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We are all guilty of consuming the cardboard treasures (Pop-tarts) at some point in our lives. Hey, it is better than no breakfast at all, just not much on the taste side. My favorite would probably be the brown sugar cinnamon, and it has to be toasted. Pop-Tarts are not often consumed at my house, thus, I don’t regularly buy them. We do the frozen toaster strudels sometimes, but just usually when I don’t feel like making breakfast and the kids decide to be independent. These treats however didn’t even last an hour at our house.
I saw this recipe at Peabody’s site a long time ago. Then again at Honey & Jam… and a couple of other places. Since I had a break this morning I whipped some up. Now yes, I did Honey and Jam’s version using a refrigerated pie crust. Now that I know how well they turn out, I will try the pastry recipe next time. I used Strawberry preserves from Harry & David. This is a great, easy recipe – don’t waste your money on the store bought version and bake up some of your own.
Homemade Strawberry Pop Tarts
Ingredients:
- Pie crust, refrigerated or homemade (see below)
- Jam or Preserves
- Glaze or Egg Wash
- Sparkling Sugar
Directions:
Preheat the oven to 425 degrees. (I went by the temp setting on the box, the original recipe calls for 450.)
Unroll one of the pie crusts and square the edges. Cut into rectangles. Place 1 tsp of jam in the center of a rectangle and top with another piece of crust. Crimp all four edges. Repeat until all of the pie crust is used. I also took the rounded edges that I cut off and rolled them together to form more pop-tarts. They weren’t as “pretty” as the others, but I hate to waste food.
Bake the pop-tarts for about 7 – 8 minutes or until slightly brown. Once cool, pour glaze over and decorate with sugar. If you don’t want to add extra sugar with the glaze, you can use an egg wash on the tops with some white sugar.
Take one pie crust rectangle, fill with a tsp of jam. Cover with another piece of pie crust. Crimp all four edges. Repeat until you run out of pie crust. Bake at 450F for abou7-8 minutes or until slightly brown. Set aside to cool. Once cooled, pour glaze on to Pop-tart and decorate with sparkling sugar.
To Make the Glaze:
- 1 cup powder sugar
- milk to thin
Place powdered sugar in bowl. Pour milk slowly until it has a consistency of really thick syrup.
Ingredients:
- 1-1/2 cups sifted flour
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1/4 cup unsalted butter
- 3 tablespoons cold water
Directions:
Combine flour and salt in bowl. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in food processor. Use the pulse button just until it starts to pull away from the sides. Be very careful not to overwork the dough.) Place dough on a lightly floured surface and roll into a square/rectangle. Cut out long strips about 2 inches wide, and 3 inches long. Repeat till you run out of dough.
ashley said:
Wow, I never realized they could be so easy! I never buy the ‘big box’ for home, but I am guilty of grabbing them from the shop in my office building.
finsmom said:
These are absolutly drool worthy!!! Great photo! Love the sprinkles!
anna said:
Hmm, I just recently was thinking about trying to make my own pop tarts. I’m going to have to come up with some kind of interesting filling, because I’m odd like that, but yours look awesome!
Denise said:
Those look wonderful! And I have pie dough in the fridge how perfect is that! 🙂
Michelle said:
Adorable and such a good idea! My nieces would just love these…so cute!
dawn said:
those came out so good. I know these are hard to make. My first batch didn’t come out as good as these.
lisaiscooking said:
They look so great! I’ve seen a few recipes for homemade pop tarts, and now I really want to try making them!
Rachelle @ "Mommy? I'm Hungry!" said:
These look more delicious and more pretty than the box ones. 🙂 I may have to try these some weekend.
erin @ dessert girl said:
I love this idea! I often crave Pop Tarts, but don’t buy them because they are filled with all kinds of yucky ingredients. This is a great alternative. I love the brown sugar kind as well, and the white cream variety, and the chocolate… Don’t get me started!
Hayley said:
These look incredible, and so sparkly! What a clever idea to make your own, thanks for sharing!
Donna said:
These look amazingly perfect. My children would soo love them I am starring this right now. Another fabulous post!
