- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3 tbsp cold water
- 1 egg white, at room temperature
- 3/4 cup icing sugar
- 1/4 cup almond slivers or slices
- 1/4 cup brown sugar
- 1 tbsp cinnamon
- 1 tbsp cocoa powder (optional)
- 1 cup icing sugar
- 1/2 to 1 tablespoon milk
- Preheat oven to 230ºC.
- Make filling; In a food processor, combine egg white, icing sugar, almond slivers, brown sugar, cinnamon and cocoa powder. Blend until well combined and set aside.
- Combine flour and salt in a large bowl. Add butter and blend with a fork or your hands. Blend until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addiction until dough forms a ball.
- Place dough on a lightly floured surface and roll into a square/rectangle. Cut out long strips of rectangles or squares. Repeat until dough runs out.
- Take one pie crust rectangle/square and lace 1 teaspoon of filling on top. Cover with another piece of pie crust and crimp all four edges. Repeat with the rest of dough.
- Place pop tarts on a baking sheet with parchment paper, and bake for 7-8 minutes.
- While pop-tarts are baking, make glaze; Place icing sugar in a bowl. Pour milk slowly until it has a consistency of really thick syrup.
- Once pop-tarts are done and cooled, top with glaze. Decorate with sprinkles.
Print-friendly recipe here.Introducing 'writing icing' - pre-made icing in a tube to write with
Verdict? These don't taste like the pop tarts that I remember. The pop tarts that I had for breakfast when I was in America were light and crispy. These just tasted like pie. Still nice though, but not enough to satisfy my pop tart cravings.