Looking for an easy homemade pop tarts recipe? These simple and delicious Homemade Pop Tarts are quick to make and endlessly customizable. Use store-bought rolled pie crust for speed or make your own for extra flakiness. Perfect for an easy breakfast or a fun kitchen project with the kids.
This recipe was originally published March 2019 and updated with step-by-step photos August 2020.
I’ve made these homemade pop tarts with pie crust many times and enjoy trying different fillings each batch.
This method is the easiest you’ll find and extremely versatile. Fill with your favorite jam, Nutella, or a cinnamon-sugar mixture. No special tools are required — just basic kitchen items you likely already have. If you do have extra baking gadgets, feel free to use them, but this recipe is designed to be approachable for busy mornings or baking with kids.
Why you will love these Homemade Pop Tarts
- Kid-friendly to make. Kids can help cut dough, spoon filling, crimp edges, and brush the wash — simple tasks that make this a fun activity together.
- Completely customizable. Use strawberry, blueberry, apricot, Nutella, or any jam and get creative with frostings and toppings.
- Control the icing. You decide how much glaze and sprinkle coverage each tart gets — no disappointment from skimpy store-bought icing here.
Ingredients and substitutions
- Pie crust: Store-bought rolled pie crust saves time and works great, but homemade pie crust will yield an even flakier result if you prefer to make it from scratch.
- Frosting liquid: Use milk or cream to thin the glaze — both work well.
- Egg-free option: For the wash, replace the egg with melted coconut oil or a mixture of almond milk and a little agave syrup to get a similar sheen.
Step-by-step instructions
- Bring crust to room temperature. Unroll the pie crust and stack layers. Trim excess and cut rectangles approximately 3″ x 4–5″. Gather scraps, roll to about 1/4″ thickness, and cut additional rectangles.
- Arrange bottom layers on a parchment-lined baking sheet. Spoon about 1 1/2 tablespoons of jam into the center of each rectangle — no need to spread it; just keep it relatively centered.
- Make an egg wash. Beat one large egg in a small bowl. Brush the edges of the bottom rectangles with the egg wash, then place the top layer over each. Gently press the edges together to seal.
- Seal edges well. Crimp edges together with your fingers, then press with a fork to seal and create the classic pastry look. Use the fork to poke a few vents in the top layer.
- Brush tops with egg wash and bake. Generously brush the tops and edges with egg wash. Bake in a preheated oven at 400°F for 12–15 minutes, or until golden brown.
- Cool completely before icing. Let the baked pop tarts cool fully to prevent the glaze from melting into the pastry.
- Make the glaze. Whisk powdered sugar with 2–3 tablespoons milk or cream, 2 tablespoons jam, and 1/2 teaspoon vanilla until smooth. Spread the glaze over cooled tarts and add sprinkles or crushed freeze-dried fruit if desired.
Recipe tips
- Filling ideas: Try strawberry, blackberry, raspberry, apricot, cherry, lemon curd, Nutella, or apple butter. Adjust to taste.
- Don’t overfill: Too much filling can leak while baking. Stick to about 1 to 1 1/2 tablespoons per tart.
- Seal well: Press and crimp the edges thoroughly to keep the filling inside during baking.
Storage
Store cooled pop tarts in an airtight container at room temperature for up to 2 days, refrigerated for 4–5 days, or frozen for up to 3 months. To reheat, avoid the toaster; instead bake at 350°F until warmed and crisp, or air fry for a few minutes.
Flavor variations
- Brown sugar cinnamon: Mix 3/4 cup brown sugar with 2–3 tablespoons softened butter and 2–3 teaspoons cinnamon for the filling. For the glaze, omit jam and add a teaspoon of cinnamon.
- S’mores: Add chopped chocolate and mini marshmallows in the center. Frost with marshmallow fluff or chocolate glaze and sprinkle with crushed graham crackers.
- Other ideas: Lemon curd, peanut butter, blueberry preserves, apple butter, or your favorite pie filling all work well.
Try these other breakfast recipes
- Blueberry Baked French Toast Muffins
- Strawberry Crumble Muffins
- Carrot Cake Baked Donuts
- Triple Vanilla Donuts with Maple Glaze
- Banana Oat Blender Pancakes
Hungry for more? Subscribe to newsletters or follow recipe creators on social media for updates and new recipes.
Easy Homemade Pop Tarts with Pie Crust
Ingredients
- 1 package rolled pie crust (or double this amount for homemade crust)
- 1 cup plus 2 tbsp jam or preserves
- 1 large egg (for egg wash)
Icing
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 2 tbsp jam
- 1/2 tsp vanilla
Instructions
- Preheat oven to 400°F.
- Unroll crust onto parchment and cut rectangles about 3 x 5 inches. Re-roll scraps to make more shapes if needed.
- Beat the egg for the wash. Lay out bottom rectangles on a parchment-lined sheet and add about 1–1½ tbsp jam to the center of each.
- Brush edges with egg wash, place a top rectangle over each, press edges to seal, then crimp with a fork. Poke vents on top and brush the entire top with egg wash.
- Bake 12–15 minutes or until golden brown. Cool completely before icing.
- Whisk icing ingredients until smooth, spread over cooled tarts, and add sprinkles or other toppings if desired.
Notes
I typically get about 8–10 pop tarts depending on size. Store-bought jams are convenient, but homemade fillings work beautifully too. Avoid overfilling and be sure to seal edges well to prevent leaks.
Nutrition
Approximate per serving: Calories 232; Carbohydrates 47 g; Protein 1 g; Fat 5 g; Sugar 30 g. (Use as an estimate.)