Homemade Pop Tarts
As an amazon associate I earn from qualifying purchases.
Make my Homemade Pop-Tarts, and it'll be hard to go back to the store-bought kind ever again. The crust is flaky and buttery, and you can use any filling you like. A simple glaze on top makes them extra special. Once you learn the method, you can try all kinds of fillings, from jam to Nutella to spiced fruit.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Pop Tarts
- More Breakfast Treat Recipes
I started making these at home after realizing how easy it is to customize them once you understand the basic method. Once you've done it a time or two, you'll find yourself dreaming up filling combinations you never see in a box from the cereal aisle.
Here's Why You'll Love This Recipe
- It's endlessly customizable. Use whatever filling you like! Fruit preserves, chocolate hazelnut spread, cooked fruit, or even a cinnamon-sugar mixture as your filling.
- It's better than store-bought. Real ingredients, real flavor, and no artificial aftertaste.
- It's make-ahead friendly. The dough and filling can both be prepped in advance.
- They freeze well, so you can have a homemade treat ready in just a few minutes, even on a busy morning.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the Pop Tarts:
- Pie dough: You can use homemade or store-bought dough. Make sure you have enough for two crusts, since the filling goes between two layers.
- Filling of your choice: Use about 1 tablespoon per pop tart. Thicker fillings like jam, cooked fruit, or chocolate spread work best because they stay in place while baking.
- Egg wash: Whisk one egg with a little water. This helps seal the edges and gives the crust a shiny finish.
For the Glaze:
- Confectioners' sugar: The base of the glaze.
- Milk or heavy cream: This helps turn the sugar into a smooth glaze you can spread easily.
- Vanilla extract: Adds flavor. You can also use almond extract or a little citrus zest if it matches your filling.
In Photos: How To Make Pop Tarts
Step 1: Roll Out Dough
On a lightly floured surface, roll out the dough until it's about ¼ inch thick. Cut it into rectangles about 3 by 5 inches. You'll need two rectangles for each pop tart.
Step 2: Add Filling
Brush the edges of half the rectangles with egg wash. Place about 1 tablespoon of filling in the center of each, leaving space around the edges.
Step 3: Top & Seal
Place the remaining rectangles on top. Use a fork to crimp all the way around the edges, sealing the filling inside.
Step 4: Vent & Glaze
Brush the tops with the rest of the egg wash. Use a fork to poke a few holes in each one so steam can escape during baking.
Step 5: Bake
Preheat your oven to 350°F. Bake the pop tarts for 20 to 25 minutes, until the tops are golden brown. Let them cool completely before adding the icing.
Step 6: Make Glaze
Whisk together the confectioners' sugar, milk or cream, and vanilla until smooth. Spread over the cooled pop tarts.
Helpful Tips and Tricks
- Make sure your filling is thick. If it's too runny, it can leak out or make the dough soggy, so use cooked or thick fillings for best results.
- Chill the dough as needed. If it gets too soft to work with, pop it in the fridge for 10 to 15 minutes before continuing.
- If you need to reroll scraps, let the dough rest for a few minutes between rolls. This helps keep it from shrinking back.
- Storage: Keep baked and iced pop tarts in an airtight container at room temperature for up to three days. For longer storage, freeze the baked pop tarts before icing, and add the glaze after reheating.
More Breakfast Treat Recipes
- Triple Berry Honey Yogurt Breakfast Cheesecakes
- Cinnamon Hazelnut Breakfast Pastries
- Rhubarb Scones
- Strawberry Bars
- Banana Pancakes
- Strawberry Scones
Ingredients
For the pop tarts:
- 1 recipe pie dough
- 1 tablespoon (14 g) unsalted butter
- 10 tablespoons jam
- 1 large egg , whisked with 1 tablespoon water
For the icing:
- 1 cup (109 g) confectioners sugar
- 2 tablespoon (30 g) heavy cream
- 1 ½ teaspoons (6 g) vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- On a clean, lightly floured surface, roll the dough to ¼ thick. Cut the dough into approximately 3x5 rectangles. For 10 pop tarts, you'll need 20 rectangles (it's ok if you wind up with less; it just means a smaller yield). Divide the rectangles between the prepared baking sheets.
- Brush the edges of the rectangles lightly with egg wash. Divide the jam between half the rectangles (approximately 1 tablespoon per pop tart), leaving space around the edges.
- Top with the remaining rectangles and use a fork to crimp around the edges. Brush the remaining egg wash on top. Use fork prongs to poke vent holes in the top of the dough.
- Divide the pop tarts between the two baking sheets so they don't overcrowd the pan. Bake for 25 minutes or until the tops are golden brown. Remove from the oven and cool completely before frosting.
- In a small bowl, stir together the confectioners' sugar, cream, cinnamon and vanilla until smooth. Spread the frosting onto the tops of the pop tarts.
Notes
- You can reroll the dough multiple times as needed. However, you'll want to let the dough rest for about 10-15 minutes between rolling to prevent it from shrinking.
- This recipe can be divided over two days. On the first day, prepare, roll out and cut the pie dough. Place on two sheet pans and chill overnight. In the morning, let the dough thaw slightly while preparing the filling. Then follow the remaining steps for preparing the pop tarts.
