Oreo Pop Tarts
Easy Oreo Pop Tarts have a crisp buttery shell and are filled with a delicious cream cheese oreo mix and topped with chocolate icing.
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
For vegan, make sure you buy a vegan pie crust OR use vegan butter in the crust. Use vegan cream cheese.
Nutrition
Serving: 1pop tartCalories: 504kcalCarbohydrates: 72.7gProtein: 4.8gFat: 22.7gFiber: 1.4gSugar: 53.2g
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