Homemade Strawberry Pop Tarts
These Homemade Strawberry Pop Tarts are made with a flaky, buttery pastry and filled with sweet strawberry jam for an easy, nostalgic treat. Shaped into hearts, they’re perfect for cozy mornings, baking with kids, or a special breakfast at home.
Ingredients
Pastry
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold butter grated
- 6 –8 tablespoons ice water
Filling
- ¾ –1 cup thick strawberry jam
For Assembly
- 1 egg beaten (for egg wash)
Glaze (Optional)
- 1 cup powdered sugar
- 1 –2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter until crumbly. Add ice water one tablespoon at a time until the dough just comes together.
- Divide in half, shape into discs, wrap, and refrigerate for at least 30 minutes.
- Roll one disc of dough on a lightly floured surface to about ⅛-inch thick. Cut out heart shapes and place half of them on the prepared baking sheet.
- Spoon 1–1½ tablespoons of strawberry jam into the center of each heart, leaving a border. Brush edges with egg wash, top with remaining hearts, and press edges to seal. Poke small holes in the tops.
- Brush the tops with egg wash and bake for 18–22 minutes, or until lightly golden.
- Allow pop tarts to cool completely. Whisk together powdered sugar, heavy cream and vanilla and drizzle over the tops if desired.
Notes
- Use thick jam to prevent leaking.
- Do not overfill — a little goes a long way.
- Chill assembled pop tarts for 10 minutes before baking for best shape.
- Skip the glaze and sprinkle coarse sugar on top before baking if preferred.