Elyse said:
Oh my gosh! These look delicious! I will admit that I love strawberry poptarts with icing, but I don’t have to feel guilty anymore: you just showed me how to make one of my favorite treats! I haven’t had a poptart in years, but that ends this weekend. I am so making these!
Jenny said:
These beauties would make me happy every morning if I could indulge in them! Gorgeous!!
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Maria said:
hello,
since i moved to germany i havent had pop tarts anymore….so its really great to find a recipe, so i can make some for myself. cause i LOVE em…i have a question though: once these have cooled, can i heat them again by toasting them? or will the frosting melt or something like that? cause i think they taste best straight from the toaster 😉
laurelg1 said:
If you have an upright toaster, I wouldn’t put them in frosted. My suggestion would be to make them and not put the frosting on – store them in the freezer then pop them in the toaster when you want one… then frost. A tablespoon of 10x sugar and a drop or two of milk would do it! Once mine cooled they firmed up nicely. We threw ours in the microwave to heat it…
Nat said:
oh, cool idea. i made these last night using the store-bought pie crust and they turned out great. really easy to make, too. not as pretty as yours though-i was a strawberry jam pig, and overfilled my pies. thanks for the recipe.
Sassy Walker said:
Try filling these w Nutella instead of jam.
Meaghan (chic cookies) said:
These look so yummy! Great photography. I posted a link on my edible crafts column at craftgossip.com if that’s OK. thanks for sharing! (ediblecrafts.craftgossip.com)
apparentlyjessy said:
Hello! I am visiting thanks to CraftGossip, and the feature, I can never seem to find Pop tarts here in Australia, so I was very pleased to see this recipe! I love the Easter sunflower cake you made too, it not only looks beautiful, it looks really delicious too! I’ll be book marking this recipe to try some day! 🙂
Lakaya said:
I like to use a tbs instead of a tsp. Instead of jam, have you tried hot fudge topping? It is so goood. We refridgerated the topping easier to handle that way. After they are sealed …poke a couple of venting holes. After the glaze is applyed, melt a little of the topping and drizzle over. Hide that batch way back in the freezer. Make another for the family to share.
laurelg1 said:
No, but I will now! Thank you!
Jonna said:
These look wonderful! I wonder–could I make them with puff pastry dough instead of regular frozen pie crust? I am incapable of making my own pastry crust–my mother says my hand is too heavy–but I have frozen puff pastry on hand right now!
laurelg1 said:
Oh, I’m sure of it. Sounds reminiscent of a toaster strudel… probably better tasting and better for you too. I agree, I could dismiss all thoughts of homemade pie crust at the site of a prepared box!
Kayla said:
Great, great recipe! I cook mine just until they are perfectly doughy (just the way I like them). To make my job easier I make it “a calzone” I spread the dough into a big circle and then simply fill it with just enough jam and fold over. My egg wash was one egg with about 1 tsp of water. Great recipe. So good, but my golly its really bad for you! Thanks!
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feliz said:
looks amazing, I guess i am going to postpone my diet
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debi9kids said:
ooooh! I have been looking for a homemade recipe that is sweet and yummy that the kids would like with NO high fructose corn syrup.
YUM!
These look awesome!
pam said:
ok, i have made these a ton of times but thought i would re check my recipe today and typed in homemade poptarts and your blog came up. just wanted you to know. i think i will make them today with nutella
Valeri Cumings said:
I saw your internet site via yahoo the other day and absolutely love it. Keep up the fantastic work.
Sheila said:
I want to make your poptarts (they look soooo good) , just one question , do you add shortening and butter? or shortening or butter?.
Thanks :).
laurelg1 said:
I actually used Pillsbury’s Refrigerated Pie Crust for the Pop Tart mentioned here. But as far as homemade crusts are concerned all butter would be my first choice, followed by a half butter, half butter flavored shortning is the best.
