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Homemade Pop Tarts Recipe in 3 Easy Flavors

Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time: 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 per flavor batch
Course: Breakfast, Snack
Cuisine: American
Ingredients Method

Ingredients
  

For the Strawberry Pastry
  • 2⅔ cups all-purpose flour 370 g
  • 2 Tbsp powdered sugar
  • ¼ tsp salt
  • ¾ cup cold butter cubed (170 g)
  • 2 large egg yolks
  • ¼ cup cold water 60 ml
  • Egg wash
Strawberry Filling and Icing
  • ½ cup strawberry jam 142 g
  • 5 Tbsp powdered sugar
  • 2 –3 Tbsp water
  • ½ tsp vanilla extract
  • Sprinkles for decorating
For the Brown Sugar Cinnamon Pastry
  • 2⅔ cups plain flour 375 g
  • ¾ cup cold butter cubed (184 g)
  • 2 Tbsp icing sugar
  • 2 egg yolks
  • 4 Tbsp cold water
  • A generous pinch of salt
Brown Sugar Cinnamon Filling and Icing
  • ½ cup light brown sugar 100 g
  • 2 tsp ground cinnamon
  • 1 Tbsp plain flour 8 g
  • ⅓ cup powdered sugar 30 g
  • 2 –3 Tbsp maple syrup
For the Chocolate Fudge Pastry
  • 2⅓ cups plain flour 315 g
  • ¾ cup cold butter cubed (200 g)
  • 3 Tbsp icing sugar
  • ⅓ cup unsweetened cocoa powder 60 g
  • 2 egg yolks
  • 4 Tbsp cold water
  • A generous pinch of salt
Chocolate Fudge Filling and Frosting
  • ¼ cup unsweetened cocoa powder 30 g
  • ⅓ cup brown sugar 60 g
  • ⅔ cup milk 150 ml
  • ¼ tsp salt
  • 6 oz chopped chocolate 170 g
  • 2 Tbsp butter cut into small cubes (30 g)
  • 2 tsp vanilla extract
  • 1 cup powdered sugar 125 g
  • 2 Tbsp cocoa powder
  • 2 Tbsp milk
  • 1 Tbsp melted butter 15 g
  • 1 tsp vanilla extract
  • A pinch of salt

Method
 

  1. Mix the flour, sugar, salt, cold butter, egg yolks, and cold water into a dough.
  2. Wrap and chill for 30 minutes.
  3. Roll the dough about ¼ inch thick and cut matching rectangles.
  4. Add approximately 1 Tbsp filling to eight pieces.
  5. Brush the borders with egg wash, cover, and crimp firmly with a fork.
  6. Brush the tops with egg wash and prick with a fork.
  7. Bake at 400°F (200°C) for 22–25 minutes until lightly golden.
  8. Cool completely, glaze, and decorate.