Breads & Doughs, Breakfast

3 Homemade Pop-Tarts

4.7 from 187 votes
Learn how to make my Homemade Pop-Tarts & create a variety of flavors including Strawberry, Brown Sugar Cinnamon & Chocolate Fudge!
Homemade Pop-Tarts: Original Strawberry with icing, Chocolate Fudge and Brown Sugar Cinnamon . The best Pop-Tarts I have ever eaten!!!!

Hi Bold Bakers!

This week I want to show you how to make a homemade version of a very popular breakfast or after-school treat: Homemade Pop-Tarts! And now that it is summer, many people have more free time so there’s no better time to practice your hobbies in the kitchen.

Homemade Pop-Tarts are not complicated to make, they are simply short crust pastry (aka pie crust pastry) and a filling of your choice, be it jam or whatever takes your fancy.

Now, how good you are at making pastry will make a big difference but do not worry, that’s why I’m here. In this video, I show you all the basic tips you need when it comes to pastry making. Follow my tips and you’ll have beautiful pastry every time.

I would just like to point out that when I was growing up in Ireland my mum would give us her leftover scraps of pastry and a jar of jam. We would put jam on odds and ends of pastry and pierce them together with a fork. And then when she had the oven on for dinner we would bake them off. We proudly placed our creations in different corners of the tray so we could remember which pastry belonged to one another, for fear that my sister Carol-Ann might eat my pieces. Long story short, maybe my mum, Patricia Stafford, invented the first Pop-Tart and we should have a chat with the Kellogg’s family about some royalties. Just sayin’! 🙂

Frosted Strawberry Pop-Tarts

Homemade Pop-Tarts, PopTarts, Gemma Stafford, Bigger Bolder Baking, Recipes, Strawberry, Chocolate Fudge, Brown Sugar Cinnamon, baking recipes, recipes, bigger bolder baking, gemma stafford

These pop tarts represent everything I love about baking. You can take some ingredients that are so simple and make something so satisfying and best of all homemade.

Homemade Strawberry Pop Tarts

4.7 from 187 votes
Learn how to make my Homemade Pop-Tarts & create a variety of flavors including Strawberry, Brown Sugar Cinnamon & Chocolate Fudge!
Author: Gemma Stafford
Servings: 8
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Learn how to make my Homemade Pop-Tarts & create a variety of flavors including Strawberry, Brown Sugar Cinnamon & Chocolate Fudge!
Author: Gemma Stafford
Servings: 8

Ingredients

  • 2 ⅔ Cup (375g/12oz) plain flour
  • ¾ cup (200g/6 ½ oz) cold butter, cubed
  • 2 Tbsp icing sugar
  • 2 egg yolk
  • 4 Tbsp water
  • generous pinch of salt
  • Egg wash (egg yolk mixed with water)
  • Strawberry Jam
  • 1/4 cup (2oz/60g) Icing sugar
  • 1/2 tsp vanilla extract
  • water (just enough to make a thick icing)
  • Sprinkles

Instructions

  • Put the flour, icing sugar and salt in a large bowl (or in a food processor).
  • Rub in the cold cubed butter until it resembles bread crumbs.
  • Mix together the egg yolks and water and add to the dry ingredients.
  • Mix in until a dough forms. It doesn't take long.
  • Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax. (you can freeze the pastry at this point)
  • Roll out your dough on a floured surface until 1/4 mm thick.
  • With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
  • Egg wash your pastry, this will help the 2 pieces stick together and give your pop tart a lovely golden color. . Prick the top with a fork to release steam while baking
  • Spoon the jam onto half of the pastry. Take care not to over fill or you would have a jam explosion.
  • Bake at 400oF (200oC) for 22-25 minutes or until golden brown.
  • Mix some icing sugar, vanilla extract water together until thick and spoon over the pastry. And of course finish with sprinkles.

Recipe Notes

You can freeze the pop tarts raw and assembled and then bake when needed

Brown Sugar Cinnamon Pop-Tarts

Homemade Pop-Tarts, PopTarts, Gemma Stafford, Bigger Bolder Baking, Recipes, Strawberry, Chocolate Fudge, Brown Sugar Cinnamon, baking recipes, recipes, bigger bolder baking, gemma stafford

This tastes simply like Christmas wrapped in pastry. Warm, comforting flavors that remind me of the holiday season. Who doesn’t want that in their mouth.

Brown Sugar Cinnamon Pop Tarts

4.72 from 92 votes
Author: Gemma Stafford
Servings: 8
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Author: Gemma Stafford
Servings: 8

Ingredients

  • 2 ⅔ Cup (375g/12oz) plain flour
  • ¾ cup (200g/6 ½ oz) cold butter, cubed
  • 2 Tbsp icing sugar
  • 2 egg yolk
  • 4 Tbsp water
  • generous pinch of salt
  • For the filling
  • 1/2 cup (100g/3oz) light brown sugar or white
  • 2 teaspoons ground cinnamon
  • 1 tablespoon (8g) plain flour
  • Maple Icing
  • 1/3 cup (1oz/30g) powdered sugar
  • 2 to 3 tbsp. maple syrup

Instructions

  • Put the flour, icing sugar and salt in a large bowl (or in a food processor).
  • Rub in the cold cubed butter until it resembles bread crumbs.
  • Mix together the egg yolks and water and add to the dry ingredients.
  • Mix in until a dough forms. It doesn't take long.
  • Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax. (you can freeze the pastry at this point)
  • Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside.
  • Roll out your dough on a floured surface until 1/4 mm thick.
  • With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
  • Spoon your filling into the center of the piece of pastry
  • Egg wash your pastry, this will help the 2 pieces stick together and give your pop tart a lovely golden color. Prick the top with a fork to release steam while baking
  • Bake at 400oF (200oC) for 22-25 minutes or until golden brown.
  • Mix the icing ingredeint together and spoon over the pastry.

