Our homemade pop tarts are flakey, buttery, and oh-so-good. This homemade version is slightly different than the classic Pop Tarts we used to eat growing up (or still do..), in that the crust is made out of puff pastry. The puff pastry creates a delicate, flakey crust that surrounds a delicious fruit center. Then, a powdered sugar glaze adds a layer (literally) of sweet creaminess, which is then topped off with classic funfetti sprinkles. We love how the multicolored sprinkles contrast against the white icing, which contrasts the golden yellow puff pastry crust, which contrasts with the bright red berry filling. They may sound daunting to make at home, but our recipe is quite easy yet sooo delightful!
To quickly summarize our homemade pop tarts recipe, you roll out a layer of puff pastry onto a lightly floured counter or surface. Roll out the puff pastry using a rolling pin so that the dough is ~1/8″ thick or even a little thinner. The goal is to stretch out the dough as much as possible without it becoming sheer or breaking. Then cut the big rectangle into 6 smaller rectangles. Make a quick egg wash and brush the edges of each small rectangle with it. Place a tablespoon of jam onto half of each small rectangle and spread it out to cover that half. We used our easy berry chia seed jam and LOVED it in this recipe! Fold the dough over and crimp the open edges with a fork. Brush the top of each pop tart with remaining egg wash and bake. Once done, let cool and ice with a powdered sugar glaze and sprinkle with sprinkles!
Whatever fillings you want! Strawberry is a classic flavor but any filling can be used. Some ideas are mixed berry, apple cinnamon, peach, apricot, blueberry, or fig!
Sure! We recommend making them no earlier than the day before and waiting to ice them until right before consumption.
See our recipe below! You simply mix powdered sugar, vanilla extract, and a liquid (like milk, cream, or water) together. Getting it to be the right consistency can be tricky but it’s easy to get there by adding more powdered sugar or liquid.
A couple of things. It acts like a glue and helps “seal” everything in. It also helps produce that golden shiny crust that we love. We use an egg + milk combo in our egg wash to give the puff pastry that deep golden color.
We let it thaw for ~50 minutes before rolling it out. We recommend letting it thaw on the counter at room temp for at least 40 minutes. You want the dough to be malleable enough to stretch without it breaking.
- We love using prepared puff pastry sheets found in the freezer aisle at the grocery store. Each box comes with 2 sheets (we used just one in this recipe) that are ready to go once thawed!
- For the filling, we used our easy berry chia seed jam but any flavor or type of jam will work! Apricot, fig, peach, blueberry, strawberry, or apple cinnamon would be great flavors.
- The powdered sugar glaze is a mixture of powdered sugar, milk, and vanilla extract. You can use water in lieu of milk but the milk gives the glaze an extra creamy texture and flavor. You could also use a butter, almond, or lemon extract depending on what filling you use!
- Last but not least, the sprinkles are what make this recipe fun. You can obviously use whatever color or type of sprinkles you want based on what you’re making these homemade pop tarts for!
Other recipes you may enjoy:
- Pecan cinnamon rolls with pecan cream cheese frosting
- Baked oatmeal with blueberries and almond
- Best banana nut bread
- Limoncello pound cake
If you try our recipe, please rate and review it below! We also love connecting on social media so snap a photo and tag us @theperfectpear8 so we can see and share it! 🙂Print
Homemade Pop Tarts with Puff Pastry
The puff pastry creates a delicate, flakey crust that surrounds a delicious fruit center. Then, a powdered sugar glaze adds a layer (literally) of sweet creaminess, which is then topped off with classic funfetti sprinkles. We love how the multicolored sprinkles contrast against the white icing, which contrasts the golden yellow puff pastry crust, which contrasts with the bright red berry filling. They may sound daunting to make at home, but our recipe is quite easy yet sooo delightful!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 pop tarts 1x
- Category: Desserts
- Cuisine: American
For the pop tarts
- 1 Ready-to-Bake puff pastry sheet (like from Pepperidge Farm), thawed*
- 1/2 cup jam of choice
For the egg wash
- 1 egg
- Splash of milk
For the glaze
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 3 Tbsp milk
- 1/4 cup sprinkles
- Preheat oven to 375 degrees and prepare a baking sheet with parchment paper.
- Once dough is thawed, roll out on a lightly floured surface until dough is ~1/8″ thick. You don’t want it to be sheer and about to rip but you want to spread it out to create more surface area.
- Cut dough into 6 rectangles. Place rectangles on prepared baking sheet.
- In a small bowl, whisk egg and splash of milk. Using a pastry brush or your fingers, lightly coat the edges of each rectangle with egg wash.
- Spoon 1 Tbsp of jam onto one half of each rectangle and spread so jam evenly covers half of each rectangle, leaving the egg wash edge untouched.
- Fold over the other half of the pastry rectangle and crimp open edges with the back of a fork.
- Lightly brush the pop tarts with remaining egg wash. You want the pastry to be just coated with egg wash (too much egg wash will result in scrambled eggs crusted onto your pop tarts).
- Bake pop tarts for 18-20 minutes or until golden brown.
- Let cool completely. While the pop tarts cool, whisk powdered sugar, vanilla extract, and 3 Tbsp milk in a medium bowl.
- Spread 1-2 Tbsp of glaze onto each pop tart so they’re evenly covered. Top with sprinkles.
*To thaw a puff pastry sheet, leave on the kitchen counter at room temp for at 40-50 minutes or until pliable.
- Store pop tarts in an air-tight container at room temp for up to 1 week.
- We recommend eating these as fresh as possible!
- Serving Size: 1 pop tart
- Calories: 365
- Sugar: 51
- Sodium: 143
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 66
- Fiber: 1
- Protein: 2
- Cholesterol: 8