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Melanie said:
Can you use real fruit or like a pie filling? These sound really good, but I am looking for less sweetness than Jam. I don’t know how I would go about using the real fruit though without having to add sugar. They look absolutely delicious in the picture!!! Thank you. =)
Kate said:
Love this recipe! Thanks so much for sharing. Going to make it again this weekend with this almond-berry pie filling, any advice for substitutions?
http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/almond-berry-licious-pie
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Cheryl said:
My daughter just forwarded me your recipe, from college. She wants us to make them next time she comes home. But, I have a question. How big do you make your rectangles, for the one teaspoon of filling. That doesn’t seem like enough filling for a regular store-bought sized pop tart. Just wondered about how many you got out of your first cutting of the store bought crusts. Thanks so much… I can’t wait to try these!
Daisy said:
These sound delicious – and look easy enough that I could make them! Thanks for the pastry crust recipe.
tgrbaby said:
We made these last night! Super easy and boy did we go crazy with the fillings =) Strawberry, black raspberry, peanut butter & honey, cinnamon & brown sugar, and our personal favorite, hands down-nutella & marshmallow
Cheryl said:
We tried these last weekend and …. mmmmmmmmmm! We tried Strawberry and it was good, but, using my peach freezer jam was out of this world!
Kyla said:
I make these every chance I get and they never last more than two days!! I have also used nutella, chocolate sauce and every jam imaginable! Wonderful! Thanks so much!!
Carlton said:
Yummers….I love em
collin said:
Wow!! Looks so yummy. Wish to had this.
Monica said:
i made some pop tarts yesterday and they turned out pretty good, I used a cinnamon sugar filling though from this website http://smittenkitchen.com/2010/04/homemade-pop-tarts/ I’m going to do Nutella filling next, and thanks for posting the recipe!
Mikii said:
I made a chocolate version of these [hot fudge for the insides and coacoa added to the glaze], and they are DELICIOUS! My younger brother is drooling over them and keeps eating them before I even glaze them, ahah. And since I’m a vegetarian and can’t eat real Poptarts because of the gelatin in them, these make the perrrrfect substitute!
Thank you so much for this recipe!
laurelg1 said:
Wow, that sounds great! I will have to try that idea… my oldest daughter’s favorite pop tart is the chocolate fudge version!
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jacki said:
how many does pop-tarts does this yield? Thanks
laurelg1 said:
If you are using a box of refrigerated pie crust, which has two crusts, it will yeild about 15 if you cut then in about 2 x 3″ squares. It more or less is based on how much pie crust you have and how large you slice them.
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Miranda said:
thank you thank you thank you! my youngest son LOOOOOOOVES pop tarts but they’re so NOT healthy so I’ve completely stopped buying them (much to his dismay). this will solve the issue completely! Now to come up with a brown sugar cinnamon version (his favorite). THANK YOU!
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Guest said:
They look good but I don’t see how any of you find them to be ‘healthy’ lol – white flour, shortening and sugar? The tiny bit of fruit in the jam/jelly hardly cancels any of that out.
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lyndsat said:
Yum!
loveinc7488 said:
Sure, white flour shortening & sugar.
But without the chemicals & preservatives, not to mention additives that make you ,litterally “crave” them like my children seemed to. I do believe food companies are out to make as much $ as they can and do in fact put ingredients that are addictive into a wide variety of products on the store shelves. It’s about time people are wizening up! Any one can assume chemical free has got to be waaay, healthier.
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Neyna said:
These Look awesome!!!!! XD
AJ said:
I tried this recipe! Just thought I’d let you know in case you wanted to check it out… http://happymisadventures.blogspot.com/2011/12/homemade-poptarts.html
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Bianca said:
These look SO good. Do you think they would freeze well for future use? I’m having a baby soon and trying to think of breakfast and snack ideas Dad can warm up and not destroy. 🙂
Jody Hawk said:
the questions I have is : When you make a big batch can you freeze them ? If so what do you use to package them ? and, How long will they last in the freezer ?
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Jessica Thelander said:
Hi laurelg1,
I’m working for the site AllFreeCopycatRecipes.com. I’ve been perusing your website, and I really enjoy your recipes! I’ve linked to one of them. You can view it here:
http://www.allfreecopycatrecipes.com/Breakfast/Homemade-Strawberry-Pop-Tarts/ct/1
Do we have permission to link in this manner from this post as well as your current blogs in the future? In addition, we would similarly like to use this recipe and its accompanying photo in our e-mail newsletters and eCookbooks. Often, for instance, we develop and promote blogger eCookbooks. All of this would drive traffic to your blog. *You would receive credit for your recipe with these links.
