Homemade Pop Tarts/Toaster Pastries

These are good.  Not necessarily reminiscent of an actual pop tart, but they are still very enjoyable.  I would say more the taste of a hand pie.

In my quest to make as many items from scratch as possible, although pop tarts aren't exactly a staple, or even anything I've eaten in the past decade, they sounded intriguing.  While at the grocery store I decided to just take a glance at the side of a pop tart box.  It looked something like this:

Scary, isn't it?  I decided to give them a try.

I found 3 recipes, all different, in my search for making homemade pop tarts.  The first came from King Arthur Flour.  It was actually more like a pop tart than this recipe, but a little dry.  Next, I found a recipe in The Homemade Pantry.  That and this recipe, from the book Make The Bread Buy The Butter are similar in that they're more like a pie crust dough.

My next challenge was to have a pop tart taste test.  I brought them to work one morning and announced the taste test to my staff and a few co-workers.  Not a bad way to start the day, right?  Although everyone enjoyed them all, these were the winner.  Although the tarts from King Arthur Flour didn't win their brown sugar filling was a definite must-have and I've included it in this recipe.

I'm not a fan of them with frosting, I find them too sweet, but have added the recipe for that in case you feel differently.  I also freeze mine (up to 30 days) and bake them fresh before serving.  Scrumptious!

Homemade Pop Tarts/Toaster Pastries
recipe adapted from Make The Bread Buy The Butter
Makes 10-12 Pop-Tarts


  • 2 cups plus 2 tablespoons all-purpose flour, plus more for rolling
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 pound (2 sticks) cold unsalted butter, cut into bits
  • 1/4 cup cold milk


  • 2/3 cup jam, any flavor -or-
  • Cinnamon Filling:  6 T. butter, softened, 3 T. all-purpose flour, 3/4 cup light brown sugar, 1 1/2 teaspoons ground cinnamon, and 1/4 t. salt, mixed together in a small bowl

Coarse Sugar, for sprinkling (optional)

For the Icing {Optional}

  • 1/2 cup confectioners’ sugar
  • 1-2 tablespoons milk
  • 1/8 teaspoon vanilla extract


Whisk the flour, salt and sugar in a large bowl (or pulse in a food processor). Add the butter and, using your fingertips or a pastry whisk, blend until the mixture resembles coarse meal (if using a food processor, pulse until the butter is the size of peas). Add the milk and mix until clumpy (food processor - keep the processor on while adding the milk until the dough starts to clump - pour onto a floured counter and push together to form a ball). Form into a ball, then shape into a disk. Wrap tightly with plastic wrap and chill for a minimum of 1 hour.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or lightly grease.  Put a small amount of water in a small bowl.

On a floured work surface, roll out the dough as thin as you can. Cut the dough into rectangles 2 1/2 by 4 inches. Re-roll and cut scraps.

Brush the perimeter of half of the dough rectangles with some water. Spoon 2 teaspoons of jam or brown sugar filling into the middle of each water-brushed rectangle, leaving a 1/4-inch margin on all sides. Place another dough rectangle on top that hasn't been brushed with water. Seal the edges tightly by pressing with the tines of a fork. Prick the tops of the pastries to release steam. If you are not going to frost the pastries later, sprinkle the tops generously with coarse sugar. Place the tarts on the baking sheets.  **If you are going to store in the freezer, put the baking sheets, with the completed tarts, in the freezer and freeze until firm, about 1 hour.  Remove them to a sealed container or freezer bag.  Follow baking instructions when ready to bake.**

Bake for 20 - 25 minutes, until golden. Let cool completely on a rack.

If frosting the tarts, in a small bowl, mix the confectioners’ sugar with the milk and vanilla to make a thick, smooth, spreadable frosting. Frost the tarts. These are best eaten immediately, though you can store them at room temperature for up to five days in a cookie tin. 

 You can toast these if you like, but use a toaster oven or a regular oven to avoid a mess.


Annnightflyer said...

I am going to so try this!

Anna said...

Those sound good! Like you, I don't buy pop tarts (loved them as a kid, though) and agree with you about the scary ingredient list. Your's look much better!!