Homemade Poptarts

Hello friends.

You know those nights when you're on the couch, chillin' out, maxin', relaxin all cool and suddenly you crave pop-tarts to the high heavens but cant be bothered to jump in the car, drive to the store and and buy some? That's way too much effort. I am all to familiar with these nights. Guess what? YOU CAN MAKE THEM ALL BY YOURSELF.

And now without further adieu, the complete guide to what I like to call "golden deliciousness" aka. homemade pop-tarts.


For Homemade PopTarts:
  • Fresh Strawberries, or any kinda jam you've got layin' around ;)
  • ⅓ cup sugar
  • 1-2 tablespoons honey 
  • Homemade or store bought pie dough
  • 2-3 tablespoons milk

For Icing:
  • 1 egg white 
  • 1¼ cups sifted powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350 F. Line a baking sheet with parchment paper and set aside.
  2. In a small 2-3 quart saucepan, combine the strawberries, sugar, and honey with a splash of water. Heat over medium heat, bringing the mixture to a simmer for about 10 minutes until it’s the consistency of jam. Once the strawberries have broken down, remove from the heat, and allow it to cool completely. You can skip this step, and use your favorite jam or fresh fruit instead.
  3. On a lightly floured surface, roll your pie dough to ⅛-inch thick. Cut the dough into 12, 3x4-inch, rectangles.You will need two rectangles per poptart and more than likely, you’ll need to re-shape and recut dough as you go along.
  4. Fill a small dish with milk and set it next to your baking sheet. Place one row of rectangles onto the lined baking sheet. Spoon approximately 1 tablespoon of strawberry filling onto the center of each rectangle, making sure the filling doesn’t get too close to the edges. Carefully, with a pastry brush or your finger, brush milk onto the edges of the dough.
  5. Top each bottom rectangle with a second piece of rectangular dough. Using your fingers, press down the edges. Then, with a fork, lightly press down to seal the edges of the dough all around. With a sharp knife, cut a 3 or 4 small slits in the top of each poptart (about ½ inch each).
  6. Bake the pastries in the preheated oven, until golden brown, for about 25 to 30 minutes.
  7. Remove from the oven and allow them to cool completely.

For the icing:

To make icing, beat the egg white on medium-high speed until peaks form. Add the powdered sugar, mixing gradually, and add the vanilla toward the end. Once the frosting is finished, spread onto each poptart and enjoy!

Aaaaand boom goes the dynamite. How easy is that? You are most welcome.





  1. This is awesome, Lindsay, especially for those of use who want to make them gluten free and lower sugar!


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