Pop Tarts
These Homemade Pop Tarts feature flaky pastry dough filled with sweet fruit preserves and baked until golden brown. Finished with a simple vanilla glaze and colorful sprinkles, they make a delicious breakfast treat, snack, or dessert. Easy to customize and freezer-friendly, they are a fun homemade alternative to store-bought toaster pastries.
Ingredients
For the Pastry Dough
- 2½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 6–8 tablespoons ice water
For the Filling
- ¾ cup strawberry jam (or your favorite preserve)
- 1 teaspoon cornstarch (optional, for thickening)
For the Egg Wash
- 1 large egg
- 1 tablespoon water
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Optional Decoration
- Colorful sprinkles
Instructions
- In a large bowl, whisk together flour, sugar, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time until the dough comes together.
- Divide into two discs, wrap, and chill for 30 minutes.
- Preheat oven to 375°F (190°C).
- Roll out dough on a lightly floured surface.
- Cut into 16 equal rectangles.
- Place 8 rectangles on a parchment-lined baking sheet.
- Add about 1 tablespoon of jam to the center of each.
- Leave a border around the edges.
- Top with remaining dough rectangles.
- Press edges with a fork to seal.
- Poke small holes on top for steam to escape.
- Brush tops with egg wash.
- Bake for 22–25 minutes until golden brown.
- Cool completely.
- Whisk powdered sugar, milk, and vanilla until smooth.
- Spread glaze over cooled pastries.
- Add sprinkles if desired.
- Allow glaze to set before serving.
Notes
- Keep butter cold for flaky pastry.
- Do not overfill the pastries.
- Chill dough if it becomes too soft.
- Thick preserves work best.
- Allow pastries to cool before glazing.
- Use parchment paper to prevent sticking.
- Store in an airtight container.
- Freeze baked pastries for longer storage.