Bite Sized Pop-Tarts




Introduction: Bite Sized Pop-Tarts

Mmm, bite sized pop tarts are perfect for snacking on (or even eating like cereal!) they're really easy and fun to make, plus there are so many ways to make them your own by changing the flavour of the 'pastry', the filling and the glaze!

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Step 1: You Will Need...


For the 'Pastry' (this is more like a cookie dough)

1/2 cup all purpose flour
1/2 cup whole wheat flour (or all purpose flour)
rounded 1/4 tsp baking powder
2 tbsp sugar
4 tbsp unsalted butter
scant 1/4 tsp salt
2-3 tbsp milk

1 egg white
1 tsp water

Filling Suggestions
marshamallow fluff, dried fruits, different types of chocolate, frangipane, jams, cookie doughs, lemon curd, nut butters, nutella, cinnamon + sugar

For the Glaze
1/2 c powdered sugar
colors/ flavors: cocoa powder, instant coffee, maple extract, cinnamon, almond extract, jam, lemon
things to sprinkle: demerara sugar, coconut, sprinkles, chopped nuts, zest, grated chocolate...


Cookie sheet
knife (doesn't need to be very sharp) 
food processor or medium bowl 
2 small bowls
baking paper
measuring cups and spoons
cling film
rolling pin
pastry brush or a thick, very clean paint brush
toothpick (optional)

Step 2: Make the 'pastry'

If you're using a food processor:

Blend flours, baking powder, sugar, butter and salt until completely mixed. Add milk 1 tbsp at a time until a dough forms. Wrap in cling film ad refrigerate for 30 minutes at least.

If you're using a bowl:

Place the flours, baking powder, sugar, butter and salt into the bowl. Rub the butter into dry ingredients using your finger tips or a pastry blender until all the butter is blended in, and the mixture has a crumb-like texture. Using a spoon and your hands, stir in the milk, 1 tbsp at a time until a dough forms. Wrap in cling film ad refrigerate for 30 minutes at least.

Step 3: Rolling

Preheat oven to 180 degrees C. Roll dough out as thinly as possible (almost paper thin!) on some parchment paper with a lightly floured rolling pin. Cut dough into 4cm x 2.5 cm rectangles.

Step 4: Brushing and Filling

In a small bowl whisk egg white with water using a fork until slightly frothy. Brush this lightly onto one line of the rectangles. (You may want to refrigerate the egg white while you fill these rectangles).

Place up to 1/2 a tsp of the filling(s) of your choice onto one half of the dough. Fold the rectangle in half so you now have a 2 x 2.5 cm rectangle. Seal the edges with your fingers and/ or a tooth pick.

Step 5: Baking

Transfer these small parcels of joy to a lined cookie sheet, and poke lightly with a fork. Bake for 5-8 minutes until lightly golden brown around the edges.

Step 6: Glaze, Decorate, Eat

For the glaze:

Mix the powdered sugar with milk, 1/2 tsp at a time, until you get a smooth icing with quite a thick, spreadable consistency. Divide this icing up for each different flavor and add flavorings/colour according to your filling flavors.


Smear a little icing onto each bite-sized pop tart or drizzle on (like the pink pop tarts in the picture) by putting some glaze in a plastic sandwich bag and cutting a tiny hole in one corner, then piping onto the pop tart. Sprinkle with your choice of sprinkle-ables, eat :)

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    15 Discussions


    6 years ago on Step 6

    how delightful! can't wait to try this method out. have a bunch of assorted frozen berries to find stuff to do with them.


    8 years ago on Step 6

    Im allergic to soy (really badly i cant even eat the oil or lecithin) so im really glad you posted this so i can have mini pop tarts :)

    I love these! They are so adorable and look so tasty! (And easier to eat than regular pop-tarts that always crumble apart for me.)