Preparation info

  • Difficulty


  • Makes


    small pop-tarts®

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

This is a home-made version of one of my favourite snacks from when I was a child, the mass-produced toaster pastries popularised by Kellogg’s® under the name Pop-Tarts®.



  • 125 g ( oz/½ cup) cold unsalted butter, diced
  • 250 g (9 oz/1⅔ cups) plain (all-purpose) flour (or 235 g/ oz plain (all-purpose) flour + 3 teaspoons cocoa powder for the chocolate Pop-Tarts®)
  • ½ teaspoon salt
  • 25 g (1 oz) icing (confectioners’) sugar
  • tablespoons cold water
  • teaspoons lemon juice

Chocolate Ganache

  • 70 ml ( fl oz) thin (pouring) cream
  • 30 g (1 oz) unsalted butter
  • 120 g ( oz) chocolate, cut into pieces

Blueberry Filling


  • 1 egg yolk
  • 1 teaspoon water


  • 1–2 tablespoons boiling water
  • 225 g (8 oz) icing (confectioners’) sugar
  • 85 g (3 oz/¼ cup) raspberry jam
  • chocolate sprinkles or coloured cachous, for sprinkling


The Dough

Cut the butter into the dry ingredients (plain for the jam or with cocoa for the chocolate Pop-Tarts®) using a food processor or knife. Next, incorporate the water and lemon juice by hand until you have a smooth dough. Roll into a ball, wrap in plastic wrap and refrigerate for at least 1 hour.

The Chocolate Ganache

In a saucepan, heat the cream and butter over medium heat until they come to the boil. Add the pieces of chocolate. Remove from the heat and let it melt for 1 minute. Stir with a spatula until smooth. The ganache is enough to fill nine Pop-Tarts®.

The Blueberry Filling

Combine both the ingredients. The filling is enough to fill nine Pop-Tarts®.

Shaping the Dough

Preheat the oven to 180°C (350°F/Gas 4). On a floured work surface, roll out the dough into a rectangle about 3 mm ( inch) thick, then cut into 18 small rectangles of the same size and place half of them on a baking tray lined with baking paper.

Flatten the edges of the rectangles slightly with a floured finger, then place 3 teaspoons of filling in the middle of each, being careful to stay away from the edges. Moisten the edges of the rectangles with the filling with your finger and top each one with another rectangle of dough. Avoiding pressing down on the filling in the middle, close the edges by pressing them lightly with a floured finger, and then seal them by pressing more firmly with a fork. Trim the excess dough and, using a sharp knife, make small incisions in the top.


Combine the egg yolk and water and brush this mixture over the rectangles. Place in the oven and bake for about 20 minutes until they are well browned. Allow them to cool.


In a bowl, combine the water and sugar until smooth. Using a brush or spoon, spread this frosting on the Pop-Tarts®. Sprinkle over the decorations. For the raspberry frosting, heat the raspberry jam, strain it to remove the seeds and use this coulis instead of the hot water in the plain frosting.