These easy homemade pop tarts are flaky, fruity, sweet, and wonderfully simple to make. Using rolled pie crust keeps the process quick, while jam filling and a light vanilla icing give them that classic bakery-style finish. They are perfect for breakfast, brunch, snacks, or a fun baking project with family.
Why You’ll Love This Recipe
These homemade pop tarts come together with very little effort and deliver all the charm of a freshly baked pastry. The ready-made pie crust saves time without sacrificing texture, so you still get crisp, golden layers around a soft, jammy center. Another reason to love this recipe is how flexible it is. You can fill them with strawberry jam, blueberry preserves, mixed berry jam, apple butter, chocolate spread, or other favorite fillings.
They are also easy to customize. You can keep the icing simple, add sprinkles, change the flavor, or leave them unglazed for a more classic pastry feel. Since the steps are straightforward, this recipe is also great for beginner bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pop tarts:
1 package rolled pie crust (2-count, 7.5-ounce pack)
1 cup plus 2 tablespoons jam or preserves
1 large egg
For the icing:
1 cup powdered sugar
2 to 3 tablespoons milk or cream
2 tablespoons jam
1/2 teaspoon vanilla
Optional toppings:
Sprinkles
Crushed freeze-dried berries
Directions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Unroll the pie crust onto a clean surface or parchment paper. Cut the dough into rectangles about 3 inches by 5 inches. Gather the scraps, gently knead them together, and roll them out again to cut more rectangles.
In a small bowl, beat the egg well to make the egg wash.
Place 8 rectangles on the prepared baking sheet. Spoon about 1 1/2 tablespoons of jam into the center of each one, leaving a border around the edges.
Brush the edges of each rectangle with egg wash. Place another rectangle of dough on top of each filled one.
Press the edges together gently with your fingers, then use a fork to crimp all around the edges to seal. Poke a few holes in the top of each pastry with the fork.
Brush the tops and edges of the pop tarts with more egg wash.
Bake for 12 to 15 minutes, or until the pastries are golden brown.
Remove from the oven and let them cool completely before icing.
To make the icing, whisk together the powdered sugar, 2 tablespoons milk or cream, 2 tablespoons jam, and 1/2 teaspoon vanilla until smooth. Add a little more milk if needed to reach a spreadable consistency.
Spread the icing over the cooled pop tarts and add sprinkles or crushed freeze-dried berries if desired.
Servings and timing
This recipe makes 6 to 8 servings, depending on how large you cut the pastries. You can usually get about 8 to 10 pop tarts from the dough.
Brown sugar cinnamon version: Replace the jam filling with a mixture of 3/4 cup brown sugar, 2 to 3 tablespoons softened butter, and 2 to 3 teaspoons ground cinnamon. For the icing, leave out the jam and add 1 teaspoon ground cinnamon.
Chocolate version: Fill the pastries with chocolate spread. You can top them with vanilla icing or a simple chocolate glaze.
Fruit swap version: Use strawberry, raspberry, blackberry, blueberry, apricot, cherry, or mixed berry preserves for a different flavor every time.
Apple butter version: Fill with apple butter and add a pinch of cinnamon to the icing for a warm, cozy flavor.
Mini pop tarts: Cut smaller rectangles and reduce the filling slightly for bite-sized pastries.
Storage/Reheating
Store the pop tarts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for 4 to 5 days. They can also be frozen for up to 3 months.
To reheat, place them in a 350°F oven until warmed through and lightly crisp again. You can also warm them in an air fryer for a few minutes. Avoid reheating them in a toaster, especially if they are iced, as the icing can melt and make a mess.
FAQs
Can I use homemade pie crust instead of store-bought?
Yes. Homemade pie crust works very well in this recipe. Just roll it out thin enough to cut into rectangles.
What kind of jam works best?
Any smooth jam or preserves work well. Strawberry, raspberry, blueberry, blackberry, apricot, and cherry are all excellent choices.
How do I keep the filling from leaking out?
Do not overfill the pastries, leave a border around the edges, and press the seams well before crimping with a fork.
Can I make these without icing?
Yes. The pop tarts are still delicious without icing, especially if you prefer a less sweet pastry.
Do I need the egg wash?
The egg wash helps give the pastries a golden color and helps seal the edges. If needed, you can brush the tops lightly with milk or cream instead.
Can I make them ahead of time?
Yes. You can bake them in advance and store them in an airtight container. Add the icing after they cool, or just before serving for the freshest look.
Why should the pop tarts cool before icing?
If they are still warm, the icing will melt into the pastry instead of setting on top.
Can I freeze homemade pop tarts?
Yes. Once baked and cooled, place them in a freezer-safe container and freeze for up to 3 months. It is best to freeze them before adding icing, then glaze after reheating.
How thick should the pie crust be?
A little under 1/4 inch is ideal. If the dough is too thick, the pastries may puff too much and leave too much empty space inside.
Can I make different flavors in one batch?
Yes. This recipe is perfect for mixing flavors in the same batch. Simply use different jams or fillings in each pastry.
Conclusion
Easy homemade pop tarts with pie crust are a simple and satisfying way to make a fun breakfast pastry at home. They bake up flaky and golden, and the combination of fruity filling and sweet icing makes them hard to resist. Since they are easy to customize, this is a recipe you can make again and again with new flavors every time.
Flaky homemade pop tarts made with pie crust, filled with fruity jam, and topped with a sweet vanilla glaze. These easy pastries are perfect for breakfast, snacks, or a fun baking project.
Total Time:35 minutes
Yield:8 pop tarts
Ingredients
1 package rolled pie crust (2-count, 7.5-ounce pack)
1 cup plus 2 tablespoons jam or preserves
1 large egg
1 cup powdered sugar
2 to 3 tablespoons milk or cream
2 tablespoons jam (for icing)
1/2 teaspoon vanilla extract
Sprinkles (optional)
Crushed freeze-dried berries (optional)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Unroll the pie crust onto a clean surface and cut it into rectangles about 3 by 5 inches.
Gather and reroll any scraps to cut additional rectangles.
In a small bowl, beat the egg to create an egg wash.
Place half of the rectangles on the prepared baking sheet.
Spoon about 1 1/2 tablespoons of jam into the center of each rectangle, leaving a border around the edges.
Brush the edges with egg wash and place another rectangle of dough on top.
Press the edges gently with your fingers and crimp with a fork to seal.
Poke a few holes in the tops with a fork to allow steam to escape.
Brush the tops with the remaining egg wash.
Bake for 12 to 15 minutes until the pastries are golden brown.
Allow the pop tarts to cool completely.
Whisk together powdered sugar, 2 tablespoons milk or cream, jam, and vanilla until smooth.
Add more milk if needed to reach a spreadable consistency.
Spread icing over the cooled pop tarts and decorate with sprinkles or crushed freeze-dried berries if desired.
Notes
Do not overfill the pastries to prevent the jam from leaking during baking.
Allow pop tarts to cool fully before adding icing so it sets properly.
Different jams like strawberry, raspberry, blueberry, or apricot can be used.
Homemade pie crust can be substituted for store-bought.
Freeze baked pop tarts without icing for best results.
