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Leftover Jelly Bean Pop-Tarts Recipe

This recipe transforms leftover jelly beans into a whimsical, homemade version of a classic toaster pastry. Featuring a tender, flaky crust, a sweet and colorful jelly bean filling, and a simple cream icing finished with sprinkles, it's a delightful treat perfect for breakfast or dessert, offering a playful twist on a familiar favorite.
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Total Time 30 minutes
Servings: 8 people
Course: lunch/dinner
Cuisine: French
Calories: 2508.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • For the Pastry:
  • 1 1/2 cups about 7 1/2 ounces flour
  • 1/2 teaspoon salt
  • 1/2 cup 1 stick butter, softened and cut into cubes
  • 3 tablespoons cream
  • For the Filling:
  • 1 cup jelly beans
  • For the Icing:
  • 1 cup about 6 ounces confectioners' sugar, sifted
  • 2 tablespoons heavy cream
  • Rainbow sprinkles optional

Equipment

  • 1 Large Mixing Bowl For preparing the pastry dough
  • 1 Rolling Pin For rolling out the pastry
  • 1 Baking Sheet For baking the pop-tarts
  • 1 Parchment Paper To line the baking sheet and prevent sticking
  • 1 Whisk For preparing the icing

Method
 

  1. Preheat your oven to 3750F (1900C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Add the cream and mix until a dough forms. Avoid overmixing. Form the dough into a disk, wrap, and chill for at least 15 minutes.
  4. On a lightly floured surface, roll out the chilled dough to approximately 1/8-inch thickness. Cut into 16 (3x4-inch) rectangles.
  5. Place 8 of the dough rectangles on the prepared baking sheet. Arrange 1-2 tablespoons of jelly beans in the center of each, leaving a 1/2-inch border.
  6. Lightly moisten the edges of the bottom dough rectangles with water. Top with the remaining 8 dough rectangles and firmly crimp the edges with a fork to seal.
  7. Prick the top of each pop-tart several times with a fork to allow steam to escape during baking.
  8. Bake for 15-18 minutes, or until the pastry is lightly golden brown. Let cool completely on a wire rack.
  9. While cooling, whisk together the sifted confectioners' sugar and heavy cream until a smooth, spreadable icing forms.
  10. Once the pop-tarts are completely cool, spread the icing evenly over the tops and immediately decorate with rainbow sprinkles, if desired.

Notes

For the pastry, ensure your butter is very cold and cut into small cubes; this creates a flaky texture. Avoid overworking the dough, as it can lead to a tough pastry. When preparing the jelly bean filling, consider roughly chopping larger jelly beans or even lightly macerating them with a tiny splash of water or fruit juice to prevent them from becoming too hard or gummy during baking. Bake until golden brown, but watch closely as the sugar in the jelly beans can caramelize quickly. For the icing, always sift your confectioners' sugar to achieve a smooth, lump-free consistency. Adjust cream amounts for desired thickness.