12 Days of Holiday Baking Day 6: Homemade Pop Tarts

On the 6th day of holiday baking, For Love of The Mouse gave to me, dreamy pop tarts just like you find at Woody’s Lunch Box in Disney.

We’re back with day 3 of 12 days of holiday baking. Thanks for being here. If you like baking, especially holiday baking you have come to the right place. If you want to do a fun bake with me check out our vlog to go with this blog over on our YouTube channel.

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One of my favorite Disney treats can be found at Disney’s Hollywood Studios. Toy Story Land’s Woody’s Lunch Box to be exact. I dream of these lunch box tarts, they are so delicious. The lemon blueberry and the holiday special from a couple years back of cranberry and apple are my two favorites but they are all delicious.

These are different… and better than your typical store bought breakfast tarts. The dough is flaky and a mix between a pie crust, a shortbread and a sugar cookie. The filling is delicious and you walk a fine line between not enough filling and filling spilling over the sides. But, it is better to have a little filling seep out than not have enough.

I have a number of recipes for the dough but this version is a no chill dough that doesn’t spread. This means that the dough doesn’t rest or chill and the recipe is quicker. So, that’s the version we are sharing for this post.

Have you tried the lunch box tarts from Woody’s Lunch Box? We are so excited that this quick service location has reopened again and can’t wait to grab ourselves a lunch box tart on our next trip but until then and if your trip might be later than sooner, give these treats a try. You won’t be disappointed.

Well, let’s get started.

Preheat your oven to 350 degrees and line your baking sheets with parchment paper or a silpat mat.

In your mixer, add your chilled butter, sugar and salt. If you have followed along on our 12 days of holiday baking you know that I am a firm believer in this rule of baking. Always use room temperature butter, eggs and milk unless specified. In this recipe, it is specified. We want to use cold ingredients in this recipe because that is what allows us to skip over refrigerating the dough.

Mix on low until just combined. You don’t want to mix too fast, that incorporates air and we don’t want that.

Add cold eggs and vanilla (and any other extracts you want to add). Mix on low until just incorporated. Your dough will look slightly chunky from the butter. Don’t get frazzled. This is normal. If there are any really large chunks, break those up. Scrape bowl as necessary. Don’t overmix as it will add air to the batter and will heat the ingredients too much.

Add your flour. I add in one cup increments and slowly mix a bit in order to not create a giant flour cloud. The dough will start to ball on the paddle and pull away from the sides.

Turn half of your dough onto a foured surface. After you use the first half, do the same with the second half.

Flour the top of the dough and your rolling pin.

Roll dough to desired thickness. I prefer a thinner cookie for these because we are going to fill and sandwich them.

Once rolled and cut, fill your cookies. This is a fine line. I like to fill almost to the edge but not with a thick layer. You want filling in every bite and there is a good chance it will spill over in the baking but you don’t want to skimp on the filling.

After you fill, use a fork and crimp the sides. This seals the cookie closed and helps keep the majority of the filling inside.

Beat your egg in a small bowl with a fork and use a brush to brush the egg wash over the cookies.

Bake for 12-16 minutes. You want the cookies to start to brown on the edges. If your cookies are thicker, it could take closer to 18 minutes.

While cookies rest, make your easy royal icing.

In a bowl, combine corn syrup, warm water and extract. Stir until dissolved.

Add to second bowl of powdered sugar. Mix until smooth. If icing is too runny, add additional powdered sugar, if too thick add small amount of water.

Ice the cookies. You can pipe an outline around the cookie wait a few minutes for it to harden and then flood the center or you can just pour icing over the cookies for a more rustic effect.

They taste delicious either way.

Pop Tarts

This Disney inspired recipe is perfect for the Disney blues when you can't get to the parks or really just anytime. These are a major crowd pleaser.
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American

Ingredients
  

For the Cookies

  • 2 Eggs Cold
  • 2 Cups Butter Cold
  • 2 Cups Granulated Sugar
  • 1 tsp Salt
  • 2 Tbsp Vanilla Paste 2.5 Tbsp Vanilla Extract
  • 6 Cups Flour
  • .5 tsp Almond Extract Optional

For the Filling

  • 1 Cup lemon curd
  • 1 Cup Bluberry Pie Filling

Egg Wash

    Royal Icing

    • 2 Tbsp Light Corn Syrup
    • 1 1/2 Cup Powdered Sugar
    • 1 tsp Vanilla Extract
    • 2 Tbsp Water

    Instructions
     

    For The Cookies

    • Preheat oven to 350 degrees.
    • Line your baking sheets with parchment paper or a silpat mat.
    • In your mixer, add your chilled butter, sugar and salt. Mix on low until just combined. You don't want to mix too fast, that incorporates air and we don't want that.
    • Add cold eggs and vanilla (and any other extracts you want to add). Mix on low until just incorporated. Your dough will look slightly chunky from the butter. Don't get frazzled. This is normal. If there are any really large chunks, break those up. Scrape bowl as necessary.
    • Add your flour. Turn mixer on low and mix until dough forms. The dough will start to ball on the paddle and pull away from the sides.
    • Turn half of your dough onto a foured surface.
    • Flour the top of the dough and your rolling pin.
    • Roll dough to desired thickness. I prefer a thinner cookie for these because we are going to fill and sandwich them.
    • Once rolled and cut, fill your cookies. This is a fine line. I like to fill almost to the edge but not with a thick layer. You want filling in every bite and there is a good chance it will spill over in the baking but you don't want to skimp on the filling.
    • After you fill, use a fork and crimp the sides. This seals the cookie closed.
    • Beat your egg in a small bowl with a fork and use a brush to brush the egg wash over the cookies.
    • Bake for 12-16 minutes. You want the cookies to start to brown on the edges.
    • While cookies rest, make royal icing.

    For Royal Icing

    • In a bowl, combine corn syrup, warm water and extract. Stir until dissolved.
    • Add to second bowl of powdered sugar. Mix until smooth. If icing is too runny, add additional powdered sugar, if too thick add small amount of water.
    • Ice the cookies.
    Keyword 12 days of holiday baking, blueberry lemon, blueberry lemon pop tart, breakfast pastry, dessert from disney, disney copycat, disney dessert, disney inspired, disney inspired treat, disney recipe, homemade pop tart, lunch box tart, pop tart, sweet treat

    Thank you so much for being here today and we hope you try this recipe out. Be sure to head over to our YouTube channel to check out the video of this recipe and stay tuned for more posts because we have a number of recipes still to come.

    Thank you for stopping by. We’ll see ya’ real soon. Be sure to follow us on Instagram at ForLoveOfMouse, on Facebook at For The Love of The Mouse and on YouTube at For Love of The Mouse.

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