Homemade Pop Tarts
These Homemade Pop Tarts are flaky, buttery, and filled with real fruit—no artificial flavors or dry pastry here. With a tender homemade crust, customizable fillings, and classic icing, this Homemade Pop Tarts recipe is perfect for make-ahead breakfasts, freezer prep, or a fun baking project that tastes far better than store-bought.
Ingredients
- Pastry Dough
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup 2 sticks cold unsalted butter, cubed
- 1 large egg
- 3 –5 tablespoons cold water
- Filling
- ¾ –1 cup thick fruit jam or preserves strawberry, blueberry, raspberry, etc.
- ¼ teaspoon cinnamon optional
- Egg Wash
- 1 large egg
- 1 tablespoon milk
- Icing Optional
- 1 cup powdered sugar
- 1 –2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Dough
- In a large bowl, whisk flour, sugar, and salt.
- Cut in cold butter until pea-sized crumbs form.
- Mix in egg and cold water, just until dough comes together.
- Divide dough in half, flatten into discs, wrap, and chill at least 1 hour.
- Assembly & Baking
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Roll dough to ⅛-inch thickness on a floured surface.
- Cut into equal rectangles.
- Place 1–1½ tablespoons filling in the center of half the rectangles.
- Brush edges with egg wash, top with remaining rectangles, and seal with a fork.
- Cut small vents in tops and brush with egg wash.
- Bake 20–24 minutes, until golden brown.
- Cool completely before icing.
- Icing
- Whisk powdered sugar, milk, and vanilla until smooth.
- Spread or drizzle over cooled Pop Tarts.
Notes
- Use thick jam or preserves to prevent leaking.
- Keep dough cold for the flakiest pastry.
- Avoid overfilling—less is more.
- Icing is optional; they’re delicious plain or dusted with powdered sugar.