Forget unwrapping that foil package and instead open up the oven to indulge in a glorious treat. This Frosted Strawberry Pop Tart made with a flaky and buttery puff pastry crust is filled with a sweet, sticky homemade strawberry jam that blows the boxed version out of the park.
Table of Contents
About these pop tarts
It’s easy to argue that homemade food is better. Especially when it comes to a recipe like these Frosted Strawberry Puff Pastry Pop Tarts. Like seriously, these Pop Tarts aren’t even in the same category as the kind you buy boxed from the store.
And I’m not saying store bought goods don’t have there place. In this recipe we even use pre-made puff pastry from the store. But that store bought pastry is elevated with a fresh, juicy, and sweet homemade strawberry jam and glazed to perfection.
These Homemade Strawberry Pop Tarts are great for a birthday breakfast, Christmas morning, or another holiday brunch, or even just as a fun weekend baking project. But don't stop here, also try these Strawberry Cinnamon Rolls, these Special K Red Berry Muffins, or this Berry French Toast Bake.
Recipe Ingredients
- Puff pastry - I used Pepperidge farms from the frozen section. When baked, it's light, buttery, and delicate making the perfect crust for this Homemade Strawberry Pop Tart.
- Egg white - Used to brush the outside of the puff pastry before baking for a nice golden crust.
- Strawberries - Juicy berries like strawberries, boiled down to a thick jam like consistency is the sticky, finger-lickin' summer sweetness we all love. Fresh or frozen will do.
- Cane Sugar - To sweeten up the jam. Feel free to alter the amount based upon desired sweetness.
- Lemon Juice - To get super technical, lemon juice is added to the jam to work with the pectin found naturally in fruit to form insoluble fibers. These fibers help with gel formation by absorbing juice from the fruit.
- Cornstarch - Used to thicken the jam. The cornstarch must be mixed with a small amount of water when adding into the hot berries otherwise it will not combine.
- Powdered Sugar - Serves as the base of our frosting.
- Red Food Coloring - Optional, but just a drop of red food coloring will give your frosting a pink hue which is gorgeous on these Homemade Strawberry Pop Tarts.
See the recipe card below for a full list of ingredients and measurements.
How to Make this Recipe
This recipe may seem like a lot of steps, but it's worth it! And they're also simple steps anyone can do. If you want to use store bought jam, feel free and skip to the "For the Pop Tart" section.
for the jam
If you’re making your own strawberry jam, I recommend preparing it a day or two AHEAD of time. It needs time to set.
- To make jam, heat a sauce pot to medium heat and add fresh strawberries, cane sugar, lemon juice, and water.
- Use a berry masher to break down the berries as they heat up. Keep over heat for 10-15 minutes or until most strawberries are mashed.
- In a small bowl, combine a SPLASH of water with cornstarch and whisk until cornstarch is completely diluted. **Note about cornstarch: cornstarch doesn’t break down into very hot things. We have to mix it with water so it’s in liquid form in order for it to properly mix with the warm berries.
- Remove strawberry jam from the heat and then allow it to chill completely (at least4-6 hours or overnight for best results). It needs to be a thick, jam-like consistency.
for the pop tart
- Once your jam is set, take the puff pastry out from the freezer and let thaw and preheat the oven to 400°F.
- Use a pizza cutter to slice each puff pastry sheet into 3 columns and 2 rows (the puff pastry comes folded and the 3 columns should be where the creases are. Use a pizza cutter for a smooth cut. You should end up with 12 rectangles total.
- Line it with parchment paper and place 6 pastry puffs on a sheet.
- Use a spoon to put 2-3 tablespoons of cold strawberry jam on one side of each pastry puff (6 total will have strawberry jam). Leave ¼” - ½” around the perimeter of each rectangle to give room to seal the Pop Tart.
- Take a pastry puff rectangle without jam and put it on top of the strawberry jam filled ones. We are assembling the pop tart here. Use a fork to crease the edges of the Pop Tart, sealing the strawberry jam inside. Make sure the edges are secured! We don’t want to lose out on the filling.
- Use a silicone brush to brush the top of each pop tart top with egg wash.
- Bake for 12-15 minutes or until puff pastry starts to rise and start to get golden brown. If needed, broil them for 2-3 minutes after baking for a golden, buttery brown color.
for the frosting
- While the Pop Tarts bake, make the frosting. In a small bowl, whisk together almond milk and powdered sugar. I recommend mixing ½ of the powder sugar first, and then adding in the second ½ cup. It makes it easier to combine.
