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Homemade Pop Tarts

Make these quick and easy homemade pop tarts in your own kitchen with just a handful of ingredients! Top them with colorful sprinkles to make them extra fun and extra adorable.
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings 8 pop tarts

Ingredients

  • Pie crust for 9-inch double-crust pie
  • ⅓ cup quality jam in the flavor of your choice we like Bonne Maman

For the egg wash:

  • 1 large egg
  • 1 tablespoon water

For the frosting:

  • 1 cup powdered sugar
  • 1 tablespoon + 2 teaspoons milk
  • ¼ teaspoon pure vanilla extract
  • 1 ½ teaspoons light corn syrup
  • Sprinkles optional
US Customary - Metric

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • On a lightly floured surface, roll pie crusts out into (1) 8×24-inch rectangle. Cut the dough into 8 rectangles, 8x3 inches each. Spread about 2 teaspoons of jam on the bottom half of each rectangle, leaving ¼ inch of space around the edges. Brush the egg wash along the edges of the dough around the jam and fold in half so the short ends meet, creating 8 packets 4x3 inches each. Use a fork to crimp the edges to seal.
  • Carefully place the homemade pop tarts on the prepared baking sheet. Use a fork to poke several holes in the top of the pop tarts. Brush the tops with the egg wash and bake in preheated oven for 18-20 minutes or until golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
  • Once the pop tarts have cooled completely, make the frosting by whisking together the powdered sugar, milk, vanilla and corn syrup. If the frosting is too thick, add additional milk in very small amounts until a thick but spoonable frosting is achieved.
  • Spoon the glaze evenly over the pop tarts; if desired, immediately top with sprinkles. Allow the frosting to fully set before serving.

Notes

Store in an airtight container at room temperature for 2-3 days.
If you are using refrigerated pie crusts, you can create a rectangle by overlapping the two dough circles slightly, then folding the curved edges in before rolling with a rolling pin. This will allow you to easily turn the two circles into one large rectangle.