If you’ve ever craved that nostalgic, flaky, fruity breakfast treat but wanted to skip the store-bought stuff, I have just the recipe for you. This Homemade Strawberry Pop Tarts Recipe is an easy, fun way to whip up a batch of those golden pastries with a luscious strawberry jam center and a sweet glaze on top. When I first made these, I was hooked—not only are they delicious, but making them from scratch with simple ingredients is surprisingly quick and so rewarding.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a few pantry staples and jam—no complicated dough-making required.
- Family Favorite: My kids go crazy for these, and they’re perfect for a weekend breakfast or a special treat.
- Customizable: You can swap out strawberry jam for any flavor you love or add sprinkles for festive flair.
- Quick to Make: From start to finish, you’re looking at about 30 minutes, which makes it great for last-minute fun in the kitchen.
Ingredients You’ll Need
The beauty of this Homemade Strawberry Pop Tarts Recipe is how approachable the ingredients are. I like to keep my pie crusts chilled but pliable, so they hold up beautifully when folded around the filling. The icing adds a sweet, colorful touch that makes these pop tarts look extra special.
- Refrigerated Premade Pie Crusts: Using pre-made crust keeps things simple, but make sure they’re at room temperature so you can roll and cut easily without cracking.
- Strawberry Jam: Choose a good quality jam with chunks of fruit for that perfect homemade feel.
- Egg: Whisked for an egg wash, this helps seal your pop tarts and gives them a gorgeous golden finish.
- Confectioners Sugar: Key for the smooth, sweet icing glaze on top.
- Milk: Just a splash to thin the icing for easy spreading.
- Vanilla Extract: Adds warmth and depth to the glaze, balancing the sweetness.
- Red Food Coloring: A single drop creates a pretty pink hue without overpowering the flavor.
- Sprinkles: Fun and festive, they make your pop tarts look bakery-worthy and add texture.
Variations
One of the best things about this Homemade Strawberry Pop Tarts Recipe is how easy it is to switch things up and make it your own. Whether you want to experiment with flavors or adjust for dietary needs, you’ve got lots of tasty options.
- Different Fruit Fillings: I’ve tried raspberry, blueberry, and even apricot jam — each brings a unique twist and makes the pop tarts just as tasty.
- Gluten-Free Pie Crust: For friends with gluten sensitivities, a gluten-free crust works just as well—just remember to handle gently as it may be more fragile.
- Dairy-Free Icing: Swap cow’s milk for almond or oat milk in the glaze to keep it dairy-free without sacrificing flavor.
- Shape and Size: Feel free to cut your pop tarts into squares, circles, or fun seasonal shapes — customization is half the fun!
How to Make Homemade Strawberry Pop Tarts Recipe
Step 1: Prepare Your Crust and Cut Shapes
Start by preheating your oven to 400°F — you want it hot so the crust gets perfectly golden and flaky. Unroll your room-temperature pie crust onto a floured counter or parchment paper. I love using a silicone baking mat because it prevents sticking and speeds cleanup. Grab a heart-shaped cookie cutter (or your favorite shape), and start cutting as many shapes as you can from the dough. When you run out of space, just gather the leftover dough, knead it gently to bring it back together, and roll it out again until it’s about 1/8 inch thick. Cut more hearts and arrange them on a parchment-lined cookie sheet. This technique helps you waste hardly any dough!
Step 2: Add Strawberry Jam and Seal
Take half of your heart-cut crusts and spoon about one tablespoon of strawberry jam into the center of each. Don’t worry about spreading it out evenly — it will naturally even out during baking. Next, beat your egg to create an egg wash. Using a pastry brush or clean fingers, lightly brush the rim inside edges of each jammed heart to act as “glue.” Place another heart on top, gently pressing the edges together with your fingertips, then use a fork to crimp and seal all around. This not only looks pretty but also ensures your filling doesn’t escape while baking.
Step 3: Vent and Bake
Using the fork, poke a few small holes in the top of each pop tart. This allows steam to escape so your pastry doesn’t puff up or crack unpredictably. Brush the tops generously with your egg wash for that irresistible glossy finish. Bake for 10-12 minutes until they turn golden brown. Keep a close eye near the 10-minute mark because ovens differ — you want them golden but not burnt.
Step 4: Cool and Glaze
Remove the pop tarts from the oven and let them cool completely on a wire rack. While you’re waiting, whisk together the confectioners sugar, milk, and vanilla extract until smooth. Adding just one drop of red food coloring turns the icing a delicate pink that pairs perfectly with the strawberry centers. Once your pop tarts have cooled, spread the icing on top with the back of a spoon or a small spatula, and sprinkle with festive red and pink sprinkles. Your homemade strawberry pop tarts are now ready to enjoy!
Pro Tips for Making Homemade Strawberry Pop Tarts Recipe
- Keep Crust at Room Temp: If the dough is too cold, it’ll crack when rolling; too warm, and it gets sticky—finding that sweet spot makes cutting shapes easier.
- Don’t Overfill the Jam: Just a tablespoon is plenty so it won’t ooze out during baking and make a mess.
- Use Fork Crimping for a Tight Seal: This old-fashioned technique is my go-to to keep everything sealed—plus, it looks cute!
- Bake on Parchment Paper: Prevents sticking and makes cleanup a breeze, especially if any jam leaks.
How to Serve Homemade Strawberry Pop Tarts Recipe
Garnishes
I love topping these pop tarts with festive sprinkles for any occasion, but you could also dust them lightly with powdered sugar for a soft, elegant look. Sometimes, I add tiny edible flowers or a drizzle of melted white chocolate for a fancy brunch vibe.
