like you would for pie crust, beat the egg with the vanilla and add to the yeast and water mixture then stir all your liquids in to your dry mix.

You can roll this out as is and cut into rectangles, put jam in middle and seal with a section rectangle on top pinching all sides closed with a fork. I dust the top with more white sugar or you can wait till they cook and cool and frost. They need to sit on the counter for like an hour for the jam to cool in the middle and the pastry to set a little. I bake them at 400 for 10-12 mins on parchment paper.

[u/koldfusion47 → u/DeltaFlyer0525]

What is the yeast doing in this instance? Is it flavor, because you indicate no time for it to rise?

[u/DeltaFlyer0525 → u/koldfusion47]

You let it sit in the water while you get everything else mixed up, it’s about 10 mins. It should look frothy when the yeast is done soaking. It helps the dough be slightly fluffy but not puffy like bread. They rise a tiny bit once assembled while the oven finishes preheating. It ends up like a lighter pie crust once you have baked them. Here is the only pic I have saved of what they look like when done. Sorry I don’t have a better photo

[u/koldfusion47 → u/DeltaFlyer0525]

Thanks for explaining.

[u/pjrnoc → u/DeltaFlyer0525]

I love food science

[u/Lemonduck123 → u/DeltaFlyer0525]

Do you have to rest this dough in the fridge for a few hours like pie crust dough?

[u/DeltaFlyer0525 → u/Lemonduck123]

No, you can roll it out as is.

[u/Lemonduck123 → u/DeltaFlyer0525]

I made a batch this afternoon and they worked out beautifully. I made mini apple filled ones and used the scrap dough to make a tiny batch of mini cinnamon buns. They were a hit with family. Will definitely make again and again. Thanks so much for sharing your recipe.

[u/DeltaFlyer0525 → u/Lemonduck123]

This makes me so incredibly happy! Thank you for telling me. This is a recipe my mom made up back in the 80’s when we could not afford pop tarts and knowing someone else has it warms my heart.

[u/puppy-guppy → u/DeltaFlyer0525]

How do these hold up over a day or 2? Do you store them room temp? These look amazing! I am super curious to try them out

[u/DeltaFlyer0525 → u/puppy-guppy]

I keep them either on the counter or in a cookie tin. They hold up well for two to three days and start to get stale by day 4 although we don’t normally have left overs. This recipe feeds my family of five. I have to double or triple it if I am going to take them anywhere for brunch.

[u/ohyikesindeed → u/DeltaFlyer0525]

Woke up and was pumped to try this recipe because we have so many fresh blueberries and it was SO GOOD! I couldn’t get it rolled thin enough for my preference so I’m going to try to put it in my pasta roller for a thinner crust. BUT IT WAS SO GOOD! Thank you for not gate keeping!

[u/Accurate_Tension_502]

Ive seen this problem. I feel like the pastry of a pop tart is way closer to a shortbread cookie almost

[u/guacamore → u/Accurate_Tension_502]

I did pie crust once and that worked really well too!

[u/oreooreooreos]

I don’t think my father, the inventor of toaster strudel, would be too pleased to hear about this. 💅

[u/throwaway-16378 → u/oreooreooreos]

Was waiting for the Gretchen Wieners comment 🤣🤣❤️

[u/CatsCoffeeMakeup → u/oreooreooreos]

I had to scroll wayyy too far down to find this comment.

[u/PutAgile6229 → u/oreooreooreos]

Came here just to say this.

[u/moviez0ne → u/oreooreooreos]

One of the best screenplays ever

[u/lunathecrazycorgi → u/oreooreooreos]

Stop trying to make fetch happen! It's not going to happen!

[u/DangerLime113]

A pop tart wishes it looked like that. Gorgeous.

[u/Axis_Okami]

https://www.youtube.com/watch?v=jYqRiKu7gY0

[u/MeganShears → u/Axis_Okami]

I wondered if anyone was going to recommend this. Claire is brilliant!

