What Are Matcha Marshmallow Pop-tarts?
Our pop-tarts are inspired by the original pop-tarts, but made with a matcha twist! These pop-tarts are made with store-bought pie crust, matcha-infused marshmallow fluff, and a sweet matcha icing.
What Kind Of Matcha Should I Use?
We used our Barista Edition Ceremonial Grade matcha for this recipe. We love how the sweeter notes in this ceremonial grade are even more enhanced by the sweetness of the pastries!
Tips For Making Matcha Marshmallow Pop-tarts:
We used store-bought pie crust to simplify this recipe, but if you have a favorite homemade pie crust recipe, you can definitely use that!
If you don’t have Barista Edition Ceremonial Grade matcha on-hand, any other grade of matcha can be substituted, such as our culinary grade.
Applying egg wash to the edges of the pop-tarts to seal them is an important step to make sure none of the marshmallow filling escapes, so don’t skip that step! However, if you’d like to avoid using eggs, you may also use milk or water.
Be careful not to over-fill the pop-tarts
- 1 egg, beaten
- 1 tbsp water
- 1 package ready-to-bake pie crusts
- 1 tsp Barista Edition Ceremonial Grade matcha, sifted
- 1 1/2 tsp water
- ½ cup marshmallow fluff
- 1/2 cup powdered sugar
- ½ tsp Barista Edition Ceremonial Grade matcha, sifted
- ¼ tsp vanilla extract
- 2 tbsp heavy cream
- Preheat oven to 400ºF. Line a baking sheet with parchment paper; set aside.
- Make the egg wash: in a small bowl, whisk together the egg and 1tbsp water. Set aside.
- Unroll each package of pie dough. Cut each sheet of dough into 4 even rectangles (you will have 8 total)
- Sift the matcha into a medium bowl. Add 1 tsp warm water and combine using a bamboo whisk, until it forms a thick paste. Add the ½ cup of marshmallow fluff to the bowl with the matcha paste; mix the marshmallow fluff and matcha together using a rubber spatula until combined. Place 4 of the pie dough rectangles on the prepared baking sheet; add about 1 heaping tablespoon of the matcha marshmallow fluff to the center of each, leaving about a ½ inch border. Brush the edges with egg wash. Take the remaining 4 rectangles of pie dough and place them on top of the ones with the filling, sandwiching them together.
- Seal the pop-tarts by pressing down on the edges with the back of a fork. Brush the tops of the pop tarts with egg wash, and poke holes in the tops using a fork, for ventilation.
- Bake pop-tarts in preheated oven for 8-10 minutes, or until pop-tarts are lightly golden. Transfer to a cooling rack to cool.
- Make matcha icing by combining powdered sugar, sifted matcha, vanilla, and heavy cream in a medium bowl. Once pop-tarts have cooled, spread the matcha icing on top of each. Add sprinkles while the icing is still wet. Enjoy!