You can view a past eCookbook to see how we credit bloggers:
http://www.allfreecopycatrecipes.com/Other-Copycat-Recipes/10-Copycat-Recipes-from-Restaurants-And-Brand-Name-Recipes-Free-eCookbook.
As you’ll see, we do not post the recipe in full, but rather link out to it just as we do on the site. Please let us know what you think!
Thanks so much!
Danielle said:
Now for the pie crust can you do all butter instead of shortening? My son is allergic to Soy! He hasnt had a “Poptart” in 3 yrs and would love this!
Brittany said:
I’m making these for a party, and I’m wondering how many Pop-Tarts this recipe will make?
Jill M. Carr said:
I have made these with my homemade pie crust recipe which is 1/2 whole wheat flour and 1/2 regular white flour, and it uses oil instead of butter. (It is surprisingly good in pie). It worked fine for the pop tarts, although possibly a little more tender (i.e. they fall apart easily). I also use the Simply Fruit spread as filling, so not as much sugar. With all that healthiness, my kids of course like them with glaze, but a little goes a long way, so I am happy for them to have a little treat. Never tried freezing them.
Diane said:
I bet these would be good using the frozen puff pastry
Pat Bradley said:
Smuckers makes a great Sugar-Free jelly or preserves. I would use that and use a small amount of glaze.
Lori Finch said:
Thanks! shared on my blog.
Lilianna Grace said:
Saw these on Pinterest. I was really interested in the fact that I could a pre-made pir crust. Made them this morning. They turned out perfect. I may use more jam and leave off the glaze for some of them next time. I baked them at 350 degrees for 20 minutes. They were golden brown and wonderfully flaky. Thanks so much!
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Bree's Princess said:
Could you make alot and then freeze them?
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laurelg1 said:
I haven’t tried, but I imagine it would be like freezing a pie, so why not?
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Nicole evans said:
These are awesome! I just made them!
Tarah said:
Very good! I used pastry dough as well for a toaster strudel version and they were great! I also mixed sugar, butter, cinnamon, and molasses to make a brown sugar pop tart version. I figured roughly, my cost was less than $3 in ingredients and I got 11 tarts out of it which is about 1/2 the price of the toaster pastries I normally buy at Trader Joes. Thanks for the idea!
Daydream Baking said:
Reblogged this on Daydream Baking and commented:
This is where the idea for homemade pop tart came to be. Thanks!
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Shirley Stepp said:
If these are as good as they look, I may never buy them again. SS
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Angela Garcia said:
I bet you could spread some Nutella in the middle for those who like chocolate poptarts, though it probably wouldn’t be as healthy.
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Erika said:
Holy moly just made these with the homemade pie crust. Yummy! Thanks for making me and my three year old’s day! They are just perfect.
Peter @Feed Your Soul said:
I have featured your post in my Friday Five. Come over to Feed Your Soul to see the post – http://chefpeterskitchen.blogspot.com/2012/09/friday-five_21.html
Angela Stinnett said:
OMG! These were amazing! I found your site via Pinterest & just couldn’t resist trying these. I used refrigerated Pie Crust, Grape Jam & instead of egg wash I sprinkled mine with cinnamon/sugar mix while baking. When they were finished baking, I mixed white powdered sugar with a couple of tsp. of milk & stirred until I got it creamy. Then, just poured over the poptarts. Warning ~ must make kids wait before eating since the filling is super hot. My kids said they loved them much more than the commercial poptarts. Thanks so much for sharing this recipe! Will make again!
Linda said:
How can anyone call this breakfast?? With all that flour and sugar this is dessert!
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amber said:
What kind of glaze do you use?
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Erin said:
Im making these for my sons halloween party and using halloween cookie cutters and putting them on sticks
laurelg1 said:
I just make a simple mixture of milk and confectioner’s sugar – starting with about 1 cup of sugar and 1 tablespoon of milk – adding till I get the consistency I want.
