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Homemade strawberry pop tart on a pink plate.
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Homemade Strawberry Pop Tarts

Skip store-bought and make your favorite pop tarts right at home! These Strawberry Pop Tarts are made with an easy, buttery homemade pastry dough and are filled with sweet strawberry preserves. Top them off with a simple vanilla glaze and decorate with rainbow sprinkles for a fun-to-make, nostalgic treat.
Course Dessert
Cuisine American
Keyword strawberry pop tarts
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 pop tarts
Calories 431kcal
Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

For the Pastry

  • 2½ cups all-purpose flour spooned and leveled
  • 1 Tbsp. granulated sugar
  • 1 tsp. salt
  • 1 cup cold unsalted butter cubed
  • 1/3 cup cold whole milk plus 1-2 Tbsp. extra as needed

Filling

  • Strawberry preserves go for something high-quality

Egg Wash

  • 1 egg
  • 1 Tbsp. milk or water

Vanilla Glaze

  • 1 cup powdered sugar
  • 1-2 Tbsp. milk
  • 2 tsp. light corn syrup
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • Rainbow jimmies or nonpareils to decorate
US Customary - Metric

Instructions

Make the pastry

  • Combine dry ingredients: In a food processor, pulse together the flour, sugar, and salt until combined.
    2½ cups all-purpose flour, 1 Tbsp. granulated sugar, 1 tsp. salt
    SIde-by-side image of pulsing the dry ingredients together in a food processor.
  • Add butter: Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining. If needed, use your fingers to gently flatten any large butter chunks.
    1 cup cold unsalted butter
    Side-by-side image of pulsing the butter into the dry ingredients in the food processor.
  • Drizzle in milk: With the processor running, slowly drizzle in the cold milk. The dough should look slightly crumbly but hold together when pressed between your fingers. It will not form into a smooth ball in the processor, we don’t want that!
    1/3 cup cold whole milk
    Three images side-by-side showing adding the milk to the pie crust in the food processor.
  • Form dough: Turn the dough out onto a clean work surface and gently bring it together into a cohesive disc.
    Side-by-side images showing forming the dough into a round, flat disc.
  • Divide and chill: Divide in half and shape into two flat discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Start Timer
    Side-by-side image showing cutting the dough in half then wrapping each disc into plastic wrap to chill.

Roll and cut the dough

  • Remove dough from fridge: When ready to assemble, remove one disc from the refrigerator and let it sit at room temperature for 5-10 minutes, just so it’s easier to work with. Start Timer
  • Roll and cut: On a lightly floured surface, roll the dough into a rectangle about ¼-inch thick. Cut into approximately 3½ x 4¾ inch rectangles using a rectangular cookie cutter or a 3x5 index card works well as a guide.) Transfer rectangles to a parchment-lined baking sheet and refrigerate.
    Cutting rectangles out of pie crust rolled into a thin sheet.
  • Repeat with all of the dough: Gather scraps, reroll, and cut more rectangles. Repeat with the second disc of dough, and chilling those rectangles on a separate baking sheet.
  • Prepare the egg wash: Whisk together the egg and milk (or water) until smooth.
    1 egg, 1 Tbsp. milk or water
    Side-by-side image of whisking egg wash together in a small bowl.

Fill and assemble

  • Brush with egg wash: Remove one baking sheet of chilled rectangles from the refrigerator. Lightly brush each rectangle with egg wash.
    Brushing each dough rectangle with egg wash.
  • Fill with preserves: Spoon about 1 tablespoon of strawberry preserves into the center of half the rectangles, leaving a border around the edges.
    Strawberry preserves
    Side-by-side image showing adding 1 Tbsp. of raspberry preserves to the pie dough rectangle.
  • Top with second rectangle of dough: Top each with a second rectangle of dough. Press the edges together gently, then use a fork to crimp and seal all sides.
    Side-by-side image showing adding the top rectangle of pie crust then using a fork to crimp shut.
  • Brush tops with egg wash: Lightly brush the tops with egg wash. Using a toothpick or skewer, poke 6-8 small holes in the tops to allow steam to escape.
    Side-by-side image of brushing the pop tarts with egg wash then poking 6-8 small holes in the tops.
  • Chill and repeat: Return the assembled pop tarts to the refrigerator while you repeat with the remaining dough. You should have about 8–10 pop tarts total.
  • Bake: Preheat the oven to 400°F. Bake for 15-18 minutes Start Timer, or until the tops are lightly golden brown. Allow the pop tarts to cool completely before glazing.
    Eight pop tarts baked on baking tray lined with parchment paper.
  • Make the glaze: Whisk together the powdered sugar, milk, corn syrup, vanilla, and salt until smooth.
    1 cup powdered sugar, 1-2 Tbsp. milk, 2 tsp. light corn syrup, 1/2 tsp. vanilla extract, Pinch of salt
    Side-by-side image of whisking the icing ingredients together in a medium mixing bowl.
  • Glaze pop tarts: Spread glaze over cooled pop tarts and decorate with sprinkles.
    Rainbow jimmies or nonpareils
    Side-by-side image of adding the icing to the cooled pop tarts then decorating with rainbow sprinkles.
  • Let cool and enjoy: Allow the glaze to set before serving.
    Decorated pop tarts allowing the icing and sprinkles to set on a wire rack before eating.

Notes

  • Store-bought pie crust: You can use store-bought pie crust for convenience but I promise the homemade tastes better (and is super easy to make).
  • No food processor? If you don't have a food processor, you can still make this dough. Just follow the instructions for my homemade pie crust through step 7.
  • Don't overfill: Be sure NOT to overfill these pop tarts! About 1 tablespoon of preserves is perfect. That way you can still fully close and crimp the edges to keep everything inside.
  • Store: Store at pop tarts at room temperature for up to 2 days in an airtight container, refrigerate for up to a week, or freeze for 2-3 months.
  • To reheat: For reheating, if the pop tarts are glazed, you’ll need to be careful so the glaze doesn’t melt. The oven just briefly. For unglazed pop tarts, I like to use the toaster oven or microwave.

Nutrition

Serving: 1pop tart | Calories: 431kcal | Carbohydrates: 48g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 436mg | Potassium: 75mg | Fiber: 1g | Sugar: 18g | Vitamin A: 758IU | Calcium: 31mg | Iron: 2mg