Pop Tart Trifle Recipes

POP-TARTS®

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Sift flour, 1 tablespoon sugar, and salt together into a bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles small peas. Add vanilla. Mix in cold water, 1 tablespoon at a time, until dough comes together and forms a ball.
• Divide dough into 2 pieces and wrap with plastic wrap; chill until firm, at least 1 hour.
• Beat softened butter, 1/4 cup sugar, and cinnamon together in a bowl to make filling.
• Roll out dough on a lightly floured work surface to 1/2-inch thickness. Cut dough into rectangles with a knife. Drop 1 tablespoon of filling onto half of the rectangles. Cover with remaining rectangles. Press edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick.
• Arrange pastries on the lined baking sheets.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.

HOMEMADE "POP TARTS" RECIPE BY TASTY

Steps:

• Cut puff pastry along fold lines and then in half, making 6 rectangular pieces.
• Coat edges of one section of pastry with egg wash (egg and milk whisked).
• Place desired amount of filling (we used equal parts of each jam) in the center and spread, leaving room on the edges.
• Then place a second piece of puff pastry on top, Push the edges of the two pastry pieces together with your fingers and then press with a fork to seal.
• Bake on wax paper at 190°C (375°F) for 20-30 minutes or until golden brown and puffy.
• For icing, mix all ingredients together. Add additional milk or sugar to achieve desired consistency. Apply to slightly cooked pastries.
• Enjoy!

POP TART TRIFLE

Steps:

• In a trifle dish or clear round glass bowl, crumble 2 pop tarts.
• Spread 1 can of vanilla pudding evenly over crumbled pop tarts.
• Top with 2 more crumbled pop tarts.
• Cover with 1/2 of the defrosted strawberries.
• Top strawberry layer with the second can of pudding, then the remaining frozen strawberries, and crumble last two pop tarts over that.
• Garnish with whipped cream and fresh strawberries.
• Refrigerate any leftovers.
• Note; These can also be made in parfait glasses using lesser amount of ingredients.

BAKEWELL TRIFLES

Steps:

• Crumble the biscuits and cake, roughly mix and divide between 8 small glasses. Halve the cherries and divide between the trifles, then top with compote or jam.
• Beat together the custard and cream, then dollop on top. Scatter over the almonds, add a cherry half to each trifle and chill until ready to serve.

POP TARTS RECIPE BY TASTY

Steps:

• Filling: Add all your ingredients, except the butter, into a heavy-bottomed saucepan and stir until boiling, Boil for about 5 minutes, or until your mixture thickens. Chill your filling in the fridge until it is completely cool.
• Preheat the oven to 350°F.
• Crust: Mix together your salt and flour in a bowl. Cut in your butter and mix together by hand or with a pastry cutter, or in the bowl of your electric mixer. Mix until you have a crumbly mixture with pea-sized chunks. Do not overmix. Add in your water, 2 tablespoons at a time, until you have a soft dough.
• Flour your work surface and roll the dough out thinly. Cut the dough into rectangles, about 2 by 4 inches each. Place 4 of your rectangles on a baking sheet. Leaving the others set aside.
• Spread about 1 tbsp filling on each rectangle. Place ½ tsp of butter over your filling and place a rectangle you have set aside directly over it and flatten the edges together with a fork. Do this with remaining rectangles.
• Brush a thin layer of milk over each pop tart. Bake for about 15 minutes, or until the crust is flaky and lightly browned.
• Let cool on cooling racks. After they have cooled, brush icing over top and decorate as desired. Serve.