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Better Than Store Bought Homemade Pop Tarts! Brown Sugar Cinnamon and Cherry from Scratch
Apr 17, 2025
Printable recipe below! Easy Pop Tart recipe with your favorite fillings!
Used in this video:
Dutch oven lid lifter https://www.kentrollins.com/shop
Mesquite wood spatula https://www.kentrollins.com/shop
Mesquite wood whisk https://www.kentrollins.com/shop
Cowboy Apron https://www.kentrollins.com/shop
Rode wireless Go 2 mic: https://amzn.to/3seAQ7X
Cowboy Hat: Chazhatz.com
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Show More Show Less View Video Transcript
0:00
here at the store doing a little market
0:02
[Music]
0:04
research
0:06
pop-tarts chocolate fudge oh
0:10
Oreo raspberry strawberry
0:14
[Music]
0:15
blueberry you know y'all are family and
0:18
we really love you cuz the things that I
0:19
have to do to try out all of these to
0:21
figure out which flavor I'm going to
0:23
make for y'all in a video I might gain
0:25
60 lbs
0:27
[Music]
0:37
i had no idea that there were so many
0:40
flavors of Pop-Tarts i mean I'd never
0:42
seen so much in my life you know you get
0:44
to looking around at all of them but I'm
0:46
thinking "No I'm just going to stick
0:47
with my two childhood favorites that
0:49
have lasted with me still today i love a
0:51
Pop-Tart and that is brown sugar and
0:53
cinnamon and cherry." You know I'm going
0:55
to remake this Pop-Tart with that really
0:57
good homemade baked crust that I want on
1:00
it with a nice filling and you're not
1:02
going to spend all day in the kitchen
1:03
making it this is a really big day
1:05
because not only do I love a Pop-Tart
1:08
but Maji love a Pop-Tart too and he got
1:10
a haircut today so he's looking awful
1:12
sharp but folks this is really simple it
1:15
is we're going to start with two cups of
1:18
flour and you need to make sure that it
1:21
is pretty precise measurement so we
1:24
going to rake that off there you usually
1:26
don't do precise i know but baking needs
1:28
to be precise and I told you a lie it's
1:31
three cups of flour three teaspoons of
1:33
sugar what else we got teaspoon of salt
1:37
somebody asked me the other day said
1:40
"Are your hand measurements pretty
1:42
precise?" Me and Shan did a little deal
1:44
one time where I'd pour it out there she
1:45
had measured we was pretty close take
1:48
your whisk now if you're doing this in
1:50
the house and you've got one of them
1:52
fancy mixers that's got a dough hook on
1:54
it it makes this process a whole lot
1:57
easier you know this is going to be good
1:59
when what it calls for two sticks of
2:02
butter this is my kind of deal them have
2:05
been in the freezer chilling so we just
2:08
going to get them down here and grate
2:10
them in there because that way it makes
2:12
it really a whole lot easier to
2:14
incorporate this butter into that flour
2:17
so bear with me a minute we'll try not
2:19
to get no knuckle fingers in there and
2:21
uh keep the hide out of it so on a ranch
2:24
one time up in Kansas they had a really
2:26
young crew one of them kids about 14 he
2:30
didn't know the etiquette of being
2:31
around the wagon he didn't know you're
2:33
supposed to not ask the cook what you
2:36
were having for breakfast come in there
2:37
and he said "You know I'd really like
2:39
for you to fix me a pop-tart." Old man
2:41
told him "You don't never ask the cook
2:43
what cooking." He got up in line he
2:45
didn't like eggs didn't like gravy
2:47
didn't like biscuits so I had to go to
2:49
town late that evening so I picked up a
2:51
box of
2:52
Pop-Tarts the next morning I put them
2:54
Pop-Tarts in a Dutch oven them
2:56
old-timers come up there and I said
2:57
"Let's bless it and let's eat." They
2:59
opened the lid on that Dutch oven and
3:00
seen them pop-tarts a lot of them old
3:02
fellas didn't know what they was they
3:04
actually thought that I'd made them that
3:06
kid smiled big as Fort Worthy did and he
3:08
said "You have cooked my favorite meal."