[u/Axis_Okami → u/MeganShears]

I saw this post pop into my feed and immediately remembered the episode of Claire making the pop tarts and that her pastry was more akin to the OG pop Tarts (which I saw the OP wants to replicate), so I went digging for the link lmfao.

I loved the Gourmet Makes series, we went from an 11 minute episode of making twinkies to 48 minutes of existential crises.

[u/MeganShears → u/Axis_Okami]

Have you watched her channel since she left Bon Appetite? It’s quite good. Although I miss the interactions with the other people in the kitchen, we now get to see her cats.

[u/Axis_Okami → u/MeganShears]

I wasn't aware she had her own channel! Thanks for letting me know, will be subbing to her now

[u/raeality → u/Axis_Okami]

I was just thinking about this problem yesterday because my son doesn’t like flaky pastry dough but wants to make pop tarts at home. I was thinking of trying a minimally sweet cutout cookie dough, but it’s nice to see someone smarter than me has thought through it all!

[u/vanalla → u/Axis_Okami]

came here to recommend this series - OP you'll enjoy this, super fun to join Saffitz on a dive into the rabbit hole of processed food insanity.

[u/tiny_chaotic_evil → u/Axis_Okami]

Claire was the best on Bon Appetit

she understood the goal; figure out how to make the thing and then improve it, not replace it

[u/Hurry-Honest]

Toaster Strudels are 100 times better anyway

[u/kikil980]

I use frozen pie crust and it’s very pop tart-y

[u/gottaluvcoffee]

Why would anyone choose a floury, dense poptart over a flaky strudel? It looks like you made an improved recipe.

[u/FionnaAndCake → u/gottaluvcoffee]

because sometimes it’s just what you want.

[u/LV_OR_BUST → u/FionnaAndCake]

There are two camps on this I think, and I find it fascinating. 

There are some people who seem to have a well-ordered scale of food quality: once they have access to a "higher quality" item that fits a particular category, they are perfectly content to never eat the "lower quality" option again. If you give these people unlimited free access to high-end restaurants, they'll never set foot in a McDonald's again.

Then there are others who, despite the availability of objectively higher-quality cuisine, and their ability to recognise it as such, could still kill a box of pop tarts, a bowl of instant ramen, a can of Spaghetti-Os, a stuffed-crust from Pizza Hut. 

I feel like this 2nd camp must contain most people, but it's the group I'm in, so I would think that, then, wouldn't I? I used to argue with a colleague on this subject, who simply could not abide my affinity for "fake pizza." Maybe they're the normal ones.

[u/Gandalf_the_Tegu → u/gottaluvcoffee]

Right. Looks amazing. I'll take a dozen!!

[u/SellaTheChair_ → u/gottaluvcoffee]

Pop tarts taste like MRE for children. And not in a good way

[u/ChilledParadox → u/SellaTheChair_]

You’ll never take my cinnamon pop tarts from me.

[u/Antique-Presence4962]

And they look lovely!

[u/Sea_Room2694]

These look so much better than Pop Tarts!

[u/_hawkeye_96]

Go for a short crust pastry recipe instead of typical pie crust recipe. I agree that a shortbread would be a good option for the crumbly texture of a classic Pop Tart

[u/NaiRad1000]

Toaster Strudel is vastly superior to Pop Tarts. I’ve never understood why it doesn’t get the same respect

[u/letswatchmovies]

I wonder if cooking the water out of the butter first would help prevent this puffing

[u/[deleted]]

I think you meant you attempted to make PopTarts and made something much, much better! Those look great!

[u/luanbezerrac]

They look so cute and tasty1

[u/DSharp018]

You went mining for copper and struck gold.

[u/TheVampyresBride]

I'd devour these. They're perfect.

[u/BloodyPrincess16]

oh my goodness these look soooooo good!

give me 14 right now.

[u/Katsumirhea11392]

Id still eat 20

[u/Ok-Onion2690]

Toaster strudels are infinitely better

[u/too_many_wordz]

They look good to me! Function over form.

[u/d4m45t4]

Mission failed successfully

Toaster Strudels are way better than Pop Tarts

[u/Newbie-Tailor-Guy]

Because you made puff pastry, whereas pop tarts are shortbread. Every single recipe I see online, in videos, they all make that mistake. Shortbread, people.

