Jam Pockets

July 27th, 2012 by Erin Gennow
Homemade Pop Tarts

Homemade Pop Tarts

Jam Pockets (aka Homemade Pop Tarts)

These little pastry pie treats taste so much better than any store bought item from a box.  They are quite easy to make, and you can make any shape you wish.  I’ve made them a traditional rectangle, but half-moons, or rounds work too.  I highly recommend making your own pie dough for this recipe to achieve the best flavor and texture.

Prep Time: 15-20 minutes; plus 1 hour chilling the pie dough if not already made

Cook Time: 12 – 15 minutes

Makes: 6 pockets


1 recipe 3-2-1 Pie Dough (highly recommended you use this dough, store bought dough is often bland)

Your favorite jam, conserves, or preserve

1 egg, beaten

Coarse sugar for sprinkling, optional


Rolling pin

Rimmed baking sheet, lined with parchment


Pastry brush


Preheat the oven to 375 degrees Fahrenheit.

Beat the egg into a small bowl and set aside.

Roll out 1 disk of pie dough into about a 6”w x 9”h rectangle, about 1/4” inch thick.

Cut this rectangle into 6 smaller rectangles, each 2”w x 3”h.

Place these 6 smaller rectangles onto the parchment lined rimmed baking sheet.

Place a small spoonful of your favorite jam in the center of each rectangle.  You can spread it out a bit, but you need room on all edges to attach the top crust, otherwise jam will leak out.  The jam will loosen and spread while baking too.

Roll out the other disk of pie dough into a 6”w x 9”h rectangle, about 1/4” inch thick.

Again, cut this rectangle into 6 smaller rectangles, each 2”w x 3”h.

Using a pastry brush, brush some egg wash on all edges of the rectangles with the jam.  Top these jam rectangles with the newly cut rectangles.  Using the tines of a fork, press down around all edges of each jam pocket to seal.

Brush more egg wash on top of each pocket and sprinkle each with coarse sugar.  Cut a small slit in the center to let the steam escape.

Bake the jam pockets in the 375 degree Fahrenheit preheated oven for about 12-15 minutes, or until lightly brown and the crust is cooked through.

A year ago on The Daily Morsel

Two years ago on The Daily Morsel


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