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Flaky homemade Strawberry Pop-Tarts with great taste and no high fructose corn syrup! These delicious toaster pastries are amazing with the simple frosting and sprinkles, but also great plain.
Flaky pastry filled with strawberry jam or your favorite pie filling.
We’ve all talked about how great it was to grow up in our own generation. And maybe we’ve learned some of the differences between the Baby Boomers, Generation X’ers and Millennials.
But I bet you didn’t know that I grew up in the pop-tart generation. Along with my brothers and sister, we grew up eating pop-tarts toaster pastries for breakfast. We each had a favorite flavor, which worked out great so we didn’t have to fight over them.
I always liked the Kellogg plain blueberry pop-tarts and my brothers loved the brown sugar cinnamon, which I would eat in a pinch. Later, some people jumped ship and went on to Toaster Strudel. I guess they were enticed by the squeeze your own icing thing.
Homemade Strawberry Pop-Tarts
Recently I was feeling a bit nostalgic and decided to make my own homemade strawberry pop-tarts!
Homemade Pop-tarts are a tasty anytime snack and great travel-ready food. They’re easy to carry in the car on the way to school, in lunchboxes or as an after school treat.
Hint… you know these are really just hand pies made with jam instead of pie filling. But I’m here to tell you they’re a satisfying snack that disappears quickly and are enjoyed by the whole family!
Use homemade or store-bought pie pastry
I use my favorite pie crust recipe and some Easy Small-Batch Strawberry Jam to make these strawberry pop-tarts.
I had a blast making these cute little pockets of strawberry goodness and loved how easy they were to share!
My children ate pop-tarts as kids so they got a kick out of these. Who wouldn’t love a tasty snack made with flaky pastry crust filled with homemade jam from fresh picked strawberries?
Remember frosted strawberry pop-tarts with sprinkles?
Yes, I went there too. However, don’t try to put these in the toaster. Our homemade pop-tarts are preservative and no color added with all natural flavors so I don’t think they would do as well in the toaster.
I see a Nutella or blueberry filled pop-tarts in our future. What’s your favorite flavor Pop-Tart?
We also want to try these homemade Frosted Brown Sugar Cinnamon Pop Tarts.
Thanks for PINNING!
Homemade Strawberry PopTarts
Ingredients
For the pastry crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into ½" pieces (1 stick)
- 6 tablespoons shortening
- 6 tablespoons ice cold water
- 1 large egg mixed with 2 tablespoons milk
For the filling:
- ¾ cup strawberry jam (see notes for link) or your favorite flavor
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- To make the dough combine the flour, sugar and salt in the bowl of a food processor. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Add the cold water and pulse just until the dough starts to hold together. Don’t over process.
- Gather the dough together and divide in half. Form each half into a disc. Wrap each tightly with plastic wrap and refrigerate at least 30 minutes or overnight.
- To make the filling combine the cornstarch and 1 tablespoon cold water in a small sauce pan. Whisk until smooth. Add the jam and heat over medium until it comes to a boil. Simmer stirring constantly for 2 minutes. Remove from the heat and allow it to cool until ready to use.
- Remove the dough from the refrigerator and allow it to rest 10-15 minutes. Lightly flour a clean work surface and dust the dough with flour. Roll the dough to about ⅛" thick large enough to cut into a 9" x 12" rectangle. Cut the 9×12 inch rectangle into 9 equal 3×4" pieces by cutting four lines across on the 12-inch side and three down the 9-inch side. Gather dough scraps together and set aside.
- Place the 9 individual pieces of dough on a parchment lined baking sheet.
- Beat together the egg and milk. Brush the egg mixture all over the cut pastry pieces. Place 1 tablespoon of the filling in the center of each pastry.
- Roll out the second pastry disc to the same dimensions and cut into 9 individual pieces. Prick the dough with the tines of a fork, the round end of a small clean paint brush or chop stick to create vent holes.
- Place each piece of vented dough over the filling. Press the edges together firmly with a fork to seal. Repeat until all pockets are formed.
- Brush the tops of the pockets with a little bit of the egg and milk mixture. Place the baking sheet with the uncovered pastries in the refrigerator for 30 minutes.
- Preheat oven to 350°F.
