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Best Ever Pop Tarts

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“I made these just now and are absolutely brilliant, mine didn't turn out looking like something you would usually get, but that is purely because I am messy and still learning (also I didn't realise the marshmallow fluff I used would rise so well, LOL!!!) but truly great, so many different fillings you can invent yourself or follow my lead”

Ingredients Nutrition


  1. Toppings aredesired, not necessary.
  2. Pastry:
  3. sift flour into bowl.
  4. with knife mix in butter to resemble bread crumbs.
  5. add water.
  6. roll into ball.
  7. wrap in clingfilm and let sit for 30-60 minutes.
  8. Pop Tarts:
  9. gently roll out pastry.
  10. cut into 4 rectangles.
  11. spread your filling on two of the rectangles, leaving 1/2 inch from the edge.
  12. place other rectangles on top.
  13. crimp edges with a fork.
  14. pierce a few holes on top with a fork.
  15. brush with milk.
  16. bake at 350°F for 20 minutes.
  17. let cool.
  18. leave as they are or make a topping and spread over top leaving 1/2 inch from the edges.
  19. wrap in tin foil.
  20. keep in fridge (keeps a week or so) or freezer (keeps 3-4 months).
  21. to then eat, toast from fridge 2 minutes, from freezer 4 minutes.
  22. Toppings:
  23. Stir the vanilla and milk into powdered sugar until you have a thin frosting.
  24. Dribble onto each tart or brush with pastry brush.
  25. add colouring for extra decoration if desired.
  26. (you can also toast then eat later when cooled).

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