Better Than Store Bought Homemade Pop Tarts! Brown Sugar Cinnamon and Cherry from Scratch
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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 For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/homemade-pop-tarts/ ======================
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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
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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
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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
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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
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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
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the house and you've got one of them
1:52
fancy mixers that's got a dough hook on
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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
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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
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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
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[Music]
3:51
me well time for the ice water it is i
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got a/3 of a cup here we're going to
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fill it up once i don't want you just
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pour it right in the middle i just want
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you to sort of pour it around the
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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
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but folks it's going to vary from where
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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
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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
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cuz we can always add some flour to it
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so we're going to go about half of that
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third
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cup put it in
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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
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kitchen floor take your hands just like
5:02
when a eagle you see him flying down on
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it he going to swoop down in that water
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and catch that trout get your eagle
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claws ready and just keep balling that
5:10
dough up bringing it together and you
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can see it's pretty sticky but we're
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just going to keep working it here a
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minute till we get that flour
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incorporated and things will be good
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[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
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you get ready to do that what happened
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wind blow 30 40 mph look around
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Shan the breeze is not blowing yet saran
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wrap has dealt me misery for so many
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years put it down on your board if you
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have to tuck them edges under
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there
6:00
now we're going to put this dough down
6:03
here we're not going to roll it out yet
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but I want to try to get it in more of a
6:07
square shape just mash this just a tad
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we're going to cover it up here with
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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
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chilling about an hour so we're going to
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unwrap it and I'm going to tell you this
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if you're working in the house or you're
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doing this and it's pretty warm outside
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go ahead take your knife cut it right in
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half cuz we're just going to work half
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of this at a time
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lay this half out there i'm going to put
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this half back over here in a Yeti so it
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can stay chilled till we get ready for
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it pardon me
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Lulu so we're going to get us some flour
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on the
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board we're going to roll this out to an
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eighth of an inch thick now when you're
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rolling I like to roll one way and then
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I like to turn it over and roll the
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other
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way there it is 1/8 of an inch that is
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14 knat bristle whiskers if you've ever
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measured them that makes an eighth of an
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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
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who just showed back up into camp it is
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the Snowzer and he does love a Pop-Tart
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this is the perfect size box to make
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this as a guide duger we're going to lay
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it right on this
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edge cut it
8:01
out and we're going to put it right here
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Dooker for the time being come on across
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there if you're making these at home and
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you don't want to use a box do a
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[Music]
8:27
3x5 now if you're making this half of
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that dough is what we use so the whole
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thing is going to make about eight
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Pop-Tarts so what do we got here cherry
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preserves we're just talking like about
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a tablespoon we're just going to rake
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her in there and then we're going to
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take this knife now when you're doing
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this you can spread it out however you
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want but keep it about I'd say at least
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a quarter to a half inch away from the
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sides and the end then we're just going
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to take this other half make sure all
9:00
your sides match okay put them right
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here on top of this one
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take your fork we want to crimp it
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really good so mash it hard we don't
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want any of our filling to run out you
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can use any filling you want preserves
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cherry apple strawberry peach whatever
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you want to put in them
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[Music]
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so now it is time for the brown sugar
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cinnamon which is a popular they say at
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the Pop-Tart factory so what I did was
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take four tablespoons of butter get it
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melted in there on low heat then I added
9:44
brown sugar then I added a little bit of
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flour then I added some cinnamon stir
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that up over low heat till it sort of
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begins to not I don't want it to be a
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caramel i want it to be more like it'll
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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
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cream or a little bit of water and
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you'll be in fine shape put about a
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tablespoon of this right
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here give it a little
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spread if you had you some chopped
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pecans and put in there it'd be just
10:17
fine too
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[Music]
10:34
when you put them together like that got
10:35
the filling in there take you a fork and
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prick you some holes in each one of them
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which lets the steam escape out of there
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so your dough don't break apart as it is
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baking and rising a little so I'm going
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to cut me some parchment paper the same
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size as that Dutch oven i'm going to egg
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wash these here lay them in there on
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that parchment paper i'm going to cook
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them on the fire cuz it is pop-tart time
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[Music]
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well if you're cooking these in the
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house remember you've preheated that
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oven to
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375° it's going to take you about 20
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minutes just watch it there till they
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get golden brown but right there at the
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end all you got to do is mix up a really
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simple icing which is just a little
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powdered sugar little heavy cream little
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almond extract really goes good with
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that cherry but if you want to leave it
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out of there and use vanilla that is
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fine too just brush it on there right
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there at the last let it just cook about
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five minutes more that ice will set up
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take them out put them on a wire rack
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let them cool we're going to heat them
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now when we're placing these on the
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Dutch oven to cook them there's pretty
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heavy coals around the outside and I'd
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say sort of light on top because we
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really want that bottom to brown and
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this is really a good beginner dish
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because when you get these made you can
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take the lid off of them get you a fork
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flip that edge up to where you can see
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under there that way you'll know is it
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just right little more browning or did
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you go too
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[Music]
12:32
long now if you're cooking these in a
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Dutch oven I ended up checking that
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bottom and took it off the bottom heat
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cuz it was a brown as I was wanting them
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to be put a little icing make sure you
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get them things out there and let them
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set on a wire rack until they're cooled
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because that stuff will stick to the
12:49
roof of your mouth better and polygrip
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stick to dentures you won't never get it
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off these have been cooling a little i
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think first I'm going to go with the
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cherry you see all that good looking
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filling in
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there can you hear that crunch that is
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the star of the show and that is the
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crust make you want to break down do the
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pop-tart shuffle
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uhhuh that's so good brown sugar and
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cinnamon
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that looks gooey yeah and that's what
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you like ain't it Lulu
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i'm just going to tell the Poptart
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people up there wherever they're from at
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Kelloggs or whoever it is you better go
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with this recipe and this recipe you'll
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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
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lunch and this was dessert after it sat
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out there just a minute I would go with
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this you can't go wrong and remember you
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can put any kind of filling you want in
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these had some really good help today in
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the mage and everybody loves pi dough
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mage has been out here helping the
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longest so he gonna get the first bite
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dugger can you stand up for it he said
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"No it's not
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cheese." Lou I can't even see where
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you're at good girl everybody got a bite
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well I hope y'all enjoyed this as much
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as I do cuz this is really one of my
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favorite things to eat if I'm going down
14:14
the road or anywhere else but hey you
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see me checking that with that lid
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lifter if you're doing some Dutch oven
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cooking be sure you get one of these
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because this thing holds a lid so well
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you're not going to drop it you're not
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going to lose none of them coals you can
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look on our website they are sure there
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but it is with great pride and honor and
14:31
privilege that I tip my hat to all the
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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
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come on tell you what I'm going to do
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i'm going to let you sniff of this
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Pop-Tart as I run it by you and give you
14:45
a hug god bless you each and every one
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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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