Strawberry Pop Tarts

Homemade Strawberry Pop Tarts

Description:
These flaky, buttery pastry pockets are filled with strawberry jam and topped with a sweet vanilla glaze. Way better than the store-bought version, these homemade Pop-Tarts are made with simple ingredients and can be customized to your favorite flavors.

Ingredients:

For the Pastry:

• 2½ cups (315g) all-purpose flour

• 1 tbsp (12g) granulated sugar

• 1 tsp (5g) salt

• 1 cup (226g) unsalted butter, cold and cubed

• 1 large egg

• 2–3 tbsp (30–45ml) ice water

For the Filling:

• ½ cup (160g) strawberry jam or preserves

• 1 tbsp cornstarch

• 1 tbsp cold water

• 1 egg (for egg wash)

For the Icing:

• 1 cup (120g) powdered sugar

• 1½–2 tbsp milk or cream

• ½ tsp vanilla extract

• Sprinkles (optional)

Equipment:

• Mixing bowls

• Measuring cups and spoons

• Rolling pin

• Pastry brush

• Fork

• Baking sheet

• Parchment paper

• Small saucepan

• Whisk or spoon

Time:

• Prep Time: 30 minutes

• Chill Time: 30 minutes

• Cook Time: 25 minutes

• Total Time: ~1 hour 25 minutes

Serving Size:

• Makes 8 Pop-Tarts

Instructions:

1. Make the Pastry Dough:

• In a large bowl, mix flour, sugar, and salt.

• Cut in the cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.

• Beat the egg and add to the dough. Add ice water one tablespoon at a time, mixing until dough comes together.

• Divide into two discs, wrap in plastic wrap, and chill for 30 minutes.

2. Prepare the Filling:

• In a small bowl, mix the cornstarch and water until dissolved.

• In a small saucepan over medium heat, combine strawberry jam with the cornstarch mixture and bring to a simmer. Cook for 2 minutes, stirring constantly until thickened.

• Let it cool completely.

3. Assemble the Pop-Tarts:

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

• Roll out each dough disc to about 1/8 inch thickness. Cut into 3×4 inch rectangles (you should get 16).

• Place 8 rectangles on the baking sheet. Spoon 1 tablespoon of strawberry filling into the center, leaving a ½ inch border.

• Beat the second egg and brush edges with egg wash.

• Place another rectangle on top, press edges with a fork to seal.

• Prick the tops with a fork to allow steam to escape.

• Brush tops with egg wash.

4. Bake:

• Bake for 22–25 minutes or until golden brown.

• Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

5. Glaze and Decorate:

• In a small bowl, mix powdered sugar, vanilla, and milk until smooth.

• Spoon or drizzle over cooled tarts.

• Add sprinkles if desired. Let glaze set before serving.

Homemade Strawberry Pop Tarts

These flaky, buttery pastry pockets are filled with strawberry jam and topped with a sweet vanilla glaze. Way better than the store-bought version, these homemade Pop-Tarts are made with simple ingredients and can be customized to your favorite flavors.

Print Recipe

Prep Time:30 minutes mins

Cook Time:25 minutes mins

Total Time:1 hour hr 25 minutes mins

Equipment

• Mixing bowls
• Measuring cups and spoons
• Rolling Pin
• Pastry brush
• Fork
• Baking sheet
• Parchment paper
• Small saucepan
• Whisk or spoon

Ingredients

• For the Pastry:
• 2½ cups 315g all-purpose flour
• 1 tbsp 12g granulated sugar
• 1 tsp 5g salt
• 1 cup 226g unsalted butter, cold and cubed
• 1 large egg
• 2 –3 tbsp 30–45ml ice water
• For the Filling:
• ½ cup 160g strawberry jam or preserves
• 1 tbsp cornstarch
• 1 tbsp cold water
• 1 egg for egg wash
• For the Icing:
• 1 cup 120g powdered sugar
• 1½ –2 tbsp milk or cream
• ½ tsp vanilla extract
• Sprinkles optional

