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Piña Colada Pool Pop Tarts

Cook Time20 minutes
Total Time20 minutes
Servings: 6 Pop Tarts

Ingredients

  • 3 cups flour
  • 1 tsp salt
  • 1 TBSP granulated sugar
  • 12 TBSP butter cold
  • cup shortening cold
  • 6-8 TBSP ice water
  • 8 oz. jar pineapple jelly
  • ½ cup sweetened coconut flakes
  • Lifesaver Gummies
  • Juicy Fruit yellow and/or Strawberry Juicy Fruit (pink) gum
  • Pull-n-Peel Twizzlers
  • Blue and/or teal fondant frosting
  • Pink and black fondant frosting
  • Silver food color spray
  • Optional prop: drink umbrellas

Instructions

  • Combine the flour, sugar, and salt in a bowl and whisk together.
  • Use a grater to grate the cold butter and cold shortening into the dry ingredients mixture.
  • Mix with your hands until the dough starts to combine.
  • Add a bit of water to the dough slowly and continue to mix with your hands until dough sticks together. Don't use too much water or the dough will be tough.
  • Split dough in half, form into flattened balls, wrap in plastic and refrigerate for 30 minutes.
  • Preheat the oven to 375 F.
  • Combine pineapple jelly and sweetened coconut flakes in a bowl and mix together.
  • Peel apart the Twizzlers and lay the strings stop parchment paper and spray with silver food color spray. You may need to let them dry and spray a second or third time for complete coverage. Once finished, cut to 2.25 inch segments. Set aside.
  • Cover Lifesaver gummies with pink fondant and poke a hole in the middle. Add heads and wings. Use black fondant to add beaks and eyes. Set aside.
  • Remove the dough from the refrigerator. Start with one dough ball and roll out with a rolling pin on a generously floured surface until about ⅛" thick.
  • Use a ruler or a pre-cut kidney-shaped stencil along with a pizza cutter and/or Exacto knife to cut rectangle pools (4”x7”) or kidney-shaped pools (6”x7” at widest and longest) out of the dough. Set aside on a cookie sheet covered with parchment paper. Repeat with the other dough ball.
  • Spoon about 2 spoonful’s of piña colada filling onto the center of half the pools.
  • Cover with the remaining pool halves and crimp the edges with the tines of a fork.
  • Use a toothpick to poke holes in the middle of each pool to allow steam to escape.
  • Bake for 20 minutes or until golden brown.
  • Remove from the oven and allow to cool.
  • Cover the middle of each pool with either blue and/or teal fondant or blue frosting.
  • Add a stick of gum as the diving board. Or cut diving boards out of pink fondant if you want the toaster pastry to be completely edible. Use a stick of gum as a stencil.
  • Use a toothpick to poke holes next to the diving board and add your silver Twizzlers handles.
  • Optional: insert a drink umbrella at one end.
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