Homemade Pop Tarts

Delicious Homemade Pop Tarts are 1000% better than store-bought. A homemade version of the classic breakfast treat for when the kid in you cries out.  These strawberry pop tarts are homemade and a must try!

 

I have to admit I have had more than my fair share of those silvery packaged (ok, I have to admit DRY) crumbly pastry tarts in my day. I always went for the strawberry iced or the brown sugar cinnamon pop tarts.

In my college and barely post college days, I would scarf these down for breakfast, snack, dinner…ok even dinner. Sometimes I even went to great lengths and actually used a toaster oven to heat them up. Most times I didn’t. The toaster took too long. So did making pasta back then. Ha, how times have changed.

Since the days of store-bought pop tarts, I have found great satisfaction in making pop tarts from scratch. Like these Smores pop tarts, or these chocolate fudge pop tarts. It seemed only natural that I would get around to making my own homemade version of the classic breakfast treat.

And let me tell you, once you try the homemade version it will be hard to go back and tear open another silver package with your teeth ever again.

 Homemade strawberry pop tarts were my go to pop tart. I couldn’t resist the frosted store-bought kind with the strawberry jam filling.

Why This Recipe Works

• So much better than store-bought pop tarts! These have so much flavor, and a wonderful flaky pastry.
• Can easily be frozen for later. If you don’t want to eat them all at once you can freeze these, baked or unbaked.
•  Made with strawberry jam but you can customize these to whatever you want!

Ingredients Needed

Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.

• Flour– Use regular all-purpose flour. Be sure to measure the flour correctly. 
• Salt  
• Butter – You want to use cold unsalted butter for a flaky pie crust. If using salted butter, omit the added salt. Read more here about unsalted butter vs. salted butter.
• Water – Use ice cold water.
• Strawberry jam – You can use any jam you like here! 
• Powdered sugar – If you have run out, try making your own homemade powdered sugar.
• Milk – Any milk will work here.
• Vanilla 

How to Make Homemade Pop Tarts

Make the crust.

Process flour and salt together in food processor until combined, about 2 one-second pulses. Add butter and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula. 

You can also make the pie crust by hand using a pastry cutter and work in the butter this way. 

The crust if ready should hold together when you pinch some of it. If it’s dry and crumbly, then it needs more water. 

Then go ahead and wrap the crust in plastic wrap and refrigerate for at least 30 minutes to firm up the crust and make it cold!

Assemble the pop tarts

Remove one disk of dough from refrigerator and using a floured rolling pin, roll out on lightly floured work surface to 13 by 9-inch rectangle about 1/8 inch thick. Trim dough so that all sides are even and straight. Using a pizza cutter, cut the dough into 8 even small rectangles. Use a ruler if you wish. 

Place one tablespoon of jam in the center. 

Place another square on top and use a fork to crimp the edges to prevent the filling from leaking out in the oven.

You want to make sure to poke holes in the top of each with the tines of a fork to allow steam to escape as they bake.

After they are all prepared, place in the refrigerator on a parchment paper lined cookie sheet to firm up again for another 30 minutes. Then repeat with the remaining dough disk.

Before baking be sure to brush on the egg wash.

When ready, preheat the oven to 375^oF (190^oC). Place the prepared cookie sheet in the pre-heated oven. Bake for 20-25 minutes until golden brown. Place on a cooling rack before applying glaze.

Make icing.

Combine all the ingredients in a small bowl and stir to combine. You may find you need to add either more powdered sugar or milk to achieve the desired consistency.

Then simply spread the glaze on your cooled tarts.

Recipe Tips

• Great pie crust is key! Use very cold butter, ice cold water, and don’t overwork the pie dough. 
• Leave A Border. You want to make sure to leave about 1/4-inch border from filling to edge of the pie crust. Otherwise it might leak out!
• Don’t Add Too Much Filling. I add about 1 to 2 Tablespoons MAX of filling. Too much and you risk it leaking out. 
• Seal the pop tarts really well. This dough is very tender and flaky. If you find your dough is tearing, just pop it back in the fridge for awhile. Seal it with the tines of a fork to get the best closure. 

Storage Instructions

Store pop tarts in an airtight container at room temperature for 2-3 days. These are really best eaten fresh. If you can’t finish them within a few days, try freezing the leftover for a quick breakfast or snack in the future!

Once fully cooled, store the pop tarts in an air-tight container or zipper bag and freeze for up to 4 months. Easily reheat them in the toaster straight from frozen. 

Recipe FAQ’s

More Recipes To Try

If you are craving more homemade breakfast treats then be sure to try my chocolate pop tarts made with a chocolate pastry and rich chocolate filling and glaze.

Of course you can’t go wrong with my apple turnovers, cherry turnovers or blueberry turnovers!