Recipe Notes

You can freeze the pop tarts raw and assembled and then bake when needed

 Chocolate Fudge Pop-Tarts

Homemade Pop-Tarts, PopTarts, Gemma Stafford, Bigger Bolder Baking, Recipes, Strawberry, Chocolate Fudge, Brown Sugar Cinnamon, baking recipes, recipes, bigger bolder baking, gemma stafford

A triple whammy of chocolate and fudge, you can’t go wrong with that.

Don’t miss my other Pop-Tart recipes:

Homemade Chocolate Fudge Pop Tarts

4.75 from 76 votes
Author: Gemma Stafford
Servings: 8
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Author: Gemma Stafford
Servings: 8

Ingredients

  • 2 1/3 Cup (315g/10oz) plain flour
  • ¾ cup (200g/6 ½ oz) cold butter, cubed
  • 3 Tbsp icing sugar
  • 1/3 cup (2oz/60g) cocoa powder
  • 2 egg yolk
  • 4 Tbsp water
  • generous pinch of salt
  • Fuge Filling
  • 1/4 cup (1oz/30g) unsweetened cocoa powder
  • 1/3 cup (2oz/60g) brown sugar
  • 2/3 cup (5floz/150g) milk
  • 1/4 teaspoon salt
  • 6 ounces chocolate , chopped
  • 2 tbsp (1oz/30g)butter, cup into small cubes
  • 2 teaspoon vanilla extract
  • https://gringalicious.com/chocolate-mousse-filled-pop-tarts/
  • chocolate frosting
  • 1 cup (125g/4oz) powdered sugar
  • 2 tbsp cocoa powder
  • 2 tbsp milk
  • 1 tablespoon (1/2oz/15g) melted butter
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions

  • Start by making the fudge filling. Stir together cocoa powder, brown sugar, and milk in a small sauce pan and cook over medium heat until it comes to a simmer.
  • Cook over low heat, stirring occasionally for 3 minutes.
  • Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Set aside to cool and thicken.
  • Put the flour, icing sugar and salt in a large bowl (or in a food processor).
  • Rub in the cold cubed butter until it resembles bread crumbs.
  • Mix together the egg yolks and water and add to the dry ingredients.
  • Mix in until a dough forms. It doesn't take long.
  • Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax. (you can freeze the pastry at this point)
  • Roll out your dough on a floured surface until 1/4 inch thick.
  • With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
  • Spoon your filling into the center of the piece of pastry. Make sure the filling is evenly distributed because it doesn't melt down while baking
  • Egg wash your pastry, this will help the 2 pieces stick together and give your pop tart a lovely golden color. Prick the top with a fork to release steam while baking
  • Bake at 400oF (200oC) for 22-25 minutes or until golden brown.
  • Mix the icing ingredeint together and spoon over the pastry. And of course finish with sprinkles.

Recipe Notes

You can freeze the pop tarts raw and assembled and then bake when needed

 

Watch The Recipe Video!

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Mary
Mary
4 days ago

I had hoped these would be gluten free.

Alison Regina
Alison Regina
1 month ago

I had to bake mine for a lot longer than 22 minutes. It was closer to an hour of baking time. I’m not sure if that’s because the oven in my dorm didn’t preheat correctly or what. I’m hoping to make this gluten free when I go home so my mom can finally enjoy pop tarts after so many years of not having them! Also do you have any tips on how much water to put in egg washes? Thanks!

Jocelyn
Jocelyn
1 month ago

Gemma,
Can you freeze the pop tarts after they are baked and cooled? Sounds yummy 😋

Led Bonifacio
Led Bonifacio
1 month ago

Hi Gemma,

Thank you for this recipe. I’ve learned a lot from your tips.

Love and Regards from the Philippines.

Anonymous
Anonymous
2 months ago

Hi Gemma,
I wanted to know that is it 8 servings for each flavour or the total of all of the flavours? And also can I make the chocolate fudge filling without the chocolate using only cocoa powder? And I wanted to confirm if I could use your homemade strawberry jam recipe for strawberry poptarts?

Sarah Farina
Sarah Farina
3 months ago

Hello! I was thinking of making these for a party? I was wondering what the best way to reheat them is if I make them in advance? If anyone has done that.. Thank you!!

Maria G.
3 months ago

Another good recipe! Thank you Gemma! I made strawberry with home-made jam for my grown up son – as a Father’s Day gift. He liked it and I loved it!

Khushi
Khushi
4 months ago

Hi Gemma, what can I use to replace the egg wash since I don’t want to use egg in the recipe?

Mary Tielve
4 months ago

Hi Gemma! How do you store these once cooked? Also can you freeze once cooked and reheat?
Thanks so much!

mary
mary
4 months ago

about how much jam do you recommend putting in each pastry? should it be just a smear, a tablespoon?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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