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Homemade Strawberry Pop Tarts – flakey and delicious homemade pop tarts with a strawberry filling. So much better than anything you can buy at the store.
I don’t know about you, but when I was growing up Pop-Tarts were a go-to for breakfast. It was a mix between cinnamon and brown sugar or the strawberry variety. But let’s be honest, the older we got the more they kind of tasted like cardboard and weren’t that great.
Well all that changes when you make them at home! They are one of the most fun and delicious treats you can have.
Table of Contents
- Strawberry Pop Tarts
- What You’ll Need
- How To Make Homemade Strawberry Pop Tarts
- Making The Filling
- Making The Crust
- Making The Pop Tarts
- How Do You Store Pop Tarts
- Can I Use Store Bought Pie Crust
- Can I Make The Strawberry Jam Ahead Of Time
- Recipe Tips
- More Delicious Strawberry Dessert Recipes
- Strawberry Pop Tarts Recipe
Strawberry Pop Tarts
If you don’t know what a pop tart is, it is basically a flaky pie crust with a fruit or other type of filling and then a glaze on top. The store bought variety you warm in the toaster before eating. These homemade ones are super fresh, you know what all of the ingredients are, and they are relatively easy to make.
I will be honest, they are a process, but it is a lot of hands-off and just waiting. Plus you can break it up and do everything in steps, so it is completely manageable!
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- All-Purpose Flour
- Granulated Sugar
- Salt
- Butter – I always use unsalted butter in baking
- Cold Water
- Fresh Strawberries
- Cornstarch
- Lemon Juice
- Powdered Sugar
- Milk
- Egg
How To Make Homemade Strawberry Pop Tarts
Making The Filling
You can start by making your strawberry filling. You are basically just making a quick jelly that you can make a couple days ahead of time if you want.
- Remove the stems and chop your strawberries. Add them to a saucepan with the sugar, cornstarch, and lemon juice.
- Bring the mixture to a simmer, and cook for about 10 minutes, until the berries are nice and soft. Use a potato masher or a fork to mash until mostly smooth. You could also use an immersion blender if you wanted it smooth.
- Cook for about 10 more minutes until the mixture is nice and thick. Remove from the heat and let it cool.
Making The Crust
- Add the flour, sugar, and salt to a food processor. Pulse a couple times, just to get the ingredients blended.
- Add cubes of butter and process until it is crumbly.
- Pour in the cold water and process until it forms a nice dough.
- Remove the dough from the food processor and use your hands to just shape it into a smooth ball. Flatten slightly into a dish, cover with plastic wrap and place in the fridge for at least 30 minutes.
Making The Pop Tarts
- Once the dough is chilled, remove it from the fridge and cut it in half, so you have 2 pieces about the same size.
- On a well floured surface roll each ball until about a 12×9 inch rectangle.
- Using a sharp knife or pizza cutter, cut rectangles that are about 3×4 inches in size. Repeat with the 2nd pieces of dough. You can combine the scraps to roll the dough out one more time. In total you should have 24 3×4 pieces of dough.
- Using a toothpick or bamboo skewers poke holes in the top of half of the rectangles, this will allow the steam to escape when they cook.
- Place other half of the rectangles on a lined baking sheet, and fill with the strawberry jelly. You will use about 2 Tablespoons of filling per pop tart.
- Beat together the egg and milk for the egg wash and gently brush the edges of the dough.
- Top each pop tart with the remaining rectangles, and gently press down on the edges to seal. Use a fork to crimp the edges.
- Brush the top with the rest of the egg wash and bake for 18-22 minutes until they are nice and golden brown.
- Remove and let cool completely.
- Using the glaze is optional. Just mix together powdered sugar and milk to get a spreadable consistency. Spread on a cooled pop tart if desired.
How Do You Store Pop Tarts
It is best to store them in an airtight container. They will stay fresh for 2-3 days at room temperature. They are best served the day they are made though. You can reheat them in a toaster or toaster oven for just a minute or two to get them warm (only if they do not have a glaze on them or that will melt and make a mess).
You can also FREEZE Pop Tarts! You will want to freeze them before you top them with the glaze. Then you take cake one out, let it thaw, and then put it in the toaster or toaster oven to get slightly warmed before adding the glaze.
