Who doesn’t love pop tarts?? These Homemade Pop Tarts are even better than the store bought ones! Make a fresh batch of pie dough for these delicious pop tarts or use your leftover pie dough after making pies for the holidays. Either way these fresh pastries are sure to please adults and children! Fill with your favorite fillings and serve for breakfast or dessert.
How to Make Homemade Pop Tarts
This recipe can be made with store bought or homemade pie dough. Make a fresh batch or use your leftover scraps after making pies!
First, preheat the oven to 350 degrees. Then, roll out the pie dough to about 1/8″ thickness. Next, cut your shapes. You can use a knife to cut your dough into squares or rectangles. Or, have more fun with it and use cookie cutters! Be sure to have 2 of each shape if you use cookie cutters.
Then, put the bottom of the pop tart on parchment paper on your baking sheet and brush the edges with egg wash. While the parchment paper is not necessary it will make it very easy to remove your pop tarts from the baking sheet especially if any filling sneaks out the edges. Next, fill with your desired filling. We used strawberry jelly.
Then, place your second crust on top and use a fork to pinch the edges together so the filling stays inside. Before putting them in the oven brush the entire pastry with egg wash.
Bake at 350 degrees until golden brown. The time will vary based on the size of your pastries. Our pop tarts took about 30 minutes.
Once the pastries are cool, top them with your icing and sprinkles.
Frequently Asked Questions
These pop tarts can definitely be frozen and you have a couple of options. Freeze pop tarts before baking once assembled and when ready bake straight from the freezer. This will take a little bit longer but will give you a deliciously fresh pop tart. Top with frosting and sprinkles after baking.
Freeze pop tarts after baking but before frosting! When ready to eat, remove from freezer and bake until warm. Then top with frosting and sprinkles.
These will be best if eaten in the first 2 days. Fresh pastries do not have a long shelf life. See above for how to freeze these if you want to make them ahead for another time!
Use your imagination and go wild! We like to use strawberry jelly, but any jelly, nutella, nut butter, brown sugar, etc will work for this recipe!
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Looking or more breakfast recipes? Try Orange Cranberry White Chocolate Biscotti, White Chocolate Macadamia Nut Scones, Gluten-Free Lemon Poppy Seed Pancakes, Raspberry Chocolate Chip Baked Oatmeal Muffins, Banana Bread, Very Berry Blueberry Muffins, Peanut Butter Honey Muffins, S’mores French Toast Casserole, French Toast Casserole, Very Berry Spinach Applesauce, Mango Pear and Spinach Smoothie, S’mores French Toast Casserole, Sour Cream Coffee Cake, Pear Pumpkin Applesauce and Apple Cinnamon Muffins.
- Pie Dough
- 1/4-1/2 cup desired fillings: jelly, jam, nutella, brown sugar, etc.
- 1 egg
- 1/2 cup powdered sugar
- 1-2 tbsp water
- Preheat oven to 350 degrees.
- Roll out pie dough and cut desired shapes. Cut into squares or rectangles with a knife or have more fun with cookie cutters!
- Place bottom of pop tart on baking sheet on top of parchment paper.
- Beat egg in a small bowl for egg wash.
- Brush egg wash on on edges of pastry.
- Fill pastry with desired filling.
- Top with second pie dough layer.
- Using a fork, pinch the edges together to keep filling inside and layers attached.
- Brush top of pie dough with egg wash.
- Bake at 350 degrees until light golden brown, 20-35 minutes depending on size.
- Combine powdered sugar with water a little at a time until you have a thin white icing for your pop tart.
- Top cooled pastry with icing and sprinkles.
Make any size pop tarts and adjust baking time!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 511Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 47mgSodium: 271mgCarbohydrates: 83gFiber: 2gSugar: 44gProtein: 4g
Nutrition information for this recipe will vary depending on how many pop tarts are made, what size they are and which filling is used!
This recipe was originally published on November 28, 2018 and updated on October 27, 2021.