I was never a huge pop-tart fan as a kid. In fact, I think I found myself eating them more in college on a whim. I also had the beloved Pie Face when I studied abroad in Australia my junior year of college. So, there was always a place in my heart for pop-tarts and hand-pies and the like. So, one day a few years ago, I had an idea – that I would try and recreate my own version. Nothing too intense – premade pie dough, store bought jam and an egg (literally). One day I would like to go all out and make my own pie dough and own jam from scratch. But, for now, these are absolutely perfect and totally accessible for anyone to make. Plus, they taste incredible! A sweet treat for breakfast or a dessert, these pop-tart hand pie cookie creations will hit the spot every time.
1 Pack of Pie Crust Made About a Dozen Pop-Tart Hand Pie Cookies
Recipe by © Alysha Melnyk 2018
Oven, Preheated to 400°F
9″ by 13″ Sheet Pan
Small Mixing Bowl
Small Round Cookie Cutter (You can also you the top of a glass cup or mason jar lid)
Pastry Brush (I use this one)
*Optional: Pie Crust Cutters (I used a snowflake pie crust cutter similar to this set)
Flat Rectangular Platter and Small Pinch Bowl by Jeremy Ogusky, Creator of Ogusky Ceramics (based in Jamaica Plan, MA)
Screen-printed Pine Tree Flour Sack Tea Towel by Jillian, Creator of &Morgan Screenprinting (based in Bristol, CT)
Wooden Spoon Hand Carved by Teal, Creator of Teal Marie Design (based in Newark, DE)
*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*
1 Pack Immaculate Baking Ready-To-Bake Pie Crust (BEST premade pie crust out there, in my opinion. Be sure to let it warm to room temperature for about 45 minutes before rolling out to prevent cracking. )
Flour (*for dusting the tabletop surface)
1 Jar Jam of Choice (I used Crofter’s Organic Wild Blueberry Spread)
1 Egg, Whisked
Cinnamon and Sugar, for Sprinkling
- Preheat the oven to 400°F.
- Line the 9″ by 13″ baking sheet with parchment paper.
- Lightly dust the surface you are working on with flour (*reapply as necessary).
- Unroll the pie dough, and cut the pie dough into rounds. Gather any remaining pie dough and roll into a ball, then roll it out into the same thickness as the other rounds. Keep cutting until you have used all the pie dough you can (small scraps can be baked into mini dog treats – my dogs LOVE it). *Keep in mind, if you are using a pie crust cutter to decorate the top, for every two pie crust rounds you need one pie crust piece as well to place on top. *
- Once all the pie dough is cut (rounds and small pie crust pieces if using), take one round and place 1 teaspoon of jam in the center.
- Use pasty brush and lightly spread whisked egg along the edges of the round around the jam.
- Place another round on top, and lightly press the edges around the jam to seal it (looks like a ravioli).
- Use the fork prongs to seal the edges all around the pop-tart, and then prick around the circle of jam in the center (this helps release heat so the pop-tart doesn’t crack or explode in the oven).
- Brush whisked egg on the center of the pop-tart. and place pie crust piece on top (if using).
- Brush entire pop-tart hand pie cookie with whisked egg (gives it a nice golden brown color when baking).
- Place on parchment lined baking sheet, and repeat process until all pop-tarts are made (*If they don’t all fit on one sheet, just wait until first group bakes and then swap out and repeat. Don’t worry about changing the parchment paper in between, because it’ll be fine for another baking round).
- Bake pop-tart hand pie cookies for 11 to 13 minutes (mine baked for 13 minutes exactly).
- Transfer pop-tart hand pie cookies to a cooling rack, and sprinkle with cinnamon and sugar (if desired).
- Enjoy! 🙂 (Make sure to eat at least one warm right out of the oven! SO DELICIOUS!