Homemade Pop Tarts

These childhood favorites taste nothing like the from-the-box version.

These retro Pop Tart sweets can be made at home with your favorite pie dough (just add a tablespoon of sugar) or use the recipe below. The filling is simply a quality strawberry jam. At jajaBelle’s, the jam is house-made.

Pastry Crust

2 cups (283 grams) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (227 grams) unsalted butter, cold and cubed
1 egg
2 tablespoons milk

Egg Wash

1 egg
1 tablespoon water


¾ cup (85 grams) powdered sugar
¼ teaspoon vanilla extract
Zest of one lemon
A few drops red food coloring


1 cup good-quality strawberry jam
Decorative sprinkles

Pastry Crust

In a large bowl, whisk together the flour, sugar and salt. Cut in the butter until it is the size of peas and it holds together. Whisk together the egg and milk, and mix into the dough until it’s moistened and comes together.

Divide the dough in half. Roll out one piece of dough to about ⅛-inch thick, and using a sharp knife, trim into a 9×12-inch rectangle. Divide into nine 3×4-inch rectangles. Using a spatula, transfer the rectangles to a baking sheet that has been lined with parchment paper or a silicone baking mat.

Whisk together the egg and milk in a small bowl and brush the egg wash on each of the rectangles, edge to edge. Spoon 2 tablespoons of filling into the center of each rectangle, leaving a ½-inch of space around the edges.

Roll out the second ball of dough, cutting again into 3×4-inch rectangles and place the second rectangles on top of the nine ready ones. Press around the seams of the dough with your fingers, then use the tines of a fork around the edges. Prick the tops of the rectangles to allow steam to escape.

Refrigerate the sheet pan with the pastries while the oven heats to 350 degrees. Bake the pastries for 25 to 30 minutes or until lightly browned. Cool before icing. Store in an airtight container at room temperature for up to one week.


In a small bowl, whisk together the powdered sugar, lemon juice and zest. The icing should be thick, but spreadable. If necessary, add a splash of water until that consistency is reached. Spread a spoonful of icing over top of each pastry and sprinkle with jimmies or other edible decorations.

Allow icing to set.

Categories: Recipes