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Half of a strawberry pop tart on top of iced homemade pop tarts on a piece of parchment paper.

Homemade Strawberry Pop Tarts

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These easy and delicious homemade pop tarts are the perfect way to start the day. Flaky pastry filled with either strawberry or brown sugar cinnamon filling and topped with icing makes these an irresisatable treat!
Course Snack
Cuisine American
Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Servings 9 pop tarts
Calories 408
Author Michelle


For the Brown Sugar-Cinnamon Filling

  • ½ cup light brown sugar
  • teaspoon ground cinnamon
  • 4 teaspoons all-purpose flour

For the Strawberry Filling

  • ¾ cup strawberry jam
  • 1 tablespoon cornstarch
  • 1 tablespoon water

For the Pastry Crust

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 1 egg
  • 2 tablespoons milk

For the Egg Wash

  • 1 egg
  • 1 tablespoon milk

For the Plain Icing

  • ¾ cup powdered sugar
  • 1 tablespoon milk
  • ¼ teaspoon vanilla extract

For the Cinnamon Icing

  • ¾ cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon vanilla extract


  • Prepare the Brown Sugar-Cinnamon Filling: In a medium bowl, whisk together the brown sugar, cinnamon, and flour.
  • Prepare the Strawberry Filling: In a small bowl, whisk together the cornstarch and water, and then combine with the jam in a small saucepan over medium heat. Bring to a boil and simmer for 2 minutes, stirring frequently. Remove from the heat and let cool.
  • Make the Pastry Crust: In a large bowl, whisk together the flour, sugar, and salt. Using a pastry blender, cut in the butter until it is the size of peas and the mixture holds together when you squeeze it. In a small bowl, whisk together the egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. Knead briefly on a floured surface, if necessary, until the dough comes together.
  • Divide the dough in half. (At this point you can wrap each in plastic wrap and refrigerate for up to 2 days. If you refrigerate the dough, let it come to room temperature for about 15 minutes before rolling out.) Roll out one piece of dough to about ⅛-inch thick, in a 9½ by 12½ rectangle. Using a sharp knife, pastry wheel or bench scraper, trim the rectangle to 9x12 inches. Cut the sheet of dough into nine 3x4-inch rectangles. Using a spatula, transfer the rectangles to a baking sheet that has been lined with parchment paper or a silicone baking mat.
  • Assemble the Pastries: In a small bowl, whisk together the egg and milk. Brush the egg wash on each of the rectangles. Spoon a tablespoon of filling into the center of each rectangle, leaving a ½-inch of space around the edges.
  • Roll out and cut the second piece of dough in the exact same manner as you did the first. One at a time, place a second rectangle of dough on top of the nine assembled ones. Using your fingers, press around the seams of the dough to make sure they are sealed. Press the tines of a fork around the edges of the rectangles. Prick the tops of the rectangles in multiple spots to allow steam to escape.
  • Refrigerate the pan with the pastries (you don't need to cover them) for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake the pastries for 25 to 30 minutes, or until lightly browned. Cool slightly before serving if not using an icing. If you plan to ice the pastries, cool them completely before doing so. Store pastries in an airtight container at room temperature for up to one week.
  • Make the Icing: In a small bowl, whisk together the powdered sugar, milk, cinnamon (if using), and vanilla extract. The icing should have a very thick, but still spreadable, consistency. If necessary, add a splash of milk at a time, until that consistency is reached. Spread a spoonful of icing over top of each pastry and allow to sit for at least 30 minutes so the icing can set.


  • Filling: Each filling recipes makes enough for a whole recipe (nine pastries). If you are planning to make a variety of fillings, you can scale them up or down as needed. Same goes for the icing recipes!
  • Make-Ahead Dough: You can save time in the morning by prepping the pastry dough up to 2 days in advance. Store pre-made dough in the refrigerator wrapped in plastic wrap for up to 2 days.
  • Make-Ahead Baked Pop Tarts: Follow the recipe through baking and cool completely. Store uniced, baked pop tarts in an airtight container for up to 1 week. When you are ready to serve, ice and enjoy!
  • Storing Iced Pop Tarts: Keep iced pop tarts in an airtight container for up to 3 days.
  • Freezing Unbaked Pop Tarts: Prepare through step #6, then instead of placing the pan in the refrigerator, place in the freezer for up to 2 hours until completely frozen and firm. Transfer to an airtight ziploc bag or container and freeze for up to 3 months. Bake as directed from frozen, allowing for an extra few minutes bake time.
  • Freezing Baked Pop Tarts: Bake the pop tarts and allow to cool completely. Place the cooled pop tarts in a single layer on a baking sheet and place in the freezer for 2 hours or until completely frozen. Place in an airtight ziploc bag or container and freeze for up to 3 months. Reheat in the toaster, toaster oven, oven, or microwave.
Nutritional values are based on one pop tart.


Calories: 408kcal | Carbohydrates: 76g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 91mg | Sodium: 292mg | Potassium: 91mg | Fiber: 1g | Sugar: 47g | Vitamin A: 685IU | Vitamin C: 2.5mg | Calcium: 52mg | Iron: 1.8mg