Pop Tarts




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Now you can make your own Pop Tarts at home!
Use this recipe to customize your pop tarts to suit any taste.
Get creative and make those pumpkin pie pop tarts that Kellogs never had the courage to roll out!
Anything you can imagine can be yours. All of your wildest dreams will come true.

Step 1: Ingredients

I tried to make these as authentic as possible, so I bought the cheapest, easiest ingredients I could find. I may go back one day and gourmet these babies up with some apricot-blackberry business (or the aforementioned pumpkin pie filling, which I am serious about.) But these came out tasting pretty authentic just as they were. I wish I'd had some colored sugar to sprinkle on top.

  • Premade pie crust
OR this pie crust
  • Fruit preserves or chocolate chips

Icing (opt):
  • Powdered sugar
  • Milk
  • Vanilla

Step 2: Construct the Tart

Bring pie crust to room temperature, or it may crack.

Open the pie crust on a cutting surface. Cut your pastry to double pop-tart size (as if they were side-by-side). I'm not putting real measurements here, because you should feel free to make them whatever size you desire!

Spread preserves (or sprinkle chocolate chips or whatnot) on one side of the dough, leaving a 1/2" perimeter around the edges.

Dip a brush or your finger in water, and run it around the bare edges to help them seal.

Fold the dough over on itself, sealing by pressing into the edges with the flat side of a fork.

Poke holes in the top crust.

If not using icing, sprinkle tops with granulated sugar.

Bake at 400oF for 15 - 20 minutes.

Step 3: Make the Icing

Combine about 1/2c of powdered sugar with 2 tablespoons of milk and a dash of vanilla.
Use more powdered sugar to thicken, or more milk to thin to suit your own taste.

When the pop tarts come out of the oven, allow them to cool before adding icing. Otherwise, the icing will just melt and run off the sides, and then you'll think you need to put on more icing, and it will continue to run of the sides until it's cool enough and your icing has set up enough that it all stays on top. By this point, the pop tart is far too coated in sugar to be enjoyable (or even edible to some).

These can be stored in the fridge and reheated in a toaster in the morning or when you get home from school. Plus, if you make them for yourself, they have to be good for you, right? So your parents can't argue!




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    54 Discussions


    Reply 9 years ago on Introduction

    i like the idea of the pumpkin poptart, and just might experiment with other fillings, maybe even a meat... oooh, i'm getting hungry


    Reply 6 years ago on Introduction

    French-Canadian meat pie (tourtiere) poptarts would be amazing. Tourtiere is made of ground pork, onions, and a whole medley of savory spices. My mouth is watering just thinking about it.


    Reply 9 years ago on Introduction

    Maybe I should post my mom's homemade Cornish Pasties recipe. That's a hand-held meat pie - just without the frosting. . .


    Reply 9 years ago on Introduction

    I'm with saskia on this one. Please post the pasty recipe! My husband has been asking me to make them for years (he's from MIchigan where they're prevalent) and I haven't found a recipe that's right yet. He's about to give up on my pasty making abilities. =(<br/>


    Reply 9 years ago on Introduction

    Hmm. Meat poptarts. "Daddy, what's for breakfast?" "Well, son, you know how you like meat and you like poptarts so much?"


    7 years ago on Introduction

    Pumpkin-Brown Sugar Pop Tart. YUM! Thanks for sharing, Scooch


    8 years ago on Introduction

    These look amazing! I was wondering what would be the best way to make the crust yourself? I've tried a few different crust recipes with your pop tarts, but they never have that oh so satisfying pop tart taste to them..

    1 reply

    Reply 8 years ago on Introduction

    They are 20 times better if you make everything yourself. the crust and the filling. Quick jams aren't hard also if you use a plastic bag and cut off one corner and use it like a piping bag makes filling super simple and less messy.


    8 years ago on Introduction

    Hey, guess what? I saw those fabled Pumpkin Pie Pop Tarts the other day at Harris Teeter!


    9 years ago on Introduction

     In the oven now...a chocolate, blueberry, and a cherry.

    I just divided the pre-made crust circle into "thirds" so you end up with three strips that yield three tarts. The middle one will be more-or-less rectangular and standard-sized, while the end ones will be sort of triangulary.

    No waste, and no re-roll!