Breakfast, Pies & Tarts

Toaster Oven Pop Tart

5 from 1 vote
This homemade Toaster Oven Pop Tart is every kid's dream come true, and let's face it— every adult's too.
A homemade, delicious pop tart straight from the toaster oven.

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Hi Bold Bakers!

As a professional chef and the host of Bigger Bolder Baking, I am no stranger to taking your favorite store-bought treats and making them over-the-top. This homemade Toaster Oven Pop Tart is every kid’s dream come true, and let’s face it— every adult’s too. While classic pop tarts are single serve, low on fruity filling and skimpy on the glaze, this giant version is made with wholesome homemade pie crust, fresh strawberry jam, and glazed to perfection.

The best part yet: my Toaster Oven Pop Tart recipe was specifically created to be baked in your toaster oven! If you’re cooking from your dorm room or kitchenette, this is the sweet treat for you!

How to Make a Homemade Pop Tart

I bet you never thought you could make a pop tart at home, let alone in your toaster oven. Thanks to my Sweet Creations Nonstick Quarter Sheet Pan 9″x 13″x 1″ I was able to dream up this recipe for a giant pop tart. The pan is exactly the size of a standard toaster oven and lined with ridges all along the bottom. These ridges ensure the even bake on the bottom of my homemade giant pop tart, meaning it’s crisp and flaky from top to bottom!

[ If you like this “tart,” how about another? Recipe for our Breakfast Tart here! ]

You start out with my staple pie crust made from flour, butter, water, egg and a bit of powdered sugar. This dough is one of my favorites as its perfectly crispy while still tender. After making the crust, I roll it out to the size of my toaster oven tray and load it up my favorite strawberry jam. The last step before baking is topping the bottom crust and filling with its top and sealing the edges with a fork. Once my pop tart is baked it looks just like a giant pop tart, I can’t imagine anything more satisfying!

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Can You Use a Regular Oven Instead?

While I love that this recipe is toaster oven friendly, you can absolutely achieve the same result using a regular oven. This pop tart recipe really is for everyone, no matter what appliances you’re working with. The trick is the Sweet Creations Nonstick Quarter Sheet Pan 9″x13″x1″.

What Flavors Can You Make A Pop Tart?

I chose to fill my giant toaster oven pop tart with strawberry jam because when I think of classic pop tarts I always think of that sweet berry filling. That said, feel free to fill this giant tart with whatever flavor jam you fancy!

How to Make Icing

The top of my homemade pop tart is glazed with the sweetest simple glaze. Made by combining only two ingredients, this glaze is a great recipe to know for icing cookies and all kinds of pastries.

The glaze sets up to be shiny and smooth and can even be colored with all natural food coloring. For this giant pop tart, I chose to keep the glaze a pretty white then top it all of with rainbow sprinkles. Once the pop tart is glazed is really is one of the sweetest looking pastries I’ve made to date. To serve all you do is cut it into squares. After that, there’s only one thing left to do, sink those teeth in!

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Watch The Recipe Video!

Toaster Oven Pop Tart

5 from 1 vote
This homemade Toaster Oven Pop Tart is every kid's dream come true, and let's face it— every adult's too.
Author: Gemma Stafford
Servings: 8
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
This homemade Toaster Oven Pop Tart is every kid's dream come true, and let's face it— every adult's too.
Author: Gemma Stafford
Servings: 8



  • 2 2/3 cups (13 1/3 oz/378g) all-purpose flour
  • 14 Tbsp butter
  • 2 Tbsp powdered sugar , sifted
  • 1/2 tsp salt
  • 2 egg yolks
  • 1/2 cup (4 fl oz/115ml) water
  • 1 egg , lightly beaten for egg wash




For the crust

  • In a large bowl combine the flour, powdered sugar and salt.
  • Next, add in the butter and rub it in using your fingertips until it resembles coarse bread crumbs.
  • In a small jug, mix together the egg and water. Slowly stream in the wet ingredients into the dry while mixing. Hold back some of the water and egg mixture just incase you don't need it all.
  • Using your hands bring the dough together until the dough has formed a nice ball. If you find the dough is dry add a bit more liquid as needed.
  • Wrap the pastry in cling wrap and refrigerate for a minimum of 30 minutes to allow the gluten to relax before rolling. This dough can be kept in the fridge for up to 3 days.