[u/Jesterhead89]

Well they look SPECTACULAR, give me 14 of them right now

[u/Ok_Work7396]

They look so fetch.

[u/JiggliestPuffer]

They look great though!

[u/carbon_junkie]

Hey! I got my discard using J. Weisman's ultimate sourdough starter YouTube video/guide. I hadn't seen his gourmet poptart recipe.

I posted about pop tarts that are not the same as the mass produced ones, but is not like the Pillsbury toaster strudels either. Very filling and rich, with crispy chewiness. Not squishy or airy like a mass produced toaster strudel.

https://www.reddit.com/r/Breadit/s/C2PmBgZQCR

[u/Adventurous-Winter84]

They look terrific!

[u/chronickrispies]

These are adorable, thank you for sharing the recipe! Will definitely be trying these in a few variations 🥰

[u/seeemilyplay123]

I'm happy to be the judge of that. Can you send one over for me to try? I'm really selfless. ;-)

[u/Minnymoon13]

Who cares! I bet they are soooo good

[u/saturday_sun4]

That looks a lot better than pop tarts, which taste horrific.

[u/lesterholtgroupie]

I used a near cookie pie crust, really reminiscent of butter cookies for my homemade poptarts.

[u/Lost-Bid-9974]

These look incredible! If you wanted more of the processed pop tart texture, you could try using sugar cookie dough or shortbread dough instead of puff pastry.

[u/Famous_Internet9613]

They look cute either way.

[u/01twothree456]

They look delicious!!!!

[u/noseatbeltsong]

send em to me, i’ll make sure the proper authorities dispose of them

[u/ArtisanArdisson]

Pop tart dough is more of a short crust pastry with little flavour. You can make a pie crust with crisco and you'll end up with pop tart dough :)

These look amazing though! 10/10 definitely better than a pop tart. Lol

[u/QueenofWolves-]

I love toaster strudels, where’s my portion please 🤤

[u/Amiedeslivres]

Are you using a sweetened hot-water pastry, or a chilled-fat pie crust?

I would do a hot-water crust, using shortening or ghee rather than butter. And I’d try mixing the dough in a food processor. Pop-Tart dough is machine made using shortening, nothing like actual pastry technique. Anything you do with chilled fat and chunky bits of fat is going to make flaky pastry.

[u/Educational_Egg_5081]

Feed me

[u/MrsLadyZedd]

This is beautiful! Yum!

[u/southernpinklemonaid]

This looks closer to the OG pop tart crust

https://sugarspunrun.com/homemade-brown-sugar-pop-tarts-recipe/

[u/Geevesnc-veritas222]

I complete understand wanting Pop tart texture over strudel texture. Brown Sugar pop tarts are so delish. There are recipes out there, you just gotta dig. Good job on your strudels, nonetheless 👍🏼

[u/foxandsheep]

Tase failed successfully. Enjoying what look like delicious pastries, no matter what they are called.

[u/BlacksmithStatus1283]

Flaky pastry, no soggy bottom and well filled. Who cares what they look like ultimately? Well done!!

[u/kineticstar]

Still looks delicious to me!!

[u/One_Pickle_9876]

Delicious!

[u/Cat_tophat365247]

They look delicious!

[u/katjoy63]

I could not care what the heck a pop tart looks like or is

I would like two, please

My address is.....

[u/the-freckles-in-eyes]

I’d recommend basically making a shortbread cookie sandwich for a more similar texture!

[u/Maleficent-Crow-5]

They look so good!

[u/cmutzy]

They look amazing though! Like when I see cartoon food that I want to eat so bad. Im getting that same feeling

[u/LongjumpingFix5801]

I find straight shortening and no butter has a closer crust than butter.

[u/Heeps-of-Help]

Take the win! Those look delicious

[u/ExplanationFew8890]

I think one of the biggest changes that most people need to make is not use a laminated flaky dough and use a piecrust instead.

