Homemade Pop Tarts With Puff Pastry

These easy homemade pop tarts with puff pastry use flaky store-bought pastry, strawberry jam, and a simple vanilla glaze. They are quick to assemble and easy to customize with other fillings.

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Prep Time 10

Cook Time 10

Cooling Time 10

Total Time 30

Servings: 8 pop tarts

Course: Breakfast, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Pop Tarts

2 sheets puff pastry thawed
½ cup thick strawberry jam or preserves
1 large egg
1 tablespoon water
Flour for rolling if needed

For the Vanilla Glaze

½ cup powdered sugar
½ teaspoon vanilla extract
2 teaspoons milk or water plus more if needed
Sprinkles optional

Equipment

Baking sheet
Parchment paper
Rolling Pin
Pizza cutter or sharp knife
Fork
Small bowl
Pastry brush
Wire cooling rack

Method

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the puff pastry into 16 equal rectangles. Keep the pastry cold while working so it stays easy to handle.
Add about ½ tablespoon of thick strawberry jam to the center of 8 pastry rectangles. Leave a clear border around the edges.
Brush the pastry edges with egg wash. Place the remaining pastry rectangles on top.
Press the edges together firmly with a fork to seal each pop tart. Make a few small holes in the top with a fork or knife so steam can escape.
Brush the tops with the remaining egg wash. This helps the pastry turn golden and flaky as it bakes.
Bake for 10–12 minutes, or until the pastry is puffed and lightly golden brown.
Let the pop tarts cool for about 10 minutes before adding the glaze. They will be delicate when they first come out of the oven.
Mix powdered sugar, vanilla, and milk or water until you have a thick but spreadable glaze.
Spread the glaze over the cooled pop tarts and add sprinkles if desired. Let the glaze set briefly before serving.

Notes

Keep the puff pastry cold while assembling.
Use thick jam rather than a very runny filling.
Don't overfill the pastry.
Leave enough room around the edges for sealing.
Crimp the edges firmly to reduce filling leaks.
If the pastry becomes soft while assembling, chill it for a few minutes before baking.
Let the pop tarts cool before glazing.

Filling Variations

Try replacing the strawberry jam with:

Raspberry preserves
Blueberry jam
Cherry preserves
Blackberry jam
Apricot preserves
Brown sugar and cinnamon
Cream cheese and strawberry jam

For cream cheese fillings, use only a small amount so the pastries remain easy to seal.

Storage

Cool completely before storing.

Keep the baked pop tarts in an airtight container for short-term storage. For the best texture, reheat leftovers gently in an oven or toaster oven rather than a microwave.

You can also freeze assembled, unbaked pop tarts and bake them later. They may need additional baking time when baked from frozen.

Nutrition

Nutrition will vary depending on the puff pastry, jam, glaze, and serving size used. For an accurate value, calculate nutrition using the specific brands and quantities in your kitchen.