Comments on: Homemade Brown Sugar Pop-Tart Recipe

By: Casey @ Sugar Spun Run

Casey @ Sugar Spun Run — Tue, 20 Jan 2026 14:59:32 +0000

In reply to Cassandra Remele. Hi Cassandra! You can use a pastry cutter, or a fork and knife, to cut the butter into the flour mixture, then stir the sour cream by hand. Hope that helps!

By: Sam Merritt

Sam Merritt — Thu, 15 Jan 2026 18:38:11 +0000

In reply to Lisa. You're welcome, Lisa! I'm so glad you enjoyed them so much! :)

By: Lisa

Lisa — Thu, 15 Jan 2026 14:41:03 +0000

My colleague made these for our breakfast club this morning! Soooo very good that I had to have two! Delicious! Thank you.

By: Cassandra Remele

Cassandra Remele — Wed, 14 Jan 2026 16:32:13 +0000

Wha is your recommended method if you do not have a food processor/blender?

By: Sam Merritt

Sam Merritt — Tue, 16 Dec 2025 19:46:03 +0000

In reply to Marisa. I'm so glad you've been enjoying them, Marisa! There are 2 things that could cause this, you could be over-filling them slightly or not sealing them quite enough when putting the top layer on. :)

By: Marisa

Marisa — Fri, 12 Dec 2025 18:56:27 +0000

Thank you so very much for this recipe, everyone who tries them loves them!
I do, however, have a question about the filling. It always seems to burst out of the seams, or even through the holes and sometimes I have moree filling outside of the pop tart rather than inside. Am I not poking enough holes in the dough, or what could I do differently to prevent this from happening every time?

By: Sam Merritt

Sam Merritt — Fri, 10 Oct 2025 17:03:45 +0000

In reply to Ashley Haggart. Thank you so much for your support, Ashley! :) I truly appreciate it. :)

By: Ashley Haggart

Ashley Haggart — Fri, 10 Oct 2025 16:16:50 +0000

Your recipes ALWAYS hit. Always. If I’m making something sweet I’ll check your site first to see if you have a recipe for it. I’ve done this for years. Your recipes are always the perfect mixture of sweet and salty, crisp and gooey. You definitely bring art into every recipe. Thank you!

By: Sam Merritt

Sam Merritt — Fri, 26 Sep 2025 02:21:31 +0000

In reply to Kelsey. Hi Kelsey! These should have a lighter crust not a hard dense crust.

By: Kelsey

Kelsey — Tue, 16 Sep 2025 22:08:20 +0000

These turned out so delicious and were fun to make! However, the pastry bit ended up more like a danish or croissant in texture (soft, puffy, and flaky)- not hard and crunchy like a pop tart. Any idea what might be causing that problem?

By: Jena

Jena — Thu, 20 Feb 2025 22:07:05 +0000

In reply to Sam. I see it now!

By: Sam

Sam — Thu, 20 Feb 2025 21:13:50 +0000

In reply to Jena. Hmm it is showing for me, but I will check into it. Thanks for letting me know. :)

By: Jena

Jena — Thu, 20 Feb 2025 19:37:31 +0000

In reply to Sam. I did end up watching it on YouTube. I can see all your other videos on here, this is the only one I’ve found that says it has a video but doesn’t show it. It could be just me if no one else is having this issue.

By: Sam

Sam — Thu, 20 Feb 2025 16:40:51 +0000

In reply to Jena. I'm so glad you enjoyed them Jena! If you are using an ad blocker it will also block the video. :( You can always view my videos on YouTube as well. :)

By: Jena

Jena — Thu, 20 Feb 2025 01:26:00 +0000

Wow, these turned out great! Better than store bought!

(The video isn’t visible on here)

By: Sam

Sam — Wed, 29 Jan 2025 21:12:01 +0000

In reply to Alicia. I'm so glad you enjoyed them so much, Alicia! :)

By: Alicia

Alicia — Tue, 28 Jan 2025 20:32:48 +0000

I just made this and wow, soooo good. Thank you!

By: Sam

Sam — Tue, 28 Jan 2025 16:08:07 +0000

In reply to Nichole Davis. Hi Nichole! Unfortunately the gluten free flour could have caused issues. Did you keep pulsing it in the food processor to try to get it to come together?

By: Nichole Davis

Nichole Davis — Sun, 26 Jan 2025 18:17:14 +0000

I opted to try this recipe with gluten-free flour and I increased the amount of the sour cream, but the dough is falling apart, it will not form into a disk. I’m having the same problem. Other people are having, and I weighed all of my ingredients.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 21 Jun 2024 15:10:05 +0000

In reply to Consuelo. Thanks for the feedback, Consuelo! It really is a helpful feature

By: Consuelo

Consuelo — Fri, 21 Jun 2024 14:16:12 +0000

In reply to Sam. I love that you put the ingredient amount in the recipe instructions. It's hard to always go back to the crop to check the list. Yummy and easy enough.

By: Sam

Sam — Sat, 30 Sep 2023 00:28:32 +0000

In reply to Christina. Hi Christina! It will keep for several days in the refrigerator, so overnight will be just fine. :)

By: Christina

Christina — Thu, 28 Sep 2023 23:33:31 +0000

In reply to Steph.

These are amazing!! I’ve made them several times and they always come out perfectly tasty-so much better than store bought!

One question is how long I can let the dough chill for? If I wanted to prep a day ahead could I leave it overnight in the fridge? Or longer?

Thanks for the recipe!

By: Sam

Sam — Thu, 17 Aug 2023 01:56:03 +0000

In reply to Dayna Payne. I'm so glad you enjoyed them so much, Dayna! :)

By: Dayna Payne

Dayna Payne — Tue, 15 Aug 2023 20:25:54 +0000

Love these….I opted for using Turbinado sugar instead of the frosting. Very Yummy. Thanks.