Want to make your own homemade PopTarts? Check out this recipe.
Think making your own poptarts would be difficult? We promise it isn’t. At MOMables we do all the work for you to figure out how to make this family favorite yourself.
These Homemade Poptarts are delicious, easy to make, and made with only a few ingredients! Most importantly, fresh and real ingredients.
Homemade poptarts make the perfect breakfast treat, or after school snack! They are simply delicious and I never thought I could make them so easily by myself. I prefer them without any frosting, while my daughter loves to frost and add sprinkles. Both ways they are delicious!
Using strawberries and sugar we made a delicious filling that will please every member in the family.
You can easily make your own pie dough from scratch, but if you are in a rush store bought is an option as well. With these poptarts we used our homemade pie dough recipe by Chief MOM Laura. Of course, you can also purchase store bought dough.
I’ll be honest. Some of my poptarts came out a bit “sloppy”, with filling oozing out from the edge. Some of the dough I didn’t roll to the same consistency. They were not perfect. The perfectionist in me was very upset at first, but my taste buds won. The imperfections in my homemade poptarts made them.. well perfect. I’m sure after making them you’ll see why too!
For an allergy friendly recipe click here.
- 1 ½ cups strawberries, chopped
- ⅓ cup sugar
- 1-2 tablespoons of honey
- Homemade or store bought pie dough
- 2-3 tablespoons milk
- 1 egg white (from pasteurized eggs)
- 1 ¼ cups shifted powdered sugar
- 1 teaspoon vanilla extract
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a small 2-3 quart saucepan, combine strawberries, sugar and honey with a splash of water. Heat over medium heat, bringing mixture to a simmer for about 10 minutes until it’s the consistency of jam. Once the strawberries have broken down, remove from heat and allow it to cool down completely. You can skip this step and use your favorite jam or fresh fruit.
- On a lightly floured surface, roll your pie dough to ⅛” inch thick. Cut dough into 12, 3 inch by 4 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.
- Fill a small dish with milk and set it next to your baking sheet. Place one row of rectangles down on to the lined baking sheet. Spoon approximately 1 tablespoon of strawberry filling onto the center 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 edges of dough.
- Top each bottom rectangle with a second piece of rectangular dough. And, using your fingers press down the edges. Then, with a fork, lightly press down to seal the edges of the dough. Using a fork press the back of a fork along all the edges to completely seal poptarts. With a sharp knife, cut a 3-4 small slits in the top of each poptart (about ½ inch each).
- Bake pastries in the pre-heated oven, until golden brown, about 25 to 30 minutes.
- Remove from oven and allow them to cool down completely.
- To make an icing, beat egg white on medium-high speed until peaks form. Add powdered sugar gradually while mixing and add vanilla towards the end. Once frosting is finished, spread frosting onto each poptart and enjoy!