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Homemade Pop Tarts

Flaky puff pastry filled with thick berry jam, sealed and baked golden, then topped with a crackly vanilla glaze and rainbow sprinkles. Better than any box.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 1 hour
Servings: 6 pop tarts
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pop Tart Pastry
  • 2 sheets store-bought puff pastry thawed
  • 1 cup thick berry jam or fruit preserves strawberry, mixed berry, or raspberry
  • 1 tsp cornstarch to thicken jam if needed
  • 1 egg beaten, for egg wash
  • 1 tbsp milk for egg wash
Vanilla Glaze
  • 1.5 cups powdered sugar sifted
  • 2-3 tbsp milk
  • 0.5 tsp vanilla extract
  • 1 pinch salt
  • rainbow sprinkles for topping

Equipment

  • Baking sheets
  • Parchment paper
  • Rolling Pin
  • Wire rack
  • Pizza cutter or sharp knife
  • Fork (for crimping)

Method
 

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. If jam is runny, stir in cornstarch and heat in a small saucepan over medium heat 2–3 minutes until thickened. Cool completely.
  3. On a lightly floured surface, cut each puff pastry sheet into 6 equal rectangles (about 3x4 inches), giving 12 total.
  4. Place 6 rectangles on baking sheets. Spoon 1 heaping tablespoon of cooled jam into the center of each, leaving a ½-inch border.
  5. Whisk egg and milk for egg wash. Brush borders of filled rectangles. Top with remaining rectangles and press edges with fingers, then crimp with a fork.
  6. Poke 4–6 small holes in the top of each pop tart. Brush tops with egg wash.
  7. Bake 18–22 minutes, rotating pans halfway, until deeply golden. Cool completely on wire rack before glazing.
  8. Whisk powdered sugar, 2 tbsp milk, vanilla, and salt until smooth. Spoon over cooled pop tarts, top with rainbow sprinkles, and let glaze set 15 minutes.

Notes

Keep puff pastry cold while working for maximum flakiness. Use thick jam or preserves to prevent filling from leaking. Cool completely before glazing. Store in an airtight container at room temperature up to 3 days, or freeze unglazed for up to 2 months.