Easy Oreo Pop Tarts have a crisp buttery shell and are filled with a delicious cream cheese oreo mix and topped with vanilla icing.
Oreo Pop Tarts are a delightful fusion of two beloved treats: traditional Pop Tarts and the iconic Oreo cookie. These mouthwatering pastries offer a unique and irresistible combination of flavors and textures. With a flaky, buttery crust and a delectable Oreo filling, they provide a satisfyingly sweet and indulgent experience.
What sets Oreo Pop Tarts apart is their homemade quality, allowing you to enjoy a superior taste compared to store-bought varieties. They offer the flexibility to cater to various dietary preferences and restrictions, making it possible to create vegan-friendly or gluten-friendly versions. Whether enjoyed as a breakfast indulgence, a snack, or a dessert, Oreo Pop Tarts are a delicious treat that will surely satisfy your cravings.
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INGREDIENTS YOU NEED
Make your own crust:
- 3 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1/4 tsp salt
- 16 tbsp cold butter cubed
- 8-10 tbsp ice water
Filling:
- 8 oz cream cheese room temperature
- 1/4 cup powdered sugar
- 8 oreo cookies gluten free if needed crushed
Icing:
- 2 cups powdered sugar
- 1/4 cup milk of choice
- 1 tsp vanilla extract
- 4-6 oreo cookies gluten free if needed crushed
Instructions To Make Oreo Pop Tarts
Start Here For Homemade Crust:
- In a food processor, process together your flour and salt. Add your very cold butter a few pieces at a time over the top and pulse for a few seconds.
- Sprinkle half of the ice water over your flour mixture and mix gently to dampen flour. Add the remaining water in two stages and continue to pulse or stir until a dough forms. When enough water has been added to allow dough to hold together, gather it into a ball and transfer to lightly floured surface. Press dough into a flat disk, then place in large zipper bag. Refrigerate dough for at least an hour or overnight.
- When ready, cut your dough in half. Keep the second half wrapped in plastic wrap and in the fridge. Roll out one half of the dough onto a lightly floured surface to a 13 by 11 inch rectangle (about 1/4 inch thick). Trim dough so sides are even and straight, to a 12 by 10 inch rectangle.
Start Here After Crust is Made/Using Store Bought Crust:
- Preheat your oven to 350 degrees F, line a large baking sheet with parchment paper.
- Roll out one half of your dough onto a lightly floured surface to a 13 by 11 inch rectangle (about 1/4 inch thick). Trim dough so sides are even and straight, to a 12 by 10 inch rectangle.
- Cut the dough into eight 5 by 3 inch rectangles. Arrange half of your rectangles onto your prepared parchment lined baking sheet.
- Make your filling by whisking together the cream cheese and powdered sugar until smooth and combined. Gently fold in your crushed oreo cookies.
- Use about 2 tbsp worth of filling and place it in the middle of the rectangles that are on your baking sheet. Leave about 1/4 inch around the edge.
- Place the other rectangles on top of the filled ones. Crimp the edges and pierce the tops with a fork. You should leave a little bit of space between each pop tart.
- Bake for 10-12 minutes or until the edges become slightly firm and the center is no longer shiny. Allow to cool on cookie sheet for 5 minutes.
- Carefully transfer your pop tarts to a cooling rack to firm up. They may be a little soft fresh out of the oven but don’t worry – they won’t stay that way.
- Once your pop tarts have completely cooled, make your icing by whisking together all of your ingredients (expect crushed cookies) until smooth.
- Spoon your icing over top of your pop tarts and top with crushed cookies, and enjoy!
Oreo Pop Tarts
Ingredients
*For vegan options see notes
- 2 store bought pie crusts OR gluten free pie crusts
Make your own crust:
- 3 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1/4 tsp salt
- 16 tbsp cold butter cubed
- 8-10 tbsp ice water
Filling:
- 8 oz cream cheese room temperature
- 1/4 cup powdered sugar
- 8 oreo cookies gluten free if needed crushed
Icing:
- 2 cups powdered sugar
- 1/4 cup milk of choice
- 1 tsp vanilla extract
- 4-6 oreo cookies gluten free if needed crushed
Instructions
Start Here For Homemade Crust:
- In a food processor, process together your flour and salt. Add your very cold butter a few pieces at a time over the top and pulse for a few seconds.
- Sprinkle half of the ice water over your flour mixture and mix gently to dampen flour. Add the remaining water in two stages and continue to pulse or stir until a dough forms. When enough water has been added to allow dough to hold together, gather it into a ball and transfer to lightly floured surface. Press dough into a flat disk, then place in large zipper bag. Refrigerate dough for at least an hour or overnight.
- When ready, cut your dough in half. Keep the second half wrapped in plastic wrap and in the fridge. Roll out one half of the dough onto a lightly floured surface to a 13 by 11 inch rectangle (about 1/4 inch thick). Trim dough so sides are even and straight, to a 12 by 10 inch rectangle.
Start Here After Crust is Made/Using Store Bought Crust:
- Preheat your oven to 350 degrees F, line a large baking sheet with parchment paper.
- Roll out one half of your dough onto a lightly floured surface to a 13 by 11 inch rectangle (about 1/4 inch thick). Trim dough so sides are even and straight, to a 12 by 10 inch rectangle.
- Cut the dough into eight 5 by 3 inch rectangles. Arrange half of your rectangles onto your prepared parchment lined baking sheet.
- Make your filling by whisking together the cream cheese and powdered sugar until smooth and combined. Gently fold in your crushed oreo cookies.
- Use about 2 tbsp worth of filling and place it in the middle of the rectangles that are on your baking sheet. Leave about 1/4 inch around the edge.
- Place the other rectangles on top of the filled ones. Crimp the edges and pierce the tops with a fork. You should leave a little bit of space between each pop tart.
- Bake for 10-12 minutes or until the edges become slightly firm and the center is no longer shiny. Allow to cool on cookie sheet for 5 minutes.
- Carefully transfer your pop tarts to a cooling rack to firm up. They may be a little soft fresh out of the oven but don’t worry – they won’t stay that way.
- Once your pop tarts have completely cooled, make your icing by whisking together all of your ingredients (expect crushed cookies) until smooth.
- Spoon your icing over top of your pop tarts and top with crushed cookies, and enjoy!
Notes
Nutrition
Frequently Asked Questions About Oreo Pop Tarts
Store in an airtight container at room temperature for up to 3 days.
No, the icing will melt and ruin your toaster. If you would like eat them warm I would heat them in the microwave for 10-15 seconds.
More Recipes You Might Enjoy:
- Oreo Cheesecake Cookies (Gluten Free Option)
- Oreo Snowballs (Gluten Free Option)
- Oreo Cinnamon Rolls (Gluten Free)
- Oreo Blondies (Gluten Free Option)
- BEST Vegan Blondies
- Vegan Peanut Butter Cups
- Healthy Keto Gluten free Strawberry Cookie Bars
- Easy Sugar Free Keto Homemade Strawberry Poptarts
- Vegan Desserts
- Gluten Free Desserts
So good!!