The all-American snack has become a favorite, with approximately 4.8 billion mini sandwiches eaten in the US every year as of 2017. A typical serving size is one pop tart and .2 teaspoon jelly per sandwich.
These are the perfect combination of sweet, salty and gooey. They’re also a great way to satisfy your sweet tooth without having to eat too many calories. Read more in detail here: peanut butter and jelly pop tarts.
National Pie Day is tomorrow, in case you didn’t know. No, I’m sorry, I misunderstood. Today is Pi Day.
First and foremost, I don’t see why National Pi/e Day couldn’t be on the same day. Because it’s common knowledge that you cook pies on Pi Day. As a result, I decided to share a pie with you all in celebration of this extremely wonderful day! Mini Pop Tarts filled with jelly and topped with a delicious peanut butter frosting and chopped peanuts aren’t just ordinary pie. These puppies are oh-so-delicious! And it’s so adorable. Miniature equals immediate cuteness.
Also, since they’re little, mini implies you can eat twice as many. AmIright?
Reading (and enjoying!) Good luck with your attempt
I could wax poetic over these peanut butter Pop Tarts, but I’d rather write about something else entirely: a memoir that made me laugh, weep, and feel everything in between. It ensnared me in a life that seemed so like to mine that I couldn’t help but send the author a long email telling her how much it spoke to me. Amelia Morris’ memoir is called Bon Appétempt.
For years, my sister Rebe and I have been Amelia admirers. Despite the fact that Rebe and I reside in different states, we routinely contact each other to check whether the other has watched the current Bon Appétempt video. And we’ve undoubtedly sat in bed together at home, scrolling through page after page of recipes.
Amelia’s honesty in writing is what makes her stand out to me. Every time I see one of her blogs, whether it’s about how to be sexy in the kitchen or her mother’s Rolex, I get a breath of fresh air. I’m not aware of anybody else in the blogging world that does it like Amelia, and I admire her for it.
The Bon Appétempt book covers everything from growing up as a divorced kid to Amelia’s challenges as a store assistant who had to package pricey tableware during the scorching summers of Los Angeles. From earning her MFA in creative writing to baking her first cake, she’s done it all (chocolate peppermint, to be exact).
And that’s the beauty of it: Amelia draws you into her world with her honest yet intelligent storytelling. A universe so real and thorough in its depiction that you can’t help but think about your own existence.
Aren’t they the finest types of novels to read? The ones that completely engross you to the point that you can’t put them down and can’t stop thinking about them once you do?
At least, that’s the sort I like.
How to make Pop Tarts at Home
Don’t be put off by Pop Tarts! These adorable creatures are simple to build if you keep a few things in mind.
Refrigerate the pie dough – Before preparing your small jelly and peanut butter Pop Tarts, it’s critical to chill the pie dough. Chilling the dough before spreading it out will help the Pop Tarts hold their form in the oven and will allow the flour to relax.
Don’t overfill the Pop Tarts – I know it’s tempting to pack these small Pop Tarts with jelly, but they’ll explode in the oven if you do. Or ooze all over the place. Or anything similarly sloppy that will need scrubbing to remove off your baking pan.
Add whatever jam or marmalade you want – These are your peanut butter Pop Tarts, so go ahead and use any jam or marmalade you like! Strawberry jelly was my choice, but grape, blueberry, cherry, or raspberry jelly would all be delicious.
Once the Pop Tarts have cooled, frost them – do not attempt to frost them while they are still warm. The thick peanut butter icing should adhere to the little Pop Tarts rather than slip off.
So, without further ado, I’m joining up with Amelia to offer one lucky reader a copy of Bon Appétempt! Simply leave a comment below to enter.
Wishing you all the best of luck!
The crust for the pie
- 1 cup flour (all-purpose)
- 1/2 cup chilled butter, sliced into tiny cubes
- 2 teaspoons of sugar
- a half teaspoon of salt
- ice cold water (approximately 4–5 teaspoons)
To make the filling
- 1/3 pound of jam (any will do, but I used strawberry)
To make the frosting
- peanut butter (two tablespoons)
- 2 tablespoons powdered sugar plus 1/2 cup
- 2 tablespoons milk (whole)
- peanuts, coarsely chopped, to serve as a garnish
Make the dough for the pie
- Combine the flour, sugar, and salt in a standing mixer. Mix in the cooled butter until the mixture resembles coarse crumbs once more. Slowly drizzle in the cold water, stirring constantly with your hands. Working quickly will prevent the butter from melting into the dough. It’s your mission to keep everything as cool as possible. Once the dough has come together, stop adding water. To ensure everything comes together, fold the dough against the bowl a few times if necessary.
- Wrap the dough in plastic wrap to make an oval disk. Allow at least 1 hour, but up to overnight, to cool in the refrigerator.
To make the poptarts, combine the ingredients in a large mixing bowl.
- Take the dough out of the fridge. Cover a work area with a big piece of saran wrap, then dust it with flour. A rolling pin should be dusted with flour. Roll out the dough into a broad rectangle, approximately 1/4 inch thick, as rapidly as possible. Cut your dough into 1.5′′ by 2.5′′ rectangles using a ruler and a sharp knife. Form the remaining bits of dough into a ball, roll them out, and continue until 24 rectangles of dough have been made.
- To carefully remove the rectangles from their position, lift a corner of the saran wrap away from your work area. Place 12 rectangles on a large baking sheet coated with parchment paper, allowing 1/2 inch between each rectangle.
- In a small bowl, whisk one egg to make an eggwash. Apply the wash to each of your 12 rectangles. This will aid in the dough’s adhesion!
- Fill the middle of each square with about 2 tablespoons of jam. There’s no reason to disperse it. Cover the foundation and filling of the rectangles with the remaining 12 rectangles dough, like a blanket. To help bind the dough together, gently press down with your fingertips. Then, using a fork, make indentations all the way around the rectangle.
- Brush the remaining eggwash over the poptarts, then poke tiny airholes in the tops with a fork. Allow it cool fully after baking for 15 minutes.
Prepare the frosting.
- Make your frosting while the poptarts are baking! Combine the powdered sugar, peanut butter, and milk in a mixing bowl. You want a thick, spreadable consistency (that doesn’t seem grainy at all). Spread the frosting over the poptarts after they’ve totally cooled, then top with chopped peanuts!
Recipes for Pop Tarts from:
Pop Tarts with Apricots and Almonds Made at Home
Pop Tarts with Pumpkin Butter
Cinnamon Maple Glazed Giant Gluten-Free Pop Tart
Pop Tarts with Strawberry Nutella
Pop Tarts with Blueberry Lemon Curd
Watch This Video-
Peanut butter patisserie is a type of pastry that has been made since the 18th century. These mini peanut butter jelly pop tarts are one of my favorite desserts. Reference: peanut butter patisserie.
Frequently Asked Questions
Are Peanut Butter Pop Tarts discontinued?
A: Unfortunately, Peanut Butter Pop Tarts and other Kelloggs products seem to be discontinued. This is due to the company re-branding their brand for a new product line called Nourish.
When did peanut butter pop tarts come out?
A: It has not yet been announced when peanut butter pop tarts will be released.
Is there a healthy version of Pop Tarts?
A: Yes. Healthy Pop Tarts are made by the Kellogg Company and contain a much lower calorie count than their unhealthy counterparts, with only 200 calories per box compared to 360 for regular Pop Tarts.
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