Strawberry Pop Tarts

Pop Tarts will forever and always take me back to high school… Not sure if that’s good or not, but I’ll just roll with it. They were the one and only snack in the vending machine that I was ever willing to shell out $1.75 of my hard earned minimum wage cash for.

This homemade version is warm, flaky, and sweet; not to mention cheap, and super duper simple.


I used a pre-packaged pie crust that came with two rounds of dough. I rolled them out slightly because the edges were thicker than the center. I tried to roll it into a large rectangular shape, then trimmed off any round edges. I ended up being able to cut 8 rectangles from each round (16 rectangles = 8 Pop Tarts).


Then comes the fun part; poking, brushing, layering, and crimping the dough around the gooey strawberry preserves. Pop them in the fridge to chill, then into the oven. That’s all there is to it!




Now I’m no rocket scientist, but I would NOT recommend putting these in the toaster! I’m not sure what kind of preservative-cocktail the masterminds behind Pop Tarts put in their icing, but that junk is fire proof. I have a feeling these would set off your smoke alarm, ruining your toaster and probably your day. So stick them in the microwave if you like ’em warm!


Sprinkles are optional, of course, but I don’t know why you would ever want to pass them up! So if you want something fun to make with the kids (or by yourself, like me haha) this weekend, try these out. Now get cookin’ good lookin!

Strawberry Pop Tarts

  • Servings: 8
  • Difficulty: easy
  • Print

Like the Pop Tarts from the vending machine got a hot makeover.



  • 1 package pie crust dough
  • 1 jar strawberry preserves
  • Egg wash (1 beaten egg + 1 Tbsp milk)
  • Icing (1 cup powdered sugar, 2 Tbsp milk, splash of vanilla)


  1. Roll dough between two sheets of wax paper and cut out 16 rectangles.
  2. Lightly brush 8 of the rectangles with egg wash, and poke holes in the remaining 8 using a fork (to vent). Drop a tablespoon of strawberry preserves in the center of each egg washed rectangle. Layer the vented rectangles on top, crimping the edges around the preserves with a fork. Brush lightly with egg wash and place in fridge for about 10 mins before baking.
  3. Bake in a 350 degree oven for 10-15 mins, or until lightly golden around the edges. Allow them to cool completely before glazing.


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