Can I use fresh peaches instead of preserves?

Yes. Cook chopped peaches with sugar until the mixture thickens before using it as the filling.

Why did my Peach Pop Tarts leak?

Too much filling or poorly sealed edges usually causes Peach Pop Tarts to leak during baking.

Yes. Assemble the pastries the night before and bake them fresh the next morning.

Keep the pie crust cold before baking so the pastry stays flaky and crisp.

Absolutely. Strawberry, blueberry, apple, or apricot fillings all work well in this recipe.

No. They stay fresh at room temperature in an airtight container for up to two days.

Flaky Peach Pop Tarts filled with sweet peach preserves and topped with creamy icing and orange sprinkles.

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Roll pie crusts flat on a clean surface and cut 4 squares or rectangles from each crust for 8 pieces total.
Place 4 crust pieces on a parchment-lined baking sheet.
Spoon 1 tablespoon peach preserves onto the center of each crust piece.
Spread the preserves gently, leaving space around the edges.
Top each filled crust with another crust piece.
Crimp the edges with a fork to seal each pop tart.
Bake at 425°F for 10 minutes, or until the crust turns lightly golden.
Let the pop tarts cool completely.
Mix powdered sugar with milk and vanilla extract, if using, until smooth.
Spoon icing over each cooled pop tart, spread it smooth, add orange sprinkles, and serve.