3:10
I said "Son I didn't cook them and we're
3:13
probably not going to be having them but
3:15
today so you better
3:17
[Music]
3:20
enjoy." The key to this too is cold
3:24
butter now you can keep it really
3:26
refrigerated but I like to chill it like
3:29
I say in that freezer let it set up good
3:31
because that's really what's going to
3:33
make a great pastry dough to me it's
3:35
sort of like a puff pastry when you get
3:37
it made but not near the work so let me
3:40
get this butter incorporated in there
3:42
you want it sort of like a cracker crumb
3:44
consistency so bear with
3:46
[Music]
3:51
me well time for the ice water it is i
3:55
got a/3 of a cup here we're going to
3:57
fill it up once i don't want you just
4:00
pour it right in the middle i just want
4:02
you to sort of pour it around the
4:04
outside edges now when we first put that
4:07
little dab of water in there I want you
4:08
to go ahead and mix it up just a tad
4:11
because we're looking for really a
4:12
shaggy dough on this the way we get
4:14
started and I could give you the exact
4:17
measurements for how much water it is
4:19
but folks it's going to vary from where
4:20
you live to where I'm at everything gets
4:23
different in the world you'll see the
4:26
consistency that we're after here in a
4:27
minute so this is going to equal 2/3 of
4:31
a cup you can see how things have be to
4:34
clump together a little and make a
4:36
little dough ball there but I'm pretty
4:38
sure we need to add a little more water
4:40
cuz we can always add some flour to it
4:43
so we're going to go about half of that
4:45
third
4:45
cup put it in
4:48
there now comes a really good
4:51
time for you to flour your
4:55
hands don't do this in the kitchen floor
4:57
shen gets so mad when I do it in the
4:59
kitchen floor take your hands just like
5:02
when a eagle you see him flying down on
5:04
it he going to swoop down in that water
5:06
and catch that trout get your eagle
5:08
claws ready and just keep balling that
5:10
dough up bringing it together and you
5:12
can see it's pretty sticky but we're
5:15
just going to keep working it here a
5:16
minute till we get that flour
5:18
incorporated and things will be good
5:25
[Music]
5:36
okay folks this is my arch nemesis right
5:38
here how many of you out there barn
5:40
builders worked on a windmill every time
5:42
you get ready to do that what happened
5:44
wind blow 30 40 mph look around
5:47
Shan the breeze is not blowing yet saran
5:51
wrap has dealt me misery for so many
5:53
years put it down on your board if you
5:55
have to tuck them edges under
5:58
there
6:00
now we're going to put this dough down
6:03
here we're not going to roll it out yet
6:05
but I want to try to get it in more of a
6:07
square shape just mash this just a tad
6:11
we're going to cover it up here with
6:13
this good plastic
6:15
wrap and folks I need you to chill this
6:19
for at least 30 minutes but I prefer an
6:22
hour but if you get busy you can chill
6:24
this plum overnight and you'll be ready
6:27
to go so I'm gonna put it in the ice box
6:30
and I'll meet y'all back this has been
6:32
chilling about an hour so we're going to
6:34
unwrap it and I'm going to tell you this
6:37
if you're working in the house or you're
6:39
doing this and it's pretty warm outside
6:42
go ahead take your knife cut it right in
6:45
half cuz we're just going to work half
6:47
of this at a time
6:51
lay this half out there i'm going to put
6:54
this half back over here in a Yeti so it
6:56
can stay chilled till we get ready for
6:59
it pardon me
7:04
Lulu so we're going to get us some flour
7:07
on the
7:10
board we're going to roll this out to an
7:12
eighth of an inch thick now when you're
7:15
rolling I like to roll one way and then
7:19
I like to turn it over and roll the
7:21
other
7:27
way there it is 1/8 of an inch that is
7:31
14 knat bristle whiskers if you've ever
7:33
measured them that makes an eighth of an
7:35
inch so we have got it in pretty good
7:38
shape i'm just going to square these
7:40
edges up and speaking of Pop-Tarts look
7:42
who just showed back up into camp it is
7:45
the Snowzer and he does love a Pop-Tart
7:49
this is the perfect size box to make
7:52
this as a guide duger we're going to lay
7:55
it right on this
7:56
edge cut it
8:01
out and we're going to put it right here
8:03
Dooker for the time being come on across
8:06
there if you're making these at home and
8:08
you don't want to use a box do a
8:11
[Music]
8:27
3x5 now if you're making this half of
8:30
that dough is what we use so the whole
8:32
thing is going to make about eight
8:34
Pop-Tarts so what do we got here cherry
8:37
preserves we're just talking like about
8:40
a tablespoon we're just going to rake
8:43
her in there and then we're going to
8:45
take this knife now when you're doing
8:47
this you can spread it out however you
8:50
want but keep it about I'd say at least
8:54
a quarter to a half inch away from the
8:56
sides and the end then we're just going
8:58
to take this other half make sure all
9:00
your sides match okay put them right
9:03
here on top of this one
9:05
take your fork we want to crimp it
9:08
really good so mash it hard we don't
9:10
want any of our filling to run out you
9:13
can use any filling you want preserves
9:15
cherry apple strawberry peach whatever
9:18
you want to put in them
9:21
[Music]
9:32
so now it is time for the brown sugar
9:34
cinnamon which is a popular they say at
9:37
the Pop-Tart factory so what I did was
9:39
