Homemade Creme Egg Pop Tarts

Homemade Pop Tarts get an upgrade with a chocolate glaze and a melted Creme Egg filling
Editor
Chocolate Pop Tarts

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The most nostalgic childhood treats are made even better by being stuffed with our favorite Creme Eggs.

This recipe is courtesy of Layers of Happiness.

8
Servings
303
Calories Per Serving
Deliver Ingredients

Ingredients

For the pie crust

  • 2  Cups  all-purpose flour
  • 1  Teaspoon  salt
  • 1  Tablespoon  granulated sugar
  • 3  Ounces  cream cheese, cut into 1 inch cubes
  • 12  Tablespoons  unsalted butter, cut into small cubes
  • egg
  • 2  Tablespoons  milk

For the filling

  • 24  mini Creme Eggs, roughly chopped
  • 1  Tablespoon  all-purpose flour
  • egg
  • 1  Tablespoon  milk

For the glaze

  • 1/2  Cup  powdered sugar
  • 1  Tablespoon  cocoa powder
  • 2  Tablespoons  maple syrup
  • 1  Teaspoon  water

Directions

For the pie crust

In a food processor, pulse together the flour, salt, and sugar, until combined. Add the cream cheese and butter, and pulse until the mixture looks rough and crumbly.

In a small bowl, whisk together the egg and milk. Gradually add this to the dough, until the dough comes together into one ball.

Flour the work surface. Transfer the dough to the surface, and press it into a disc. Wrap the dough with plastic wrap and refrigerate for at least one hour, until firm.

When the dough is firm, unwrap it and cut it in half.

Preheat the oven to 350 degrees F.

Line a large baking sheet with parchment paper.

On a floured surface, dust both pieces of dough with extra flour, and flour the rolling pin. One piece at a time, roll out the dough into 12”x9” rectangles.

With a sharp knife, cut each sheet of dough in half lengthwise. Then cut each half in quarters widthwise. You should end up with 16 pieces of dough which measure roughly 3”x4 ½”.

For the filling

In a small bowl, mix the flour and chopped Creme Eggs.

In a separate bowl, beat the egg and milk together. Brush this mixture over the sheets of dough.

Spoon 1 tablespoon of the Creme Egg mixture on to the center of 8 pieces of the dough, making sure to leave at least a ¼-inch border around the edge of the dough.

Carefully place one of the Creme Egg-free pieces of dough over a piece of dough with the Creme Egg filling on. Press the edges together with your fingers, and then crimp the edges with a fork. Repeat for the remaining pieces of dough.

Prick the top of the Pop Tarts a few times with a fork.

Using a spatula, gently transfer the tarts to the prepared baking sheet, making sure there is some space between each one.

Bake for 20-25 minutes, until crisp and golden.

For the glaze

In a small bowl, combine powdered sugar, cocoa powder, maple syrup, and water. Whisk until smooth. When the Pop Tarts are cooled, carefully pour the glaze on top of each one.

Set aside to let the glaze set for 30 minutes before serving.

Nutritional Facts

Total Fat
14g
20%
Sugar
5g
6%
Saturated Fat
4g
17%
Cholesterol
30mg
10%
Carbohydrate, by difference
35g
27%
Protein
11g
24%
Vitamin A, RAE
36µg
5%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
43mg
4%
Choline, total
24mg
6%
Fiber, total dietary
4g
16%
Folate, total
26µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
30mg
9%
Niacin
1mg
7%
Phosphorus, P
135mg
19%
Selenium, Se
13µg
24%
Sodium, Na
360mg
24%
Water
50g
2%
Zinc, Zn
3mg
38%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.