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Mash together two childhood classics, Pop-Tarts and creamsicles, to create the perfect handheld baked good.

Orange Creamsicle Poptarts


  • 2 Rolls of Premade Pie crust

  • 1 egg, whisked

  • 1/2 cup Sweetened condensed milk

  • 1/2 packet Orange Kool-Aid or one squirt of concentrate

  • 1 cup White Chocolate

  • 1 egg white, beaten until foamy

  • 1 1/2 cups powdered sugar

  • 1 - 2 teaspoons water

  • Orange food colouring


  1. Fill a saucepan with water and place over the stove over low heat. When the water is simmering place a heat proof bowl over top and combine the condensed milk, kool-aid and white chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Remove from the heat and set aside to cool for 15 minutes. Preheat your oven to 400˚F

  2. Roll out premade piecrust on a lightly floured surface and cut rectangles 3 inches by 4 inches. To half the rectangles, place a spoonful of the creamsicle mixture in the center and using your finger, paint along the edges with a little water. For the second half of rectangles poke holes in the dough using a fork, this will help release air. Enclose the filling completely using a top rectangle of pastry and to ensure there are no leaks, press a fork along the edges to seal. Brush each pop tart with the whisked egg before placing on a baking sheet. Bake for 15-20 minutes until golden.

  3. For the icing, sift powdered sugar into a large bowl. Mix in beaten egg. Add water until desired consistency is reached. Divide the icing into two bowl and dye one a light orange color. Once the pop tarts have cooled decorate each one using the icing.

Orange Creamsicle Poptarts




Daily food & travel inspiration in your inbox

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- Let's just elephant in the room. Pop Tarts are not breakfast food. I never believed that, but I did claim they were to my mother in order to receive them for breakfast. So, I just wanted to put that out there. So I'm making Creamsicle flavored Pop Tarts because I was so nostalgic about childhood, and we're gonna go with the kind of syruppy white chocolate orange Creamsicle inners with the pie crust, a little bit of icing, why am I still talking? Let's get started. In my bowl, I want to get it set up like like a double boiler. So I got some simmering water just in the sauce pan. I'm gonna place a heat proof bowl over top. And in it, I'm going with one cup of white chocolate. I have got half a can of sweetened condensed milk, and then, could you believe it? To my surprise. My grocery store does not have packets of orange Kool-Aid anymore. They don't have any packets of Kool-Aid. I don't know if yours does or if it was equally discontinued all over the world but suffice to say, major bummer. Found this **** I don't even know what this tastes like. I'm just going to give it a quick little squeezy diddle on my finger. It's like syruppy. Oh! Oh that was a bad idea. Oh but it's so good. Strong, very sweet. Lot of orange. My finger is ruined now. Forever. I don't know how much of this stuff to put in. I'm a eyeball it. Is my tongue orange? Damn. Bad choices all over the place this morning. It is morning. And I will proceed to eat these for breakfast. Practice what you preach. Alright, that looks good to me for now. I'm gonna give it a taste to make sure it tastes orangey enough. So, I need to get this off the heat. And just so this I know it's got to cool pretty much to room temperature before we get in our pies because I don't want it to mess with the pie dough too much. You know how it could melt the butter. That won't be happening today. In the meantime, let me go grab the pie dough. Be right back. Okay, I'm back. I've re-set up my station. I actually went to go brush my teeth. I don't think it helped much. And my finger looks like I was doing something inappropriate with an Oompa Loompa. So that's where we stand. But let's get started on the pie crust. I wanted to make this recipe really simple for you. So, I'm using pre-made pie crust dough. If you want to go ahead and make the real thing, please by all means. This simplifies the process. So I just got it out of the packaging. I'm going to lightly flour my surface. And I want to get it rolled out here. Now, my Pop Tart is going to be four inches by three inches. So I like using a ruler that I just keep in my house as a food safe ruler. So I make sure that it's perfectly clean and it goes in with all the utensils. It is not for arts and crafts. But I'm gonna cut, here we go. Let's do a few rectangles. Really simple. Of course, you want them to all be the exact same size. Otherwise they're gonna look raggedy ass. But you can always call them artismal. That's why I find when things are a little bit Shabby Chic I just call them artismal. People are like ooh! Yeah I'll spend five more dollars on that. I've got a baking sheet over here with a little bit of parching paper. And I'm actually gonna bring half of them onto the baking sheet, and then grab some of that cooled filling. And I'm gonna spoon a little bit into the center of each one and flatten it out. I caution you, do not overfill. You are going to have a big problem on your hands. So with this second half over here, I'm gonna get a fork, and I'm just going to poke little air holes. That's gonna make sure they don't explode on us when the steam is evaporating in the inside, and gonna use a little water on the ones there with the filling and brush around the outsides, and place our lids over top. Beautiful, just like that. And now to enclose completely, use the old fork method. Very cool! So they're gonna look like that, like little pouches of joy. And the final step is I got an egg wash here which is one egg whisk with about a tablespoon of water. I'm just going to brush the top. All this really does is make sure that they get nice and golden. Okay, so I got my oven preheating to 400 degrees and these are going to cook for about 15 to 20 minutes until they're golden. Alright, our Pop Tarts are done and they're cooling just over there. My house smells unreal. Now, let's get started on the icing. So in this large bowl, I'm hitting it with one egg white and I'm gonna whisk that 'til it's foamy. Then, I got my handy dandy sift that's going straight over top and I have got a cup and a half of icing sugar. Put that in. And I'm just gonna sift that through. And just beat that up with an electric mixer. So at this point, we want to go in with a little bit of water at a time to get the right consistency. So I'm gonna do about a tablespoon of water just a touch and give it a mix and I'll do another tablespoon and so on and so forth until I get that right consistency. Perfect. And that is how you make a stellar icing. Now, I'm going to divide it into two bowls. And I'm going to dye this bowl a nice orange Creamsicle color. So now, I'm going to ice my cold Pop Tarts in whatever design I feel like, and then I'm gonna leave them to sit for about two hours. So that I can get a nice crispy hardened top. If you want to eat them right away, that is your prerogative. Mmm. Part of a balanced breakfast. That is good! Mmm! Thank you so much for watching. I hope you enjoy this recipe. I hope you get the chance to make one of your own. And I will see you next time.