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Homemade Pop Tarts are a fun and flaky breakfast pastry filled with your favorite sweet fillings. They’re made with just a handful of ingredients and can be customized with any jam, glaze, or sprinkle combo you love.
“These strawberry pop tarts are perfect for busy mornings when you need something on the go!”
These pop tarts are golden and crisp on the outside with a warm, soft center. They’re perfect for weekend breakfasts, brunch tables, or even holiday mornings like Easter or Christmas when you want a special treat.
If you love breakfast treats like this, you’ll also enjoy trying my Gooey Cinnamon Rolls, these Lemon Pancakes, or these protein packed Egg Bites. And don’t forget to add fresh Fruit Skewers and finish with this refreshing Peach Mimosa!
Table of Contents
Ingredients You Will Need
- Pie crust-use homemade dough or store-bought for a shortcut. Try this homemade Gluten Free Pie Crust for a gluten free option!
- Jam or preserves-strawberry, raspberry, blueberry, or your favorite flavor. (plus cornstarch and water to thicken)
- Brown sugar filling-a mix of brown sugar, cinnamon, and a bit of flour or cornstarch.
- Egg wash– one egg, beaten, to seal the edges and add a golden finish.
Pop Tart Icing
- powdered sugar
- milk– or water
- Optional– vanilla extract– try this Homemade Vanilla Extract!
- Food coloring or sprinkles– optional for decorating
A full list of ingredients is included in the recipe card below.
Recipe Variations
- Brown Sugar Cinnamon Pop Tarts: Use the brown sugar filling and add ½ teaspoon cinnamon to the icing for extra flavor.
- Berry Mix: Try layering raspberry and strawberry jam for a blend of sweet and tart.
- Mini Pop Tarts: Cut the dough into smaller rectangles or use leftover scraps and then reduce the baking time slightly.
- Holiday Treats: Use cranberry jam for Thanksgiving or pastel sprinkles for spring brunch.
- Savory Option: Skip the frosting and fill your pop tarts with scrambled eggs and cheese for a breakfast version.
How to Make Homemade Pop Tarts
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough and cut into even rectangles about 3×4 inches.
- Add your jam or preserves, cornstarch, cold water directly to a small saucepan. Before turning on the heat, whisk the mixture until the cornstarch is fully dissolved and there are no lumps. Place the pan over medium-low heat, stirring constantly.
- Once it starts to bubble, let it gently simmer for 1–2 minutes until thickened to your liking. Remove from heat and let the mixture cool completely before spooning it into your pop tarts.
- Add a tablespoon of jam or brown sugar filling to half of the rectangles, leaving a ¼-inch border around the edge of each piece of dough.
- Top with another piece of dough. Press around the edges with a fork to seal, and use the fork to poke holes in the pop tarts for vents while baking.
- Transfer to the prepared baking sheet, lined with parchment paper.
- Brush the tops with egg wash for a golden brown finish.
- Bake for 20 to 25 minutes or until golden brown. Let cool completely.
- While the pop tarts are cooling, in a small bowl, whisk together the powdered sugar, milk, and vanilla. If the icing is too thick, stir in more milk a few drops at a time until it is smooth and spreadable.
- Spoon or spread the icing over the top of each tart. (Let them cool completely first.) Add sprinkles immediately before the icing sets. Let them rest for 15 minutes before serving or storing.
Expert Tips
- Use a fork to press the edges: This gives you that classic pop tart look and helps prevent leaks.
- Skip the slurry: If your preserves are thick enough, you can use that directly without mixing it with cornstarch. I do this step to thicken the jam, but it’s optional.
- Chill the assembled pop tarts before baking: This helps the dough hold its shape.
- Let them cool before glazing: Icing will melt off if the pop tarts are too warm.
- Don’t overfill: It might seem like not enough filling at first, but a little goes a long way.
- Make ahead: These freeze well and reheat perfectly in a toaster oven.
Homemade Pop Tarts FAQs
Yes. Store bought crust works great and makes this recipe even faster. Let it sit at room temperature for a few minutes before rolling so it doesn’t crack.
Strawberry jam is a classic, but you can use blueberry, raspberry, Nutella, or brown sugar cinnamon. Mix and match your favorites.
Yes. You can freeze them before or after baking. Freeze assembled pop tarts on a tray, then transfer to a sealed container. Bake straight from frozen or thaw and bake as usual. If already baked, cool completely before freezing.
Store in an airtight container at room temperature for up to 3 days or in the fridge for 4 to 5 days. For best results, reheat in a toaster oven.
More Easy Breakfast Recipes
Fall Recipes
Pumpkin Spice Coffee
Holidays
Pumpkin Spice Syrup
Breakfast
Homemade Cinnamon Rolls
Breakfast
Banana Bread Muffins
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Homemade Pop Tarts
Equipment
- Baking Sheet
- Knife or Pizza Cutter
Ingredients
- 1 package refrigerated pie crusts, (2 crusts)
- 1/4 cup Strawberry Jam
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 Egg, for egg wash
Icing Ingredients
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla
Optional: Icing coloring and sprinkles
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- On a lightly floured work surface, roll out the dough and cut into even rectangles about 3×4 inches.
- Add your jam or preserves, cornstarch, cold water directly to a small saucepan. Before turning on the heat, whisk the mixture until the cornstarch is fully dissolved and there are no lumps. Place the pan over medium-low heat, stirring constantly.
- Once it starts to bubble, let it gently simmer for 1–2 minutes until thickened to your liking. Remove from heat and let the mixture cool completely before spooning it into your pop tarts.
- Add a tablespoon of filling to half of the rectangles, leaving a ¼ inch border around the edge of each piece of dough.
- Top with another piece of pie dough. Brush the tops of the dough with egg wash. Press around the edges with a fork to seal.
- Transfer to the baking sheet and poke a couple of small holes in the top of each one. Brush with egg wash.
- Bake for 20 to 25 minutes or until golden brown. Let cool completely.
- While the pop tarts are cooling, in a small bowl, whisk together the powdered sugar and 1½ tablespoons of milk. If the icing is too thick, stir in more milk a few drops at a time until you it is smooth and spreadable. If it's too thin, add more powdered sugar, or let it sit at room temperature for a while and it will firm a little.
- Spoon or spread the icing over the top of each tart. (Let them cool completely first.) Add sprinkles immediately before the icing sets. Let them rest for 15 minutes before serving or storing.
Notes
Chill the assembled pop tarts before baking: This helps the dough hold its shape.
Let them cool before glazing: Icing will melt off if the pop tarts are too warm.
Don’t overfill: It might seem like not enough filling at first, but a little goes a long way.
Make ahead: These freeze well and reheat perfectly in a toaster oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so good and easy to make
This is such an easy recipe! And the kids love them!