Whether you want a sweet breakfast or a pick me up in the middle of the day, these Lemon Vanilla Pop Tarts will hit the spot. They’re tart and sweet while still having that chewy texture you want out of a pop tart. Personally, I like them frozen but you can eat them warm as well.
What You’ll Need to Make It
For the filling:
- Pie crusts (2)
- Lemon curd or lemon pie filling
- Cream cheese
- Vanilla extract
- Powdered sugar
For the icing:
- Powdered sugar
- Milk/Milk alternative (I chose unsweetened coconut milk)
Feel free to swap the fruit filling! You could try canned pumpkin, cherry jam, Nutella, peanut butter, or any pie filling. There are so many options! Next time I make these I’ll be doing peanut butter and a few mini chocolate chips stirred in as well.
Once again, there are lots of options. You could go the sweet route and choose toasted coconut to go inside or on top, mini chocolate chips (regular chocolate chips might be too big), or even drops of an extract.
You can also add something crunchy like chopped nuts mixed in or crushed pretzels on top. Another simple add in could be hemp hearts if you want a boost of quality fats or a few tablespoons of ground flaxseeds for added fiber.
How to Make it
First, you’re going to roll out your pie crusts separately a bit wider than they already are. You can cut 6-8 rectangles or make one large pop tart and divide it later. Mix together the cream cheese, lemon curd, and vanilla extract either with a fork or an electric mixer. Put the filling in between your pieces of pie crust, layer the other pie crust on top and use a fork to pinch the sides together.
Place each pop tart on parchment paper and bake them until golden brown. While they’re baking you can whip up a quick icing with the milk and powdered sugar. Do not put the icing on while the pop tart is still hot unless you want a runny mess! Once cool, use a spoon to drizzle on the icing or a brush to paint it on. Top with sprinkles and enjoy!
How Long Does It Last
These last in the fridge for 5-7 days or in the freezer for up to three months. To freeze them, put them on parchment paper with an additional piece of parchment paper on top. Freeze in an air tight container or freezer bag. The icing will stick a bit to the parchment paper, but try them frozen! Game changer.
Making Your Own Lemon Curd
Take this recipe a big step further and try making your own lemon curd! Most lemon curd recipes call for four to five ingredients. If you make it yourself and have left overs, mix it into plain Greek yogurt or spread it on toast. Both are delicious ways to enjoy it in addition to this pop tart recipe.
What to Serve With It
This is a delicious option on its own but for more balance you could enjoy it with a side of yogurt, nuts, fruit, and or scrambled eggs.
Are They a Breakfast Option
Absolutely! Yes, they have some added sugar and that is okay. Sugar does not need to be forbidden or demonized. If you eat one on its own, but feel a lack it doesn’t sustain you well then pair it with a protein or fat such as eggs, sausage, a glass of milk, or yogurt.
Why is Breakfast Important
Breakfast truly does start our body on a path forward for the day. It gives your brain fuel to start using and gets your metabolism going. I like to think of our metabolism like a bonfire. It burns slow and low throughout the night when we sleep and is looking for the right fuel in the morning to start burning bright. Naturally, it’ll die down looking for more fuel in the way of a snack or your next meal depending on what you’ve fed it.
Need More Breakfast Ideas? Try these recipes
Lemon Vanilla Pop Tart
Pop Tart Filling
- 4 oz Softened cream cheese
- ½ cup Powdered sugar
- 1 tsp Vanilla extract
- ½ cup Lemon curd
- 2 Sheets pie crust homemade or store bought
- 1 cup Powdered sugar
- 4 tbsp Unsweetened coconut milk
- Preheat the oven to 400 degrees F
- Line the baking sheet with parchment paper.
- Roll the pie crusts out to two equal size rectangles or 10-12 mini rectangles
- Make the filling by mixing the lemon curd, 1/2 cup powdered sugar, cream cheese and vanilla together.
- Spread the filling onto one side of the pie crust and leave about an inch around the border of the pop tart empty.
- Layer the second pie crust on top and using a fork, pinch the seam together.
- Bake for 20-22 minutes until the pastry is golden brown.
- While the pop tart is baking, whisk the 1 cup powdered sugar and milk together. Wait for the pop tart to cool completely and then add icing, sprinkles, and enjoy!
- You can swap the milk for your milk of preference
- Add crushed almonds on top for crunch
- Seriously, wait until they’re cooled down before adding icing or sprinkles
- Freeze them if desired (they’re delicious this way)
Pin it now, cook it later!