Homemade Pop Tarts
Homemade pop tarts are easy to make with refrigerated pie crust, your favorite jam, and a simple icing made with powdered sugar.
The pastry bakes up golden and flaky, while a little cornstarch helps keep the jam filling in place.
Once they’ve cooled, add the jam icing and sprinkles for a breakfast recipe the kids can help decorate.
Strawberry jam gives these pop tarts the pink icing, but you can use another flavor you already have in the fridge.
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Ingredients for Homemade Pop Tarts
- Refrigerated pie crusts: Make the flaky pastry without mixing dough from scratch. You can use homemade pie dough instead; roll it out to about the same thickness as refrigerated crust before cutting and filling.
- Jam: Use your favorite flavor for the filling and icing. Strawberry jam makes a pretty pink icing, while blueberry jam gives it a purple tint and a different fruity flavor.
- Cornstarch: Thickens the jam filling so it’s less likely to leak out.
- Egg: Brush it around the edges to help seal the pastry.
- Powdered sugar: Forms the base of the icing.
- Heavy cream: Thins the icing so you can drizzle it over the pop tarts.
- Sprinkles: Add them while the icing is still wet so they stick.
How to Make Homemade Pop Tarts
- Roll out the refrigerated pie crusts and cut them into strips.
- Mix the jam with cornstarch, then spoon a small amount onto one end of each strip.
- Brush the edges with beaten egg, fold the pastry over the filling, and press the edges closed with a fork.
- Bake until the pastries are puffed and golden.
- Let them cool before adding the icing so it stays on top instead of melting into the pastry.
Pop Tart Icing Recipe
- Stir powdered sugar, one tablespoon of jam, and one tablespoon of heavy cream together until smooth.
- Add more cream a little at a time until the icing is thin enough to drizzle.
- Spoon it over the cooled pop tarts and add sprinkles before it sets.
Don’t Forget To…
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Follow same directions above, but instead of the oven, place in air fryer for 5-8 minutes on 375. These fry really quick so keep an eye on them! Remove from air fryer and smother in icing.
Yes. Let the baked pop tarts cool completely, then freeze them without icing in a single layer. Once firm, transfer them to a freezer bag or airtight container for up to two months. Reheat them in the oven until warmed through, let them cool slightly, and then add the icing. Avoid putting iced pop tarts in a toaster.
Yes! You can prepare the dough and filling, assemble, and keep them in the fridge for up to a day before baking.
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More Easy Snack Ideas
Have dough left after cutting out your pop tarts? Make pie crust cookies or try one of these leftover pie crust recipes. For something different, browse these easy snack ideas for after school or whenever you need a quick treat. mommalew.com
Homemade Strawberry Pop Tarts
Ingredients
- 2 Pie Crusts refrigerated
- ½ cup of your favorite jam + 1 tbsp for the icing
- 1 tbsp cornstarch
- 1 egg
- 1 cup powdered sugar
- 3 tbsp heavy cream
- Sprinkles
Instructions
- You’ll need 2 ready made pie crusts. Roll them out to smooth them out.
- Using a straight edge, cut a big square out of the dough. Then cut that square into 3 strips.
- In a bowl, add your jam.
- Mix in the cornstarch to your jam.
- Add a little spoonful of the jam filling at the end of each homemade pop tart.
- In a small bowl, crack and whisk the egg.
- Brush the egg wash around the edges of the pop tarts to act like a glue to hold your pop tarts together.
- Fold the pop tarts over and crimp the edges, pressing them together with a fork.
- Bake your homemade pop tarts for about 15 minutes at 400 degrees, until they are puffy and golden brown.
- Let them cool before frosting.
- To make your frosting, mix together powdered sugar, the tbsp of jam and 1 tbsp heavy cream. Stir. Add the extra heavy cream as your stir to get a thin consistency to your frosting.
- Drizzle the frosting over the homemade pop tarts
- Add some sprinkles!
Me, me!! I grew up on poptarts. But I’d much rather eat these than the ones that come out of a box! I love that you use jam in the frosting rather than food coloring. These are so pretty! Thank you for the recipe!
You’re welcome!!!!