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  • Becca Hoselton

Pretty Homemade Pop-Tarts

Updated: Mar 22, 2021

Lots of pictures. Two ways to make!

We never had pop tarts in my house growing up. My mom said they were full of chemicals and because she wanted us to be sad, we almost never had "processed" treats. I imagined that they tasted like a sugar cookie with filling and delicious gooey frosting.

Fast forward to married life, and my husband (who was not deprived of artificial goodness) loves pop tarts. I was so pumped to try them. Let me tell you....they taste like someone turned the fruit filling into some sort of....fruit jerky....sandwiched it between two slices of unleavened bread, and smeared some liquidy sugar on top. Such a let down.

Luckily, you can make your own pop tarts that taste amazing, and these are actually more pastry like. You could easily serve these along a breakfast buffet and they would be a total hit!

You can make these two ways, if you want to make your own filling, I suggest doing it the night before so the filing has time to set. Both recipes are below. Today I made my own dough, and used store bough jam.

•Super Easy Time Saver Recipe•


•2 Pillsbury Pie Crusts


•1 Jar of fruit jam (your choice! I used raspberry)


• 1 1/4 cups powdered sugar

• 2 tablespoons milk

• 1 tablespoon jam

• 1/8 teaspoon vanilla

- Egg Wash

1 tablespoon water

1 egg

•Completely Made From Scratch Recipe•


• 3 cups all purpose flour + more to roll out dough

• 2 tablespoons granulated sugar

• 1 teaspoon salt

• 1 cup cold, cubed butter

• 1 egg

• 5 tablespoons cold water + maybe more if needed

• 1 tablespoon distilled vinegar


• 1 cartons of fresh fruit, about 1 1/2 - 2 cups (frozen fruit would probably work just fine too!)

• 1/4 cup water

• 1/2 tablespoon lemon juice

• 1/8 cup cornstarch

• 1/2 cup granulated sugar + more to taste


• 1 1/4 cups powdered sugar

• 2 tablespoons milk

• 1 tablespoon jam

• 1/8 teaspoon vanilla

- Egg Wash

1 tablespoon water

1 egg

"For a fun extra, buy some cake pop sticks to turn them into adorable deliciousness!"

*If you went with store bought jam, skip past to Homemade Crust directions. If you went store bought on both jam and crust, then you go Glenn CoCo, and skip down to Assembly directions!

•Homemade Filling•

If raspberries aren't your jam (you see what I did there?) that's totally fine. This recipe translates well with all berries.

I purchased one carton of raspberries which ended up being about 1 1/2 - 2 cups of berries. Wash those little guys and shake off the excess water.

Put your berries in a saucepan with 1/8 cup water, 1/2 cup of sugar, and 1/2 tablespoon of lemon juice. Bring it to a nice low simmer and let it be for about 5 minutes. Do a little taste test here. If you need more sugar, now is the time to add it. If it's fine, leave it alone to simmer for another 5 minutes.

To thicken our filling, mix 1/8 cup of cornstarch with 1/8 cup cold water and add to your bubbly berries. Bring it to a boil and keep stirring, it will thicken quickly. Remove from heat. If you are fine with seeds, just put that yumminess into the fridge. For seedless filling, keep reading.

Put a fine strainer over a big bowl and pour your hot filling on into the strainer. You will end up with some liquid that comes through immediately.

This is where those arm workouts come into play. You're going to need to stir and stir and stir until all the delicious smooth filling is separated from the evil seeds. If you can, let this sit in the fridge overnight, that will really help it be the best consistency. If you don't have the time and you live somewhere cold, you can put this outside to chill in a not kidding.

*If you went with pre-made crust, skip past homemade directions below to Assembly directions.

•Homemade Crust•

*Click on any of the pictures below to enlarge

So, making this crust isn't difficult, but it does take a little muscle to work the butter. Start by sifting together flour, sugar, and salt. Then grab your handy pastry cutter (if you don't have one you can use 2 knives and cross them over each other) and your cold cubed butter, and just start "mixing" the butter with your pastry cutter in a rocking motion. It should look like tiny pebbles once its done.

Next, lightly beat your egg and water and pour into your flour mixture. Gently stir, and add you vinegar, and stir again. When its ready, you should be able to gather all the little pieces into a flaky clump. It should hold together, but still be crumbly.

Gather your crumbles together in a flattened ball and wrap them in saran wrap. Place dough ball in the fridge for an hour.


Once the dough is ready, set your oven to 400 degrees. Flour your surface and line a cookie sheet with parchment paper. Take your last egg and 1 tablespoon and lightly whisk them together. Set aside. Roll out your dough about a 1/4 inch thick. If you want these to be the shape of traditional pop tarts, roll into a large rectangle, and cut handheld rectangles. Make sure you cut an even amount for the top and bottom pieces.

If you want to make shapes you can use a cookie cutter. Cut an even amount for top and bottom pieces.

If you made the homemade filling, here is where you will use it! For the rest of us, take out that yummy jam and put a decent amount in the center of your shape. The amount depends on the size of your shape and how full you want it. We like ours very full so I put a lot in ours. You might have to try a couple out, it's ok if you have some overflow, just wipe it off with a paper towel, they'll cook just fine. Once you have figured out the perfect filling amount dip your finger in your egg wash (the egg and water you mixed together) put a good amount around the rim of your pop tart before you put the top on. This helps the top hold onto the bottom.

Now take your top piece and put it over the bottom (again don't panic if some spills out) and use a fork to press the edges together. You don't have to flatten them, just press them enough. Once you're done, put that cutie on the parchment!

Put those bad boys in the oven, and depending on your shape, they should need anywhere from 15-18 minutes. Once they are fully cooked, remove them from the oven and place them on a cooling rack. If you want to make them into pasty pops simply insert your cake pop sticks between the top and bottom while the pop tarts are still hot!

While your pop tarts are cooling, make your frosting by mixing the powdered sugar with the milk, jam, and vanilla. Let them cool for 20 minutes before you add the frosting.

Once you've frosted them, before they dry, add any sprinkles or cute yummies you want! For the drizzle I just made a tiny bit of the frosting without the jam or vanilla, and I used a spoon to drizzle over the top!

If you made these, I would love to see pictures! Email me at Don't forget to sign up for email updates below!

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