Classic Peach Pop Tarts (Print Version)
Flaky pastry pockets with a sweet peach filling, finished with vanilla glaze and optional sprinkles.
# What You'll Need:
→ Pastry Dough
01 - 2½ cups (315 g) all-purpose flour
02 - 1 tbsp granulated sugar
03 - 1 tsp salt
04 - 1 cup (225 g) unsalted butter, cold and cubed
05 - ⅓ cup (80 ml) ice water
→ Peach Filling
06 - 1½ cups (225 g) diced fresh peaches (or thawed frozen peaches)
07 - ¼ cup (50 g) granulated sugar
08 - 1 tbsp fresh lemon juice
09 - 1 tbsp cornstarch
→ Assembly
10 - 1 large egg, beaten (for egg wash)
→ Vanilla Glaze
11 - 1 cup (120 g) powdered sugar
12 - 2–3 tbsp milk
13 - ½ tsp vanilla extract
14 - Colored sprinkles (optional)
# How to Make It:
01 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Cut in the cold cubed butter using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
02 - Gradually drizzle in the ice water, stirring gently until the dough just comes together. Divide the dough into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
03 - In a medium saucepan, combine the diced peaches, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, for 5 to 7 minutes until the mixture thickens and becomes glossy. Remove from heat and let cool completely.
04 - Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
05 - On a lightly floured surface, roll each chilled dough disk to approximately ⅛-inch (3 mm) thickness. Cut into 3×4 inch (8×10 cm) rectangles, yielding 16 total rectangles.
06 - Place 8 dough rectangles on the prepared baking sheet. Spoon about 1 rounded tablespoon of the cooled peach filling into the center of each rectangle, leaving a ½-inch border around the edges.
07 - Lightly brush the exposed borders with beaten egg wash. Place a second dough rectangle over each filled one and press the edges firmly with a fork to crimp and seal.
08 - Brush the tops of each assembled pop tart with the remaining egg wash. Prick the tops 3 to 4 times with a fork to create steam vents during baking.
09 - Bake in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown and flaky. Transfer to a wire rack and allow to cool completely.
10 - In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle or spread the glaze over the cooled pop tarts. Top with colored sprinkles if desired. Allow the glaze to set before serving.
# Expert Advice:
01 -
- The buttery, flaky crust shatters beautifully and tastes nothing like anything from a package.
- Real peach filling cooks down into a jammy, bright center that puts artificial fruit fillings to shame.
- You can customize the glaze and sprinkles to match any holiday or mood.
02 -
- If your butter warms up while cutting it in, pop the whole bowl in the freezer for 10 minutes before proceeding.
- Overfilling will cause blowouts in the oven, so resist the urge to pile on extra peach filling.
- The filling must be completely cool before assembly or it will melt the butter in your dough and ruin the flakiness.
03 -
- Grate your cold butter on the large holes of a box grater for faster, more even distribution into the flour.
- Dust your work surface with powdered sugar instead of flour for a slightly sweeter, more tender crust.