These homemade pop tarts with butter have a delicious flaky crust. You'll never buy another package from the store again! The filling options are endless... chocolate, strawberry, cinnamon and sugar. These are the perfect dessert to bring to your next brunch gathering!
Let's talk about revamping a classic breakfast "dessert" many of us love. Growing up, I never ate Pop-Tarts for breakfast or even as a snack. It wasn't until later in life that I tried one, and I was far from impressed. I made these to bring to a brunch and wished I had some leftovers to snack on when we got back home!
Why you'll love this recipe
While you can't stick these in a traditional toaster, you could pop them in a toaster oven. However, I think you'll find they are just as delicious right out of the oven! This homemade version elevates Pop-Tarts from a simple "meh" to a definite "wow" factor.
Key ingredients and why we use them
Chilled Butter: You want to ensure that you are using chilled (not room-temperature) butter in this recipe. This will allow the gluten to slowly form as you are mixing the flour in, giving you the flaky crust you desire.
Jam: Your favorite jam or jelly will be the filling for these pop tarts. Make sure you use a high-quality brand that you enjoy! I like to use Bonne Maman preserves.
Heather's helpful hints
There is a fine art to rolling out pastry dough that only comes with practice. I'm still learning as I go along but have found two things that always help with the process.
- First, always work with well-chilled pastry; otherwise, the dough will stick to the counter and tear.
- Second, never roll out the dough by rolling back and forth over the same section. Each time you press on the same spot, more gluten develops that can toughen the dough.
Check out more pastry recipes
Don't stop baking with these homemade pop tarts with butter. Keep the fun going in your kitchen with these other My Sweet Precision recipes!
Homemade Pop Tarts with Butter
Pop Tart Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 16 tablespoons unsalted butter cold, diced
- 1 egg large
- 2 tablespoons milk
- ½ cup jam flavor optional
- 1 cup confectioner's sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Make the Dough
- Whisk the flour, sugar, and salt together in a medium bowl. Using your hands, work the cold butter into the mixture until the pieces are no larger than a pea. Add the egg and milk to the dough until everything is cohesive.
- Divide the dough in half and shape it into two round disks. Place in the refrigerator for one hour for the dough to chill.
Assemble the Tarts
- Working on a lightly floured surface, roll your dough out until it is approximately ⅛ inch thick. Cut the dough into rectangles that are about 3 x 4 inches. Spoon 1 tablespoon of your preserves into the dough and place a second 3 x 4 rectangle on top. Use the tines of a fork to secure the bottom to the top.
- Preheat your oven to 350 degrees F. Bake the pop tarts on a baking sheet lined with parchment paper. Bake them for 30-35 minutes, or until light golden brown Remove to a wire rack and cool completel.
- In a medium bowl, combine glaze ingredients and mix until combined. Lightly pour or brush glaze on top of cooled pop tarts. Garnish with sprinkles if desired.
Notes and Tips
- Always work with well-chilled pastry; otherwise, the dough will stick to the counter and tear.
- Never roll out the dough by rolling back and forth over the same section. Each time you press on the same spot, more gluten develops that can toughen the dough.
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!