Most mornings, I make scrambled eggs or my trusty green smoothie for breakfast. But sometimes when I’m craving something sweet, I find myself making my homemade pop tarts. These are way better than the store bought. I make a buttery crust and fill it with my fave jam before drizzling it with an easy icing and cute sprinkles. They are a hit plus I can store them in the freezer and heat whenever I get the craving again.
This post may contain affiliate links. Read our disclosure policy.
How to Make Homemade Pop Tarts
- Add the flour, sugar, and salt to your food processor and pulse to mix.
- Add the cold butter and pulse until crumbs develop. Slowly add the water until a rough ball of dough forms.
- Remove the dough and cover with plastic wrap. Place it in the refrigerator for 30-45 minutes to rest.
- Roll out the dough. Remove it from the fridge and roll it out until about a quarter inch thick on a lightly floured surface.
- Cut the dough into 10 even-sized rectangles to form your pop tarts.
- Assemble the pop tarts. Add the jam or preserves to the center of half the rectangles. Be sure to leave a quarter-inch of space from the edges.
- Top with an empty rectangle and press the edges together. Use a fork to crimp the edges. Chill in the fridge for 15-20 minutes before baking. Bake until golden brown and puffed up. Allow them to cool before adding the icing.
- Combine the confectioner’s sugar, jam or preserves, milk, and vanilla in a small bowl. Mix until nice and smooth.
- Spoon the glaze over the cooled pop tarts and top with sprinkles if you want!
- Serve them up and enjoy!
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Homemade Pop Tarts Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter diced
- ½ cup ice cold water
For the Filling:
- 1 jar seedless jam or preserves of your choice
For the Icing:
- ¾ cup confectioner’s sugar
- 1 teaspoon jam or preserves
- 1-2 tablespoon milk
- 1 teaspoon vanilla extract
- Sprinkles for garnish
Instructions
For the Pie Dough:
- In your food processor, add flour, sugar and salt and pulse a couple of times until just combined.
- Next add your butter and pulse until crumbs just develop. Slowly add the water in until a rough ball of dough forms. Remove the dough and cover with plastic wrap and place in the refrigerator for 30-45 minutes to rest.
- Remove dough from fridge and add a bit of flour to a clean counter and place dough on it. Using a rolling pin, quickly roll dough out to about 1/4 inch thickness.
- Cut out rectangle sizes for pop tarts. You should be able to get at least 5 pop tarts from this dough which means you will need 10 rectangles.
For the Pop Tart Assembly:
- Preheat oven to 350 degrees.
- Add about 1 1/2 to 2 tablespoons of seedless jam or preserves to the center of 5-6 rectangles leaving about 1/4 inch of space around the outsides.
- Place plain rectangle on top and press the edges together. Using a fork, crimp the edges to seal them. Place back in the fridge for about 15-20 minutes to firm up before baking.
- Bake for about 20-25 minutes or until golden brown and puffed. Cool until room temperature or just warm.
For the Icing:
- Whisk together confectioner’s sugar, jam or preserves, milk and vanilla until nice and smooth. Spoon over cooled pop tarts and serve.
Notes
How To Store
- Store after they’re fully cooled in a single layer in an airtight container in the fridge for up to three days. If you want to freeze, skip the icing and store them in the freezer for up to three months.
- Reheat them in a toaster oven or place them on a baking sheet in the oven to heat at 325 degrees F for 3-5 minutes. Then add the icing if needed!
Nutrition
Recipe Tips
- Swap in a store-bought pie crust if you are pressed for time.
- Make sure you firmly seal the edges of the pie crust together to avoid any leaky jam.
- Make sure to use seedless jam so the texture is smooth! It’s much more enjoyable to eat!
- Wait to add the glaze until the pop tarts are completely cooled so it doesn’t melt.
Recipe Help
Yes, of course! Using the food processor makes it easier and faster but you can also just cut the butter into the flour using a pastry cutter or fork and then mix in the water slowly.
They’re at their peak flavor when freshly made but they will keep glazed for up to three days or you can leave off the glaze and store them in the freezer for up to three months.
More Hand Pies
More Hand PiesMore Breakfast Recipe Ideas
- Southern Grits Recipe
- Hash Browns Recipe
- Chicken and Waffles
- Johnny Cakes (Hoe cakes)
- Perfect pancakes are my jam! These Lemon Ricotta Pancakes, Easy Blueberry Pancakes, and even these Brown Sugar Pancakes are incredible!
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
This post was originally published August 2017. It has been updated with new content and images.
pinterest 
facebook 
twitter 
email
In a pinch do you think I can cheat just this time and use frozen pie crust????
You can! I don’t see why it won’t work!
I’ve never thought to make pop tarts home made, I’d feel better serving these to my kids! Thanks for sharing!
I could eat this everyday. It looks so yummy and I love how easy your recipe sounds. Saving it for another day!
This was amazing and such a treat! Thank you! Everyone in my family loved it.
Wow! These homemade pop tarts look amazing! I love that I can pick my own filling and can switch up the sprinkles for holidays.
I had my granddaughter for a couple of days and we made homemade poptarts! She couldn’t wait to tell her mama about her creations! I’m sure this will become a tradition on her overnights!
Love poptarts. Have to try these.