Flaky Homemade Toaster Pastries

Name: Homemade Pop-Tarts
Prep time: 20 min
Cook time: 15 min
Total time: 65 min
Ingredients: 3 cups all-purpose flour ((for the pastry)); ¾ teaspoon salt; 3 tablespoons granulated sugar; ½ cup unsalted butter (cold and cubed); ⅓ cup cold water (start with 1/2 cup); 1 cup strawberry jam; 1 cup powdered sugar ((for the icing)); 2 tablespoons milk; 1 tablespoon strawberry jam (for adding color); Sprinkles (optional)

While I have fond memories of the boxed variety, I wanted to create a version that actually tastes as good as it looks. This homemade pop-tart recipe swaps the preservatives for a simple, all-butter crust that comes together easily in the food processor. It’s a straightforward, fun baking project that results in a flaky, jam-filled pastry that blows the store-bought version out of the water.

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stack of homemade pop tarts with pink icing.

I love that I can make a double batch on a quiet afternoon and stash half in the freezer for busy weeks ahead. It’s a small way to be kind to your future self when you need a quick breakfast on a chaotic morning.

What You’ll Need

I like these best with strawberry filling, but they’re very good with whatever jam you like best!

Equipment

Food Processor: This makes cutting the cold butter into the flour effortless, but 2 forks will work.
Rolling Pin
Pizza Cutter
Pastry Brush
Parchment Paper

Ingredients

Scaling it up: I love doubling this recipe but unless you have a massive, commercial-grade food processor, do not try to put 6 cups of flour in the bowl at one time. It won’t mix evenly, and you’ll overwork the motor. It is much faster and easier to make the dough in two separate batches

Pastry

3 cups all-purpose flour
¾ teaspoon salt
3 tablespoons granulated sugar
½ cup unsalted butter
½ to ⅔ cup cold water (plus 2–3 extra tablespoons set aside for assembly)

Filling

1 pint strawberry jam (or swap another flavor, or Nutella or a brown sugar-cinnamon filling)

Icing

1 cup powdered sugar
2 tablespoons milk
1 tablespoon strawberry jam (optional, for color)
Sprinkles (optional)

Instructions

The Golden Rule:

Don’t overwork the dough. It is easy to get carried away kneading or rolling, but handling it too much melts the butter and creates a tough pastry rather than a flaky one. Mix it just until it comes together, and if it starts getting warm or sticky while you are working, just stop and pop it back in the fridge for 10 minutes to reset.

Make the Pastry

Combine dry ingredients: In the bowl of a food processor, add the flour, salt, and granulated sugar. Pulse 2 or 3 times just to combine them.

process of combining butter and flour in food processor.

Cut in the butter: Add the cold, cubed butter. Pulse until the mixture looks like coarse crumbs. You want small bits of butter still visible. That is what creates the flaky layers.

Add water: With the processor pulsing, drizzle in the cold water one tablespoon at a time. Stop adding water as soon as the dough begins to clump together. It should hold together when you pinch it, but it shouldn’t be sticky. If you’re familiar with pie crust, it should be that same texture.

image of pastry dough finished and chilling.

Chill: Transfer the dough onto a piece of plastic wrap and press it into a disk. Wrap it tightly and refrigerate for 30 minutes. Do not skip this; the gluten needs to relax, and the butter needs to stay cold.

Roll and Cut

Prep: Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.

Roll the dough: Take the chilled dough out and cut the disk in half. On a lightly floured surface, roll one half into a large rectangle, roughly 14 x 10 inches.

rectangle of dough before and after cutting.

Cut rectangles: Using a pizza cutter or a sharp knife, cut the dough into eight rectangles (each about 3.5 x 5 inches). Repeat this process with the second half of the dough. You should have 16 rectangles total (8 bottoms and 8 tops).

Fill and Assemble

Add the filling: Place 8 of the rectangles on your workspace. Spoon 1 tablespoon of jam into the center of each. Note: It is tempting to add more jam, but don’t do it. Overfilling creates a mess and causes them to leak. Leave a clean border around the edges.

Vent the tops: Take the remaining 8 rectangles and use a fork to poke holes in the center of each. These are your “tops.”

Seal: Dip your finger or a pastry brush in water and lightly wet the edges of the bottom rectangles (around the jam). Place a vented top over the jam.

Crimp: Press the edges down with your fingers to seal, then use a fork to crimp the edges firmly. This ensures the jam stays inside where it belongs. Transfer them to the prepared baking sheet.

Bake and Glaze

Bake: Bake at 425 degrees F for 12 to 15 minutes, or until the edges are just slightly golden brown.

Cool: Remove from the oven and let them cool on the pan for at least 15 minutes. If you ice them while they are hot, the icing will just melt off.

Make the icing: While they cool, whisk together the powdered sugar, milk, and the extra tablespoon of jam in a small bowl until smooth.

Finish: Spoon or drizzle the icing over the cooled Pop-Tarts and add sprinkles if you like. Let the icing set for a few minutes, then enjoy!

Storage Instructions

These don’t have the preservatives of their store-bought cousins, so they won’t last forever in your cabinet. That’s a good thing!

Room temp: Keep in an airtight container at room temperature for 3 days. If they are iced, place a square of parchment paper between them so they don’t stick.

Freeze (unbaked is best): Assemble the tarts but do not bake. Freeze them flat on a tray until solid, then transfer to a bag for up to 2 months. Bake straight from frozen at 425°F (just add 1–2 minutes to the time).

Freeze (baked): Freeze baked, un-iced tarts for up to 2 months. Thaw on the counter.

Reheat: Warm in a 350°F oven for 5–8 minutes. Note: Only use a toaster if they are un-iced! The glaze will melt and ruin your toaster.

Make It Your Own

Brown sugar cinnamon: This is my personal favorite alternative. Instead of jam, mix 1/2 cup brown sugar, 2 teaspoons cinnamon, and 1 tablespoon flour in a small bowl. Use that as your filling. For the glaze, skip the jam and use a pinch of cinnamon and a drop of vanilla extract instead.

Apple: Don’t use applesauce (too wet!), but a thick apple butter works beautifully. Add a pinch of cinnamon to the dough or the icing for a fall version.

Raspberry: This is probably the most classic alternative, a simple swap for raspberry jam. The seeds give it a lovely texture, and the tartness cuts through the sweet icing perfectly.

In Case You’re Wondering

Why did my filling leak out during baking?

This usually means they were overfilled or the seal wasn’t tight enough. Stick to exactly one tablespoon of jam (I know it looks small, but trust me!) and really press those fork tines down hard to crimp the edges shut.

Can I re-roll the dough scraps?

You can, but the dough will be a little tougher since it’s been worked twice. I prefer to just sprinkle the scraps with cinnamon sugar and bake them alongside the tarts as a little “baker’s treat” for myself.

Do I need to put an egg wash on top?

I don’t usually bother since we cover them in icing anyway. However, if you want them to look extra golden and shiny, feel free to brush a little beaten egg on the tops before baking.

My jam is kind of runny…can I still use it?

If your jam is thin, stir in a tiny pinch of cornstarch or flour to thicken it up before filling the tarts.

Printable Recipe

Homemade Pop-Tarts

Katie Shaw

A lovely, nostalgic treat that beats the boxed version every time. These homemade pop-tarts feature a flaky, all-butter pastry filled with sweet strawberry jam and topped with a simple glaze. Fun to make!

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Prep Time 20

Cook Time 15

Chill Time 30

Total Time 1 5