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Carly said:
genius! Can’t wait to make these!
thussaiththewalrus said:
Linda: Do you know that some folks eat cereal with sugar for breakfast? Pancakes with syrup? Waffles with fruit and whipped cream? Toast with cinnamon and sugar? Lefse with butter and white sugar? Hot chocolate? Cold pizza? Leftover casserole? Meat loaf? Mashed potatoes? Cold steak? Leftover salad? Bread and butter? Pretzels? Breakfast Jack? Hard boiled eggs?
IT DOESN’T MATTER WHAT KIND OF FOOD YOU EAT; just so you have some sort of fuel in your system before leaving for school or work. If you actually knew any history, and undersood the nature of hunger and starvation and cell building, you would get off your high-horse and become more compassionate about people and food. Do you have ANY idea what people around the world, and through history, have eaten just to stay alive??? Clearly not, since you are so critical! If you don’t like something, move on, but leave other people alone; they have enough problems getting through life without your judgmental nagging!
Uff da!
Stephanie Swartz said:
Is there a recipe for the brown sugar cinnamon one? Because those are the only kind I like haha
singleislandgal said:
Reblogged this on Single Caribbean Gal.
Laura said:
Have you made the cinnamon and brown sugar pop tart!?
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Las Vegas Insurance Mom said:
These are SO much better than I expected. I am not a big pie crust fan, but I am a HUGE pop tart fan. The pie crust didn’t even taste like dry flaky crust like I was worried it would (I used pre-made), it was perfect. I also used boysenberry jelly and your glaze recipe. Everything was wonderful and totally worth making again. Thanks for the great idea!!
kate said:
Has anyone tried to freeze these?
Susan said:
Now why didn’t I think about pie crust? duh. I have some wonderful homemade mixed fruit jam that is just screaming to be made into pop tarts. Thanks!
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Renee said:
I’d recommend a Nutella filling, it’s absolutely delicious!
Linda said:
Oh my God thussaiththewalrus are you kidding me??? You seriously think it doesn’t matter what kind of food you put in your body?? Man, ignorance sure is bliss…
Bonnie Jean said:
I am going to try these today! I have some home made blueberry spread I made that needs used up and some pre-made pie crusts needing used up, in my searches your pop tarts sound so good plus they are easy! I like easy! 🙂 Do you think they would freeze well? Thank you and your photos of the tarts are excellent!
Cdr said:
Would any leftovers need to be refrigerated ?
Then could they be re toasted ?
laurelg1 said:
I didn’t have any left to be refrigerated! But, I would suppose that if preserves are refrigerated after opening, it would be a good idea! And yes, I would say re-toasting is possible, but if it is too soft, you might want to use a flat toaster or toss it in the oven briefly so you can avoid a mess!
laurelg1 said:
I think freezing would be fine – well wrapped of course.
Heather said:
Ok I have tried to make these twice and both times they have “leaked”. I cannot seem to get a good seal on the crust? Any suggestions? I crimped them the first time then used a fork to seal them the second…both times using a egg/water wash to help the seal. Please help.
laurelg1 said:
Hmmm, I’m thinking maybe back off a little on the filling? You could also use a fork or toothpick to poke a some holes on the top – if they are really small they may “leak” but perhaps not as much as the side would.
Just looked back at the recipe… and actually, I don’t use anything to seal the sides, just press them together well. The “wash” would be if you chose not to ice them.
carlene said:
Yum
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anastisia said:
just made these for my grandchildren with nutella and they made me make another batch. Also made with strawberry.They came out just like the picture and they were so yummy. One question can i double the batch and put the same ingrident or do ihave to put less or more of something. Thanks they were great.
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mrewilson said:
Very clever 🙂
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Amanda said:
How do u store them frig or freeze? How long do they last?
Sarah Buttercreamgirl said:
OMG, these look simply delicious. Need to try it soon. Thanks for sharing the recipe.
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Kgrrl said:
My kids gobbled them up…They were good left over and reheated in the oven the next morning…thanks.