Oreo Pop-Tarts
Homemade Oreo Pop-Tarts are filled with creamy Oreo cheesecake filling and topped with a sweet glaze and crushed Oreos. These chocolate pastry pop-tarts are easy to make, better than store-bought, and perfect for breakfast, dessert or a fun treat.
Servings: 6
Calories: 592kcal
Ingredients
Cookies
- ⅓ cup white granulated sugar
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 cup salted butter cold
- ½ cup cold water
Filling and frosting
- 4 ounces cream cheese room temperature
- 1 cup powdered sugar divided
- ½ cup finely crushed Oreos
- ½ cup roughly crushed Oreos
- 3 tablespoons whole milk
Instructions
- Whisk together the granulated sugar, flour, and cocoa powder in a large mixing bowl.
- Once the dry ingredients are combined, use a fork, pastry cutter, or food processor to mix in the butter until the butter is broken up into small, pea-sized pieces.
- Whisk in the water until a dough forms. Work the dough into a ball and then cover it with plastic wrap. Chill the dough in the fridge for 20 minutes while the oven preheats to 350°F.
- In a small mixing bowl, whisk together the cream cheese, ¼ cup of powdered sugar, and finely crushed Oreos.
- Roll your dough out into a sheet about ¼ inch thick on a lightly floured surface. Use a knife to cut the dough into rectangles about 3x4 inches.
- Add a large spoonful of filling to half of your rectangles and then top them with the other half so the rectangles sandwich the filling. Use a fork to crimp the edges. Bake your pop-tarts for 14 minutes.
- Let the pop-tarts cool for about 15 minutes in the fridge. While your pop-tarts cool, prepare your frosting by whisking together the remaining powdered sugar and the milk until smooth.
- Spoon the frosting over your pop-tarts and then sprinkle on the roughly crushed Oreos. Serve and enjoy!
Notes
- Use cold butter: This is the secret to tender, flaky, cookie-like pastry.
- Chill the dough: Helps the pop-tarts hold their shape.
- Roll evenly: Even dough thickness helps them bake evenly.
- Don’t overfill: Too much filling will leak out during baking.
- Keep filling away from edges: Leave a border with no filling in it so when crimping it seals properly.
- Seal edges well: Crimp firmly with a fork all the way around to totally seal pop-tart and prevent leakage while baking.
- Cool before frosting: Make sure pop-tarts are cool before frosting otherwise frosting will melt and slide off.
- Frosting too thick? Add milk ½ teaspoon at a time until smooth.
- Frosting too thin? Add a tablespoon of powdered sugar at a time to thicken it.
Nutrition
Calories: 592kcal | Carbohydrates: 95g | Protein: 10g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 413mg | Potassium: 273mg | Fiber: 5g | Sugar: 43g | Vitamin A: 1212IU | Calcium: 60mg | Iron: 7mg