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These Homemade Strawberry Pop-Tarts are buttery, flaky, and filled with a thick strawberry jam filling you can’t get from store-bought options.
You’ll Love This Homemade Version
If you grew up eating store-bought Pop-Tarts on busy school mornings, this recipe is going to feel like a little time machine straight back to your childhood!
Homemade Pop-Tarts have a charm that the boxed version just can’t match. For starters, the pastry is softer, flakier, and tastes like a real buttery crust instead of something that sat on a grocery store shelf for six months. Once baked, the top turns lightly golden brown and crisp around the edges.
These are also endlessly customizable. If strawberry isn’t your thing, you can swap in blueberry jam, raspberry preserves, apple butter, really, whatever you’re craving! The dough works beautifully with most fillings, including chocolate hazelnut spread or brown sugar cinnamon.
If you love strawberry Pop-Tarts, you’ll really love these jelly-filled donuts! They’re super similar and just as tasty!
Ingredients You’ll Need
- Refrigerated pie crusts
- Egg, beaten
- Strawberry jam or preserves
- Cornstarch
- Water
- Powdered sugar
- Milk
- Vanilla extract
- Sprinkles (optional)
How to Make Homemade Strawberry Pop-Tarts
1. Make the Strawberry Filling
In a small saucepan, mix the strawberry jam, cornstarch, and water. Warm it over medium heat for 2–3 minutes until the mixture thickens, almost like a glossy strawberry gel. Let it cool slightly so it’s easier to spoon onto the pastry rectangles without running.
2. Prep the Pastry
Lay the refrigerated pie crusts on a lightly floured surface and roll them out just a bit to even out the thickness. Use a sharp knife or pizza cutter to slice each crust into eight rectangles, about 3×4 inches. You’ll end up with 16 total, enough for 8 Pop-Tarts.
If some rectangles are slightly mismatched in size, don’t stress. You can trim the edges later!
3. Fill and Seal
Place half of the rectangles on a parchment-lined baking sheet. Add a spoonful (about 1 to 1 ½ tablespoons) of the strawberry jam filling in the center of each. Brush the edges with beaten egg so the crusts stick together, then top each one with another pastry rectangle.
Use a fork to crimp all the edges tightly. Not only does it help seal everything, but it also gives you that classic Pop-Tart look. Poke a couple of small holes in the top of each pastry to let steam escape so they don’t puff unevenly.
4. Bake
Bake in a preheated 375°F oven for 18–22 minutes, or until the tops are lightly golden brown. They’ll smell incredible, but try to let them cool fully on a wire rack before you add the icing; otherwise, it’ll melt right off.
5. Glaze and Decorate
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth vanilla icing. Spread it on top of the cooled pastries and top with sprinkles (optional, but honestly… highly recommended).
Let the glaze set for a few minutes before serving.
Serving & Storage
These Pop-Tarts are perfect for brunch, after-school treats, or, honestly, just eating straight off the cooling rack, like I do! If you want to reheat them, pop them in a toaster oven for a minute or two, but keep an eye on the icing since it can melt.
They freeze well, too! Freeze before glazing, wrap tightly, and reheat in a preheated oven. Add the icing once they’ve cooled.
Frequently Asked Questions
Absolutely! If you already have a favorite flaky pastry recipe, feel free to use it. Just make sure the dough is chilled before rolling so it’s easier to cut into clean rectangles.
The most common reasons are under-thickened filling or edges that weren’t sealed tightly. Make sure your strawberry jam mixture cooks long enough to thicken, and press the edges firmly with a fork after brushing on the egg wash.
Start with 1 tablespoon of milk and add more, only a few drops at a time. If it gets too thin, whisk in a little more powdered sugar until you reach that classic thick-but-spreadable consistency. Also, if vanilla icing isn’t your thing, check out this chocolate icing recipe!
Ingredients
For the Pastry:
- 2 refrigerated pie crusts
- 1 egg beaten
For the Filling:
- ¾ cup strawberry jam or preserves
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon milk plus more as needed
- ½ teaspoon vanilla extract
- Sprinkles optional
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small saucepan, stir together strawberry jam, cornstarch, and water. Cook over medium heat for 2–3 minutes until thickened. Remove from heat and cool slightly.
- Unroll the pie crusts on a lightly floured surface. Use a knife or pizza cutter to cut each crust into 8 rectangles (about 3×4 inches).
- Place half the rectangles on the baking sheet. Add 1 – 1/2 tablespoons of filling to the center of each. Brush the edges with beaten egg, place another rectangle on top, and press the edges with a fork to seal.
- Use a fork to poke a few small holes in the tops to let steam escape. Bake for 18–22 minutes or until golden brown. Let cool completely before glazing.
- Whisk together powdered sugar, milk, and vanilla until smooth. Spread over cooled Pop-Tarts and top with sprinkles if desired. Allow the glaze to set before serving.