- Gather all remaining scraps of dough and divide in half. Roll out to 1/8″ thick and cut into additional 3×4″ pieces or use a biscuit cutter to make round pieces. Repeat with remaining dough by filling, brushing and refrigerating. I was able to make 6 additional small round pie pockets with the ingredients at hand.
- Remove the pastries from the refrigerator and bake at 350°F for 30 minutes or until golden brown.
- Remove the pastries to a wire rack and cool.
Recipe Notes
- We love our easy Small Batch Strawberry Jam for this recipe. Click HERE to get the jam recipe.
Nutrition
Here are a few more recipes you might also enjoy:
Peach Hand Pies made with farm fresh sweet, juicy peaches tucked in a soft, flaky crust and a little drizzle of almond flavored icing.
Mixed Berry Hand Pies with your favorite berries tucked inside a tender, flaky buttery crust. No fork needed!
Rachel
Loved the whole experience and they tasted great. I made royal icing with water, vanilla, Grand Marnier and orange zest to enhance the jam flavor.
Tricia Buice
Thank you for the feedback Rachel. I love the icing idea and will give that a try. Bravo!
Nicole T
Flakiest yummiest pop tart I have ever had! It took me about 3 hours, but it was well worth it. I substituted the jelly/jam for fresh strawberries boiled with sugar and water, plus a little corn starch if it’s not thick enough. So good. Will definitely make again.
Tricia Buice
I LOVE this comment / review Nicole. I’m smiling ear to ear and thrilled you enjoyed them. It is a labor of love, but not difficult. I love baking projects on the weekend when I’m doing laundry and planning to be home all day. Such fun!
Carmen
Is there an icing recipe for what is shown in the photo?
Tricia Buice
Hi Carmen. I usually just whisk together some powdered sugar and hot water until it reaches a nice consistency. You can also use milk in place of the hot water, but I would refrigerate the finished iced pop-tarts so the milk doesn’t sour. Also add a drop or two of vanilla if desired. I only ice a few here and there, because I’m a no-icing pop-tart girl myself! If you want to decorate with sprinkles wait until the icing dries for a minute or two before decorating. The sprinkles will sink in really wet icing and may bleed a little. Waiting until the icing hardens a bit makes them pretty. Enjoy!
Lynnette
These are fabulous. First time I have ever made jam or pop tarts. Thank you for sharing your recipes. I am going to make some jam as gifts for Christmas.
Tricia Buice
Terrific news Lynnette! These pop tarts are so good, wish I had them around all the time. Or maybe that wouldn’t be a good thing because I couldn’t stop eating them. Thanks so much for trying the recipe and for coming back and letting us know how it turned out for you. Yeh!
Lynnette
I forgot to mention that I used gluten free flour and coconut oil because my granddaughter is allergic to wheat. One quick question on the jam. Could I use blueberries and the same recipe as I did for the strawberry jam?
Tricia Buice
You could try but since I have not tried it I cannot guarantee it would work. Good luck!
Marie
Did you use royal icing or just a glaze?
Tricia Buice
Hi Marie – I just used a glaze of powdered sugar and probably hot water. Milk would be fine too and you can add vanilla if you want. These are tasty for sure – hope you enjoy!
Heather Gonzalez
Can you freeze these and then pull them out at a later date?
Tricia Buice
Hi Heather. Yes but I would not ice them until completely thawed. Good luck!
Ruth Swartzendruber
These are amazing!!!!!!!!
Tricia Buice
Thanks Ruth! We LOVE these little flaky treats 🙂
Esther H.
Could you use puff pastry as the crust? thanks
Tricia Buice
Sure Esther! These tarts will be very good with puff pastry.
Deebi27
I am thinking with puff pastry would be scrumptious!
Tricia Buice
Yes I think so too! Let me know if you try it 🙂
Natalie
These turned out soooooo delicious! And quite honestly, I am not a natural baker. We are gluten free, so I used Bob’s Red Mill 1-1 Baking Flour and everything still worked perfectly! I linked this recipe on my Instagram account… it deserves to be shared ?
Tricia Buice
That’s great Natalie! I jumped over to Instagram and gave your post some love. Thanks so much for trying our recipe and for letting us know how it turned out. Happy baking!