Can I Use Store Bought Pie Crust
Yes, you can use the premade pie crust that comes in a roll. Simply unroll on a floured surface and roll it slightly to thin it out. You will not get as many pop tarts out of the recipe, as the amount of dough will be a little less. But the process of assembling them will be the same.
Can I Make The Strawberry Jam Ahead Of Time
Yes, you absolutely can! If you have canned or frozen jam from strawberry season, you can use that. You can even use store bought jam if you want to. You just need some kind of jam or even mix up the flavor with this Mixed Berry Jam as your filling.
Recipe Tips
- Homemade Pop Tarts can be time consuming, so break it into parts. One day make the strawberry jam and have it in the fridge waiting for you. In the mornings make the pie crust and have it sitting in the fridge, so in the afternoon you can assemble these.
- Freezing leftovers works well. They are best consumed the day they are made, but if you leave the glaze off and crisp them up once they are thawed, they will be absolutely delicious.
- Mix up the fruit filling, the same recipe will work with all sorts of berries. So if you have a bunch of raspberries in your fridge, use those!
- The glaze is optional, just like store bought pop tarts, you can buy with or without the glaze for certain flavors.
- The food processor makes the pie dough come together in about 5 minutes. Just don’t skip the chill time, or it will be very hard to roll the dough and very messy.
- Combine the scraps to roll out more pop tarts, but I only like to do this one. They get coated in too much flour the 2nd time, and aren’t nearly as flakey when they are baked.
More Delicious Strawberry Dessert Recipes
- Strawberry Milkshakes
- Strawberry Shortcake
- Strawberry Cheesecake Lasagna
- Strawberry Lemonade Bars
- Strawberry Popsicles
- Strawberry Poke Cake
- Strawberry Brownies
- Strawberry Shortcake Pancakes
Strawberry Pop Tarts
Ingredients
Homemade Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cut into cubes
- 1/2 cup cold water
Strawberry Filling
- 8 ounces strawberries
- 1/2 cups granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
Egg Wash
- 1 whole large egg
- 2 tablespoons milk
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
Instructions
Prepare Filling
- Remove stems and chop your strawberries. Add to a saucepan with sugar, cornstarch, and lemon juice.
- Bring mixture to a simmer, and cook for about 10 minutes, until berries are nice and soft. Use a potato masher or a fork to mash until mostly smooth. You could also use an immersion blender if you want it completely smooth.
- Cook for about 10 more minutes until mixture is nice and thick. Remove from heat and let it cool.
- Place in the fridge for at least 60 minutes or until cold..
Prepare Crust
- Add flour, sugar, and salt to a food processor. Pulse a couple of times just to get the ingredients blended.
- Add cubes of butter and process until it is crumbly.
- Slowly pour in the cold water and process until it forms a nice dough.
- Remove dough from the food processor and use your hands to just shape it into a smooth ball. Flatten slightly into a dish, cover with plastic wrap, and place in the fridge for at least 30 minutes.
Assemble Pop Tarts
- Preheat oven to 375º F.
- Once dough is chilled, remove it from the fridge and cut it in half, so you have 2 pieces about the same size.
- On a well-floured surface roll each ball until about a 12×9-inch rectangle.
- Cut rectangles that are about 3×4 inches in size using a sharp knife or pizza cutter. Repeat with next pieces of dough. You can combine scraps to roll dough out one more time. In total, you should have 24 3×4 pieces of dough.
- Using a toothpick or bamboo skewers poke holes in top of half of rectangles. This will allow steam to escape while cooking.
- Place another half of the rectangles on a lined baking sheet, and fill with strawberry jelly. You will use about two tablespoons of filling per pop tart.
- Beat together egg and milk for egg wash and gently brush edges of dough.
- Top each pop tart with remaining rectangles, and gently press down on edges to seal. Use a fork to crimp edges.
- Brush top with remaining egg wash and bake for 18-22 minutes until they are nice and golden brown.
- Remove and let cool completely.
- Adding glaze is optional. Just mix together powdered sugar and milk to get a spreadable consistency. Spread on a cooled pop tart if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These are the best! I’ve been eating Pop Tarts since before I had kids. These are so much better. They’re the best thing I’ve ever had.
Everyone at my house really enjoyed it!! It is so good! Thanks for the recipe!