Introduction

These Deck The Halls Pop-Tart Ornaments are a fun and festive treat perfect for the holiday season. Featuring flaky, golden crusts filled with sweet fruit preserves and decorated with colorful icing, they double as edible decorations for your tree. Simple to make and delightful to share, this recipe brings holiday cheer to any gathering.

The image shows several rectangular golden-brown pop tarts with a slightly crimped edge, each topped with a thick layer of smooth white icing. The icing is decorated with a zigzag pattern of black icing lines forming a Christmas tree shape, and colorful small drops of red, green, yellow, blue, purple, and orange resembling Christmas lights. One pop tart is broken open, revealing a bright red, jelly-like filling inside. Bright red ribbons are threaded through holes at the top of each pop tart, giving them the look of ornaments. All of the pop tarts are laid out on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (14-oz.) box pie dough (for 2 crusts)

All-purpose flour, for dusting

1 large egg

8 to 9 Tbsp. cherry or other fruit preserves, or Nutella

1 cup (115 g) confectioners’ sugar (or more)

1 tsp. corn syrup (optional)

Kosher salt

Colored gel icing, for decorating

Ribbon or string, for hanging (optional)

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 425°F (220°C). Let the pie dough sit at room temperature for 10 to 15 minutes.

Step 2: On a lightly floured surface, roll out one round of dough into a rectangle, about 1/8″ to 1/4″ thick. Use a cookie cutter, pastry wheel, or sharp knife to cut 5″ x 3″ rectangles. Reroll scraps to make a total of 6 rectangles. Repeat with the second dough round for a total of 12 rectangles. Place on two parchment-lined baking sheets.

Step 3: In a small bowl, beat the egg with 1 teaspoon of water to make an egg wash. Lightly brush the edges of 6 rectangles with the egg wash. Place about 1 heaping tablespoon of fruit preserves in the center of each. Top with the remaining 6 rectangles and pinch edges to seal tightly. Crimp edges with a fork and lightly brush the tops with egg wash.

Step 4: Bake the pastries until golden brown, about 15 to 18 minutes. If adding ribbon, use the end of a chopstick or thin skewer to poke a hole about 1/2″ from the top before baking. Cool on a wire rack.

Step 5: Make the glaze by stirring together confectioners’ sugar, corn syrup (if using), a pinch of kosher salt, and 1 tablespoon of water. Add more water in 1/2 teaspoon increments as needed until smooth. If glaze is too thin, add more sugar.

Step 6: Spread about 2 tablespoons of glaze over each cooled pastry. Decorate with colored gel icing in festive patterns or shapes. Let the icing set for at least 15 minutes before tying with ribbon or string, if desired.

Tips & Variations

Use your favorite preserves or Nutella for different flavor combinations. Raspberry, strawberry, or apricot preserves work beautifully.

For a shinier glaze, add the optional corn syrup. Skip it for a more matte finish.

If you don’t have a cookie cutter, carefully cut rectangles with a sharp knife or pizza cutter.

Try adding a pinch of cinnamon or vanilla extract to the glaze for extra warmth and flavor.

FAQs

Can I use homemade pie dough for this recipe?

Absolutely! Homemade pie dough works just as well and can add a fresh, buttery flavor to your pop-tarts. Just roll it out to the same thickness and proceed as directed.

How do I prevent the filling from leaking out during baking?

Make sure to not overfill the pastries and firmly pinch and crimp the edges to seal them tightly. Using an egg wash on the edges before sealing also helps create a strong seal.