To Assemble the Pop Tart:

  • Pre-heat your oven to 375oF (190oC) then butter and line your SweetCreations Nonstick Quarter Sheet Pan 9"x 13"x1 with parchment paper,leaving extra parchment hanging over the sides. This will help you remove the pop tart from the pan. Set aside.
  • Divide the crust into 2 equal balls. Flour a large work surface and a rolling pin. Working with the first ball of dough to create the bottom crust, gently roll it out into an 10 " x 14 " rectangle about 1/8 of an inch thick.
  • To transfer your bottom crust onto you trey by gently roll it around your floured rolling pin then unrolling it across the pan. Gently press it down and into the corners of the pan. Some crust should be hanging over the edges.
  • Next, fill the bottom crust with the jam using a spatula to endure the jamis evenly distributed across the bottom crust.
  • Repeat the same process with the second ball of dough. This will act as the top crust. After unrolling the top crust across the top of the jam layer, gently press the edges together to seal the bottom crust to the top, encasing the filling.
  • Using scissors or a knife trim the extra crust hanging over the sides to match the edge of the pan. Lastly, crimp the outer edges of the crust with a fork. This will seal the pop tart and also create that classic pop tart crust
  • Brush the entire top of the crust with egg wash and prick a few holes in the top of the crust, to allow steam out of the tart while baking.
  • Bake the pop tart in your toaster or conventional oven for 25-30 minutes or until golden brown. Once baked remove from the oven and allow to cool in the tin while you make the glaze.

For the glaze:

  • In a large bowl whisk together the powdered sugar with the milk until a shiny smooth glaze is formed. If the glaze is not thick enough add a bit more powdered sugar a tablespoon at a time. Alternatively, add a little extra milk if the glaze is too thick to pour.
  • Once the pop tart has completely cooled pour over the glaze. Gently spread the glaze out with a spatula then cover with sprinkles. Allow to set for about 30 minutes or until the glaze has hardened slightly.
  • To serve, lift the pop tart out or the tray and slice into large squares. The pop tart will last for up to 4 days covered and stored at room temperature.

Don’t Forget To Try These Breakfast Recipes Too!


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4 years ago

Is there a way to collapse your side bar options? tips, video, comments, share and save? It covers up some of the instructions

5 years ago

Where is the recipe??

Michele Bostwick
Michele Bostwick
1 year ago

Gemma, whenever you use butter in a recipe, do you use Kerry Gold, or do you use that only for “eating,” say on breads, rolls, or toast? Wondering if you bake with Irish butter IN your recipes.

Amanda Ross
3 years ago

My store was out of powdered sugar, so I used granulated in the dough. It worked just fine. And for the icing, I whisked 4 egg whites with 3/4 c granulated sugar over a double boiler until not grainy. Added vanilla and beat with hand mixer until thickened to icing thickness. Worked just fine too, hardened like pop tart frosting. I also did individual tarts instead of 1 big one. Thanks for the idea! My kids loved em!

Amanda Allen
Amanda Allen
4 years ago

Have you ever tried to remake pillsbury toaster strudel? All the recipes have fruit inside but can’t find one with just cream cheese. Hoping you can recreate it. I love your recipes. Hoping that this might be the next one I save.

Cindy Oh
5 years ago

Hi Gemma, today I made mine with half filled with blueberry jam and the other half filled with Nutella and it taste really great! My daughter likes it very much. Thanks for this great recipe.

5 years ago

My granddaughter wants male a chocolate version. Can you help me out with how to do that?

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Cindy Oh


About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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