Prickly Pear Pop-Tarts are a delicious way to get your morning started. I mean who doesn’t love a good sugar rush in the morning?!
With my continued desire to make tasty food out of a spiny little cactus fruit, I decided to go further down the breakfast snack route. Going from Toaster Strudel to Pop-Tarts seemed like a no-brainer. Plus given how tasty peanut butter and prickly pear jelly sandwiches are I thought a pop-tart version would be just as good! If peanut butter isn’t your schtick, only use jelly! They are freaking delicious that way too!! Enjoy!
Prickly Pear Pop-Tarts
Poptart and Filling
- Prickly Pear Jelly
- 2 Uncooked Pie Crusts (1 box) I used the Pillsbury one's in the oven ready, refrigerated section
- 1 egg beaten
Peanut Butter Filling
- 1/2 cup smooth peanut butter
- 2 T powdered sugar
- 2 T heavy cream
- 1 T honey
- 1/4 C sugar
- 1-5 drops food coloring any color; I did 4 different colors
- 1 tsp vanilla
- 1.5 C powdered sugar
- 3 T milk
- 4 T salted butter extremely melted
- Preheat oven to 400°F
- Lay your pie crusts on a sheet of parchment paper and roll them out to ~1/8 in.
- Cut the edges to make rectangles.
- Using the leftover dough, you can roll out and create more surface area for pop-tarts. I don't like to waste any.
- Cut equal rectangles (~3x5 in).
Peanut Butter Filling
- Mix ingredients together.
- Grease 2 cookie sheets. I use Pam.
- Place half of your pie crust rectangles on the cookie sheets. These will be your "bottoms".
- Fill a quart sized Ziploc bag with the peanut butter filling. Fill another quart sized bag with prickly pear jelly.
- Move the mixture to one corner. The jelly might need a little kneading to break it up a bit and make it more smooth.
- Cut a small hole in one of the corners of each bag (you can make it bigger if needed, but start small).
- On the "bottom" rectangles, squeeze thin strips of prickly pear jelly and peanut butter filling, leaving ~1/4-1/2 inch of room from the edge. Rotating prickly pear jelly and peanut butter filling in lines.
- Brush beaten egg around the edges.
- Poke holes in the remaining "top" rectangle pie crusts left with a fork.
- Layer the "top" piece over the filling.
- Using a fork, crimp the edges together to ensure the filling is sealed in.
- Brush tops with remaining egg wash.
- Bake for 12-15 minutes.
- While pop-tarts are baking, put the sugar and 1 drop of desired food coloring color of choice into a tight seal container and shake until fully incorporated.
- Add more drops for a darker color. Set Aside.
- Mix all the ingredients together. Set Aside.
- Let pop-tarts cool (~15 min).
- Spread icing on top of the pop-tart.
- Sprinkle the colored sugar crystals on top.