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Flaky pastry, sweet strawberry jam, and a pink icing drizzle with sprinkles on top. These homemade pop tarts are everything the boxed version wants to be — and they’re honestly not that hard to make.
They look gorgeous, taste like a proper pastry, and are the exact kind of thing to bring out at a Valentine’s Day spread or a baking day with the kids.
Why You’ll Love This Recipe
- Genuinely flaky pastry — Cold butter rubbed into the dough creates layers that crisp up in the oven. Nothing like the shelf-stable original.
- Real strawberry jam filling — Simple, sweet, and you know exactly what’s in it.
- That pink icing and sprinkles — Thick, glossy, and completely irresistible. These look as good as they taste.
- Makes 10 to 12 pop tarts — A generous batch that works for parties, gifting, or keeping in a tin on the counter.
- Customizable from the start — Different jams, different icing colors, different sprinkles — change them for any occasion.
- Fun to make — Rolling, cutting, filling, crimping, decorating. This is the kind of baking project that’s as enjoyable as the result.
Ingredients
For the Pastry Dough
- 300g all-purpose flour (2½ cups)
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 170g cold unsalted butter, cubed (¾ cup)
- 120ml cold water (½ cup)
For the Filling
- Thick strawberry jam (not runny — it needs to hold its shape inside the pastry)
For the Icing
- 120g powdered sugar / icing sugar (1 cup)
- 2–3 tablespoons milk
- A few drops of pink food colouring
- Valentine’s themed sprinkles or any sprinkles you love
Step-by-Step Instructions
Step 1: Make the Pastry Dough
In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and rub it into the flour with your fingertips, working quickly, until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Those small chunks of butter are what create the flaky layers — don’t rub the butter in until it’s completely smooth.
Gradually add the cold water, mixing with a fork until the dough just comes together. Don’t overwork it. Shape into a flat disc, wrap in plastic wrap or clingfilm, and refrigerate for 30 minutes.
Step 2: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.
Step 3: Roll and Cut the Dough
On a lightly floured surface, roll the chilled dough out thinly — about 3mm thick. Cut into rectangles, roughly 8×10 cm or whatever size you prefer. You should get 20–24 rectangles in total, which will pair up to make 10–12 pop tarts.
Step 4: Fill and Seal
Place half the rectangles on the prepared baking tray. Spoon a generous teaspoon of thick strawberry jam onto the center of each one, leaving a clear border of at least 1 cm around all four edges. Place the remaining rectangles on top and press the edges firmly together.
Crimp all around the edges with a fork to seal. Use a toothpick to poke 2–3 small holes in the top of each pop tart to let steam escape during baking.
Step 5: Bake
Bake for 20–22 minutes until the pastry is lightly golden. The bottoms should be set and the edges crisp. Let the pop tarts cool completely on a wire rack before icing — icing on a warm pop tart melts off immediately.
Step 6: Make the Icing
In a bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth. Add more milk a teaspoon at a time until the icing is thick but just pourable — it should flow slowly off the spoon and hold for a moment before spreading. Stir in a few drops of pink food colouring until evenly colored.
Step 7: Ice and Decorate
Spoon the icing over the top of each fully cooled pop tart, spreading it to the edges with the back of the spoon. Immediately scatter sprinkles over the wet icing before it sets. Let the icing set completely — about 20–30 minutes at room temperature — before stacking or storing.
Pro Tips
Keep the butter cold throughout. Warm butter melts into the flour instead of staying in small pieces, and those small pieces are exactly what creates the flaky, layered texture. Work quickly with your hands and if the dough feels greasy or too warm, put it back in the fridge for 10 minutes before continuing.
Don’t overfill with jam. A generous teaspoon is the right amount. More than that and the jam bubbles out of the sides during baking, breaks the seal, and makes a mess. A well-sealed border and a modest amount of filling bakes cleanly every time.
Seal the edges firmly. Press the top and bottom rectangles together around the border before crimping with a fork. A poorly sealed edge means jam spills out as soon as it heats up. Firm pressure first, then fork crimping.
Cool completely before icing. Patience is everything here. A warm pop tart will melt the icing and it runs straight off the edges. Let them cool fully on a wire rack — at least 30 minutes after baking.
Use thick jam, not runny. Runny jam soaks into the pastry and leaks out during baking. A thick set jam stays in place and bakes into a neat, concentrated filling. Bonne Maman, good homemade jam, or any conserve-style jam works well.
