Pop-Tarts are a go-to comfort food. I don’t buy them often, but when I do, I just can’t help myself and I eat them every single day. The warm, gooey insides and that sweet, crunchy icing on top just take all my troubles away! So what do I do when I want a Pop-Tart, but I don’t have any? Why not learn to make them at home! When you make your own Pop-Tarts you can make them any flavor you want, and doesn’t Sangria Poptarts sound like the Pop-Tart of your dreams? You’re in luck, because not only is a Sangria Pop-Tart delicious, but it is super simple to make at home!
I use a packaged roll-out pie crust, but you can also make your own pie crust if you’re feeling extra ambitious! My personal preference is to only make things from scratch when they taste better from scratch, and I think the pre-packaged pie dough is just as good as from scratch, so I save myself the time and effort, but I support you in whatever decision you make!
While your pie crust is defrosting, you’ll need to make a sangria jam. This involves boiling wine, fruit, sugar, and bourbon (if you don’t have cherry, regular is fine!) for about 45 minutes to an hour. This takes a bit of time, but it takes no work! Watch a show, and hop up to stir it at every commercial break. Once the sangria mixture has reduced to a jam, let it cool. Watch another show to pass the time.
Once cooled, you’ll mix the jam with cornstarch to thicken it up a bit. This will help keep it from leaking out the edges. Then you’ll roll out the pie crust and cut it into rectangular strips. Put some sangria filling on one half of the rectangle, leaving the edges uncovered. Brush the edges with egg, and then fold the other half of the rectangle over onto the half with jam. Seal the edges tightly, then press around the edges with a fork. Brush the top of each pop tart with egg, and place on baking sheet. Once all your pop tarts are ready go to, pop them in the oven to bake.
When they’re done, they’ll need to cool before you ice them. You’ll use some of the leftover sangria jam mixed with some powdered sugar and a bit of milk or cream to create the glaze on top. It’s generally easiest to glaze them by placing a wire cooling rack on top of a baking sheet. I usually line the baking sheet with parchment for ease of clean-up at the end. Then when you glaze the sangria poptarts, the extra drippings fall through to the parchment below. This way, you can glaze as much surface area as you like. And I like a lot of glaze!
- 2 roll-out pie crusts
- 1 egg beaten
- 1 bottle red wine
- can mandarin oranges drained
- can crushed pineapple drained
- 1-2 cups frozen fruit
- 1/2 cup cherry bourbon
- 1/2 cup sugar
- 1-2 tablespoons cornstarch
- 1 cup powdered sugar
- 1 tablespoon Filling
- 1-2 tablespoons cream or milk
- Combine all filling ingredients except cornstarch in a saucepan, mashing with a potato masher (or the back of a fork) until just slightly chunky.
- Bring to a boil, and let boil for 45 min - 1 hour, stirring regularly. Once mixture has reduced to a jam, remove from heat and let cool. If your pie crusts need to defrost, take them out now.
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- Mix 1 cup jam with cornstarch.
- In a separate bowl, beat the egg.
- Roll out the pie crusts, one at a time, to approximately a 9" square. Cut each pie crust into three 3" strips.
- Spoon jam onto one side of each rectangle, leaving the edges uncovered.
- Brush the edges of the rectangle with egg, then fold the uncovered side of the rectangle over the jam side, and seal the edges tightly.
- Press the edges with a fork, then brush the top of the poptart with egg.
- Bake poptarts for 15-18 minutes.
- Let cool.
- Combine powdered sugar, filling, and cream to create glaze. Spoon over cooled poptarts and let dry. Top with sprinkles if desired and enjoy!