Strawberry Pop-Tarts – Make your very own strawberry pop-tarts right at home with just 5 simple ingredients! So easy and delicious!
Pop-tarts were one of my favorite treats growing up. I was always a huge fan of both the strawberry and raspberry flavors, eating them warmed in the toaster or cold for breakfast, dessert, or as a snack. When I was craving a pop-tart the other day, I decided to take pop-tarts to the next level by making them from scratch. These homemade pop-tarts are even better than the original!
Now they aren’t an exact copycat recipe, they are more of an elevated version of the original. The recipe is super flexible so you can adjust the filling to be whatever fruit flavor you want by just swapping what kind of jam you use. Personally, my favorite has definitely been strawberry! The recipe makes 4 pop-tarts so if you want more, just double the recipe.
Common Questions About Making Homemade Pop-Tarts
What are strawberry pop-tarts?
Strawberry pop-tarts are a delicious pasty made by filling pockets of pie crust with strawberry jam before baking and topping them with a simple glaze.
Should I use homemade or store bought jam?
I used homemade strawberry jam but either will work!
Can I use a different jam flavor?
You can fill pop-tarts with any jam flavor that you like. Some of my favorites include –
Can I use homemade pie crust?
Sure can! Just roll it out thin and then use it in the recipe.
How can I decorate pop-tarts?
I like to use sprinkles on top of the pop-tarts but you could also drizzle colored white chocolate or some crushed freeze-dried fruit.
Looking for more breakfast recipes? Check these out!
- Chocolate Waffles
- Peach French Toast
- Baked Vanilla Donuts
- Strawberry Rhubarb Scones
- Air Fryer Donut Holes
- 1 package refrigerated pie crust
- 1 cup strawberry jam
- 1 egg (beaten with a splash of water)
- 1 cup powdered sugar
- 1 tablespoon milk
- Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper or a silpat mat.
- Roll out the pie crust on a lightly floured surface until it is 1/4" thick.
- Cut the pie crust into rectangles that are approximately 2" by 3". You should be able to make 4 squares per pie crust.
- Fill half of the rectangles with 3 tablespoons strawberry jam. Then, place another rectangle on top. Crimp the edges with a fork to seal them.
- Brush the top of the pop-tarts with the egg wash and place them on the prepared baking sheet.
- Bake for 15-18 minutes, or until the pies are golden brown around the edges.
- To make the glaze, whisk together the powdered sugar and milk. Dip the cooled pop-tarts in the glaze and garnish with sprinkles (optional).
- Store any leftover pop-tarts in an airtight container at room temperature for up to three days.
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