Homemade Strawberry Pop Tarts

Florida Strawberry Pop Tarts

For over three decades the sale of Pop Tarts has increased year over year. According to Kellogg, they sell over 2 billion, yes, billion with a “b,” Pop Tarts every year. It seems people can’t get enough of this fast breakfast treat! Of course, not many breakfast foods can claim to be ready faster than a bagel and still fill you up.

And while Pop Tarts are selling like delicious hot cakes, there’s one easy way to make them even better… Make them yourself! You’d be amazed at how easy homemade Pop Tarts are to make and how much more delicious they are than the store bought stuff.

Plus you can control what goes into them so they aren’t overly sweet or have added preservatives you don’t care for. It is a little curious how long Pop Tarts can stay refrigerated without going bad…

Two ways you can make this. Either make your own pie crust or buy the pre-made stuff. I prefer to just buy the pre-made dough. It’s super easy to work with and will save you some valuable family time. Either way these will be flakier than regular Pop Tarts and won’t suffer all the crumby messes they are known for.

Homemade Strawberry Pop Tarts

2 pack of Pillsbury Refrigerated Pie Crust

Strawberry jam (recipe here)

1 egg white

1¼ cups sifted powdered sugar

1 teaspoon vanilla extract

Sprinkles

Preheat oven to 350°F.

Unroll the pie crusts onto a floured surface. If you have a rolling pin, feel free to thin them out a bit. A little crust goes a long way here. Use a cookie cutter in whatever fun shape to cut out your crust, or go for the classic 3 inch by 5 inch Pop Tart rectangle. You will need each piece to be the same size and an even number, half for bottom and half for top.

Spoon a small amount of strawberry jam into the middle of the bottom pieces. Spread evenly but leave around 1/4 of an inch on the sides. Carefully lay the top layer on top of the dough and use a fork to smush the edges together so nothing leaks out.

Poke a series of holes with a thin knife blade across the tops so they can vent, then bake for 20-25 minutes on parchment paper, just until they start to turn golden brown.

Meanwhile we’ll make the frosting by whisking the egg whites until peaks form. Add in the powdered sugar and vanilla, whisking until smooth.

Spread a thin layer of frosting on the tarts once they are finished baking and have had time to cool. Top off with sprinkles and you’re ready to go!

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