Pop Tarts are the Best

Hey everybody! This is a special post because I am starting a new series on my YouTube channel called making nostalgic snacks from my childhood. I am starting off by making a classic flavor: Strawberry Pop Tarts.

Pop Tarts were really a breakfast or snack that was a part of my childhood that I would pop them in the toaster, take them out, then rush to go to school. For me, it wasn’t just breakfast; it was also considered an after-school snack or even a dessert. I’m not going to lie but I feel like every 2000’s kid did the same thing as me.

If I see pop tarts, I’m probably grabbing one. It’s one of those snacks I grew up on—quick, sweet, and always hitting the spot. But once you make them from scratch, it’s a whole different level.

Homemade pop tarts are flaky, buttery, and packed with real fruit flavor. The crust is crisp on the outside and soft on the inside, and the strawberry filling actually tastes like strawberries—not just sugar. This is one of those recipes that takes a little more effort, but it’s 100% worth it.

Store-Bought Pop Tarts vs. Homemade Pop Tarts

You guys are probably wondering these 2 questions. 1. What is the difference between Store-Bought and Homemade? and 2. Which one is better? Store Bought and Homemade?

Store-Bought Pop Tarts have more ingredients because of the preservatives, artificial flavors, and stabilizers they add to extend how long they last on the shelf and maintain consistency. Homemade Pop Tarts typically use fewer, fresher ingredients, which means that 90% of the time they taste better and don’t last as long.

In my opinion, Homemade tastes 100 times better than store bought because of how I only use 6 to 7 ingredients, everything is made from scratch, and I am using real strawberries to make the filling. Once I tasted the Homemade Version, it changed my life because I can really taste the fresh fruit and I can see that it’s not dry like the store bought version.

Just know if you grew up eating or loving Pop Tarts, wait until you see this recipe because it will blow your mind due to the fact that this will beat store bought.

Also, if you’re wondering what my favorite Pop-Tarts flavor was when I was a kid, my favorite was S’mores.

FYI

Keep your butter cold when making the dough. That’s what gives you a flaky crust.

Don’t overwork the dough or it can turn tough instead of tender.

Make sure the filling is completely cooled before assembling, or it can make the dough soggy.

Don’t overfill the pop tarts or they can leak while baking.

Crimp the edges well with a fork to seal everything in.

Let them cool completely before glazing so the icing sets properly.

Give It Your Own Twist

Once you get the hang of this recipe, you can switch it up however you like. Try different nostalgic flavors like cherry, s’mores or you can even make up a flavor. You can also change the glaze flavors or skip the sprinkles if you want something more simple.

Print Recipe

How To Make Homemade Pop Tarts

If you grew up on eating Pop Tarts, then you'll love this recipe because this recipe is nothing like the store bought version. If you're wondering what flavor Pop Tarts these are going to be, these are going to be Strawberry Pop Tarts. Strawberry is a classic and I would eat it every morning before school growing up.

Prep Time30 mins

Cook Time25 mins

Chill Time30 mins

Total Time1 hr 25 mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 13 People

Ingredients

For Crust

• 2 1/2 Cups All Purpose Flour
• 1 tsp Salt
• 1 Cup Unsalted Butter Cold and Shredded
• 1/2 Cup Ice Water

For Strawberry Filling

• 1 lb Fresh Strawberries Hulled and Chopped
• 1/2 Cup Granulated Sugar
• 2 tbsps Lemon Juice
• 1 tbsps Cornstarch and Water To Form a Slurry

For Glaze

• 1 Cup Powdered Sugar
• 2 tbsps Milk
• Sprinkles On Top

Instructions

For Crust

• In a large bowl, whisk together the flour and salt.
  
• Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  
• Gradually add the ice water, mixing until the dough just comes together.
  
• Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  

Make Strawberry Filling

• In a medium saucepan, combine the chopped strawberries, sugar, and lemon juice.
  
• Bring to a simmer over medium heat, stirring occasionally.
  
• In a small bowl, whisk together the cornstarch and 1 tablespoon of water to form a slurry then pour the cornstarch slurry into the strawberry mixture and stir continuously until the filling thickens, about 1-2 minutes then remove from heat to let the filling cool completely.
  

Assemble The Pop Tarts

• On a lightly floured surface, roll out one disc of dough into a large rectangle, about 1/8 inch thick.
  
• Use a knife or pastry wheel to cut the dough into even rectangles (about 3×4 inches).
  
• Place the rectangles on 2 prepared baking sheets.
  
• Spoon about 1-2 tablespoons of cooled strawberry filling onto the center of each rectangle, leaving a small border.
  
• Roll out the second disc of dough, cut it into the same size rectangles, then place the second set of rectangles over the filling, gently pressing the edges to seal.
  
• Use a fork to crimp the edges of each pop tart then cut a few slits in the top of each pop tart to allow steam to escape.
  
• Bake these Pop Tarts in a 375°F oven for 20-25 minutes, or until golden brown then let them cool completely on the baking sheet.
  

For Glaze

• In a small bowl, whisk together the powdered sugar and milk until smooth.
  
• Dip the top of each cooled pop tart into the glaze, or spread the glaze over the top with a spoon.
  
• Immediately sprinkle with sprinkles, if desired then let the glaze set before serving.
  

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