Some people have willpower while on vacation, but I am not one of those people. Overindulgence is part of the fun. Know what else is fun? Making homemade pop tarts for your best friends. Know what’s fun about homemade pop tarts? Basically everything.

Super flaky dough is filled with delicious jam and topped with powdered sugar. These are not quick or convenient, in fact, they’re rather tedious. But most things worth anything take some work, so make it for people you really love.

First, roll out the dough:

Then use a square cutter to make even shapes:

Place them on a parchment lined baking sheet and add jam:

And top with remaining dough:

Press to seal with the tines of a fork:

And poke a few holes with a toothpick:

Brush them with egg wash and pop in the freezer for a few hours.

Bake in a 350 oven for about 25 minutes, until golden:

Then sprinkle with powdered sugar:

And cool slightly on a wire rack:

Mmmm… mmmmmm:

Look at all that flaky goodness:

Watch as they magically disappear:

Homemade Pop Tarts
Recipe courtesy Bon Appetit via Alycia’s Fridge

2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling
1 teaspoon coarse kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons ice water
12 tablespoons preserves (preferably organic homemade)
Powdered sugar
Fresh berries

Preparation

Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.

Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface. Cut into squares or circles. Spoon 1/2 tablespoon preserves in row down center of each square. Top preserves with second dough. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, 20-25 total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.