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Homemade Strawberry pop-tarts – Flaky pastry filled with homemade 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 grew up in the pop-tart generation. Along with my brothers and sister, we grew up eating pop-tarts for breakfast and we each had a favorite flavor, which worked out great so we didn’t have to fight over them. I always liked the plain blueberry pop-tarts and my brothers loved the brown sugar cinnamon, but I would eat them in a pinch. Some people jumped ship and went on to Toaster Strudel. I guess they were enticed by the squeeze your own icing thing.
Pop-tarts were great to carry in the car on the way to school, as an after school treat or as a seriously bad dinner. I was feeling a bit nostalgic and decided to make my own homemade strawberry pop-tarts! You know they’re really just hand pies made with jam instead of pie filling – but I’m here to tell you, they went fast and were enjoyed by all!
I used my favorite pie crust recipe and some of our Easy Small-Batch Strawberry Jam with Grand Marnier 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 I think they got a kick out of these. Who wouldn’t love flaky pastry crust filled with homemade jam from fresh picked strawberries?
Remember the strawberry pop-tarts with with icing and sprinkles?
Yes I went there too – but didn’t try to put it in the toaster. These are preservative and artificial color free 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 near future. This would have been a great post for Throw Back Thursday!
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- 2 ½ cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into 1/2" pieces (1 stick)
- 6 tablespoons shortening
- 6 tablespoons ice cold water
- 1 large egg mixed with 2 tablespoons milk
- ¾ cup strawberry jam (see notes for link) or your favorite flavor
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 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 1/8" thick large enough to cut into a 9" x 12" rectangle. Cut the 9x12 inch rectangle into 9 equal 3x4" 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 degrees.
- Gather all remaining scraps of dough and divide in half. Roll out to 1/8" thick and cut into additional 3x4" 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 degrees for 30 minutes or until golden brown.
- Remove the pastries to a wire rack and cool.
We love our easy Small Batch Strawberry Jam for this recipe. Click HERE to get the jam recipe.
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. Click HERE to get the recipe.
Mixed Berry Hand Pies with your favorite berries tucked inside a tender, flaky buttery crust. No fork needed! Click HERE to get the recipe.
Thanks so much for stopping by! Tricia
Did you use royal icing or just a glaze?
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!
Can you freeze these and then pull them out at a later date?
Hi Heather. Yes but I would not ice them until completely thawed. Good luck!
These are amazing!!!!!!!!
Thanks Ruth! We LOVE these little flaky treats 🙂
I am thinking with puff pastry would be scrumptious!
Yes I think so too! Let me know if you try it 🙂
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 😍
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!
How do you make your icing for them! They are tasty with out but want to make it more of a desert
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 🙂
Have you tried freezing the extras?
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!
Hi, do these need to be stored in the frig, do you think?
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!
These poptarts look scrumptious. I plan to make them and add sliced strawberries. Yum….!
So glad you’re going to give them a try Lee Anne! I can’t wait to hear how they turn out. Thanks!
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!
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.
Hi there, what did you use for icing them?
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!
So cute! And perfect and so colorful for the kids. Love how they are way healthier than store bought. Homemade always best:)
Thanks Marina! These were really delicious 🙂
Hi, these look devisions! How did you make the glaze so that it did not become transparent? Thanks!
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 🙂
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
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 🙂
I’ve made homemade pop tarts too, but they weren’t nearly as beautiful as yours! What a wonderful treat.
Thanks Beth – have a wonderful week!
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!
Thanks Cheri – hope you are having a lovely spring!
YUM! These look delicious! I was a devoted brown sugar poptart fan. By far the best in my opinion. I wouldn’t even toast those, just eat them room temp with some coffee on my way to work. Ahh bringing back memories now!
Isn’t it funny how food can bring back vivid memories Emily – thanks for stopping by!
Pop-Tarts transcend all generations! GREG
You may be right Greg! Thanks for stopping by.
What a fun recipe! Was always so excited when my mom bought poptarts. Then I wondered why — they really weren’t very good. Good idea, lacked execution. But it sounds like you solved that! These look wonderful — thanks.
Haha John – they really are pretty blahh. I haven’t had one in years and don’t think I’ll buy them anytime soon. These are really just hand pies – but so tasty!
You just made my night! I still buy Pop Tarts here and there. My brothers always had the brown sugar cinnamon, but I loved-love-the strawberry. I know your version will be better and I can’t wait to try these!
Hi Abbe! Hope you had a good trip. My brothers loved the brown sugar ones too 🙂 These were pretty great – hope you will give them a try!
These need to go to the top of my must make list, they are TOO Cute! My kids would LOVE them.
