At-Home How-To: Angels Trumpet Ale House Homemade Pop Tarts

Marilyn HawkesOctober 7, 2020
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Pop tarts and beer? That would be a solid yes for Sharry Englehorn, co-owner of Angels Trumpet Ale House. “Pop tarts are wonderful with beer, but then again, what isn’t wonderful with beer?”

To that end, Englehorn has graciously shared the gastropub’s pumpkin pop tart recipe. Englehorn likes to pair fall pumpkin dishes with a viscous stout. “The roasted malt really compliments the squash and spiced flavors,” she says.

But, you don’t have to limit yourself to pumpkin, because the options are endless, Englehorn says. “At Angels Trumpet Ale House we’ve served several flavors over the years. We’ve used everything from fruit, chocolate, nuts, and marshmallows, to cookies crumbles and candies.”

Englehorn’s personal pop tart favorite is any kind of nut butter with graham crackers and bananas. “Just layer the nut butter with graham cracker crumbles and chopped bananas. It’s so simple, but so darn good.”

Angels Trumpet Ale House Pop Tarts

Pastry ingredients

2 cups all-purpose flour
1 tsp. salt
1.25 cups (2.5 sticks) unsalted butter, cold
½ cup cold water


Place flour and salt in a large bowl and whisk. Cut the cold butter into ¼ inch slices. Chunks of butter are a good thing! Add to the flour mixture, tossing to coat. Stir in cold water until a thick dough forms. Gather the dough into a ball, flatten it into a disk shape and wrap in plastic wrap. Chill for one hour in the refrigerator.

After an hour, unwrap dough, dust your work surface with flour and roll the dough into a rough rectangle shape. Fold the dough in thirds. Turn 90 degrees, roll and fold again. Repeat two to four times, but do not exceed six times, because it might make the dough too flaky. Wrap the dough in plastic wrap and chill for two hours or overnight.


Remove chilled dough from the refrigerator and dust your work surface lightly with flour. Roll dough to about 1/8 inch thickness. Cut into rectangles 3 inches by 4 inches. A pizza wheel works best, but a knife is also good. You will need two squares per pop tart.

Brush the bottom square with an egg wash. This is optional but does help bind the top and bottom together. Place a dollop of your filling in the middle of one square. Cover with the second square and use the tines of a fork to pinch and press the ends of the pop tart. The goal is not to over fill the pop tart and then pinch it closed really well to minimize leaking while it cooks.


Heat the oven to 350 degrees. Put pop tarts on baking sheet and bake for about 25 minutes. The top third of the oven is the sweet spot for your pop tarts. Once done, remove from the baking sheet and cool pop tarts on a wire rack. 


The original pop tart did not have frosting – it was added in 1967. I find that a simple sweet frosting works best and does not conflict with the yummy filling, just gives it added love.


1 cup powdered sugar
2 tbsp. half and half, plus more as needed
¼ tsp. vanilla extract

In a mixing bowl whisk together all icing ingredients. Add more half and half about 1/2 tsp. at a time to reach desired consistency. There is no right or wrong when it comes to consistency – it’s your call. The icing will harden once cooled.

Pumpkin pie filling


½ cup pumpkin puree
3 tbsp. packed brown sugar
½ tsp. chai spice

Mix ingredients together in a small bowl. Place a golf ball-sized scoop into the center of your rolled and cut pop tart. Leave as a dollop, do not spread out. Assemble the rest of the pop tart as instructed.

Reheat pop tarts in a skillet or in a toaster oven. Before serving, drizzle on the topping and add sprinkles for a fun flair.