Monte Cristo Pop Tarts Recipe
Breakfast | Brunch | Christmas | Easter | Food Recipes | Sandwiches
These Monte Cristo Pop Tarts showed up looking like Wild & Crazy Kids, but as soon as you let them in they started raiding the liquor cabinet. Self-care this. 401K that. Talking about they’re in their Hard Boiled Egg Girl era. Misusing the word “dissociate” for everything. And you want to tell them to leave, that you thought this was just gonna be an easygoing, nostalgic little meetup. But they’ve already shoved a negroni in your face and put on 4 Non Blondes. It’s brunch o’clock somewhere, amirite?
Here’s the thing about a Monte Cristo — it’s one of those dishes that sounds fancy but is really just a ham and cheese sandwich that got invited to brunch. The classic is dipped in egg batter and fried, dusted with powdered sugar, and served with a little jam on the side. We took all of that beautiful sweet-and-savory chaos and stuffed it into a flaky pie crust pop tart that you can actually hold in your hand. Black Forest ham, melty swiss, a smear of strawberry jam, and a touch of Dijon — all sealed up, baked golden, and hit with a powdered sugar glaze. They’re the kind of thing that disappears off a plate before you even get the chance to Instagram them.
PREP TIME
20 mins
COOK TIME
15 mins
SERVINGS
18
Ingredients
- 2 store-bought refrigerated pie crusts (2 rolled sheets)
- 2 eggs, beaten (for egg wash)
- Strawberry fruit jam, to taste
- 6 slices Black Forest ham, folded and trimmed to fit
- 3/4 to 1 cup freshly shredded swiss cheese
- Dijon mustard
- 1 cup powdered sugar
- 1 Tbsp milk
- Black sesame seeds, for garnish
COOKING INSTRUCTIONS:
Monte Cristo Pop Tarts
- Preheat oven to 400ºF.
- Unroll both 1 sheet of pie crust so that it’s flat. Slice it into 3 even strips. Repeat with other sheet of pie crust.
- To build Monte Cristo Pop Tarts: lay 1 pie crust strip long ways in front of you. Using the egg wash, brush a rectangle just below the halfway point in the pie crust strip (this will help seal the crust). Inside of the rectangle, spread strawberry jam to taste. Fold a slice of ham into thirds by pulling the sides inward, then place on top of jam (trim ham piece if needed to make it fit inside the rectangle). Top ham with swiss cheese and Dijon to taste. Be sure not to overstuff the pop tart. Repeat with remaining ingredients.
- To fold & seal Monte Cristo Pop Tarts: Pull the far end of the pie crust strip toward you and over top of the filling. First use your fingers to begin sealing the crust edges. Then use fork tines to crimp and seal on all sides of the pop tart. Repeat with remaining pie crust strips and filling. Then brush egg wash over top of each pop tart and poke fork holes in the top of each pop tart to allow for venting.
Bake on a parchment-lined baking sheet for 15-17 mins, or until pop tarts begin to get golden brown (they’ll darken a bit more after you take them out of the oven). Remove from oven and let cool at least 10 mins before frosting. - To frost & garnish Monte Cristo Pop Tarts: In a small bowl, whisk together powdered sugar and milk. Using a spoon, gently frost each pop tart then immediately garnish with sesame seeds. Let frosting set for about 10 mins. Enjoy!
Tips for Nailing These Monte Cristo Pop Tarts
Don’t overstuff — we know it’s tempting. The biggest mistake you can make here is loading up the filling like you’re packing a suitcase for a two-week trip. Keep the ham, cheese, jam, and mustard inside the egg-washed rectangle and leave enough crust border to get a solid seal. If filling oozes out during baking, it means you went too heavy. Less is genuinely more with these.
Fork crimping is your best friend. After you fold the crust over, use your fingers first to press the edges together, then go back with fork tines on all three open sides. That double-seal method locks everything in and gives you those gorgeous ridged edges that actually look like a pop tart. Press firmly — you want indentations, not suggestions.
Egg wash is doing double duty here. It’s both the glue that seals your crust and the golden-brown magic on top. Don’t skip brushing the inside rectangle before filling — that’s what keeps these from popping open in the oven. And the top coat? That’s your color. Without it you’ll get pale, sad pop tarts and nobody wants that.
Let them cool before you frost. We know the urge to immediately glaze these is strong. But if you frost while they’re hot, the powdered sugar glaze just melts right off into a puddle. Give them a solid 10 minutes out of the oven. The glaze should set up slightly opaque and glossy — that’s when you know you nailed it.
Ways to Switch Up Your Monte Cristo Pop Tarts
Swap the ham for turkey and go full sandwich mode. A classic Monte Cristo traditionally uses both ham and turkey, so if you want to go old-school, layer in some thin-sliced deli turkey alongside the Black Forest ham. It adds another savory dimension without changing the vibe.
Gruyere or fontina instead of swiss? Absolutely. Swiss is the traditional Monte Cristo cheese, but gruyere gives you that same nutty meltiness with a little more depth. Fontina gets even creamier. Both work beautifully here — just make sure you’re shredding fresh, not using pre-shredded (the anti-caking coating messes with the melt).
Go raspberry or apricot jam for a different sweet note. Strawberry is our go-to, but raspberry adds a slightly tart edge that plays really well against the salty ham. Apricot is more subtle and almost savory — it’s the sleeper pick for anyone who wants the sweet element toned down just a little.
Frequently Asked Questions
Can I make Monte Cristo Pop Tarts ahead of time?
You can assemble them up to a day ahead — just build the pop tarts, seal them, and store on a parchment-lined sheet in the fridge covered with plastic wrap. When you’re ready, brush with egg wash and bake straight from the fridge. Add an extra minute or two to the bake time. Don’t frost until right before serving.
Can I freeze Monte Cristo Pop Tarts?
Yes, and honestly they freeze like a dream. Assemble and seal them without the egg wash, then freeze in a single layer on a baking sheet. Once solid, transfer to a freezer bag for up to 2 months. Bake from frozen at 400 degrees for about 20-22 minutes, egg wash and all. Frost after they cool.
What should I serve with Monte Cristo Pop Tarts?
These are perfect for brunch boards alongside fresh fruit, a simple arugula salad, and maybe some extra jam for dipping. For a party appetizer situation, they hold up great on a platter at room temperature for about an hour. Pair them with a mimosa or a Bloody Mary and you’re basically hosting the best brunch of the year.
PAIRINGS:
Monte Cristo Pop Tarts
Prosecco
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