Strawberry Jam Pop Tarts
Flaky homemade pastry filled with thick strawberry jam and finished with a glossy pink icing and sprinkles — a from-scratch pop tart that tastes infinitely better than the original and looks like something from a bakery window.
Ingredients
For the Dough:
- 300g all-purpose flour (2½ cups)
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 170g cold unsalted butter, cubed (¾ cup)
- 120ml cold water (½ cup)
For the Filling:
- Thick strawberry jam
For the Icing:
- 120g powdered sugar (1 cup)
- 2–3 tablespoons milk
- A few drops of pink food colouring
- Sprinkles for decorating
Instructions
- Rub cold butter into flour, sugar, and salt until coarse crumbs form. Add cold water and mix until dough just comes together. Shape into a disc, wrap, and chill 30 minutes.
- Preheat oven to 375°F (190°C). Line a tray with parchment.
- Roll dough thinly and cut into rectangles. Place half on the prepared tray.
- Spoon a teaspoon of jam onto each, leaving a 1 cm border. Top with remaining rectangles, seal edges firmly, crimp with a fork, and poke 2–3 holes in the top.
- Bake 20–22 minutes until lightly golden. Cool completely on a wire rack.
- Whisk powdered sugar, milk, and pink food colouring until thick and pourable. Spoon over cooled pop tarts and add sprinkles immediately.
- Let icing set before serving.
Notes
Variations & Customizations
- Raspberry or cherry jam — Both work beautifully and suit the pink icing theme just as well. Cherry jam especially makes a gorgeous filling with a slightly deeper, more intense flavor.
- Nutella filling — Swap the jam for a small spoonful of Nutella per pop tart. Use chocolate icing and sprinkles for a completely different but equally popular version.
- Cinnamon sugar filling — Mix 2 tablespoons of brown sugar with ½ teaspoon of cinnamon and use as the filling. Finish with a simple white glaze and a dusting of cinnamon sugar on top.
- Lemon curd — Use thick lemon curd as the filling and a lemon icing (powdered sugar + lemon juice) for a sharp, bright pop tart that looks beautiful with yellow food colouring.
- Different icing colors — Change the food colouring to suit any occasion — blue for a birthday, orange and black for Halloween, red and green for Christmas.
- Add cream cheese filling — Mix 2 oz of softened cream cheese with 1 tablespoon of powdered sugar and a splash of vanilla. Spread thinly under the jam for a richer, slightly tangy filling.
Storage
| Method | Details |
|---|---|
| Room Temperature | Store in an airtight container for up to 2 days. The icing stays set and the pastry remains crisp. |
| Fridge | Refrigerate in an airtight container for up to 4 days. The pastry softens slightly in the fridge — let them come to room temperature before eating for the best texture. |
| Freezing | Freeze uniced, baked pop tarts in a single layer until solid, then transfer to a bag. Keeps for up to 1 month. Thaw at room temperature and ice fresh before serving. |
Frequently Asked Questions
Can I use a different jam flavor?
Yes — any thick jam or fruit conserve works. Raspberry and cherry are the best alternatives for a pink or red icing theme. Apricot, mixed berry, or blueberry all taste great too. Just make sure it’s thick enough to hold its shape inside the pastry without running.
Do I have to chill the dough?
Yes. Chilling firms the butter back up after handling, which is what gives you a flaky pastry rather than a dense, short one. It also makes the dough much easier to roll and cut without sticking or tearing. Don’t skip the 30 minutes — it makes a real difference.
My jam leaked out during baking. What went wrong?
Either too much jam was used, the edges weren’t sealed firmly enough, or the vent holes weren’t poked in the top. Use no more than a heaped teaspoon of filling, press the edges together firmly before crimping, and make sure there are holes in the top for steam to escape.
Can I use store-bought pastry instead of homemade?
Yes. Shortcrust pastry from the store works well. Roll it slightly thicker than you normally would and follow the same filling and baking method. The texture will be slightly different from homemade but still very good.
How do I stop the icing from sliding off?
The pop tart must be fully cooled before icing goes on. A warm surface melts the icing and it runs straight off the edges. Also make sure the icing is thick enough — if it’s too thin it won’t sit on the surface. Add powdered sugar a tablespoon at a time to thicken if needed.
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