Instructions

• Make the Pastry Dough:
• In a large bowl, mix flour, sugar, and salt.
• Cut in the cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
• Beat the egg and add to the dough. Add ice water one tablespoon at a time, mixing until dough comes together.
• Divide into two discs, wrap in plastic wrap, and chill for 30 minutes.
• Prepare the Filling:
• In a small bowl, mix the cornstarch and water until dissolved.
• In a small saucepan over medium heat, combine strawberry jam with the cornstarch mixture and bring to a simmer. Cook for 2 minutes, stirring constantly until thickened.
• Let it cool completely.
• Assemble the Pop-Tarts:
• Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
• Roll out each dough disc to about 1/8 inch thickness. Cut into 3x4 inch rectangles (you should get 16).
• Place 8 rectangles on the baking sheet. Spoon 1 tablespoon of strawberry filling into the center, leaving a ½ inch border.
• Beat the second egg and brush edges with egg wash.
• Place another rectangle on top, press edges with a fork to seal.
• Prick the tops with a fork to allow steam to escape.
• Brush tops with egg wash.
• Bake:
• Bake for 22–25 minutes or until golden brown.
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
• Glaze and Decorate:
• In a small bowl, mix powdered sugar, vanilla, and milk until smooth.
• Spoon or drizzle over cooled tarts.
• Add sprinkles if desired. Let glaze set before serving.

Servings: 8 pop tarts

10 FAQs About Homemade Strawberry Pop Tarts

1. Can I use store-bought pie dough instead of making pastry from scratch?

Yes! While homemade dough gives better texture and flavor, store-bought pie dough or puff pastry can save time and still produce delicious results.

2. Can I use fresh strawberries instead of jam?

Absolutely. You can cook down fresh strawberries with sugar and cornstarch to make your own quick jam filling. Just make sure it’s thick enough so it doesn’t leak out during baking.

3. Why do I need to chill the dough?

Chilling helps the butter firm up, making the dough easier to roll out and giving the pastry a flakier texture when baked.

4. Do I have to use an egg wash?

The egg wash helps seal the tarts and gives them a golden, shiny finish. You can skip it or use milk or cream instead, though the result will be slightly less glossy.

5. Can I skip the icing?

Yes, they’re delicious even without icing. You can also use a simple dusting of powdered sugar or a glaze made with lemon juice instead of milk for a tangy twist.

6. My filling leaked out—what went wrong?

This usually happens if too much filling is used or the edges aren’t sealed tightly. Be sure to use only 1 tablespoon of filling and press the edges well with a fork.

7. Can I make mini Pop-Tarts?

Yes! Just cut smaller rectangles and adjust the bake time to about 12–15 minutes. Great for bite-sized treats or party snacks.

8. How do I know when they’re done baking?

The edges should be lightly browned, and the tops golden. Don’t worry if the filling bubbles out a little that’s normal.

9. Can I freeze them after baking and icing?

Yes, but for best texture, freeze them before icing. You can toast or reheat from frozen, then add icing once cooled again.

10. Can I use other fillings besides strawberry?

Definitely! Try raspberry, blueberry, Nutella, peanut butter & jelly, or brown sugar cinnamon for fun variations.

How To Store Homemade Pop Tarts

Room Temperature (1–2 Days):

• Store in an airtight container at room temperature.

• Keep away from heat and moisture to avoid sogginess.

Refrigerator (Up to 5 Days):

• Place in an airtight container or wrap individually in plastic wrap.

• Reheat in a toaster oven or regular oven at 300°F (150°C) for 5–7 minutes.

Freezer (Up to 2 Months):

• Freeze unglazed Pop-Tarts in a single layer on a baking sheet.

• Once frozen, transfer to a zip-top bag or airtight container.

• To reheat: Bake at 350°F (175°C) for 10–12 minutes, then glaze after cooling.