Fruity Pebbles Pop Tarts

Irma | mycreativekneads
by Irma | mycreativekneads
12 Pop Tarts
1 hr 15 min

Alright, I made these on a whim but they turned out delicious! I think these would be perfect for an Easter dessert table too! The fruity pebbles give the tarts a nice crunch and they look pretty too!

Growing up I remember having pop tarts as a snack. We weren’t allowed to eat them as a breakfast meal although many of my friends did, my mom wouldn’t allow us. As an adult and after having kids, I didn’t buy them for my kids either. However, after having my grandies, I wanted them to experience some of the nostalgic treats I used to have but didn’t want to buy the packaged store bought stuff full of chemicals. I decided I’d make them from scratch and so glad I did because they taste much better!

Making pop tarts are actually easier than you may think and they don’t take long to make either. You can take your favorite pie dough recipe too and use that or you can follow this recipe for the dough. The great thing about homemade is that you can be as creative as you want. I decided to fill these with strawberry jam, ice them with maple icing and topped them with fruity pebbles for added crunch.

They were a hit and were gone so fast! You can fill these with your favorite filling and top them with anything you like. I hope you enjoy them!

Thank you for stopping by.

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Alright, let’s get cooking!

The icing
Recipe details
  • 12  Pop Tarts
  • Prep time: 50 Minutes Cook time: 25 Minutes Total time: 1 hr 15 min
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For the dough
  • 750 gms all purpose flour
  • 400 gms cubed chilled butter
  • 4 Tbsp sifted powder sugar
  • 4 egg yolks
  • 8 Tbsp water
  • 1 tsp vanilla extract
  • pinch of Himalayan sea salt
For the egg wash
  • 1 egg yolk whisked  with 1 Tbsp cold water
For the filling
  • Jam of choice
For the icing
  • 60 gm sifted powdered sugar
  • 1 tsp vanilla extract
  • 6 Tbsp maple syrup (more or less depending on consistency you want)
For the topping
  • Fruity pebbles cereal
For the dough
In a food processor add the flour, powdered sugar, salt and pulsate a few times to incorporate ingredients.
Add the chilled cubed butter and pulsate to pea size.
In a bowl whisk the egg yolks, vanilla and water then add to the dry ingredients (half at a time).
Pulsate until a ball of dough forms. 
Remove from food processor, knead for approximately 5 minutes. Divide dough in two, form into disks and wrap the disks with cling wrap. 
Refrigerate for 30 minutes or place in freezer for 15 minutes.
Roll out each disk of dough (one at a time) on to your floured surface, about 1/4 mm thick.
Measure and cut 3 inches x 4 inches rectangles (each pop tart will require 2 pieces of dough).
Egg wash each rectangular dough (on one side). 
On one piece of dough (with egg wash), spoon about 1.5 tsp jam, placing it in the center of the dough (don’t over fill).
Place second rectangular dough (egg wash side) over the jam.
Pinch all sides together then using a fork press/crimp down both pieces to close all ends tightly.
Prick the top dough with a fork (this will help release steam).
Place in freezer for approximately 20 minutes.
Brush tops with egg wash.
Bake immediately at 400°F for approximately 25 minutes or until golden (cool completely before icing).
For the icing
Mix the sifted powdered sugar, vanilla and maple syrup together to a thick consistency.
 Drizzle/spread over the cooled pop tarts.
For the topping
Top with fruity pebbles immediately after icing the pop tarts.