Homemade Pop Tarts

Homemade Pop Tarts

Kristina Vanni and Eric Kleinberg

Prep: 30 mins
Cook: 30 mins
Chill: 60 mins
Total: 2 hrs
Servings: 9 servings
Yield: 9 pop tarts
Nutrition Facts (per serving)
461 Calories
22g Fat
61g Carbs
5g Protein
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Nutrition Facts
Servings: 9
Amount per serving
Calories 461
% Daily Value*
Total Fat 22g 28%
Saturated Fat 13g 66%
Cholesterol 96mg 32%
Sodium 266mg 12%
Total Carbohydrate 61g 22%
Dietary Fiber 1g 4%
Total Sugars 33g
Protein 5g
Vitamin C 2mg 12%
Calcium 30mg 2%
Iron 2mg 9%
Potassium 81mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 large egg

  • 2 tablespoons milk

For the Filling:

  • 1 tablespoon cornstarch

  • 1 tablespoon cold water

  • 3/4 cup strawberry jam

  • 1 large egg, for brushing the pastry

For the Topping:

  • 1 1/2 cups powdered sugar

  • 1 1/2 tablespoons milk

  • Multicolored nonpareil sprinkles, to taste

Steps to Make It

  1. Gather the ingredients.

    Homemade Pop Tarts ingredients

    The Spruce / Kristina Vanni and Eric Kleinberg

  2. 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. 

    Butter being cut into the dry ingredients in a bowl with a pastry blender

    The Spruce / Kristina Vanni and Eric Kleinberg

  3. Mix in the egg and milk until combined.

    Egg added to the pastry in a bowl

    The Spruce / Kristina Vanni and Eric Kleinberg

  4. Divide the dough in half and wrap in plastic wrap. Refrigerate for 30 minutes.

    Pastry dough divided in two and wrapped in plastic wrap

    The Spruce / Kristina Vanni and Eric Kleinberg

  5. 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.

    Strawberry jam and cornstarch mixture in a pot

    The Spruce / Kristina Vanni and Eric Kleinberg

  6. 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.

    Pastry dough rolled out into a big rectangle on a floured surface

    The Spruce / Kristina Vanni and Eric Kleinberg

  7. Cut into nine 3x4-inch rectangles. Repeat with the second piece of dough.

    Dough cut into 9 rectangles with a knife

    The Spruce / Kristina Vanni and Eric Kleinberg

  8. Place nine of the rectangles on a parchment-lined baking sheet. Beat the egg and brush over the surface of the crust.

    Pastry rectangles on a parchment-lined baking sheet brushed with egg

    The Spruce / Kristina Vanni and Eric Kleinberg

  9. Place a heaping tablespoon of the filling into the center of each rectangle.

    Rectangles of dough topped with strawberry filling

    The Spruce / Kristina Vanni and Eric Kleinberg

  10. 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.

    Homemade Pop Tarts sealed with a fork ready to be baked

    The Spruce / Kristina Vanni and Eric Kleinberg

  11. Bake for 30 to 35 minutes or until lightly golden brown. Cool before frosting and decorating.

  12. 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.

    Icing mixed in a bowl with a spatula

    The Spruce / Kristina Vanni and Eric Kleinberg

  13. Spread the topping over the cooled tarts. Top with nonpareil sprinkles and enjoy.

    Homemade Pop Tarts on a cooling rack topped with sprinkles

    The Spruce / Kristina Vanni and Eric Kleinberg


  • 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.

Recipe Variations

  • 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.