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Cream Cheese Pop Tart Recipe
Ash Tyrrell

Cream Cheese Pop Tart Recipe

I still remember the first time I pulled a tray of these out of my oven the kitchen smelled like buttery pastry and warm vanilla, and I couldn't wait for them to cool. I've made store-bought pop tarts my whole life, but once I tried baking my own cream cheese version, I honestly never looked back.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour – the base of the flaky pastry spoon and level it so you don't pack in extra flour
  • 1 tablespoon granulated sugar – adds a touch of sweetness to the crust
  • 1 teaspoon salt – balances the sweetness and boosts overall flavor
  • 1 cup unsalted butter cold and cubed – cold butter is the secret to a flaky, tender crust
  • 6-8 tablespoons ice water – bind the dough gently add one tablespoon at a time
  • 8 oz cream cheese softened – the star of the filling, always use full-fat block cream cheese, not spreadable tub
  • ⅓ cup powdered sugar – sweetens the filling without making it grainy
  • 1 teaspoon vanilla extract – rounds out the filling with warm flavor
  • ½ teaspoon lemon zest optional – adds a fresh, tangy brightness to the cream cheese layer
  • 1 egg beaten – used as an egg wash for a golden, glossy crust
  • 1 cup powdered sugar for glaze – forms the base of the sweet glaze on top
  • 2-3 tablespoons milk – thins the glaze to the perfect drizzling consistency
  • ½ teaspoon vanilla extract for glaze – gives the glaze a warm, rounded finish

Method
 

  1. I start by whisking the flour, sugar, and salt together in a large bowl. Then I cut in the cold, cubed butter using a pastry cutter until the mixture looks like coarse crumbs with pea-sized bits of butter. I slowly drizzle in the ice water, mixing just until the dough comes together without being sticky.
  2. I divide the dough into two discs, wrap them in plastic, and pop them in the fridge for at least 30 minutes. This step matters more than people think, since chilled dough is what gives you those flaky, distinct layers once baked. Skipping it makes the dough harder to roll and less flaky overall.
  3. While the dough chills, I beat the softened cream cheese with powdered sugar, vanilla, and lemon zest until it's completely smooth. I like to taste it at this point and adjust the sweetness slightly if needed. This filling should be thick enough to hold its shape once spread onto the dough.
  4. Once chilled, I roll each disc out on a lightly floured surface to about ⅛-inch thickness. I trim the edges to make a neat rectangle, then cut it into even smaller rectangles, roughly 3x4 inches each. I make sure I have an even number so every bottom piece has a matching top piece.
  5. I spread a spoonful of the cream cheese filling onto half of the rectangles, leaving a small border around the edges. Then I place the matching rectangle on top and press the edges together firmly with my fingers before crimping with a fork. This seals in the filling so it doesn't leak out during baking.
  6. I place the assembled pop tarts on a parchment-lined baking sheet and chill them in the fridge for another 15-20 minutes. This second chill firms up the butter again, which helps the pastries hold their shape and puff up nicely in the oven.
  7. I brush each pop tart with the beaten egg wash for a shiny, golden finish, then bake at 375°F for 18-22 minutes, until they're deep golden brown. I let them cool on a wire rack for at least 10 minutes before glazing, since a warm pastry will melt the glaze right off.
  8. Once cooled, I whisk together powdered sugar, milk, and vanilla until smooth, then drizzle it generously over each pop tart. I let the glaze set for a few minutes before serving so it firms up slightly and doesn't run everywhere.

Notes

  • I always keep my butter and water ice-cold, since warm butter is the number one reason my dough turns out tough instead of flaky.
  • I let my cream cheese filling firm up in the fridge for 10 minutes before spreading if it feels too soft to work with.
  • I crimp the edges twice, once with my fingers and once with a fork, so nothing leaks out in the oven.
  • I like docking the tops with a fork before baking so steam can escape and the pastries don't puff unevenly.
  • I always glaze after the pop tarts are fully cool, otherwise the glaze just slides right off.