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A plate of freshly baked homemade pop tarts with frosting

Classic Homemade Pop Tarts

Enjoy a nostalgic treat with these homemade pop tarts, featuring a flaky pastry crust and your choice of delicious fillings. Perfect for breakfast or a sweet snack, these customizable pastries are a delightful alternative to store-bought versions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 Pop Tarts
Calories 350 kcal

Equipment

  • Large bowl
  • Pastry blender, fingertips, or food processor
  • Plastic wrap
  • Rolling pin
  • Ruler
  • Knife or pizza cutter
  • Parchment-lined baking sheet
  • Fork
  • Wire rack

Ingredients
  

For the Dough

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, very cold and cut into ½-inch cubes
  • ½ cup ice water
  • 1 egg, beaten for egg wash

For the Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons milk (or water/lemon juice)
  • ½ teaspoon vanilla extract
  • Sprinkles, zest, or additional flavorings Optional

For the Fillings (Choose your favorites!)

  • ½ cup finely diced fresh or frozen strawberries Classic Strawberry
  • ½ cup fresh or frozen blueberries Blueberry
  • ½ cup fresh or frozen raspberries Raspberry
  • ½ cup finely diced apple (Granny Smith works well) Apple Cinnamon
  • ½ cup pitted and chopped cherries Cherry
  • ¼ cup brown sugar Brown Sugar Cinnamon
  • ¼ cup Nutella Chocolate Hazelnut

Basic Filling Ingredients (for fruit fillings)

  • 1 tablespoon sugar
  • ½ teaspoon cornstarch

Additional Filling Ingredients

  • lemon juice tiny squeeze
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • 2 tablespoons softened unsalted butter
  • ¼ cup apricot preserves
  • ¼ cup prepared lemon curd
  • 2 tablespoons smooth peanut butter
  • 2 tablespoons jam/jelly of choice

Instructions
 

Prepare the Dough

  • Whisk flour and salt together, then cut in very cold butter until coarse crumbs form with some pea-sized pieces remaining.
  • Gradually add ice water, mixing until the dough just comes together into a shaggy but cohesive mass.
  • Divide the dough in half, flatten each into a disc, wrap tightly, and refrigerate for at least 30 minutes.

Prepare Fillings

  • Prepare your chosen fillings; fruit fillings may need to be cooked down with sugar and cornstarch and then cooled.

Assemble Pop Tarts

  • Roll one dough disc into a 1/8 inch thick, roughly 9x12 inch rectangle on a floured surface, then trim the edges and repeat with the second disc.
  • Cut each large rectangle into smaller 3x4 inch rectangles, yielding 20-24 total for 10-12 Pop Tarts.
  • Place half the dough rectangles on a parchment-lined baking sheet, then spoon 1-2 tablespoons of filling onto the center of each, leaving a half-inch border.
  • Brush the edges of filled rectangles with egg wash, top with remaining dough, press to seal, and crimp all four edges with a fork; prick the top a few times.
  • Bake the Pop Tarts at 375°F (190°C) for 15-20 minutes until golden brown and flaky.

Glaze and Serve

  • Cool Pop Tarts on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
  • Whisk powdered sugar, milk, and vanilla for the glaze, then drizzle or spread over cooled Pop Tarts, adding optional toppings.

Notes

For best results, ensure your butter and water are very cold when making the dough. Don't overmix the dough, as this can lead to a tough crust. Experiment with different fruit fillings and preserves, ensuring they are not too watery to prevent sogginess. The Pop Tarts can be stored in an airtight container at room temperature for up to 3 days.