Hope you give them a try Diane!
I refused to buy Pop Tarts for my daughters were they were little because I thought they were tasteless. Now yours look absolutely delicious and something I’d love to try making for my grandsons, Tricia!
I agree that the originals are probably not the best choice for anybody to eat on a regular basis. Glad we have all learned more about preservatives and mass produced food products. These are really just hand-pies made with jam – but oh so good!
These PopTarts are so cute and look absolutely delicious!
Thanks Zaza! We just love fresh fruit desserts – and jams 🙂
They were no pop tarts in Germany but my husband loves them. Yours are so cute Tricia, I just love them. It would be a fun project to do with children.
I agree Gerlinde – kids would love making these. I can’t wait to bake with my grandchildren. Have a wonderful week!
These are sooooo much fun! I don’t think my kids have never had pop tarts so I definitely need to make these for them!
Thanks Sara! You are a great mom and hope you enjoy these treats!
what a clever idea to make your own… we were never allowed pop tarts, no matter how much we protested, mum just wouldn’t let us so I actually don’t think I ever had them. I want them even more now, these look so good!
Thanks Dom – I am older than you and wayyyy back then … people didn’t know how bad all those preservatives are to our health. We just knew this was an easy treat with no effort. Which to be honest is the biggest problem. I’m glad we put more effort into eating right, using real ingredients and less processed foods. Have a great week!
Oh, these look so yummy, Tricia. We didn’t have poptarts but I sure would have loved them. We usually had a bowl of porridge (which I doused in brown sugar because I hated it) or a bowl of fruit (ditto with white sugar! lol) It took me awhile to develop some good taste buds.
I will make these for my little nephews because they will adore them. I love easy jams too!
Thanks Robyn! I hope your nephews love them – thanks 🙂
Cutest things ever Tricia!
And the Grand Marnire makes them oerfect for adults too:)
Thanks Monique – they were really fun to put together. Adult PopTarts – maybe we can market these as a new product?! 🙂
LOL HOW FUN!!!! These pop-tarts look YUMMY! Our son likes the chocolate fudge ones with ICING! He could have lived on them if we’d have let him! LOL He’s one of those “picky eaters!” I can IMAGINE they taste HEAVENLY!!!! 😉
Everybody has a favorite PopTart don’t they Becky 🙂 I had a lot of fun making these. Have a terrific week!
I may have to try these as Brown Sugar-Cinnamon! Every once I a while I crave Pop Tarts!!! Thanks for the recipe…and the memories!
I know the brown sugar-cinnamon version will be great too. Thanks Beth – enjoy!
I always love pop tarts…they are so pretty, esp. the one with sprinkles. Wish I could taste one of yours!
I wish you could too Angie! Have a wonderful week and thanks for stopping by.
Tricia – maybe we do think as one sometimes! I’ve had homemade pop tarts on my to-try list and I was planning to make them next week (maybe, hopefully…) and I was going with Nutella. You know me! ; ) I love your pop tarts…so beautiful. I know mine won’t look nearly as good but I’m definitely inspired and motivated. Enjoy the weekend! xo
We probably have the same “must make” list at home. Can’t wait to see your beautiful Nutella tarts! I bet your son is going to love them!
I have to admit I’m in the Toaster Strudel camp, but your homemade Pop Tarts might just tempt me to switch — especially if I’m allowed to squeeze a little bit of extra frosting on mine 🙂
You got it Sue – we’ll let you do your own drizzle 🙂 Have a great weekend!
These are SO fun Tricia! I love that you’ve re-created such a nostalgic treat from the past. Yours do look infinitely better though, I must say! I can totally see why everyone loved these. Especially with that yummy homemade jam!
Thank you so much Chris!
We used to BEG my mom to buy us poptarts—I don’t think they ever tasted as wonderful as our expectations, but we were still thrilled when we got our way. Yours look amazing—homemade is SO much better!!
Homemade was so much more fun too! Thanks Liz!
How pretty and fun! I love poptarts, though I didn’t grow up eating them. My Mom never bought them and I didn’t have my first one until I was old enough to buy them for myself 🙂 Your homemade ones are perfection 🙂
With 5 kids I guess my mom was glad to have something easy we could grab and eat, especially when we were older and heading off to high school, etc. These were very fun to make and tasty to eat!
I love these recipe but wish there was the icing for the pop tarts.I can’t seem to find a thick one for pop tarts.
Hi Naomi – you can mix together 1 cup of powdered sugar with milk. Just start with 1 teaspoon of milk and add more as needed to achieve the consistency you want. Super easy – just make it thick so it won’t drip. Good luck!