If you grew up eating Pop Tarts straight from the foil, you’re not alone. I practically lived off those sugary rectangles during middle school. But as I got older (and slightly more adventurous in the kitchen), I realized how easy—and satisfying—it is to make Pop Tarts from scratch. These homemade versions are buttery, flaky, and filled with real fruit flavor, not the artificial stuff you find in the boxed kind. Plus, they’re endlessly customizable. Whether you’re into classic strawberry or thinking outside the box with Nutella or brown sugar cinnamon, this recipe is the perfect foundation.
Let me walk you through exactly how I make them, and why they’ve become a staple in my weekend baking rotation.
Why This Recipe Works
I’ve tried a few different homemade Pop Tart recipes over the years, but this version just nails it. Here’s what makes it stand out:
- The dough is buttery and crisp: It’s a simple pastry dough, but when you chill it properly and roll it just right, it bakes up golden and flaky—like a handheld pie.
- You can use store-bought jam or go homemade: I love the flexibility here. On lazy mornings, I’ll grab my favorite jar of strawberry jam. When I’m feeling extra, I’ll cook down fresh fruit with a touch of sugar and lemon juice for a more artisanal touch.
- The icing hardens like the classic version: A quick powdered sugar glaze dries to that nostalgic, crackly finish—perfect for stacking or packing.
- They’re freezer-friendly: I double the batch, freeze half before baking, and pop them in the oven whenever the craving hits.
Ingredients You’ll Need
(Makes 8 Pop Tarts | Prep Time: 25 mins + chill time | Cook Time: 25 mins)
For the dough:
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 2 large eggs
- 2 tablespoons milk
For the filling:
- 3/4 cup fruit jam or preserves (strawberry, raspberry, or your favorite flavor)
- 1 tablespoon cornstarch
- 1 tablespoon water
For the icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Sprinkles (optional, but highly encouraged)
How I Make Homemade Pop Tarts
1. Make the Dough
I start by mixing the flour, sugar, and salt in a large bowl. Then I cut in the cold butter using a pastry blender (or just my fingers) until the mixture looks like coarse crumbs. In a separate bowl, I whisk one egg with the milk, then add that into the flour mix. I stir until it forms a shaggy dough, then gently knead it into a ball. I split it in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes. (You can chill it overnight if needed.)
2. Prepare the Filling
While the dough chills, I stir the jam with the cornstarch and water in a small saucepan over low heat. This step helps thicken the jam so it doesn’t ooze out during baking. Once it starts to bubble, I take it off the heat and let it cool.
3. Roll and Shape
After the dough is chilled, I roll one portion out on a floured surface to about 1/8-inch thick. Using a ruler and knife (or a pizza cutter), I cut it into 3×4-inch rectangles. I repeat this with the second half of the dough, so I end up with 16 rectangles total.
I place half of the rectangles on a parchment-lined baking sheet. Then I spoon a tablespoon of filling into the center of each, leaving a little border around the edges. I beat the second egg and brush it around the edges of the dough—this helps seal them. I top each one with a second rectangle, press the edges down with a fork, and poke a few holes in the top to let steam escape.
4. Bake Until Golden
I bake the Pop Tarts in a 350°F (175°C) oven for about 25-28 minutes, until they’re golden brown. After baking, I let them cool on a rack before icing.
5. Ice and Decorate
Once the Pop Tarts are fully cooled, I mix up a simple glaze with powdered sugar, milk, and vanilla extract. I spoon it over the top and add sprinkles before the icing sets. You can also tint the glaze with food coloring for fun.
Tips That Make a Difference
- Use cold butter: This is non-negotiable. Cold butter = flaky pastry.
- Don’t overfill: It’s tempting to add extra jam, but it will burst out the sides during baking. A tablespoon is plenty.
- Egg wash helps with color and sealing: I brush the tops too if I’m not icing them, just to get that golden finish.
- Cool completely before icing: Otherwise the glaze melts right off.
- Make them savory: Omit the sugar and fill with scrambled eggs, cheese, or ham for a breakfast version.
How I Serve and Store Them
I usually serve these with a hot cup of coffee or a cold glass of milk, depending on the vibe. If I’m packing them for the road, I skip the icing or wait until they’re fully set. You can keep them at room temperature for two days, in the fridge for a week, or freeze them (un-iced) for up to two months. Reheat in a toaster oven or microwave, then glaze fresh.
FAQs from My Kitchen
Q: Can I use puff pastry instead of homemade dough?
A: Technically, yes—but it won’t taste like a true Pop Tart. Puff pastry is flakier and more buttery, almost like a croissant.
Q: What if I don’t have cornstarch?
A: You can skip it, but the jam might leak. Try using a thicker jam or fruit butter to help hold everything in place.
Q: Do these taste like the store-bought kind?
A: Honestly? They taste better. The crust is real, buttery pastry, and the filling isn’t overly sweet. Plus, you control the quality of the ingredients.
Q: Can I toast these in a toaster?
A: If you skip the icing or add it after, yes. But don’t toast them with glaze unless you want a sticky mess.
Why You Should Try These
There’s something so satisfying about biting into a Pop Tart you made yourself. It’s nostalgic, comforting, and just a little indulgent. These have become a favorite in my house, and once you try them, I promise you’ll never look at the foil-wrapped kind the same way again.
Whether you’re baking with kids, prepping for brunch, or just feeling like a sweet throwback, these homemade Pop Tarts are worth the effort. Make them once, and I guarantee you’ll be making them again.
Ditch the Box: These Homemade Pop Tarts Are a Total Game-Changer
Ingredients
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 4 cups fruit jam or preserves (e.g., strawberry)
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 large egg, beaten (for egg wash)
- Optional: sprinkles or additional toppings
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine flour, sugar, and salt.
- Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
- Add the water gradually until the dough comes together. Do not overmix.
- Divide the dough into two equal parts, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out one dough portion on a floured surface to about 1/8 inch thick.
- Cut the dough into rectangles (approximately 3×4 inches).
- Transfer half of the rectangles to a baking sheet lined with parchment paper.
- In a small bowl, mix the fruit jam and cornstarch together and spread a tablespoon of the mixture onto each rectangle on the baking sheet, leaving a border.
- Top with the remaining rectangles and press the edges with a fork to seal.
- Brush the tops with beaten egg and make a few slits for steam to escape.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly, then mix the powdered sugar, vanilla extract, and a teaspoon of water to create a glaze. Drizzle over the cooled pop tarts.
- Enjoy your homemade pop tarts!
Leave a Reply