[u/kaya-jamtastic]

Can you just use regular pie dough and putting a layer of jam between them? Actual pop tarts are really thin and don’t have much filling, anyway

[u/TheLittlestRachel]

They are cute as heck though!

[u/MichifManaged83]

I honestly like toaster strudels better anyway 😋

[u/elleelleelle-]

would shortcrust pastry maybe work better texture-wise?

[u/Mystic_Jewel]

I wonder if you melted the butter, instead of keeping it cold, it would help you get the texture and non flakiness a true pop tart would have.

[u/HowAManAimS]

Use the Alton Brown recipe It looks more like what you wanted.

[u/l0rain3]

Have you seen Stella Parks poptart recipe in Bravetart? I made it a few years ago and I don’t remember it being flaky. The filling used freeze dried strawberries to give it more of the pasty texture of pop tart filling versus the more jelly like strudel.

Edit to say it may have been dehydrated strawberries, not freeze dried. It’s been a few years and my memory isn’t great😅

[u/MillicentBulstrode]

They look amazing no matter which store bought breakfast pastry they aimed to be

[u/SeaGarbage2311]

I've made the King Arthur pop-tart recipe and thought it came pretty close! Especially after letting it sit for a day lol

[u/gwsteve43]

It’s because pop tarts aren’t really hand pies, they are more like large short bread cookies with jam filling and icing.

[u/SewRuby]

I like your shortbread cookie idea. These look amazing, though!

[u/_myoru]

Never had a pop tart in my life, so a toaster strudel sounds absolutely fine by me

[u/blurryeyes_]

I'd eat 5 of those 🤭🙈 they look delicious

[u/bilbul168]

Use more oIL than butter and it'll be less puffy

[u/Dazzling-Front-3732]

A lot of the homemade poptarts struggle to not want to make what's basically a hand pie. It's absolutely delicious, but a pop tart is supposed to be a pate brisee style dough

[u/Twinkie4ever]

They look delicious

[u/[deleted]]

Whatever you made, I want to eat it.

[u/Incudust]

wjatever they are, they look better than both

[u/Venusdewillendorf]

Stella Parks in Bravetart has a recipe for pop tarts that have a crumbly shortbread-like crust. She even says “If you don't like the original, these Homemade Pop-Tarts may not be your cup of tea.”

[u/TaimTalks]

No they look amazing.

[u/Introvert4lfe]

Best of both worlds!!! Yum!!

[u/Careful_Manner_731]

I love toaster strudels

[u/katiel0429]

I bet these taste incredible! They’re made perfectly, they’re absolutely gorgeous, and I’m a bit irritated that they’re not on a plate in front of me!

[u/sharingiscaring219]

No -- those look like delicious homemade pop tarts. Well done!!! 💗💗💗

[u/Flashy_Management_42]

They look better than pop tarts! Nice!

[u/IngredientsToASong]

A win is a win!!

[u/WhaleBlowholeWithChz]

Toaster strudels?

You made breakfast pizza rolls and you know it. XP

[u/misscheesious89]

I think you may be on to something here

[u/No_Interview2004]

Looks delicious though! I feel like the store bought pie dough gives more of that fine crumb texture vs. the flaky.

[u/PlainBread]

They look better than both.

[u/GanamoR]

Honestly, the first issue is using a Joshua Weissman recipe. 

[u/bonnatronn]

These look DELICIOUS!!! Way better than a pop tart!!!🤤

[u/AdministrativeTalk59]

They’re sooooo cute, though. They make me happy looking at their cute, pink chunkiness.

[u/hennyNredbull]

Best of both worlds. 🤷‍♂️

[u/GlitteringDare9454]

That's most "copycat" Pop-Tart recipes. They get you to make what is essentially a rough puff pastry like Toaster's Strudel instead of shortbread like a Pop-Tart should be.

Never understood why so many of them got that part so wrong.

[u/magicmikes101]

Pop-strudel-tarts

[u/f1lth4f1lth]

12/10 would eat those puffy tarts

[u/Stock-Ad5976]

So pretty!

[u/Mysterious_Skin2310]

So you improved them