Peach Pop Tarts Classic (Printable)
Flaky pastry pockets filled with sweet peach compote and a vanilla glaze—nostalgic breakfast or snack.
# Ingredient List:
→ Pastry Dough
01 - 2 1/2 cups (315 g) all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon kosher salt
04 - 1 cup (2 sticks/225 g) cold unsalted butter, cubed
05 - 1/3 cup (80 ml) ice water
→ Peach Filling
06 - 1 1/2 cups (225 g) diced fresh peaches (thawed frozen peaches work well)
07 - 1/4 cup (50 g) granulated sugar
08 - 1 tablespoon fresh lemon juice
09 - 1 tablespoon cornstarch
→ Assembly
10 - 1 large egg, beaten (for egg wash)
→ Vanilla Glaze
11 - 1 cup (120 g) powdered sugar
12 - 2 to 3 tablespoons whole milk
13 - 1/2 teaspoon pure vanilla extract
14 - Colored sprinkles (optional)
# Steps:
01 - In a large mixing bowl, whisk together the flour, sugar, and salt. Cut the cold cubed butter into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized butter pieces throughout.
02 - Gradually drizzle in the ice water, stirring gently until the dough just begins to come together. Divide into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes.
03 - Combine the diced peaches, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium heat, stirring frequently, for 5 to 7 minutes until the mixture thickens and becomes glossy. Remove from heat and let cool completely.
04 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
05 - On a lightly floured surface, roll each chilled dough disk to approximately 1/8-inch (3 mm) thickness. Cut into 3x4-inch (8x10 cm) rectangles, yielding 16 total rectangles.
06 - Place 8 dough rectangles on the prepared baking sheet. Spoon about 1 rounded tablespoon of cooled peach filling onto the center of each rectangle, leaving a 1/2-inch border around the edges.
07 - Brush the exposed borders with egg wash. Lay a second dough rectangle over each filled piece and press the edges firmly with a fork to seal. Brush the tops with remaining egg wash and prick the surface with a fork to create steam vents.
08 - Bake for 20 to 25 minutes until the pastry is golden brown and cooked through. Transfer to a wire rack and cool completely before glazing.
09 - Whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle or spread the glaze over the cooled pop tarts and top with sprinkles if desired. Allow the glaze to set before serving.
# Expert Tips:
01 -
- The pastry shatters in the most satisfying way when you bite into it, buttery and flaky in a way no package can replicate.
- You can use frozen peaches in the dead of winter and still feel like you captured summer in your kitchen.
02 -
- If the filling is even slightly warm when you assemble the tarts, it will soften the butter in the dough and you will lose all that beautiful flakiness.
- Do not overwork the dough once the water goes in because every extra stir develops gluten and makes the pastry tough instead of tender.
03 -
- Roll the dough between two sheets of parchment paper to avoid adding extra flour that can make the pastry dense.
- Chill the assembled pop tarts on the baking sheet for 10 minutes before baking to help them hold their shape and seal.