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Homemade Pop Tarts with a flaky crust and fruit filling.

Classic Homemade Pop Tarts

This recipe yields a large batch of homemade pop tarts with a flaky pastry and delicious fruit filling, perfect for a breakfast treat or snack.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 120 tarts
Calories 280 kcal

Equipment

  • Food Processor
  • Large Bowl
  • Pastry Blender
  • Plastic Wrap
  • Baking Sheets
  • Parchment Paper
  • Pizza Cutter
  • Sharp Knife
  • Ruler
  • Pastry Brush
  • Wire Rack
  • Fork
  • Whisk

Ingredients
  

Dough

  • 10 cups All-Purpose Flour
  • 4 cups Unsalted Butter
  • ½ cup Granulated Sugar
  • 4 teaspoons Salt
  • 2 cups Ice Water

Filling & Assembly

  • 4 Large Eggs
  • 4-5 cups Fruit Jam/Preserves

Glaze

  • 4 cups Powdered Sugar
  • ½ cup Milk
  • 2 teaspoons Vanilla Extract
  • Sprinkles optional

Instructions
 

Make the Pastry Dough

  • In a food processor or large bowl, combine flour, sugar, and salt, then add cold cubed butter and pulse until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, until the dough just comes together without overmixing. Divide the dough into flat disks, wrap, and refrigerate for at least 30 minutes.

Prepare for Assembly

  • Clear and lightly flour a large surface, prepare your chosen fillings, whisk an egg with water for egg wash, and have a pastry brush, pizza cutter, ruler or stencils, and parchment-lined baking sheets ready.
  • Preheat your oven to 375°F (190°C).

Roll and Cut Dough

  • Take one disk of dough from the fridge and roll it into an 1/8 inch thick rectangle on your floured surface.
  • Use a pizza cutter or knife to trim the edges and cut the dough into uniform 3x4 inch rectangles.

Fill and Assemble Pop Tarts

  • Place 1-2 teaspoons of filling in the center of one dough rectangle, leaving a clear border.
  • Brush the edges with egg wash, then place another dough rectangle on top and gently press to seal the edges.
  • Use a fork to crimp all four edges, ensuring a tight seal and creating the classic look.

Bake the Pop Tarts

  • Transfer the assembled pop tarts to prepared baking sheets and poke a few vent holes in the top of each with a fork.
  • Bake in the preheated oven for 12-15 minutes or until golden brown and puffed.

Glaze and Finish

  • Remove pop tarts from the oven and let them cool slightly on baking sheets before transferring to a wire rack to cool completely.
  • Whisk powdered sugar with milk and vanilla extract until smooth and pourable.
  • Once pop tarts are completely cool, drizzle or spread glaze over the tops, adding sprinkles immediately if desired before the glaze sets.

Repeat Process

  • Continue rolling, cutting, filling, and baking until all dough and filling are used.

Notes

The chilling step for the dough is crucial for achieving a tender, flaky pastry. For best results, ensure your butter and ice water are very cold. When making the glaze, add milk gradually to reach a smooth, pourable consistency – too much milk will make it too thin. You can use various types of fruit jams or preserves based on your preference. Homemade Pop Tarts are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for longer storage.