Say goodbye to processed store-bought breakfast pastries and a big hello to these homemade Pop-Tarts! They’re buttery, and flaky, and a little fruity, and did I mention they’re completely homemade (and easy)?
I cannot believe I never thought about making homemade Pop-Tarts (before now). As a kid, my brother and I would eat strawberry frosted Pop-Tarts nearly every single day, but I gave them up ages and ages ago for a multitude of reasons.
Even though I don’t love the idea of a Pop-Tart from a package so much anymore, I still really like what they’re about. A flaky, thin, breakfast pastry with fruit on the inside. I mean, they’re tasty and so good for grab-and-go breakfasts! I HAD to create one for myself. Had to.
Using my very favorite all butter pie crust recipe as the crust, I made some bomb homemade Pop-Tarts in several flavors! My personal favorite thus far has been the apricot, but I didn’t hate the blueberry, raspberry, or strawberry Pop-Tarts either.
As far as frosting goes, we were split in this house as to which were better, frosted or unfrosted. If you’re a frosting kind of person, you’ll definitely want to check out my simple pastry frosting recipe, it was literally made for these Pop-Tarts!
Tips for making homemade Pop-Tarts:
- I usually try to make the pie crust a day head, so I don’t have to think about it (even though it doesn’t take that long).
- If you’re in a hurry or not a very even ‘crust cutter’, you can really speed up the process by making round Pop-Tarts and using round pastry cutters.
- Egg wash the bottom crust right before you fill them and put the tops on, you want to ensure a really tight seal or the jam will leak out during baking.
- You can roll the pie crust out slightly thinner than 1/4 inch in thickness, the thinner the better, but if it’s too thin, the pieces are hard to move.
- I like to let them cool on the pan for about 10 minutes and firm up before moving them.
- The Pop-Tarts should be completely cool before frosting them, if you’re going to do so.
The first time I made these homemade Pop-Tarts my husband nearly ate an entire batch, and he’s not even a Pop-Tart guy. They’re that good. The buttery, flaky crust alone will keep you coming back for more. I also think it’s fun to experiment with different jam and frosting flavor combinations. I hope you love these homemade Pop-Tarts as much as we do!
- All butter pie crusts (two recipes, see below)
- 1 large egg, beaten with 1 tablespoon water.
- 6 tablespoons jam of choice.
- Powdered sugar for dusting or my simple pastry frosting (one recipe, see below)
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Roll the first disc of pie crust dough out on a silicone baking mat or a lightly floured surface into a large rectangle, about 1/4 inch in thickness.
- Using a sharp knife, cut out 6 equal size rectangles.
- Gently move the rectangles to the lined baking sheet.
- Using a pastry brush, gently brush each rectangle with the egg and water mixture (you will have some leftover, set aside).
- Scoop 1 tablespoons of jam onto each rectangle in a line down the middle of each pastry.
- Repeat 2-5 with the second disc and gently lay them over the top of the filled pieces.
- Using a fork, press gently all the way around the outside of each pastry.
- Brush the tops of each pastry with the remaining egg mixture and puncture several times with a fork.
- Bake pastries for 20-25 minutes or until golden brown.
- Cool pastries on a wire rack for 15 minutes before dusting with powdered sugar or spreading with frosting.
Nutrition Information:Yield: 6 Pop-Tarts Serving Size: 1 Pop-Tart
Amount Per Serving: Calories: 360Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 77mgSodium: 332mgCarbohydrates: 30gFiber: 1gSugar: 11gProtein: 3g
Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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