Peach Pop Tarts Classic (Printer-Friendly)
Buttery handheld pastries with sweet peach filling and vanilla glaze — a nostalgic, shareable breakfast treat.
# What You'll Need:
→ Pastry Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup cold unsalted butter, cubed
05 - 6–8 tablespoons ice water
→ Peach Filling
06 - 1 1/2 cups peeled, finely diced fresh or canned peaches
07 - 1/3 cup granulated sugar
08 - 2 teaspoons lemon juice
09 - 2 teaspoons cornstarch
10 - 1/4 teaspoon ground cinnamon
→ Assembly and Glaze
11 - 1 egg, beaten (for egg wash)
12 - 1 cup powdered sugar
13 - 2–3 tablespoons milk
14 - 1/2 teaspoon vanilla extract
15 - 1–2 tablespoons peach jam or puree (optional, for extra flavor)
# How to Make It:
01 - In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing gently just until the dough comes together. Divide the dough in half, shape each portion into a flat disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.
02 - While the dough chills, combine the diced peaches, sugar, lemon juice, and cinnamon in a small saucepan. Bring to a simmer over medium heat, stirring frequently. Dissolve the cornstarch in 2 teaspoons of water and stir into the peach mixture. Continue cooking for 2–3 minutes until thickened. Remove from heat and let cool completely.
03 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
04 - On a lightly floured surface, roll out each dough disc to 1/8-inch thickness. Cut into 16 rectangles, approximately 3 × 4 inches each.
05 - Place 8 dough rectangles on the prepared baking sheet. Spoon 1–2 tablespoons of cooled peach filling onto each rectangle, leaving a small border around the edges. Brush the edges with egg wash. Lay the remaining 8 rectangles on top and press the edges firmly to seal. Crimp the edges with a fork to ensure they stay closed.
06 - Brush the tops of each assembled pastry with egg wash. Use a fork to poke 2–3 small holes in the top of each to allow steam to escape during baking.
07 - Bake for 18–22 minutes, or until the pastry is golden brown. Transfer to a wire rack and let cool completely.
08 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and peach jam if using, until smooth and drizzle-able. Drizzle the glaze over the cooled pop tarts. Allow the glaze to set before serving.
# Expert Advice:
01 -
- The buttery, flaky crust is genuinely better than anything from a foil wrapper, and you get to say you made it yourself.
- That warm peach filling with a hint of cinnamon tastes like summer decided to show up in pastry form.
- They freeze beautifully, so you can stock up and have homemade toaster pastries ready whenever the craving hits.
02 -
- If your filling is even slightly warm when you assemble, the butter in your dough will melt and you will lose every bit of flakiness you worked for.
- Crimping with a fork is not just decorative, because a poor seal means peach lava erupting out the sides in the oven.
03 -
- Freeze your butter for fifteen minutes before cubing it, and handle the dough with your fingertips rather than your palms to keep everything as cold as possible.
- Adding a tablespoon of peach jam to the glaze not only boosts flavor but gives it a soft blush color that makes these look as good as they taste.