Homemade Pop Tarts
Transform your mornings with these irresistible homemade Pop Tarts, a nostalgic treat made from scratch with buttery, flaky pastry and a sweet jam-filled center. Unlike store-bought versions, this recipe shines with its tender, from-scratch dough made using cold butter for the ultimate crisp texture. Finished with a glossy vanilla icing and optional sprinkles for a pop of color, these Pop Tarts are baked to golden perfection and customizable with your favorite jam or preserves. Quick and easy to make ahead, they’re perfect for breakfast, snacks, or a fun weekend baking project. Whether you're feeding a crowd or craving a sweet indulgence, these homemade Pop Tarts will elevate your baked goods game while capturing the charm of childhood classics. Keywords: homemade Pop Tarts, jam-filled pastry, easy breakfast recipes, DIY toaster pastries, nostalgic desserts.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 0.5 cup Jam or preserves (any flavor)
- 1 large Egg
- 1 tablespoon Milk
- 1 cup Powdered sugar
- 0.5 teaspoons Vanilla extract
- 2 tablespoons Milk (for icing)
- 2 tablespoons Sprinkles (optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Using a pastry cutter or your fingertips, cut the cold, cubed butter into the flour mixture until the texture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough starts to come together. Avoid overworking the dough.
Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one dough disc to about 1/8-inch thickness. Cut into 3x4-inch rectangles using a ruler or template.
Place half the rectangles on the prepared baking sheet. Spoon about 1 tablespoon of jam or preserves onto the center of each rectangle, leaving a small border around the edges.
Roll out the second dough disc and cut it into the same-sized rectangles. Place each rectangle over the jam-filled ones, pressing gently to seal the edges.
Use the tines of a fork to crimp the edges of each Pop Tart, ensuring they are tightly sealed.
In a small bowl, beat the egg and 1 tablespoon of milk together to create an egg wash. Brush the tops of the Pop Tarts with the egg wash.
Use a toothpick or fork to poke small vents in the top of each Pop Tart to allow steam to escape while baking.
Bake in the preheated oven for 20-25 minutes, or until the Pop Tarts are golden brown. Remove from the oven and allow to cool completely on a wire rack.
While the Pop Tarts are cooling, make the icing by whisking together powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth.
Once the Pop Tarts are cool, spread a thin layer of icing on each one and top with sprinkles, if desired.
Allow the icing to set before serving. Enjoy your homemade Pop Tarts fresh or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 125.1 g | 626% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 468.2 g | 170% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 218.3 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 187 mg | 14% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
