I am SO excited about today’s post! 
I was saving this for the “perfect day”, but decided that I couldn’t hold out on you guys any longer! I mean, homemade pop tarts are pretty much the pinnacle of baked goodness. But pair them with peanut butter and marshmallow fluff? I mean, come on! That’s the stuff dreams are made of, and it definitely doesn’t get any better than this.
When I saw the surge of pop tart posts a few months back from other bloggers, I knew I wanted to make my own version but, for some reason, I was really intimidated by the idea! Thankfully, after I received a request to make a fluffernutter infused recipe from one of Stephen’s coworkers, I decided to bite the bullet and try them out for myself!
And let me just say, best decision, EVER! It’s not often that my forays into baking work the first time around, and not only did these come out perfectly, but they were well received by all of Stephen’s coworkers (I even got an email with a review)! As a food blogger, I can’t ask for more than that!
Now I know that this recipe is pretty labor intensive, but really the hardest part is making the dough (worst part is cutting the butter into the flour, promise) and waiting for these to bake! The filling takes all of 2 minutes to throw together (if you can wield a spoon, you’ve got this) and the icing is the same! 
Basically, if you have an hour and a half on your hands, and a crap ton of butter. You need to make these. There’s just no excuse!
- Pop Tart Dough
- 12 tbs. chilled unsalted butter (cut into small cubes)
- 2 and ½ cups all-purpose flour
- 1 and ¼ teaspoons salt
- ½ cup ice water
- Fluffernutter Filling
- ½ cup peanut butter
- ½ cup marshmallow fluff
- Icing:
- ½ cup powdered sugar
- ¼ cup cocoa powder
- 3 tbs. water
- To top:
- 2 tbs. peanut butter
- 1 tbs. heavy cream
- ¼ cup crushed hazelnuts (or peanuts)
- First, mix the flour and salt together in a large bowl. Add cold unsalted butter and, using two forks, cut the butter into the flour until the mixture resembles coarse meal.
- Measure ½ cup of water in a glass. Add ice (this helps the fats stay chill and keep your pastry nice and flakey).
- Slowly drizzle in the very cold water to the flour mixture, 1 Tablespoon at a time, stirring after every Tablespoon of water that you add.
- Do not add any more water than you need to. Stop adding water when the dough begins to clump.
- Turn the dough onto a floured work surface and knead with your hands.
- The dough should come together easily and should not feel overly sticky.
- Form the dough into a ball, divide in half, then flatten each half into 1-inch thick discs using your hands.
- Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour (if you're making the dough ahead of time, feel free to refrigerate over night or keep in the freezer for up to 2 weeks)
- Once the dough has chilled, take one disk out of the fridge and let stand for 3-5 minutes.
- Roll out on a floured surface into a large rectangle (about 9x12) and transfer the dough to a parchment- lined baking sheet.
- Trim the edges then cut in half lengthwise, and into thirds horizontally. This should form 9 rectangular pieces.
- Repeat these steps with the other half of the dough then place both baking sheets in the refrigerator.
- Pre heat the oven to 350
- Make the filling by folding the peanut butter and fluff together.
- Remove both of the baking sheets and brush the tops of the pop tarts with egg wash.
- Using a small ice cream scoop, add about 1 tbs. of the filling to the center of each pop tart (do this to only 1 of the baking sheets).
- Take the second sheet (without filling) and place the pop tart dough egg-wash-side down on top of the halves with filling.
- Seal together using your fingers, then use a fork to make the edge marks.
- Place in the freezer for about 5 minutes.
- Before placing in the oven, brush the tops of the formed pop tarts with egg wash then bake for about 22-28 minutes.