Side Dishes
These strawberry pop tarts pair beautifully with a hot cup of coffee or a tall glass of cold milk. For breakfast, I often serve them alongside scrambled eggs or fresh fruit salad to balance the sweetness.
Creative Ways to Present
For special occasions, I’ve arranged these on a tiered dessert stand with matching colored napkins. You could also wrap individual pastries in wax paper tied with a ribbon as charming little gifts or brunch favors—everyone will be so impressed you made pop tarts from scratch!
Make Ahead and Storage
Storing Leftovers
I store leftover pop tarts in an airtight container at room temperature for up to two days. They maintain their flaky texture well and stay fresh enough to enjoy later without refrigeration.
Freezing
If you want to make these ahead for a crowd, you can freeze unbaked pop tarts on a baking sheet overnight, then transfer them to a freezer bag. When ready, bake directly from frozen, adding a couple extra minutes to the baking time.
Reheating
To reheat, pop your leftover tarts in a toaster oven or regular oven at 350°F for about 5 minutes. This method crisps the crust back up nicely without making the filling too hot or runny.
FAQs
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Can I use homemade pie crust instead of premade crust?
Absolutely! Homemade pie crust works wonderfully, though you’ll want to chill your dough well before rolling to prevent it from getting too soft and sticky during cutting. Just roll it to about 1/8 inch thickness for best results.
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What can I substitute for strawberry jam?
You can use any fruit jam or preserves you like—blueberry, raspberry, apricot, or mixed berry—all make delicious fillings. For something a bit different, even Nutella or peanut butter work well if you want a change from fruit flavors.
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How do I keep my pop tarts from puffing up too much?
Poking small holes in the top pastry layer before baking vents steam and prevents excessive puffing. Also, don’t overfill the jam, which can cause more steam and leakage.
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Can I make these vegan?
Yes! Use a vegan pie crust (many stores offer this) and swap the egg wash for a plant-based milk or aquafaba. For the glaze, use plant-based milk and a vegan-friendly sugar.
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Is there a way to make these healthier?
You can try using whole wheat pie crust for added fiber and opt for jams with no added sugar or make your own from fresh strawberries by simmering them with a bit of honey.
Final Thoughts
I absolutely love how this Homemade Strawberry Pop Tarts Recipe brings back childhood memories but with a grown-up twist you can be proud of. It’s a fun and simple baking project that fills your kitchen with the most inviting aroma—and the result is a flaky, jammy, sweet treat that your family or friends will rave about. Give this recipe a try the next time you want to delight someone with homemade goodness. Trust me, once you take that first bite, you’ll wonder why you ever bought them from the store!
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Homemade Strawberry Pop Tarts Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 10 pop tarts 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This homemade Pop Tarts recipe offers a delightful twist on the classic breakfast treat with flaky premade pie crusts filled with sweet strawberry jam, topped with a smooth vanilla icing and colorful sprinkles. Perfect for a fun breakfast or snack, these heart-shaped pastries bake to golden perfection and are easy to assemble.
Ingredients
Pastry
- 2 Refrigerated Premade Pie Crusts (at room temperature)
- Strawberry Jam (approximately 10 tablespoons)
- 1 Egg (for egg wash)
Icing
- 1/2 Cup Confectioners Sugar
- 2 Tablespoons Milk
- 1/2 Teaspoon Vanilla Extract
- 1 Drop Red Food Coloring
- Red and Pink Sprinkles (for decoration)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s hot enough for baking the pop tarts to a golden brown.
- Prepare Pie Crusts: On a baker’s mat, parchment paper, or a floured counter, unroll the premade pie crusts. This prevents sticking and helps with even rolling.
- Cut Heart Shapes: Use a heart-shaped cookie cutter to cut out as many heart shapes as possible from the rolled-out pie crust. Rotate the cutter to maximize the number, then knead and reroll the scraps to cut out additional hearts until all dough is used.
- Add Jam Filling: Place about one tablespoon of strawberry jam in the center of half of the heart shapes. Don’t worry about spreading the jam evenly as it will even out during baking.
- Apply Egg Wash on Edges: In a small bowl, beat the egg to create an egg wash. Use a pastry brush to lightly brush the edges of the hearts with jam to help seal the pop tarts.
- Seal Pop Tarts: Place a plain heart-shaped dough piece on top of each jam-covered heart. Press the edges together with your fingers, then use a fork to crimp around the entire edge to ensure they are sealed well.
- Vent and Brush: Poke several small holes into the top of each pop tart using the fork to allow steam to escape during baking. Brush the tops with the remaining egg wash for a glossy finish.
- Bake: Arrange the pop tarts on a parchment-lined cookie sheet and bake at 400°F for 10-12 minutes or until they are golden brown and cooked through.
- Cool: Remove the pop tarts from the oven and transfer them to a wire rack to cool completely before icing.
- Prepare Icing: While cooling, whisk together confectioners sugar, milk, and vanilla extract until smooth. Add one drop of red food coloring and mix well for a pink tint.
- Decorate: Spoon the icing onto the cooled pop tarts and spread it evenly using the back of a spoon or a small spatula. Decorate with red and pink sprinkles to finish.
Notes
- Ensure pie crust is at room temperature before rolling to prevent cracking.
- Adjust the jam quantity based on desired filling thickness, but avoid overfilling to prevent leaks.
- Egg wash helps the crust brown and creates a sealed edge to hold in the filling.
- Vent holes are critical to release steam and avoid soggy or exploding pop tarts.
- Allow pop tarts to cool fully before icing to prevent melting the frosting.
- Use any fruit jam of your choice for different flavors.
Nutrition
- Serving Size: 1 pop tart
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
