Homemade Pop Tarts (From Scratch)
Homemade Pop Tarts are a simple way to take something familiar and make it better using what you already have. They’re easy, flexible, and perfect for having something quick on hand without relying on the boxed version.
Ingredients
For the pastry:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 cup cold butter, cubed (2 sticks)
- 4 tablespoons ice water more if needed.
For the filling:
- 1 cup thick jam or preserves strawberry, raspberry, etc.
For the glaze:
- 1 cup powdered sugar
- 1 –2 tablespoons milk
- ½ teaspoon vanilla
Instructions
Make the dough
- In a bowl, mix flour, sugar, and salt. Cut in the cold butter until crumbly (pea-sized pieces). Add ice water 1 tablespoon at a time until dough comes together.
- Divide in half, flatten into discs, wrap, and chill at least 30 minutes.
Roll & cut
- Roll dough out to about ⅛ inch thick. Cut into rectangles (roughly 3x4 inches—you don’t have to be perfect).
Fill
- Place half the rectangles on a lined baking sheet. Add about 1 tablespoon filling in the center, leaving edges clear.
- Top with remaining rectangles.
Seal
- Press edges with a fork to seal. Poke a few holes in the top so steam can escape.
- 👉 Optional but worth it: chill assembled pop-tarts 10–15 minutes to help them hold shape.
Bake
- Bake at 375°F for 20–25 minutes, until lightly golden.
- Cool completely before glazing.
Glaze
- Whisk glaze ingredients and spread over cooled pop-tarts. Add sprinkles if you’re feeling it.
Notes
Brown sugar cinnamon (add cinnamon + brown sugar filling)
Chocolate (Nutella or chocolate spread)
Strawberry + cream cheese
Apple pie filling Tips (these matter)
Keep everything cold → that’s your flaky pastry
Don’t overfill → prevents leaks
Thicker jam = better results
Chill before baking = cleaner edges Storage
Counter: 2–3 days
Fridge: up to 5 days
Freezer: up to 2 months (toast to reheat)
Chocolate (Nutella or chocolate spread)
Strawberry + cream cheese
Apple pie filling Tips (these matter)
Keep everything cold → that’s your flaky pastry
Don’t overfill → prevents leaks
Thicker jam = better results
Chill before baking = cleaner edges Storage
Counter: 2–3 days
Fridge: up to 5 days
Freezer: up to 2 months (toast to reheat)