Homemade Pop Tart Hearts
Semi-homemade pop tart pies are so easy to make! I’ve got you covered whether you’re on team brown sugar cinnamon, team strawberry, or maybe both flavors. This post is a twofer because I’m sharing two recipes that each yield 6 pop tart pies. Grab the recipes below and enjoy!!
-XOXO-
Sally
P. S. If you’re like me and you’re into pop tart inspired desserts, click here for my Brown Sugar Cinnamon Pop Tart Pie and my Strawberry Pop Tart Pie!
BROWN SUGAR CINNAMON POP TART HEARTS
1 package of refrigerated pie crusts (2 crusts come in a package)
4 tsp AP flour, plus extra
1/2 cup brown sugar, packed
3 tsp ground cinnamon, divided
1 large egg
1.5 cups confectioners sugar
3-4 tbsp heavy whipping cream or milk
1/4 tsp vanilla extract, optional
Preheat oven to 400F. Allow pie crusts to sit at room temperature for 15 minutes prior to preparation. In a small bowl, stir together flour, brown sugar, and 1.5 tsp ground cinnamon. Set brown sugar cinnamon mixture aside.
On a lightly floured surface, unroll one pie crust. Use a rolling pin to lightly roll pie crust into an 11 inch x 12 inch oval. Use a 4-5 inch heart shaped cookie cutter to cut 5 hearts out of your dough. Place cut dough pieces onto a sheet parchment paper. Re-roll dough scraps and cut out 1 more heart, then place it on parchment paper. Repeat this process with the second pie crust to yield a total of 12 heart shaped pie pieces.
Place 1.5 tbsp of brown sugar cinnamon mixture into the center of 6 heart shaped pie pieces. Top each piece with the remaining 6 pie pieces. Crimp the edges of each pie with a fork, working all the way around edges of each pie so the edges are fully sealed. Then, use a fork to gently pierce the top of each pie 4-5 times to vent each pie.
In a small bowl, whisk egg and 1 tablespoon of water together to make an egg wash. Place pies, about 2 inches apart, onto a sheet tray lined with parchment paper. Brush each pie with egg wash. Bake pies in an oven preheated to 400F for 12-14 minutes or until golden brown. Remove pies from oven and allow them to cool on on a wire wrack for 30 minutes.
While the pies are cooling, whisk together confectioners sugar, heavy whipping cream or milk, 1.5 tsp ground cinnamon, and vanilla extract in a medium bowl. Whisk all ingredients together until a smooth frosting forms. Frost each pie with a generous amount of frosting.
Store pies in an airtight container for up to 5 days.
STRAWBERRY POP TART HEARTS
1 package of refrigerated pie crusts (2 crusts come in a package)
1/4 cup granulated sugar
2 tsp cornstarch
8oz strawberries, sliced
2 tsp lemon juice
1/2 tbsp butter
1 large egg
1.5 cups confectioners sugar
3-4 tbsp heavy whipping cream or milk
1/4 tsp vanilla extract, optional
sprinkles, optional (but highly recommended)
Whisk together sugar and cornstarch in a small saucepan. Add berries and lemon juice to the saucepan and stir all ingredients together until fully combined. Place saucepan onto stovetop. Over medium-low heat, stir mixture constantly, until the strawberries begin to soften and release their juices. Mash the softened pieces of strawberry with a large fork until no large pieces remain. Continue to stir while the mixture bubbles and thickens. Once the mixture resembles a jelly like consistency, remove from heat and stir in butter until fully combined. The filling will continue to thicken as it cools. Transfer filling to a bowl to cool completely.
Preheat oven to 400F. Allow pie crusts to sit at room temperature for 15 minutes prior to preparation. On a lightly floured surface, unroll one pie crust. Use a rolling pin to lightly roll pie crust into an 11 inch x 12 inch circle. Use a 4-5 inch heart shaped cookie cutter to cut 5 hearts out of your dough. Place cut dough pieces onto a sheet parchment paper. Re-roll dough scraps and cut out 1 more heart, then place it on parchment paper. Repeat this process with the second pie crust to yield a total of 12 heart shaped pie pieces.
Place 1.5 tbsp of strawberry filling into the center of 6 heart shaped pie pieces. Top each piece with the remaining 6 pie pieces. Crimp the edges of each pie with a fork, working all the way around edges of each pie so the edges are fully sealed. Then, use a fork to gently pierce the top of each pie 4-5 times to vent each pie.
In a small bowl, whisk egg and 1 tablespoon of water together to make an egg wash. Place pies, about 2 inches apart, onto a sheet tray lined with parchment paper. Brush each pie with egg wash. Bake pies in an oven preheated to 400F for 12-14 minutes or until golden brown. Remove pies from oven and allow them to cool on on a wire wrack for 30 minutes.
While the pies are cooling, whisk together confectioners sugar, heavy whipping cream or milk, 1.5 tsp, and vanilla extract in a medium bowl. Whisk all ingredients together until a smooth frosting forms. Frost each pie with a generous amount of frosting. Top frosted pies with sprinkles.
Store pies in an airtight container for up to 5 days.
Recipe notes: The strawberry filling can be made a day or two in advance. Store strawberry filling in an airtight container in the refrigerator until you plan to use it in your pies. You can substitute store bought strawberry jam for the filling, if you do not want to make the filling from scratch.