take four tablespoons of butter get it
9:41
melted in there on low heat then I added
9:44
brown sugar then I added a little bit of
9:46
flour then I added some cinnamon stir
9:48
that up over low heat till it sort of
9:51
begins to not I don't want it to be a
9:53
caramel i want it to be more like it'll
9:55
nearly stay on the spoon about like that
9:58
now if you get it too thick and you need
10:00
to thin it just add you a little bit of
10:03
cream or a little bit of water and
10:05
you'll be in fine shape put about a
10:06
tablespoon of this right
10:10
here give it a little
10:13
spread if you had you some chopped
10:15
pecans and put in there it'd be just
10:17
fine too
10:24
[Music]
10:34
when you put them together like that got
10:35
the filling in there take you a fork and
10:37
prick you some holes in each one of them
10:39
which lets the steam escape out of there
10:42
so your dough don't break apart as it is
10:44
baking and rising a little so I'm going
10:46
to cut me some parchment paper the same
10:48
size as that Dutch oven i'm going to egg
10:49
wash these here lay them in there on
10:51
that parchment paper i'm going to cook
10:53
them on the fire cuz it is pop-tart time
11:08
[Music]
11:20
well if you're cooking these in the
11:22
house remember you've preheated that
11:23
oven to
11:24
375° it's going to take you about 20
11:27
minutes just watch it there till they
11:29
get golden brown but right there at the
11:31
end all you got to do is mix up a really
11:32
simple icing which is just a little
11:34
powdered sugar little heavy cream little
11:37
almond extract really goes good with
11:38
that cherry but if you want to leave it
11:40
out of there and use vanilla that is
11:41
fine too just brush it on there right
11:43
there at the last let it just cook about
11:45
five minutes more that ice will set up
11:48
take them out put them on a wire rack
11:49
let them cool we're going to heat them
11:50
now when we're placing these on the
11:52
Dutch oven to cook them there's pretty
11:53
heavy coals around the outside and I'd
11:56
say sort of light on top because we
11:59
really want that bottom to brown and
12:00
this is really a good beginner dish
12:02
because when you get these made you can
12:04
take the lid off of them get you a fork
12:06
flip that edge up to where you can see
12:08
under there that way you'll know is it
12:11
just right little more browning or did
12:13
you go too
12:14
[Music]
12:32
long now if you're cooking these in a
12:35
Dutch oven I ended up checking that
12:37
bottom and took it off the bottom heat
12:39
cuz it was a brown as I was wanting them
12:41
to be put a little icing make sure you
12:44
get them things out there and let them
12:45
set on a wire rack until they're cooled
12:47
because that stuff will stick to the
12:49
roof of your mouth better and polygrip
12:51
stick to dentures you won't never get it
12:52
off these have been cooling a little i
12:54
think first I'm going to go with the
12:56
cherry you see all that good looking
12:58
filling in
13:00
there can you hear that crunch that is
13:03
the star of the show and that is the
13:05
crust make you want to break down do the
13:09
pop-tart shuffle
13:12
uhhuh that's so good brown sugar and
13:16
cinnamon
13:17
that looks gooey yeah and that's what
13:19
you like ain't it Lulu
13:27
i'm just going to tell the Poptart
13:28
people up there wherever they're from at
13:29
Kelloggs or whoever it is you better go
13:32
with this recipe and this recipe you'll
13:34
sell out quicker do you have a favorite
13:37
i think if I was having breakfast I
13:40
would go with the cherry if I was having
13:42
lunch and this was dessert after it sat
13:44
out there just a minute I would go with
13:46
this you can't go wrong and remember you
13:48
can put any kind of filling you want in
13:50
these had some really good help today in
13:52
the mage and everybody loves pi dough
13:55
mage has been out here helping the
13:56
longest so he gonna get the first bite
13:59
dugger can you stand up for it he said
14:02
"No it's not
14:03
cheese." Lou I can't even see where
14:06
you're at good girl everybody got a bite
14:09
well I hope y'all enjoyed this as much
14:11
as I do cuz this is really one of my
14:13
favorite things to eat if I'm going down
14:14
the road or anywhere else but hey you
14:16
see me checking that with that lid
14:18
lifter if you're doing some Dutch oven
14:20
cooking be sure you get one of these
14:22
because this thing holds a lid so well
14:24
you're not going to drop it you're not
14:25
going to lose none of them coals you can
14:27
look on our website they are sure there
14:30
but it is with great pride and honor and
14:31
privilege that I tip my hat to all the
14:33
servicemen and women and all the
14:34
veterans that have kept that old flag of
14:36
flying over camp we commend you all rest
14:38
of you get up in here pretty close now
14:40
come on tell you what I'm going to do
14:42
i'm going to let you sniff of this
14:43
Pop-Tart as I run it by you and give you
14:45
a hug god bless you each and every one
14:48
and I'll see you down the Pop-Tart
14:51
trail folks look here banana bread
14:55
pop-tarts chocolate chip i mean I didn't
14:59
even know they made this kind of
15:00
Pop-Tarts strawberry milkshake apple
15:02
jacks i mean when I was little you had
15:04
two kind the brown sugar cinnamon and
15:07
cherry that was it so Pop-Tarts is
15:09
stepping up the game
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