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Molly Yeh's Pop-Tarts Cereal

Pop-Tart Cereal
Molly Yeh


Mini Pop-Tarts
  • 1 box pre-made refrigerated pie dough
  • 1 egg, beaten with a splash of water
  • Jam of choice
  • 1/4 cup jam of choice
  • 1 cup powdered sugar
  • 1 pinch kosher salt
  • Rainbow sprinkles

Chef notes

Pop-Tarts cereal is the new pancake cereal! To make it, simply cut out a million gillion tiny squares of pie dough, brush them with egg wash, top with a dot of jam, seal with another tiny square, bake, cool and top with glaze and sprinkles. It's definitely a big project, but it's a great way to get kids involved in the kitchen. They'll love making them as much as eating them!


For the mini Pop-Tarts:


Preheat the oven to 400°F and take a deep breath: You're about to go on a journey! Line a baking sheet with parchment paper and set it aside.


Cut out tiny squares of the pie dough, about 1/2- by 3/4-inch (the bigger they are the more sanity you'll maintain). You can use a tiny cookie cutter, a knife or my personal favorite kitchen accessory, the accordion pastry cutter. Place half of them on the baking sheet, about an inch apart, and use a pastry brush to brush them with a thin layer of the egg wash.


Fill a small piping bag or a small zip-top bag with a couple of plops of jam and snip a tiny piece of the corner off. Pipe tiny blobs of the jam onto each of the squares (the blobs should be quite tiny! they're quite prone to oozing out!). Top each square with a square and press lightly to seal. Gently brush the tops with another thin layer of egg wash and bake until lightly browned; begin checking for doneness at 8 minutes. Let cool completely on the pan.

For the glaze:


Place a fine-mesh sieve over a medium bowl and add the jam to the sieve. Press the jam through with a rubber spatula or spoon to get rid of the seeds and be sure to scrape the bottom of the sieve for any jam that's stuck there (alternatively, you can use seedless jelly or just milk or cream and skip the sieve step).


Add the powdered sugar and a pinch of salt and mix to combine. It should be pretty thick but not so thick that it's not drizzly. You want a thick drizzly glue-type consistency that will hold its shape on the tarts. If it's too thick, add more jam or milk little by little, or if it's too thin, add more powdered sugar little by little, adjusting until you get the right consistency.


Fill a piping bag or small zip-top bag with the glaze and snip a tiny piece of the corner off. Pipe a blob of glaze onto each tiny tart and sprinkle with sprinkles. Let dry.

To serve:

Pour into a bowl, add milk and reflect on what you just did.