Homemade Peanut Butter Pop Tarts
These pop tarts use a flaky, all-butter pie dough as the base for a simple peanut butter and brown sugar filling. The key to a flaky crust is keeping the butter cold and working the dough as little as possible; you want to see little pockets of butter in the dough, as that's what creates the layers in the oven. A tangy cream cheese icing finishes them off.
Ingredients
For the Pastry Dough
- 2 1/2 cups bread flour
- 1 tsp powdered sugar
- 1 tsp kosher salt
- 1 cup cold unsalted butter 2 sticks, cut into 1/2-inch cubes
- 1/2 cup ice water
For the Filling
- 1/2 cup creamy peanut butter
- 1/3 cup dark brown sugar packed
For the Icing
- 8 oz cream cheese at room temperature
- 1 cup powdered sugar
- 1 pinch kosher salt
- 1 1/2 tsp vanilla extract
For the Egg Wash
- 1 large egg lightly beaten
Instructions
- Whisk bread flour, powdered sugar, and salt in large bowl.
- Cut cold butter into flour mixture until coarse crumbs form with some pea-sized pieces.
- Gradually add ice water, mixing with fork until dough comes together.
- Form dough into two discs, wrap in plastic, refrigerate 2 hours.
- Preheat oven to 350°F.
- Mix peanut butter and brown sugar until smooth.
- Roll each disc into 12x9 inch rectangle on floured surface.
- Cut each rectangle into nine 4x3 inch pieces.
- Place bottom pieces on parchment-lined baking sheet.
- Brush edges with beaten egg.
- Add peanut butter filling to center of bottom pieces.
- Top with remaining dough rectangles, crimp edges with fork.
- Brush tops with egg wash, poke holes with fork.
- Bake 25-27 minutes until golden brown.
- Cool completely on baking sheet.
- Beat cream cheese until fluffy, 3-4 minutes.
- Add powdered sugar, salt, vanilla; beat until smooth.
- Spread icing on cooled pop tarts.
Notes
Keep butter very cold until using. Ensure pop tarts are completely cool before icing.
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