I make these homemade pop tarts whenever I want a nostalgic treat with a fresh, buttery upgrade. They have a flaky pastry crust filled with sweet jam and topped with a simple glaze. I love how much better they taste than the store-bought version, and I can customize every detail to fit my mood.
Why You’ll Love This Recipe
I love this recipe because it gives me complete control over the ingredients and flavors. The crust turns out tender and flaky, and the filling tastes vibrant and real. I can choose my favorite jam, adjust the sweetness, and even decorate the tops however I like.
I also appreciate that they are freezer-friendly, making them perfect for prepping ahead. When I want a quick breakfast or snack, I just warm one up and enjoy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the pastry
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup unsalted butter, cold and cubed
6–8 tablespoons ice water
For the filling
3/4 cup fruit jam or preserves
For the glaze
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
sprinkles (optional)
Directions
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I start by preparing the dough. I mix the flour, sugar, and salt in a large bowl. Then I cut in the cold butter until the mixture resembles coarse crumbs. I add ice water one tablespoon at a time until the dough comes together.
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I divide the dough in half, shape each half into a disc, wrap them, and chill for at least 1 hour.
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After chilling, I roll out one disc on a floured surface into a rectangle about 1/8 inch thick. I cut it into even rectangles.
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I place half of the rectangles on a lined baking sheet and spoon a small amount of jam into the center of each, leaving a border around the edges.
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I roll out the second disc, cut matching rectangles, and place them over the jam-covered pieces. I press the edges with a fork to seal and poke a few holes on top for steam to escape.
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I chill the assembled pop tarts for 20–30 minutes while I preheat the oven to 375°F (190°C).
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I bake them for 20–25 minutes or until golden brown. Then I let them cool completely.
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For the glaze, I whisk together powdered sugar, milk, and vanilla. I spread the glaze over the cooled pastries and add sprinkles if I want extra fun.
Servings and Timing
I usually get about 8 pop tarts from this recipe.
Prep time: 30 minutes
Chill time: 1 hour 20 minutes
Bake time: 20–25 minutes
Total time: About 2 hours 15 minutes
Variations
I sometimes switch up the filling with strawberry, blueberry, raspberry, or even chocolate hazelnut spread. If I want a warmer flavor, I mix a little cinnamon into the jam.
For a richer twist, I add a bit of almond extract to the glaze. I also enjoy making a brown sugar and cinnamon filling for a classic bakery-style version.
Storage/Reheating
I store leftover pop tarts in an airtight container at room temperature for up to 2 days. If I want them to last longer, I refrigerate them for up to 5 days.
To reheat, I place them in a toaster oven or regular oven at 350°F for a few minutes until warmed through. I avoid microwaving if I want to keep the crust crisp.
For longer storage, I freeze them without glaze in a freezer-safe container for up to 2 months. I thaw and reheat before glazing.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance and keep it refrigerated. I just let it sit at room temperature for a few minutes before rolling.
Can I use store-bought pie crust?
I can use store-bought crust if I am short on time, but I find that homemade dough gives a flakier and richer result.
Why did my filling leak out?
I notice this usually happens if I overfill or forget to properly seal the edges. I make sure to leave a border and press firmly with a fork.
Can I make them gluten-free?
I can substitute a good-quality gluten-free flour blend designed for baking. I make sure it contains a binding agent like xanthan gum.
Do I have to use glaze?
No, I sometimes skip the glaze or dust them with powdered sugar instead for a less sweet option.
Conclusion
I find that homemade pop tarts are a simple but rewarding baking project. The flaky crust, sweet filling, and customizable glaze make them far superior to packaged versions. Whenever I make them, they disappear quickly, and I always feel proud serving a homemade version of a childhood favorite.
