These Homemade Breakfast Pop-Tarts are a nostalgic treat that tastes significantly better than the dry, crumbly version found in silver foil packages. With a buttery, flaky pastry and a sweet strawberry filling, this recipe brings a gourmet touch to a childhood classic.
Table of Contents
Why You Will Love This Recipe
There are so many reasons to skip the grocery store aisle and make these Homemade Breakfast Pop-Tarts at home. First, the flavor and texture of the homemade flaky pastry are incomparable to store-bought brands. These tarts are also incredibly versatile, allowing you to swap the strawberry jam for any filling you desire. Best of all, they are freezer-friendly, making them a convenient option for busy mornings when you need a quick, delicious snack or breakfast.
Ingredients
- 3 cups (360 g) unbleached all-purpose flour, spooned and leveled
- 1 teaspoon salt
- 16 tablespoons (2 sticks) cold unsalted butter, cut into cubes
- 8 to 10 tablespoons ice water
- 3/4 cup strawberry jam (or your preferred fruit preserve)
- 1 large egg (for the egg wash)
- 1 tablespoon water (for the egg wash)
- 1/2 cup (57 g) powdered sugar
- 1 tablespoon milk, water, or cream
- 1/2 teaspoon vanilla extract
- Rainbow sprinkles for topping
Step-by-Step Instructions
- Prepare the Crust: In a food processor, pulse the flour and salt together. Add the cold, cubed butter and pulse until the mixture resembles cottage cheese curds with small pieces of butter remaining. Alternatively, use a pastry cutter to work the butter in by hand.
- Add Water: Gradually add the ice water, pulsing or stirring until the dough holds together when pinched. Do not overwork the dough.
- Chill the Dough: Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 30 to 60 minutes to firm up.
- Roll and Cut: On a lightly floured surface, roll one disk into a rectangle approximately 1/8-inch thick (about 13 by 11 inches). Trim the edges and cut the dough into eight equal rectangles (about 5 by 3 inches each).
- Fill the Tarts: Place about 1 to 2 tablespoons of strawberry jam in the center of four rectangles, leaving a 1/2-inch border around the edges.
- Seal the Pastry: Top with a second dough rectangle. Use the tines of a fork to crimp the edges firmly, sealing the jam inside. Poke a few holes in the top of each tart to allow steam to escape.
- Second Chill and Preheat: Place the assembled tarts on a parchment-lined baking sheet and refrigerate for another 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).
- Bake: Whisk the egg and water to create an egg wash. Brush the tops of the tarts with the wash. Bake for 20 to 25 minutes or until the pastry is golden brown. Let them cool completely on a wire rack.
- Glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Spread the glaze over the cooled tarts and immediately add sprinkles.
Expert Tips / Pro Tips
To ensure the best results for your Homemade Breakfast Pop-Tarts, always use ice-cold butter and water. This is the secret to a tender, flaky crust. When filling the tarts, be careful not to overfill them; 1 to 2 tablespoons is the maximum amount to prevent the jam from leaking during baking. If the dough becomes too warm or soft while you are working with it, simply pop it back into the refrigerator for 10 to 15 minutes. Finally, ensure you seal the edges tightly with a fork to keep the filling secure.
While strawberry is the classic choice, you can easily customize these tarts. Try using raspberry, blueberry, or apricot jam for different fruit flavors. For a decadent twist, use Nutella or a cinnamon-sugar mixture as the filling. If you are short on time, you can substitute the homemade dough with store-bought pie crust or even puff pastry for a different texture. You can also experiment with the glaze by adding a drop of lemon juice or cocoa powder.
Serving Suggestions
These Homemade Breakfast Pop-Tarts are delicious when served slightly warm or at room temperature. They pair perfectly with a cold glass of milk, a hot cup of coffee, or a latte. For a complete breakfast spread, serve them alongside fresh fruit or yogurt. Because they are hand-held, they also make a fantastic addition to a brunch platter or a lunchbox surprise.
Storage: Keep your tarts in an airtight container at room temperature for 2 to 3 days. They are best enjoyed fresh but will stay tasty for a few days.
Freezing: Once fully cooled, you can freeze the tarts in a freezer-safe bag or container for up to 4 months. You can freeze them either glazed or unglazed.
Reheating: To enjoy a warm tart from the freezer, you can pop it directly into a toaster oven or a standard toaster. If the tart is glazed, keep a close eye on it to ensure the sugar does not burn.
Nutrition Information
| Metric | Amount Per Serving |
| Calories | 504 kcal |
| Carbohydrates | 55 g |
| Protein | 4 g |
| Fat | 30 g |
| Saturated Fat | 14 g |
| Cholesterol | 45 mg |
| Sodium | 299 mg |
| Sugar | 24 g |
Homemade Breakfast Pop-Tarts
Ingredients
Equipment
Method
- In a food processor, pulse the flour and salt together. Add the cold, cubed butter and pulse until the mixture resembles cottage cheese curds with small pieces of butter remaining. Alternatively, use a pastry cutter to work the butter in by hand.3 cups unbleached all-purpose flour, 1 tsp salt, 16 tbsp cold unsalted butter
- Gradually add the ice water, pulsing or stirring until the dough holds together when pinched. Do not overwork the dough.8-10 tbsp ice water
- Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 30 to 60 minutes to firm up.
- On a lightly floured surface, roll one disk into a rectangle approximately 1/8-inch thick (about 13 by 11 inches). Trim the edges and cut the dough into eight equal rectangles (about 5 by 3 inches each).
- Place about 1 to 2 tablespoons of strawberry jam in the center of four rectangles, leaving a 1/2-inch border around the edges.3/4 cup strawberry jam
- Top with a second dough rectangle. Use the tines of a fork to crimp the edges firmly, sealing the jam inside. Poke a few holes in the top of each tart to allow steam to escape.
- Place the assembled tarts on a parchment-lined baking sheet and refrigerate for another 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).
- Whisk the egg and water to create an egg wash. Brush the tops of the tarts with the wash. Bake for 20 to 25 minutes or until the pastry is golden brown. Let them cool completely on a wire rack.1 large egg, 1 tbsp water
- Whisk together the powdered sugar, milk, and vanilla extract until smooth. Spread the glaze over the cooled tarts and immediately add sprinkles.1/2 cup powdered sugar, 1 tbsp milk, water, or cream, 1/2 tsp vanilla extract, Rainbow sprinkles
Notes
FAQ
Can I use a store-bought pie crust?
Yes, you can use store-bought refrigerated pie crust to save time. You can even use puff pastry for a lighter, airier version of this breakfast treat.
Do you bake or toast these pop tarts?
Unlike store-bought versions that are pre-baked, these homemade tarts must be baked in the oven first because the dough is raw. Once they have been baked and cooled, they can be toasted later to reheat them.
What are pop tarts exactly?
Pop tarts are a traditional American breakfast pastry consisting of two layers of thin pie crust with a sweet filling in the middle, usually topped with a sugar glaze and sprinkles.
How do I prevent the filling from leaking out?
Make sure to leave at least a 1/2-inch border around the edges and crimp the dough very firmly with a fork. Poking holes in the top is also essential to let steam escape so the pressure doesn’t force the filling out the sides.