- Add the SMALLEST, MOST TINY drop of red food coloring and mix for a light pink color.
- Once the Pop Tarts have slightly cooled, add the glaze on top and sprinkle with red sprinkles. Enjoy warm or save for later.
Recipe FAQs
Store your Strawberry Pop Tarts in an airtight container at room temperature for up to 3 days. Reheat in a toaster oven or the microwave if preferred although you’ll lose some of the puff pastry crisp. I do not recommend freezing these. The delicate nature of the baked puff pastry will not thaw well.
Allow the puff pastry to come to room temperature before filling. This will ensure it doesn’t puff up too much during baking.
Yes! Try Homemade Blueberry Pop Tarts or Raspberry Pop Tarts! Follow the same method of cooking the fruit stove top and just replacing the strawberries. Or buy any flavor of your favorite store bought jam.
Sure! Pie dough won't be as flaky, but it's still absolutely delicious. Check out my Homemade S'mores Pop Tart for how to make Pop Tarts with pie dough instead. You can use homemade or store bought.
More Recipes You'll Love
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Recipe
Frosted Strawberry Pop Tarts
Equipment
- sheet pan
- parchment paper
- sauce pan
- Cutting Board
- Pizza Cutter
- Knife
- Spoon
- Whisk
- measuring cups / spoons
- Fork
- silicon food brush
Ingredients
- 1 box puff pastry, 2 sheets
- 1 tbsp egg white
For the Strawberry Jam
- 1 ⅓ cup strawberries, fresh or frozen
- ½ cup cane sugar
- 1 tsp lemon juice
- 1 tbsp water
- 2 tbsp cornstarch
For the Frosting
- 1 cup powdered sugar
- 1 tbsp almond milk
- 1 tbsp sprinkles
- 1 drop red food coloring, optional
Instructions
For the Jam:
- To make jam, heat a sauce pot to medium heat and add fresh strawberries, cane sugar, lemon juice, and water.
- Use a berry masher to break down the berries as they heat up. Keep over heat for 10-15 minutes or until most strawberries are mashed.
- In a small bowl, combine splash of water with cornstarch and whisk until cornstarch is completely diluted. Then, pour the liquid cornstarch into the jam. Stir.
- Remove strawberry jam from the heat and then allow it to chill completely (4-6 hours or overnight for best results). It needs to be jam-like consistency.
For the Pop Tart:
- Once your jam is set, take the puff pastry out from the freezer and let thaw and preheat the oven to 400°F.
- Use a pizza cutter to slice each puff pastry sheet into 3 columns and 2 rows (the puff pastry comes folded and the 3 columns should be where the creases are. Use a pizza cutter for a smooth cut. You should end up with 12 rectangles total.
- Line it with parchment paper and place 6 pastry puffs on a sheet.
- Use a spoon to put 2-3 tablespoons of cold strawberry jam on one side of each pastry puff (6 total will have strawberry jam). Leave ¼” - ½” around the perimeter of each rectangle to give room to seal the Pop Tart.
- Take a pastry puff rectangle without jam and put it on top of the strawberry jam filled ones. We are assembling the pop tart here. Use a fork to crease the edges of the Pop Tart, sealing the strawberry jam inside. Make sure the edges are secured! We don’t want to lose out on the filling.
- Use a silicone brush to brush the top of each pop tart top with egg wash.
- Bake for 12-15 minutes or until puff pastry starts to rise and start to get golden brown. If needed, broil them for 2-3 minutes after baking for a golden, buttery brown color.
For the Frosting:
- While the Pop Tarts bake, make the frosting. In a small bowl, whisk together almond milk and powdered sugar. I recommend mixing ½ of the powder sugar first, and then adding in the second ½ cup. It makes it easier to combine.
- Add the SMALLEST, MOST TINY drop of red food coloring for a light pink color.
- Once the Pop Tarts have slightly cooled, add the glaze on top and sprinkle with red sprinkles. Enjoy warm or save for later.
Nutrition
Notes
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If you're using MyFitnessPal, search 'A Paige Of Positivity' and find FROSTED STRAWBERRY POP TARTS calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Courtney Paige says
i meannnnn, you just have to make these. You just have to. they are out of this freaking world!
Sydney Van Acker says
I made these for some kids I babysit and they told their mom they are never having boxed toaster strudel from a box again LOL
Anne Marie Redoutey says
Made these today for breakfast - a new fav! Super easy (even making the preserves) and they taste like they came from the bakery!
Olivia Pascente says
These are so yummy! How fun is it to make your own Poptarts from scratch? Definitely recommend!