Homemade Pop Tarts - How to Make Homemade Pop Tarts Video
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Video:How to Make Homemade Pop Tarts

with Elizabeth LaBau

Take your breakfasts from drab to delicious with homemade pop tarts! Strawberry preserves and chunks of fresh strawberry are encased in buttery, flaky pastry dough in this recipe for homemade pop tarts.See Transcript

Transcript:How to Make Homemade Pop Tarts

Ingredients for Homemade Pop Tarts

: To make homemade pop tarts, you will need:
  • 2 cups plus 2 tbsp flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 2 sticks cold butter
  • 4 tbsp ice water
  • 1/2 cup good quality strawberry jam
  • 2 cups finely chopped strawberries
  • 1 egg

Make Pastry Dough

First we need to make the pastry dough. This can be done in a food processor, but it’s pretty quick to do by hand, too. Mix the flour, sugar, and salt in a large bowl. Add the chunks of very cold butter and mix them in with a pastry blender or two knives - you can even just use your hands. Mix them until the butter is in small pieces it looks like coarse meal.

Add the ice water, and stir with a fork until the dough just starts to hold together. For flaky pastry, it’s better to under-mix than over-mix and have tough dough, so be cautious.

For faster chilling, we’ll divide this into two packets. Form each half of the dough into a disc and wrap it in cling wrap. You can see here that it’s a little crumbly, but I’m going to roll it out with a rolling pin to really make the dough hold together without having to work it any more. Refrigerate the dough until it’s firm, for at least 1 hour.

Roll Out and Cut Dough

When you’re ready to roll it out, work with 1 packet at a time. Dust your surface and rolling pin with flour, then gently roll out the dough until it’s a rectangle about 12x10 inches long. Make sure to turn the dough and flour it frequently to prevent it from sticking. Cut the dough into rectangles about 3x5 inches, then refrigerate them while you roll out the second piece of dough to the same size. You should end up with sixteen rectangles total, eight from each packet of dough.

Fill Pastry Dough with Strawberries

Transfer eight of the rectangles to two baking sheets. Top a rectangle with a big spoonful of strawberry jam, then a heap of chopped fresh strawberries. I always try to strike a balance between stuffing them as full as possible and not making them so stuffed so that they’re impossible to seal.

Place a second rectangle on top of the stuffed one, then press firmly around all the edges to seal the dough together. Use a fork to crimp the edges—this makes a better seal and also looks pretty. Cut a few slits in the top to let air escape, and repeat until all the tarts are formed.

Freeze Pop Tarts, Then Bake

Freeze the trays until the dough is frozen, about 1 hour.

Preheat your oven to 375 degrees Fahrenheit. Whisk together the egg and a spoonful of water, then brush the frozen pop tarts with the egg wash, and sprinkle sugar all over the top.

Bake the frozen tarts at 375 for 25-30 minutes, turning them halfway through. Bake them until they have a golden brown crust.

Serving Homemade Pop Tarts

Once out of the oven, transfer them to a wire rack to cool, then serve. Now you can sprinkle these with powdered sugar or make a glaze for them, but I think they’re perfect just the way they are. These keep at room temperature for a few days, or you can keep them in the freezer for weeks and bake them off a few at a time. You may never go back to store-bought toaster pastries again.
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