Delicious Homemade Pop Tarts Recipe

Homemade Pop Tarts are delicious and so simple to make.

Thalia Ho

Once you make these homemade pop tarts you will never think twice of buying the store bought version again! Easily customizable and simple to make, these adorable pastries are the ultimate sweet treat. Not only are they incredibly delicious but they look so beautiful too!

Make the Pastry

In the bowl of a food processor, place the flour, cubed butter, sugar and salt. Pulse the ingredients until the mixture begins to form a coarse meal-like texture . Alternatively, you can do this by hand, by using a pastry cutter or metal spatula to cut the butter into the dry ingredients until it is also a coarse, meal-like texture. (The mixture should resemble breadcrumbs.)

Processing the dry ingredients.

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Add in two of the eggs and the vanilla bean extract.

Adding in the eggs and vanilla.

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Pulse again until the dough is beginning to come together and form a ball around the blade.

Pop tart dough forming a ball around the mixer blade.

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Remove the dough from the bowl of the food processor and onto a lightly floured surface. Knead the dough to bring it together with your hands, flouring as needed. Divide the dough into two even balls and flatten them into discs. Cover in plastic wrap and chill in the refrigerator until the butter solids have firmed, about 30 minutes.

Dough placed on a lightly floured surface and kneaded to form a smooth ball.

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Shape the Pastries

Preheat the oven to 180 Celsius / 350 Fahrenheit and line two baking trays with baking parchment paper and set aside.

On a lightly floured work surface, roll each chilled dough disc out into a rectangular shape. On each sheet of dough, cut out eight rectangles, about 7.6 x 10 centimeters / 3 x 4 inches in size. You will have 16 rectangles in total, making enough for eight pop tarts.

Dough rectangles placed on a baking tray.

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Fill the Pastries

Place four of the dough rectangles on each baking sheet, leaving enough space for spreading. Place a heaping tablespoon of your chosen jam in the center of the rectangles on the baking trays.

Jam placed in the centres of the pastry.

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Ready the Pastries for Baking

Place the remaining rectangles over the faces of the jam-filled rectangles, and press down to seal. Then, using a lightly floured fork, crease the edges of the rectangles to seal. Set the baking trays in the refrigerator to firm the pastries, 20 minutes.

Creasing the pastries with a fork to seal.

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When you are ready to bake, glaze the top of the pastries with the remaining egg. Bake in the oven for 25 to 30 minutes, or until golden brown. Let the pastries cool on their trays for 10 minutes before moving to a wire rack to cool completely.

Baked pop tart pastries set aside on a cooling rack.

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Make the Glaze

Meanwhile, lightly mix together the confectioners sugar, milk and food coloring until it is smooth, glossy and spreadable in consistency.

Whisking together the glaze until it is smooth.

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Glaze the Pastries

Once the pop tart pastries are cool, glaze the tops with the colored icing and decorate with sprinkles.

Glazing and Decorating the pop tarts with sprinkles.

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The pop tarts are best eaten on the day of making but can be stored for up to two days sealed in an airtight container at room temperature.

Pop Tarts are best eaten on the day of making.

Thalia Ho