Dr Pepper Pop Tarts | How to Make Homemade Pop Tarts

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie alternative for frosting.

Dr Pepper soda

🥗Healthier: homemade soda syrup

💰Cheaper: cola soda

Homemade syrup can reduce sugar content and cost.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Take the pre-made pie crust out of its package and let it sit at room temperature for about 15 minutes.

Roll out the pie crust to make it square using a 3 inch by 5 inch cardboard guide and a pizza cutter to cut it into rectangles.

Ball up the scraps, roll them out, and cut them into two more pieces.

In a small bowl, beat one large egg with about 1 teaspoon of milk to create an egg wash.

Brush the egg wash on each of the cut rectangles of pie crust.

Take about 1.5 teaspoons of Dr Pepper jelly and place it in the center of three of the rectangles, leaving at least 1/2 inch around the edges.

Flip the remaining rectangles over on top of the jelly-covered ones, egg side down, and seal the edges with a fork.

Poke a few holes in the top of each pop-tart with a toothpick to prevent them from exploding while baking.

Brush the tops with the remaining egg wash and refrigerate for about 10 minutes.

Preheat the oven to 425°F (218°C).

Bake the pop-tarts in the oven for 12 to 15 minutes until golden brown.

While the pop-tarts are baking, prepare the icing by mixing 1 cup of confectionery sugar with 1 teaspoon of clear vanilla extract and about 3 tablespoons of Dr Pepper, adjusting as necessary to get the right consistency.

Divide the icing into two bowls, leaving one white and adding burgundy food coloring to the other to resemble Dr Pepper's color, optionally adding brown food coloring to darken it.

Once the pop-tarts are out of the oven, let them cool for at least 5 minutes before icing them to avoid burning your tongue.

Top the cooled pop-tarts with the burgundy icing and let it crust over before adding the white icing.

Transfer the white icing to a ziplock bag, cut a small hole, and drizzle it over the pop-tarts for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens