Homemade Pop Tarts


Once you try these delicious homemade pop tarts you’ll never look at store bought pop tarts the same! I haven’t really cared for the store bought ones since I was probably 10 years old but my husband and kids still love them. I decided to show those up and make a homemade version just so my husband could see how blah the other ones are. These things melt in your mouth! Yes they are a bit of work just for a breakfast pastry but they are totally worth it once you get to sink your teeth into one. If you wanted to do semi-homemade you could use a store-bought pie crust but I think that kind of defeats the purpose of making them homemade.

Homemade Pop Tarts | Cooking Classy

For the jam I decided to use Smuckers Low Sugar Strawberry preserves and I thought it was perfect because you could actually taste the strawberry and not just sugar or an artificial sweetener (not a sponsored statement, just liked the jam. Also speaking of good grocery store products, have you tried Tillamook Oregan Hazelnut and Salted Caramel ice cream? It’s been my fav for the last 3 months. Love it!). Really you can use any flavor of preserves you’d like. For the glaze I decided to use half and half instead of just milk to give it a lightly creamy flavor. Then to finish these off sprinkles are a must, right? I used funfetti sprinkles and also just some red sugar sprinkles (not pictured) and they made them look just like the real thing.

I highly recommend that you try these homemade pop tarts at least once (but then once you do you’ll be hooked and you’ll never want to go back to the real thing, so you likely just make double batches and store them in the freezer :). They are perfectly tender and flaky and that buttery flavor is far from whatever oil is used in the boxed kind. As a matter of fact, why not try them this weekend? Yes, I think you better.


Homemade Pop Tarts | Cooking Classy

Homemade Pop Tarts | Cooking Classy


Homemade Pop Tarts

Yield: 8 tarts


  • 2 cups + 2 Tbsp all-purpose flour , plus more for rolling
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 cup unsalted butter , cold and diced into 1/2-inch cubes
  • 4 - 5 Tbsp ice water
  • 3/4 cup strawberry preserves , divided (or other preserve of choice)


  • 1 cup powdered sugar
  • 2 Tbsp half and half , plus more as needed
  • 1/4 tsp vanilla extract


  1. In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal (it won't really come together in pieces much at this point, so don't over-process, just pulse until butter is no longer in large pieces). Add 4 Tbsp water and pulse several times, if it doesn't come together in clumps add remaining 1 Tbsp water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour.
  2. Line two large, rimmed baking sheets with parchment paper. Working with 1 disk at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges to get a 12 by 10-inch rectangle (to even the edges). Then cut into eight 5 by 3-inch rectangles (cut in half through the longness then three cuts through the opposite).
  3. Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread 1 1/2 Tbsp of jam evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork (I didn't seal with the fork, I just did a double seal with my fingertips because I wanted them to look more like the real thing, but mine might have seeped out a little less had I sealed with a fork also). Poke the top center of each tart about 4 times with a toothpick. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough.
  4. Position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 - 30 minutes (some of the preserves may leak out, which is fine, just peel it off once it cools). Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  5. For the icing:
  6. In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container.
  7. Recipe Source: tart portion adapted from Bon Appetit

Homemade Pop Tarts | Cooking Classy


  • How to Philosophize with Cake: Wow these look awesome! I’ll have to try this with some fresh strawberries. :) Pinned to my breakfast board! May 30, 2014 at 3:55pm Reply

  • Sammy Smeth: These look lovely! My girlfriend absolutely loves pop tarts, I might have to get her up early one day this weekend so we can make our own!

    S xo. May 30, 2014 at 3:59pm Reply

  • Laura (Tutti Dolci): How cute are these?! Love the sprinkled tops! May 30, 2014 at 4:08pm Reply

  • Hailey: I agree, I loved Pop Tarts when I was younger but now they don’t taste as good. This homemade version is such a neat idea! May 30, 2014 at 6:05pm Reply

  • Averie @ Averie Cooks: So gorgeous! I was a huge pop tart eater in elementary school and jr. high. Wow, what I would have given back in the day for a homemade version! Since then though, like you said, they sort of lost their charm. But your version puts the charm right back and that collage is PERFECT!! :) May 30, 2014 at 9:10pm Reply

    • Jaclyn: Oh the things we thought were good when we were young…:) thanks Averie! June 19, 2014 at 11:06pm Reply

  • Trish: I LOVE love love poptarts. My faves are actually the icing free strawberry ones covered in butter. I’ll have to give these a whirl! *Sans icing*
    Thanks for sharing!
    Trish May 30, 2014 at 10:43pm Reply

    • Jen: Yes!!!! No icing with butter yummmm. I like mine a little burnt on the edges too 😋 January 24, 2017 at 7:26pm Reply

  • Jessica: These look beautiful and oh so yummy!!! I also am not a fan of store bought pop tarts but my husband and son are…..though they only eat the Frosted Brown Sugar Cinnamon. Maybe you could do those next for us ;-) May 31, 2014 at 10:03am Reply

    • Jaclyn: That is my husband’s favorite too! Definitely on my to-make list. :) Thanks Jessica! June 19, 2014 at 11:09pm Reply

  • Natasha of Natashaskitchen.com: These look so so good! I think my son would love these and they don’t seem as guilty as store-bought ones :) Pinned! May 31, 2014 at 11:25am Reply

    • Jaclyn: I definitely didn’t feel as guilty giving these to my girls. :) Thanks for pinning Natasha! June 19, 2014 at 11:10pm Reply

  • Jamie: What a great idea!!! I love pop tarts but I never thought about making them at home! Those look really yummy!!! May 31, 2014 at 12:43pm Reply

  • Kate @ Diethood: You know what they say – great minds think alike! We posted pop tarts on the same day. ;-) ‘cept, yours are, um, real. hahaha I found a shortcut. :-D
    xoxo May 31, 2014 at 3:22pm Reply

    • Jaclyn: Ha Ha it is funny how that happens sometimes! Yours look amazing! I always love a shortcut. :) June 12, 2014 at 12:44pm Reply

  • Julie: If you moisten the edges with a little bit of water, you’ll have less leakage of the filling!! May 31, 2014 at 6:55pm Reply

    • Jaclyn: Thanks for the tip, I actually wondered :). May 31, 2014 at 8:09pm Reply

  • Cindy Brooks: Thank you! We quit buying Pop Tarts because they had sooooo much sugar in them. My grandson loves them, definitely making these! May 31, 2014 at 10:01pm Reply

    • Jaclyn: Agreed on the sugar content. I felt much better giving these to my girls. :) June 19, 2014 at 11:12pm Reply

  • Matt Robinson: Thank god you don’t live next door, otherwise my boys would be knocking every day. Love these!! May 31, 2014 at 10:17pm Reply

  • Karen Mercurio: I just wanted to say it is so good to have you back!!! My grandson loves Pop Tarts so these are a definite. June 2, 2014 at 9:14am Reply

  • Talina: Hi! Wow, those pop-tarts look delicious! I was wondering though, is there something else you can use instead of half and half? June 2, 2014 at 3:58pm Reply

    • Jaclyn: Milk should work okay or evaporated milk, it will just be slightly less creamy. June 2, 2014 at 5:13pm Reply

      • Talina: Thank you! Also, how many pop-tarts can you get out of this recipe? June 2, 2014 at 5:19pm Reply

        • Jaclyn: It makes 8 unless you did them a little smaller you could probably get 10. June 26, 2014 at 12:06am Reply

  • Chung-Ah | Damn Delicious: These pop tarts are just perfect! Why would anyone want store-bought?! Nothing beats homemade. June 2, 2014 at 10:28pm Reply

  • sara: So fun!! Love this…they’re super cute! June 4, 2014 at 7:43pm Reply

  • Making Pop-Tarts at home! | Falling in love with Diego: […] tastebuds find them too sweet and artificial.  When I mentioned this, one of the girls shared this recipe and as soon as I saw it I knew I would be making my own take of it. My husband loves […] June 6, 2014 at 8:19pm Reply

  • joanne: I just made these. And I got 8 beautiful poptarts. I used apple jelly on 3, and I think it leaked because the jelly is so thin. Other then that, they really look like poptarts. They just came out of the oven, so I havent tastedthem yet. My favorite tarts are the chocolate fudge ones. So the next time I make these, im going to make chocolate dough, and maybe nutella in the middle. Thanks for the great recipe. June 8, 2014 at 1:35pm Reply

    • Jaclyn: I’m so glad you liked the recipe Joanne! Thanks for your comment! June 8, 2014 at 7:30pm Reply

  • Megan: How long can you store them? You talked about freezing them. Would you recommend freezing them once they’re cooked or just before cooking? June 8, 2014 at 4:38pm Reply

    • Jaclyn: I think you could freeze them before and after cooking them, but I prefer freshest baked goods so I’d recommend freezing them before since you can store them that way for a few weeks before baking. I hope you try them and love them! June 8, 2014 at 7:30pm Reply

  • Homemade Pop Tarts | sailbakestudy: […] found this recipe from Cooking Classy (https://www.cookingclassy.com/2014/05/homemade-pop-tarts/) via Pinterest. Use this website to retrieve the recipe from the source. It seemed like a recipe […] June 9, 2014 at 12:30pm Reply

  • Jordan: Hi just wondering if, like the store bought ones, you could put the frozen tart into the toaster to reheat it? I am looking to make a big batch to have on hand for those morning when I am running late. :) thanks! They look Devine! June 9, 2014 at 5:49pm Reply

    • Jaclyn: I think that would be fine but I would probably bake them first (maybe just a tiny under-baked) then freeze and just reheat in the toaster. I hope you love them! June 25, 2014 at 11:54pm Reply

  • Katherines Corner: squeal!!!! I am adding these to my list. I invite you to share your wonderful recipes at my blog hop tomorrow. Hugs! June 11, 2014 at 1:17pm Reply

  • Jenica Parcell (A Slice of Style): These look delicious! My dad would buy Pop Tarts when we were little for a special treat. We would savor each bite. I can’t wait to try this homemade version! June 16, 2014 at 9:45pm Reply

  • Korilynn: How long can you store the unbaked ones in the freezer? I would love to make a bunch of these and store them for quick, fresh breakfast, but just wanted to see first. June 29, 2014 at 4:17pm Reply

    • Jaclyn: I think it would be fine to store them for about a month in the freezer. June 29, 2014 at 9:56pm Reply

  • Cassy: Could you use whole wheat flour instead of regular flour? June 29, 2014 at 10:36pm Reply

    • Jaclyn: I think you could probably use half and I would use pastry wheat flour. June 30, 2014 at 10:17am Reply

  • Britni: Oh my gosh! I made these (in the span of a day in a half with a busy schedule) and boy was it worth it! They were incredible! I made my own strawberry jam and they turned out wonderfully!!! July 9, 2014 at 1:32pm Reply

    • Jaclyn: I need to make more homemade jam because I’m out but I’m sure they were just that much better with homemade! I’m so glad you liked them Britni! July 9, 2014 at 2:41pm Reply

  • Shay: I was so excited about trying these & totally forgot the dough was in fridge. (As you can see I don’t bake often) so it chilled over an hr. More like 3. Are they ruined? Do I need to start over? July 26, 2014 at 1:45pm Reply

    • Jaclyn: No definitely not, I would just let it rest at room temp a bit so it’s easier to roll. I hope you love them Shay! July 26, 2014 at 10:47pm Reply

      • shay: Thank you. I’ll let you know how it turns out July 27, 2014 at 5:19pm Reply

        • shay: Jaclyn they were awesome. Absolutely delicious. Thanks for sharing the recipe. I will never buy the box again :-) July 28, 2014 at 11:29am Reply

          • Jaclyn: I’m so happy to hear you liked them Shay! Thanks for your comment! July 28, 2014 at 6:48pm

  • Ryleigh: These look so much better than the store bought ones and I know my son would be in Heaven if I surprised him with these one morning!! Can I use Nutella or any other nut butter instead of the preserves or would it melt and leak too much? August 14, 2014 at 5:38pm Reply

    • Jaclyn: I think any other kind should work okay and also the Nutella as long as you seal the edges well. I hope you and your sone love them! September 1, 2014 at 5:17pm Reply

  • Sarah: My step kids love pop tarts and I refuse to buy them since they have as much sugar as a candy bar – which doesn’t seem to be a good way to start the day. These have to be much better I think per pop tart! Can’t wait to try! Any other healthier pop tart tips? August 15, 2014 at 7:03pm Reply

    • Jaclyn: Healthier would be less or no glaze but I could hardly call that a pop tart :), you could also swap out some of the white flour for wheat pastry flour. You could even sub some of the butter with coconut oil, it might just be slightly more difficult to work with. August 16, 2014 at 10:59am Reply

  • brenda: I have no idea. I haven’t tried that before. But i will keep out in mind the next time i make them. August 23, 2014 at 11:14am Reply

  • Yvette: 400+ calories for one? No thanks! September 17, 2014 at 7:55pm Reply

  • jennifer: If there is anyone who invested .99 cents for the wonder bread crust cutter for their children. Mine came with a second piece that seals the two slices of bread making a pocket. The pop tarts are square instead of a rectangle. But there is no seeping of the filling!!!! October 12, 2014 at 10:20pm Reply

  • Meg: I let my boys pick the filling and they wanted Nutella!! So delicious!! October 15, 2014 at 6:12pm Reply

  • Rylie: I’m a vegetarian. But before I was a vegetarian, pop tarts were my all time favorite snack. Now that there’s a vegetarian recipe, I’m overjoyed! I made this recipe once before for my non-vegetarian family and were moaning over them in the kitchen. Now they have a little more faith in vegetarian foods! Making them again today! December 30, 2014 at 10:15am Reply

  • Joseph Chance Watkins: Mmm this recipe looks really Good, thanks for sharing it with us; Jesus Christ Bless you! :) December 30, 2014 at 1:01pm Reply

  • Mel: First im in love with your blog.everything you make looks delicious and im tempted to try everything. I made the poptarts today and they turned out great. My whole family loves them. Mine were not s pretty as yours but the taste was great . thanks for the great inspiration with all your food. January 7, 2015 at 2:39pm Reply

    • Jaclyn: I’m so happy to hear you’ve enjoyed my site :)! Thanks for your comment Mel! Hope you continue to love it! January 7, 2015 at 5:17pm Reply

  • Aimee: Just wondering, for time’s sake, could you use any prepared dough or pastry? If so, what?

    Thanks! January 17, 2015 at 10:29am Reply

    • Jaclyn: The most similar would be pie dough. February 5, 2015 at 6:28pm Reply

  • nat: These were great! I loved the flakey crust! My kids loved them! January 24, 2015 at 7:08pm Reply

  • cathy: I’m making these first time tonight, I’m doing half with a raspberry filling n half with a chocolate almond filling..trying to figure out how to do the smores ones for my hubby n Brown sugar for me..I’m excited to taste them! January 25, 2015 at 8:38pm Reply

    • Jen: Cathy: Did you figure out a good recipe for the brown sugar ones? They are my son’s favorite! Also the S’mores? February 10, 2015 at 8:20pm Reply

  • Emily Press: Instead of making two pieces of pastry I just used one the same width but twice the length then you fold it over and then either pinch or make fork marks along all three other sides it was much easier for me and it was easier to handle trust me I made them with two sheets as well. February 14, 2015 at 12:49am Reply

    • Emily Press: You can also warm them up in the toaster on the lowest setting just like store brought pop tarts February 14, 2015 at 12:51am Reply

  • Shelley: These look soooooo good! How long can you store them in an airtight container after they are baked? March 25, 2015 at 5:05pm Reply

    • Jaclyn: They should store in the fridge several days but I think they are best the day they are made because the crust will begin to absorb the liquids in the filling. March 25, 2015 at 6:58pm Reply

  • Emily: I’m so glad I found this recipe. Thanks! I’m making them tonight. I just finished making triple berry preserves(strawberry, raspberry, and blackberry). I can’t wait to try it in these. June 18, 2015 at 7:39pm Reply

  • Lydia: These looks amazing! They’re in the oven now, I can’t wait! September 26, 2015 at 6:41am Reply

  • The Little Tourist: Definitely will be giving this recipe a try! :) October 28, 2015 at 3:00pm Reply

  • Rhonda: Yes, yes, and yes. I made four today for my husband and myself. Who knew it could be THAT easy. You are a kitchen goddess! January 21, 2016 at 11:51pm Reply

  • Adam: Followed the recipe exactly.
    Turned out terribly. Huge disappointment and giant waste of money. February 13, 2016 at 2:16pm Reply

    • Felicia from dallas: Really? Any tips on what may be could have been done differently? I so want to try this but I am not a big baker. August 26, 2016 at 9:39am Reply

  • Felicia from dallas: Can these stored or frozen for future use as well. I would love to make a lot of these for my son to eat in the mornings for before school. August 26, 2016 at 9:38am Reply

  • Lisa: Oh wow my daughters love pop tarts. I’m going to try these and see if they like them. I’m sure they are much healthier for them. Thanks October 18, 2016 at 4:15pm Reply

  • Catherine arnott: hi could these be made with gluten free flour please November 10, 2016 at 4:53pm Reply

    • Catherine E: Catherine, I am making them now with GF flour. I have added 1 tsp xanthan gum to my flour but left the recipe unchanged otherwise.
      When using gluten free flour I have found that you can use the plain gluten free flour mixes and add about 1/2 a tsp of the xanthan gum per cup of gluten free flour. I also used a tortilla press to press the dough out evenly and then folded the tortilla in half like a half-moon (too thin to be an empanada).
      Last tip, when rolling or pressing out the gluten free flour you should press or roll the dough between 2 sheets of parchment paper. It’s way too sticky to roll like conventional flour.
      Pies, pastries and cookies are easy. Breads are a different matter. December 30, 2016 at 7:24pm Reply

  • Mikaila Kloss: These look awesome and I’m about to make my own, but do you think if I made them and then put icing on them, froze them and then grabbed them out and reheated them would the icing melt off? I just started to wonder how the icing doesn’t melt off on a store bought pop tart December 15, 2016 at 11:30am Reply

  • Carolina: Want to try this recipe but don’t have a food processor. Have considered purchasing one but always put it off. Would a stand mixer work? March 21, 2017 at 5:37pm Reply

    • Jaclyn: It’s basically a pie crust so I’d just do it by hand using a pastry cutter or fork to add the butter then mix in the water with a spoon then, then press it together. Hope you love them! March 21, 2017 at 9:39pm Reply

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