Skip the store-bought snacks and preheat your oven for a family favorite recipe for Homemade Pop Tarts loaded with two different fillings.
Pop Tarts and I have a long history together. Growing up, I was a fan of both the strawberry and the cinnamon flavors and would often eat them straight from the wrapper, no toaster oven needed.
They were doughy and sweet and the perfect handheld snack that my mom (thankfully) kept stocked in our pantry.
Fast forward 20 years and here I am whipping up a Homemade Pop Tarts recipe complete with DIY dough (that is so, so easy to make) and not one, but two different fillings.
You guessed ’em: strawberry and cinnamon.
For all those looking to expand upon their Homemade Pop Tarts lineup, a chocolate and marshmallow combo would make for ooey, gooey s’mores inspired sweets while bananas and Nutella would be a winner just about every day of the year.
But what is a Pop Tart without that quintessential frosting-slash-glaze? Keep it simple with the classic white color or jazz up your presentation for any occasion with your choice of food coloring and sprinkles.
Put it all together and you have the lightest, flakiest Homemade Pop Tarts loaded with strawberry or cinnamon fillings and topped off with a tangy buttermilk glaze. They’re a simple, sweet and totally sentimental treat that are guaranteed to have you skipping the store-bought alternative for good.
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For the dough:
- 4 cups all-purpose flour, plus more for rolling out dough
- 1 1/2 teaspoons kosher salt
- 1 Tablespoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/4 cup ice water (or more, as needed)
- 1 large egg, beaten with 1 Tablespoon heavy cream or water
For the strawberry filling:
- ½ cup strawberry preserves
- 1 Tablespoon cornstarch
For the cinnamon filling:
- 1/4 cup packed light brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
For the glaze:
- 2 cups confectioners’ sugar
- 1/4 cup buttermilk
- Food coloring of choice (optional)
- Sprinkles, for decorating (optional)
Make the dough:
- In the bowl of a food processor, combine the flour, sugar and salt. Add the cubed butter and pulse until combined. With the motor running, slowly stream in the ice water, 1 tablespoon at a time, until the dough begins to form a ball. (Alternately, the dough can be made by hand by cutting the butter into the flour with your fingers then stirring in the ice water.)
- Divide the dough in half, shaping each piece into a flattened disc. Wrap each disc securely in plastic wrap. Refrigerate the dough for 15 minutes.
- Lightly flour your work surface then using a rolling pin, roll out each piece of dough into a 16-by-20-inch rectangle that’s roughly 1/8-inch thick. Use a ruler to measure out eight 4-inch-by 5-inch rectangles.
- Divide filling of choice evenly between 8 rectangles.
- Brush the egg wash around edges and cover with the other 8 pastry rectangles. Crimp edges with a fork. Chill in the fridge for at least 30 minutes.
- Preheat the oven to 350°F.
- Brush chilled pop tarts with remaining egg wash. Bake for 20 minutes and check - pop tarts should be golden brown.
- Allow to cool completely while you make the glaze.
Make the glaze:
- In a medium bowl, whisk together the confectioners’ sugar and buttermilk until smooth. Whisk in the food coloring to your desired color (optional).
- Drizzle or spoon the glaze atop the completely cooled Pop Tarts then top them immediately with sprinkles (optional) and serve.
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.