Peach Pop Tarts Classic (Printable)

Buttery handheld pastries with sweet peach filling and vanilla glaze — a nostalgic, shareable breakfast treat.

# What You Need:

→ Pastry Dough

01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup cold unsalted butter, cubed
05 - 6 to 8 tablespoons ice water

→ Peach Filling

06 - 1 1/2 cups peeled, finely diced fresh or canned peaches
07 - 1/3 cup granulated sugar
08 - 2 teaspoons lemon juice
09 - 2 teaspoons cornstarch
10 - 1/4 teaspoon ground cinnamon

→ Assembly & Glaze

11 - 1 egg, beaten (for egg wash)
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons milk
14 - 1/2 teaspoon vanilla extract
15 - 1 to 2 tablespoons peach jam or puree (optional, for extra flavor)

# How To Make:

01 - In a large mixing bowl, whisk together the flour, sugar, and salt. Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently just until the dough comes together. Divide the dough in half, shape each portion into a flat disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.
02 - While the dough chills, combine the diced peaches, sugar, lemon juice, and cinnamon in a small saucepan. Bring to a simmer over medium heat, stirring frequently. Dissolve the cornstarch in 2 teaspoons of water and stir into the peach mixture. Continue cooking for 2 to 3 minutes until thickened. Remove from heat and let cool completely.
03 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
04 - On a lightly floured surface, roll out each chilled dough disc to 1/8-inch thickness. Cut into 16 rectangles, approximately 3 by 4 inches each.
05 - Place 8 dough rectangles on the prepared baking sheet. Spoon 1 to 2 tablespoons of cooled peach filling onto each rectangle, leaving a small border around the edges. Brush the borders with egg wash. Lay the remaining 8 rectangles on top and press the edges firmly to seal. Crimp the edges with a fork to secure.
06 - Brush the tops of each assembled pastry with the remaining egg wash. Use a fork to poke 2 to 3 small holes in the top of each one to allow steam to escape during baking.
07 - Bake for 18 to 22 minutes, or until the tops are golden brown. Transfer to a wire rack and let cool completely.
08 - In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and peach jam if using, until smooth and pourable. Drizzle the glaze over the cooled pastries. Allow the glaze to set before serving.

# Expert Tips:

01 -
  • The homemade crust is impossibly flaky and worth every minute of chilling time
  • That peach filling tastes like sunshine captured in pastry form
  • They freeze beautifully so you can have homemade breakfast on hectic mornings
02 -
  • Warm filling will melt your dough edges and cause leaking, so let it cool completely before assembling
  • Overworking the pastry dough makes it tough, so handle it gently and stop mixing as soon as it holds together
  • Those fork crimps aren't just decorative, they're your insurance policy against filling escape during baking
03 -
  • Freeze your butter for 15 minutes before starting for the flakiest results
  • Work quickly when rolling to keep the dough cold and prevent sticking

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