By Darcy Lenz
May 12, 2016
Photo: Getty Images

Join me in journeying back to simpler mornings--when the concepts of scheduling and beating traffic were no where close to being a part of your reality. To a time when your biggest AM stress factor was the fact that Mom's rules dictated that you had to suffer through a piece of fruit before tearing into your day's fuel, your beloved Pop-Tart. We can't promise you that our homemade take on the dessert-for-breakfast classic Pop-Tarts will eliminate morning chaos from your life, but we can promise that these are a fun and downright delicious treat to make and enjoy with your family on weekend mornings.

Below is our basic blueprint for building your own custom Pop-Tart style breakfast pastries (no toasting required). We use prepared pie dough to keep things fairly quick and simple, but feel free to use your own from-scratch dough if you prefer. You'll just need to multiply your dough recipe to make 4 single crust pies. Keep in mind, how you fill these beauties is 100% up to you--the possibilities are infinite. We've included the two fillings we're currently obsessed with: fresh strawberries + strawberry preserves and Nutella + crispy bacon. We've also included 2 options for glazing your tarts--an orange drizzle that is pure magic matched with the Nutella-bacon filling, and a classic sweet cream glaze that will be your go-to for any and all flavors. Leftovers (yeah right) can be stored in an air-tight container in the fridge for up to 2 days; give them a quick re-heat if you like and keep on poppin.

Homemade Breakfast Tarts


2 (14.1-oz) packages refrigerated pie dough

1 tbsp. milk

1 large egg


Fresh Strawberry:

-Stir fresh, quartered strawberries into strawberry preserves.

Chocolate-Hazelnut & Bacon:

-Stir cooked and crumbled bacon into your favorite chocolate-hazelnut spread (such as Nutella).


  1. Preheat oven to 350°.
  2. Unwrap 1 package pie crust and roll to a 12-inch circle on a lightly  floured surface. Cut dough into 12 rectangles, using a 2 1/2- x 3-inch cutter; repeat with remaining 3 pie crusts. Place 24 dough rectangles 2 inches apart on 2 parchment paper-lined baking sheets. Top each rectangle with about 1/2 tablespoon filling  of choice. Dampen edges of dough with water, and top with remaining dough rectangles, pressing edges to seal with a fork.
  3. Stir together egg and milk in a small bowl and brush over tops of tarts. Cut 2 small "X" shaped slits in top of each tart to allow steam to escape.
  4. Bake tarts at 350° for 25 to 30 minutes or until golden. Transfer to  a wire rack; cool 15 minutes. Serve warm or cool completely and drizzle with desired glaze (below).


1 cup powdered sugar, sifted

1 to 2 tbsp. 2% reduced-fat milk

  1. Combine sugar and 1 tablespoon milk, stirring with a whisk. Stir in up to 1 additional tablespoon milk, 1 teaspoon at a time, until mixture reaches desired consistency and is smooth. Drizzle over cooled tarts.

1 cup powdered sugar, sifted

1/2 orange zest

1 to 2 tbsp. fresh orange juice

  1. Combine sugar, orange zest, and 1 tablespoon orange juice, stirring with a whisk. Stir in up to 1 additional tablespoon orange juice, 1 teaspoon at a time, until mixture reaches desired consistency and is smooth. Drizzle over cooled tarts.

Recipe by Robby Melvin