A simple homemade take on strawberry Pop-Tarts.
introduction
These homemade Pop-Tarts are easy and fun to make at home.
They use simple dough and bright jam.
If you like simple breakfast treats, you might also enjoy making easy homemade donuts.
why make this recipe
Make this recipe because it uses few ingredients and gives a fresh taste.
You can make them with store jam or fresh fruit.
They bake fast and taste like a bakery.
They are as simple as making easy homemade meatballs — quick and satisfying.
how to make Homemade Strawberry Pop-Tarts
Work on a clean surface. Roll the dough thin and cut rectangles.
Put jam in the center of half the rectangles. Brush the edges with a little milk and press with a fork to seal.
Bake until golden and cool before glazing.
If you need a reminder on shaping and working with dough, you can use tips similar to those in recipes like Greek chicken meatballs with homemade tzatziki sauce for steady hands and simple shaping.
Ingredients :
- Pastry dough
- Strawberry jam or fresh strawberries
- Sugar
- Vanilla extract
- Milk
- Powdered sugar
- Colorful sprinkles
Directions :
- Preheat the oven to 375°F (190°C).
- Roll out the pastry dough and cut into rectangles.
- Place a spoonful of strawberry jam in the center of half the rectangles.
- Top with the remaining rectangles and seal the edges with a fork.
- Bake for 15-20 minutes until golden.
- Mix powdered sugar, milk, and vanilla extract to make the glaze.
- Drizzle the glaze over the cooled Pop-Tarts and sprinkle with colorful sprinkles.
how to serve Homemade Strawberry Pop-Tarts
Serve warm for soft pastry and gooey filling.
Serve cool for a firmer bite.
They go well with a cup of milk or coffee.
For a dessert table, pair with other sweets like homemade Christmas candies.
how to store Homemade Strawberry Pop-Tarts
Keep Pop-Tarts in an airtight container at room temperature for up to 2 days.
Store in the fridge for 3–4 days.
To freeze, wrap each tart and place in a freezer bag for up to 2 months.
Reheat in a toaster or oven from thawed or slightly frozen.
tips to make Homemade Strawberry Pop-Tarts
- Use chilled dough so it is easier to cut.
- Don’t overfill the jam to avoid leaks.
- Press edges well with a fork to seal.
- Cool fully before glazing to keep the glaze smooth.
- Add sprinkles right after glazing so they stick.
variation (if any)
- Use fresh strawberries cooked down to make a quick jam.
- Try other fillings: blueberry, raspberry, chocolate-hazelnut.
- Swap glaze for a simple icing of powdered sugar and lemon juice.
- Add cinnamon sugar on top before baking for extra flavor.
FAQs
Q: Can I use fresh strawberries instead of jam?
A: Yes. Chop and cook them with a little sugar until thick, then cool before using.
Q: Can I use store-bought puff pastry?
A: Yes. Puff pastry works well and gives a flaky crust.
Q: How long do Pop-Tarts last in the fridge?
A: They keep 3–4 days in an airtight container in the fridge.
Q: Can I bake them from frozen?
A: You can bake frozen tarts, but add a few extra minutes to the bake time and watch for golden color.
Conclusion
For a tested version and extra tips, see Homemade Strawberry Pop-Tarts – Sugar Spun Run.
Strawberry Pop-Tarts
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Roll out the pastry dough and cut into rectangles.
- Place a spoonful of strawberry jam in the center of half the rectangles.
- Top with the remaining rectangles and seal the edges with a fork.
- Bake for 15-20 minutes until golden.
- Cool fully before glazing to keep the glaze smooth.
- Mix powdered sugar, milk, and vanilla extract to make the glaze.
- Drizzle the glaze over the cooled Pop-Tarts and sprinkle with colorful sprinkles.