Pop-Tarts are a brand of toaster pastries from Kellogg's that have been on store shelves since 1964. The signature fruity, sugary filling tucked inside two layers of pastry crust is often topped with a sweet frosting and enjoyed as a quick breakfast or snack.
This homemade version of the childhood classic treat can be filled and topped just like your favorite Pop-Tart variety. Here, strawberry filling and traditional frosting and sprinkles are used, but feel free to use your favorite flavor of jam and get creative with your preferred colors and decorations.
The dough can be made in advance if you want to get a head start on a weekend baking project. Plus, the pop tarts keep well both at room temperature or in the freezer to save for later.
- For the Crust:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup unsalted butter (cold and cut into cubes)
- 1 egg
- 2 tablespoons milk
- For the Filling:
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 3/4 cup strawberry jam
- 1 egg (to brush on the pastry)
- For the Topping:
- 1 1/2 cups powdered sugar
- 1 1/2 tablespoons milk
- Multicolored nonpareil sprinkles
Gather the ingredients.
To make the crust, whisk together the flour, sugar, and salt. Cut the cold, cubed butter into the dry ingredients until pea-sized lumps form.
Mix in the egg and milk until combined.
Divide the dough in half and wrap in plastic wrap. Refrigerate for 30 minutes.
To make the filling, combine the cornstarch and cold water. Place in a small saucepan with the strawberry jam and bring the mixture to a boil. Reduce the heat and simmer, stirring, for 2 minutes. Remove from the heat and set aside to cool.
To assemble the tarts, place one piece of the chilled dough on a floured surface and roll it into a rectangle about 1/8" thick. Trim to a 9x12-inch rectangle.
Cut into nine 3x4-inch rectangles. Repeat with the second piece of dough.
Place nine of the rectangles on a parchment-lined baking sheet. Beat the egg and brush over the surface of the crust.
Place a heaping tablespoon of the filling into the center of each rectangle.
Place the remaining nine rectangles on top, using a fork to seal well on all sides. Prick the tops with a fork to allow the steam to escape. Refrigerate, uncovered, for 30 minutes. Meanwhile, preheat the oven to 350 F.
Bake for 30 to 35 minutes or until lightly golden brown. Cool before frosting and decorating.
For the topping, combine the powdered sugar and milk in a medium bowl until the desired spreading consistency is reached. Add additional sugar or milk as necessary.
Spread the topping over the cooled tarts. Top with nonpareil sprinkles and enjoy.
- The dough for the crust can also be prepared and refrigerated for up to 2 days in advance. If prepared in advance, allow it to come to room temperature for about 15 minutes before rolling out.
- Store baked and decorated pop tarts at room temperature for up to 2 days, or freeze for up to one month.
- Make pop tarts using your favorite jam, including raspberry, cherry, or blueberry jam.
- Flavor the icing with lemon or orange zest, vanilla or almond extract, and more. Add a few drops of food coloring for a colorful treat.