Ube Pop Tarts

Enjoy these sweet pop tarts for breakfast. These pop tarts are filled with Ube jam and are glazed with Ube frosting dusted with purple sugar and fun colorful sprinkles.

I’m taking you back to the good ol’ days of your Mini Tootz years when we all indulged on this sugary breakfast treat! Let’s talk about having Pop Tarts for breakfast. Well in my case, I had these as snacks for whenever I needed a sugar rush before drill team practice.

Ahhh! Those nostalgic days of just eating junk to refuel our bodies system. 

I decided to stuff these homemade Pop Tarts with Ube Halaya with Marshmallow Fluff. Then sprinkled some purple sugar crystals along with fun Halloween sprinkles.

Since it’s the Fall season and Halloween is just around the corner, I figured why not bring these Pop Tarts back for our Mini Tootz? Well my Mini Tootz is an adult now but I still made these for him, my nephew, and my two Besties who have teens. I had to double the amount cause each Mini Tootz had 2 pieces each and they surely devour them!

WHAT IS UBE HALAYA?

Ube Halaya is a type of Filipino jam made from purple yam or purple sweet potatoes. 

Ube halaya is super popular. It is usually served as a midday snack or after-meal dessert. You’ve probably seen them as an ice cream flavor or mixed in with Halo-Halo.

Therefore, I used Ube Halaya as a filling for this Pop Tart recipe to give a purple color theme.

THE POP TARTS BREAKDOWN

• Refrigerated Pre-made Pie Crusts – I recommend using Wick’s Pie Crusts
• Ube Halaya
• Marshmallow Fluff
• Cage Free Whole Egg
• Powdered Sugar 
• Ube Extract – To add the purple color and the ube flavor
• Plant or Nut Milk – I used oat milk but any milk will do. This is for the ube glaze
• Sugar Sprinkles/Halloween Sprinkles

HOW TO MAKE UBE POP TARTS

Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.

Crack the egg into a small bowl and whisk. Set aside.

Flour a large work surface and lay both pie crusts out on it. Roll the circles to 11 inches across. Use a knife or pizza cutter to cut the edges off, about 1 inch off all sides, to create two 9-inch squares. Then cut each square into three 3-inch stripes, or 6 total.

Spoon 1 tbsp of ube halaya and 1 tbsp of marshmallow fluff on one end of each strip. Brush a rectangle of egg around the ube jam, to glue the sides together. Fold the dry end over the end.

Use a fork to crimp the edges together on all sides. Repeat with remaining pie crust strips.

Move the pop tarts to the prepared baking sheet. Poke the tops of the crusts to help vent. Bake for 15–18 minutes, until golden. Then let them cool.

After the pop tarts have cooled for a few minutes, whisk powdered sugar, ube extract and the plant milk together to create a purple icing glaze. Drizzle the top of each pop tart and sprinkle with purple sugar and sprinkles. Let the icing dry on the baking sheet rack.

Serve, indulge and devour!

STORING LEFTOVERS

What leftovers? They’ll be gone! Just kidding.

But if you happen to have leftovers, you can store them in an air tight container for 2 days. The pop tarts eventually become a bit stale like if left out after 3 days.

You can keep them in the fridge and toast them in a convention oven or air fry them for a few minutes.

Since you’re still voyeuring here, jump on these and try them out:

• NO BAKE PINEAPPLE PUDDING PIE
• CINNAMON SMORES RICE KRISPIES
• CINNAMON PEANUT BUTTER BANANA COOKIES

Holla at yo girl and sweet talk to me below TOOTz!

AIGHT I’M OUTRO…

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