Peach Pop Tarts Classic (Printable)
Buttery flaky crusts filled with peach compote, finished with a vanilla glaze for a nostalgic breakfast treat.
# What You’ll Need:
→ Pastry Dough
01 - 2 1/2 cups (315 g) all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup (225 g) cold unsalted butter, cubed
05 - 6–8 tablespoons ice water
→ Peach Filling
06 - 1 1/2 cups (225 g) peeled, finely diced fresh or canned peaches
07 - 1/3 cup (65 g) granulated sugar
08 - 2 teaspoons lemon juice
09 - 2 teaspoons cornstarch
10 - 1/4 teaspoon ground cinnamon
→ Assembly & Glaze
11 - 1 egg, beaten (for egg wash)
12 - 1 cup (120 g) powdered sugar
13 - 2–3 tablespoons milk
14 - 1/2 teaspoon vanilla extract
15 - 1–2 tablespoons peach jam or puree (optional)
# How To Make It:
01 - In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently just until the dough comes together. Divide the dough in half, shape each portion into a flat disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.
02 - In a small saucepan, combine the diced peaches, sugar, lemon juice, and cinnamon. Bring to a gentle simmer over medium heat, stirring frequently. Dissolve the cornstarch in 2 teaspoons of water and stir into the peach mixture. Continue cooking for 2–3 minutes until thickened. Remove from heat and cool completely before using.
03 - Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
04 - On a lightly floured surface, roll each dough disc out to 1/8-inch thickness. Cut into 16 rectangles approximately 3 x 4 inches each.
05 - Place 8 dough rectangles on the prepared baking sheet. Spoon 1 to 2 tablespoons of cooled peach filling onto the center of each rectangle, leaving a 1/4-inch border. Brush the edges lightly with egg wash. Top each with a remaining dough rectangle and press the edges firmly to seal. Crimp the edges with a fork to secure.
06 - Brush the tops of each assembled pastry with egg wash. Use a fork to poke 2–3 small steam holes in the top of each pop tart.
07 - Bake for 18–22 minutes, or until the pastry is golden brown. Transfer to a wire rack and let cool completely.
08 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and peach jam if using, until smooth and drizzly. Spoon or drizzle the glaze over the cooled pop tarts. Allow the glaze to set for 10–15 minutes before serving.
# Expert Tips:
01 -
- The buttery homemade crust is so flaky and tender that you will never want the packaged version again.
- You can use fresh peaches in summer or canned ones any time of year, so this recipe works whenever the craving hits.
02 -
- If the filling is even slightly warm when you assemble the tarts, the butter in the dough will soften and the edges will not seal properly, leading to blowouts in the oven.
- Chilling the assembled pop tarts on the baking sheet for ten minutes before baking helps them hold their shape and gives you a flakier crust.
03 -
- Keep your butter in the freezer until the moment you need it and work quickly so the dough stays cold, because warm butter is the number one enemy of flaky pastry.
- Rolling the dough between two sheets of parchment paper prevents sticking without adding too much extra flour, which can make the crust tough.