Homemade Pop Tarts Recipe

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This homemade pop tarts recipe features a from-scratch pastry dough with three different filling and icing flavors - brown sugar cinnamon, strawberry and blackberry. They're so much more delicious than store bought and a truly special breakfast treat!

Prep Time45

Cook Time30

Chilling3

Total Time4 15

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Pop Tarts

Author: Laura Sandford

Cost: $9

Equipment

Ingredients

Pastry Dough

2 ½ cups all-purpose flour
1 teaspoon fine sea salt
¼ cup granulated sugar
1 cup salted butter (cold or frozen, cut into 1” cubes)
½ cup ice cold water

Egg wash

1 egg yolk
1 Tablespoon heavy cream

Flavors

Cinnamon Sugar Filling

2 Tablespoons salted butter (melted, for brushing the inside of the pop tarts)
¾ cup light brown sugar
1 Tablespoon ground cinnamon
1 Tablespoon cornstarch

Cinnamon Sugar Icing

1 cup powdered sugar
½ teaspoon cinnamon
½ teaspoon pure vanilla extract
1 Tablespoon whole milk

Strawberry Filling (or any fruit flavor, raspberry, blueberry, cherry, etc).

¾ cup strawberry jam (seedless)

Strawberry Icing

1 cup powdered sugar
1 Tablespoon strawberry jam (seedless)
½ teaspoon pure vanilla extract
1 Tablespoon whole milk

US Customary - Metric

Instructions

Make the Pastry Dough

Put flour, sugar and salt in the container of a food processor fitted with the “S” blade and pulse 3-4 times to combine. Or, you can mix by hand in a large bowl.
Put the cold butter and ice water into the food processor and process until clumps begin to form and the dough can be squeezed together when pinched (15-30 seconds). If mixing by hand, you can cut the butter into the dough with a pastry cutter or fork, then add the water and stir until combined. (alternatively, cut the cold butter into the dry ingredients with a pastry cutter or fork, then stir in the water).
Turn the dough out onto a surface and form it into a large disc.
Cut the disc into two even pieces and form each one into a flat rectangle.
Wrap each rectangle in plastic wrap and put them in an airtight container.
Chill in the refrigerator for at least 2 hours and up to overnight.
After the dough has chilled, roll the first rectangle into a 12” by 9” (30 x 23 cm) rectangle with a little extra so you can cut the edges off and make them straight.
Then score the 9” (23 cm) side every 3” (7.5 cm) (so make two lines) and score the 12” (30 cm) side every 4” (10 cm) (two lines again).
Then use a sharp knife to cut the dough into 9 rectangles that are 3x4”(7.5 x 10 cm).
Put these pieces on a parchment or silicone baking mat lined baking sheet and put them in the freezer.
Repeat with the second half of the dough and store the second set of 9 rectangles on another baking sheet in the freezer.

Make the Filling (cinnamon sugar)

While the dough is chilling, make the filling by combining the cinnamon sugar filling together in a small bowl. Or, take your jam out of the fridge so it comes to room temperature.

Make the Egg Wash

Whisk the egg and cream in a small bowl, set aside.

Assemble the Pop Tarts

Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Match up the second set of rectangles with those from the first set that are similar size.
If making cinnamon sugar, brush the inside of both rectangles with melted butter
Put a heaping tablespoon of filling (either cinnamon sugar or fruit jam), in the middle of the bottom rectangle and gently spread it, leaving a border around the edge.
Then put the top rectangle over the filling and press it down all around gently with a fork so you create decorative edges and seal the pop tarts.
Then, poke a few holes in the top of each pop tart with a toothpick.
Lightly brush the top and edges of each pop tart with the egg wash.
NOTE: if the pop tarts get too warm at this point, put them in the freezer for 5 minutes before baking or chill in the refrigerator for 1 hour before baking. If the dough still feels slightly cool or at least room temperature you don't have to chill.

Bake & Cool

Bake in the preheated oven for 25 to 28 minutes, until the tops are golden brown and the bottoms are beginning to brown.
Let the pop tarts cool on the baking pan for at least 10 minutes before transferring them to a wire rack to cool completely before frosting.

Make the Icing, Frost, Set and Serve

Whisk the icing ingredients together in a small bowl.
Spread it over the cooled pop tarts.
Let sit at room temp until hardened.

Video

Notes

Ingredient Notes and Substitutions

Salted Butter. Make sure the butter is ice cold - I often chop it and then put it in the freezer for a bit before using. Unsalted butter works well too.
Heavy cream. whole milk or half and half works well in the egg wash.
Brown sugar cinnamon filling: you can use tapioca or arrowroot starch instead of cornstarch.
Fruit jam/preserves. Use your favorite fruit jam for both the filling and the icing. Just make sure you use seedless jam or preserves.

Store/Freeze

Store leftover pop tarts in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. I don't recommend toasting or reheating this recipe because the icing could melt. But, if you do want to toast them do it on low heat for a few seconds.

Nutrition