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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
Cook Time:25 minutes
Total Time:1 hour 25 minutes

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