DIY Quarantine Snacks: Summer Lovin’ Pop-Tarts
Whether you’re pining for toasted marshmallows fresh from a campfire or longing for some lounge time in a beach chair with a summer cocktail by your side, chances are that your summer plans have been disrupted due to COVID-19. You can still manifest some celebratory summer vibes from your home kitchen with some DIY Pop-Tarts!
These Piña Colada and S’mores Pop-Tarts have something to satisfy your inner happy camper or beach bum. Eat one as a treat for breakfast or treat yourself to an afternoon pick-me-up. Pop-Tarts are the perfect vessel for summer nostalgia. The Piña Colada version is brimming with a decadent pineapple rum sauce and topped with rum glaze and shredded coconut sprinkles. The S’mores variety is full of a rich fudge sauce and marshmallow fluff, and is covered in a thick layer of the same fudge sauce and honey graham crumbles. Make one, make both, or reinvent your favorite summer flavors in Pop-Tart form!
Piña Colada Pop-Tarts
For the Dough:
Ingredients
2 cups AP flour, plus more for rolling
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and diced into cubes
4 - 5 tbsp ice water
Instructions
In a food processor, mix together flour, salt, and granulated sugar.
Add butter cubes and pulse mixture until pebbles form.
Add 4 tbsp water and pulse a few more times. If the mixture is still too dry to come together, add the remaining 1 tbsp of water.
Place your dough onto a clean surface and gather it into a ball. Then divide into two portions, forming two flat disks of dough.
Cover each disk with plastic wrap and chill for at least 1 hour.
For the Pineapple Rum Filling:
Ingredients
1 20oz can crushed pineapple
⅔ cup rum
1 tsp vanilla extract
1 pinch salt
Instructions
Combine all ingredients except vanilla extract and stir in a medium size pot over low heat.
Continue to cook, stirring periodically to prevent fruit from sticking to the bottom of the pan.
Let simmer until thick and juice has been reduced, about 30 minutes.
Take off the heat and stir in vanilla extract.
For the Glaze:
Ingredients
1 cup powdered sugar
2 tbsp half and half
½ tsp rum flavoring
Food coloring, if desired
Instructions
Mix powdered sugar and half and half in a medium bowl until combined and smooth.
Add rum flavoring and food coloring. Stir until incorporated.
To Assemble:
Crack one egg into a small bowl and mix well. This will be your egg wash.
Preheat your oven to 350˚F.
On a surface covered in flour, roll out chilled dough to about ⅛ inch thick. Cut out desired Pop-Tart shapes. I used an index card as a stencil tool to create my cut-outs.
Line half of your cut-outs onto a parchment-lined baking tray.
Using a pastry brush, apply egg wash to each cut-out.
Spoon pineapple filling onto each cut-out (around 2 tbsp each), leaving room around the edges.
Place another layer of dough on top. Using a fork, press down along each side of the Pop-Tart, creating indentations.
Using a toothpick, create small holes on top of the Pop-Tart.
Brush the entire top with egg wash.
Bake for 20-25 minutes, or until the pastries begin to brown.
Once cool, decorate your Pop-Tart with rum glaze and sprinkle with coconut flakes. You may wish to decorate with fondant cut-outs or summer sprinkles as well.
S’mores Pop-Tarts
For the Dough:
Ingredients
2 cups AP flour, plus more for rolling
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and diced into cubes
4 - 5 tbsp ice water
Instructions
In a food processor, mix together flour, salt, and granulated sugar.
Add butter cubes and pulse mixture until pebbles form.
Add 4 tbsp water and pulse a few more times. If the mixture is still too dry to come together, add the remaining 1 tbsp of water.
Place your dough onto a clean surface and gather it into a ball. Then divide into two portions, forming two flat disks of dough.
Cover each disk with plastic wrap and chill for at least 1 hour.
For the Chocolate Sauce:
Ingredients
¼ cup sugar
¼ cup half and half
100 grams semisweet chocolate chips
⅓ cup unsalted butter, chopped
Instructions
Over medium heat, mix sugar, half and half, and half of the semisweet chocolate chips.
Stir continuously until smooth.
Add chopped butter and the rest of the chocolate chips. Stir until smooth.
Other Ingredients:
Honey graham crackers
Marshmallow fluff
To Assemble:
Crack one egg into a small bowl and mix well. This will be your egg wash.
Preheat your oven to 350˚F.
On a surface covered in flour, roll out chilled dough to about ⅛ inch thick. Cut out desired Pop-Tart shapes. I used an index card as a stencil tool to create my cut-outs.
Line half of your cut-outs onto a parchment-lined baking tray.
Using a pastry brush, apply egg wash to each cut-out.
Spoon chocolate sauce filling onto each cut-out (around 2 tbsp each), leaving room around the edges.
Spoon approximately 1 tbsp of marshmallow fluff onto each Pop-Tart.
Place another layer of dough on top. Using a fork, press down along each side of the Pop-Tart, creating indentations.
Using a toothpick, create small holes on top of the Pop-Tart.
Brush the entire top with egg wash.
Bake for 20-25 minutes, or until the pastries begin to brown.
Once cool, decorate your Pop-Tart with the rest of your chocolate sauce and sprinkle with crushed honey graham crackers.