Jess
How do you make your icing for them! They are tasty with out but want to make it more of a desert
Tricia Buice
Hi Jess – I only iced one or two and used a mixture of powdered sugar, milk and a drop of vanilla. Add more milk or more sugar until you reach a thick but spreadable consistency. I didn’t measure anything since it wasn’t used on all the pop-tarts. Depending on how many you want to “frost” I would start with 2 cups powdered sugar, 2 tablespoons milk or cream, and 1/4 teaspoon vanilla and adjust as needed. That should cover 8 or 10 – but I’m just guessing! Enjoy 🙂
Shelby
Have you tried freezing the extras?
Tricia Buice
Hi Shelby – no I have not but I think they will be fine if they’re well wrapped and not yet iced. I would wrap them individually for easy separation. Hope you’ll give them a try – so, so good!
Mahea
Made this recipe and received endless compliments! Thank you so much for sharing.
I had one question, I’m planning on making these again but wonder if it’s possible to prep everything a day ahead and bake the next day?
Again, a truly delicious and wonderful treat!
Tricia Buice
Terrific Mahea! Yes you can make and prep the components ahead. The dough can be chilled for up to 3 days or frozen for a few months. Don’t assemble until ready to bake however. Also, let the dough soften a bit at room temperature so it won’t split when rolling out. Thanks for taking the time to comment.
Madison
Hi, do these need to be stored in the frig, do you think?
Tricia Buice
No they don’t have to be Madison – just like a regular pie, they are fine at room temperature. However, they may keep a little longer if you do refrigerate them. Great question – hope you enjoy the recipe!
Lee Anne
These poptarts look scrumptious. I plan to make them and add sliced strawberries. Yum….!
Tricia Buice
So glad you’re going to give them a try Lee Anne! I can’t wait to hear how they turn out. Thanks!
Sara
These look delicious! Is there something you can substitute for the shortening? And what would you recommend for a recipe to use for brown sugar cinnamon filling and as an icing on the top of those? Thanks!
Tricia Buice
Hi Sara – You can try an all butter crust but after testing several times, I’m partial to a half and half pastry recipe myself. I haven’t tested a brown sugar cinnamon filling but if I was going to make someone else’s recipe – I think I would go with this ONE from Sally’s Baking Addiction. Thanks so much for commenting – and for the great questions.
Bianca
Hi there, what did you use for icing them?
Tricia Buice
Hi Bianca! I only iced one or two and used a mixture of powdered sugar, milk and a drop of vanilla. Add more milk or more sugar until you reach a thick but spreadable consistency. I didn’t measure anything since it wasn’t used on all the pop-tarts. Depending on how many you want to “frost” I would start with 2 cups powdered sugar, 2 tablespoons milk or cream, and 1/4 teaspoon vanilla and adjust as needed. That should cover 8 or 10 – but I’m just guessing! Sorry it was confusing. Hope you enjoy the pop-tarts and thanks so much for stopping by with a great question!
Marina
So cute! And perfect and so colorful for the kids. Love how they are way healthier than store bought. Homemade always best:)
Tricia Buice
Thanks Marina! These were really delicious 🙂
Kim
Hi, these look devisions! How did you make the glaze so that it did not become transparent? Thanks!
Tricia Buice
Hi Kim! Thanks for leaving a comment. I am very careful not to add to much liquid to the glaze so it is thicker but will still spread. Hope you give them a try and let me know what you think! Thanks 🙂
2 Sisters Recipes by Anna and Liz
Hi Tricia! Your poptarts look great.
And your new wed design is wonderful. We are looking to change it up a bit, after my son’s wedding I will be able to devote more time to blogging again. In the meantime, have a wonderful holiday weekend!
xoxo Anna
Tricia Buice
Thank you so much Anna! I know you are busy with the wedding – what a wonderful time. I have another granddaughter due in a few weeks and another who just turned 2 months. Busy busy life! Hope you are both doing great. Thanks for stopping by 🙂
Beth
I’ve made homemade pop tarts too, but they weren’t nearly as beautiful as yours! What a wonderful treat.
Tricia Buice
Thanks Beth – have a wonderful week!
cheri
Hi Tricia, we ate pop tarts growing up too and the strawberry flavor was my favorite. I made something like this a few years back but yours look so much better. Way to go!
Tricia Buice
Thanks Cheri – hope you are having a lovely spring!