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Homemade Raspberry Pop Tart Recipe
Ash Tyrrell

Homemade Raspberry Pop Tart Recipe

I've made a lot of breakfast pastries over the years, but the day I pulled these raspberry pop tarts out of the oven was the day I stopped buying the boxed kind for good. I still remember standing at the counter, watching the glaze drip down the sides while the jam bubbled ever so slightly through the crimped edges.
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Total Time 1 hour 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour – the base of the flaky pastry crust
  • 1/2 teaspoon salt – balances the sweetness and boosts flavor
  • 1/2 cup unsalted butter cold and cubed – keep it ice cold for the flakiest layers
  • 3-4 tablespoons ice water – just enough to bring the dough together don't overdo it
  • 1/3 cup raspberry jam – use a good quality jam or homemade for the best fruity punch
  • 1 egg beaten – for the egg wash that gives the crust its golden shine
  • 1 cup powdered sugar – forms the base of the sweet glaze
  • 2-3 tablespoons milk – thins the glaze to the perfect drizzling consistency
  • 1/2 teaspoon vanilla extract – adds warmth and depth to the icing
  • Sprinkles optional – for that classic, nostalgic pop tart look

Method
 

  1. I start by whisking the flour and salt together in a large bowl, then cutting in the cold butter until it looks like coarse pea-sized crumbs. Adding ice water a tablespoon at a time helps the dough come together without turning tough. I shape it into a disk, wrap it in plastic, and pop it in the fridge to chill for 30 minutes before rolling.
  2. Once the dough has chilled, I roll it out on a lightly floured surface until it's about a quarter-inch thick. I trim the edges so they're neat, then cut it into even rectangles. This step determines how uniform your finished pop tarts look, so I take my time here.
  3. I spoon a small amount of raspberry jam onto half of the rectangles, leaving a clean border around the edges. Too much filling can cause leaks in the oven, so I stick to about a tablespoon per pastry. Less really is more at this stage.
  4. I brush the borders with egg wash, then place the second piece of dough on top of the filling. Using a fork, I press firmly around all four edges to seal everything in tightly. This crimping step is what keeps the raspberry filling from bubbling out while baking.
  5. After poking a few small vent holes in the top with a fork, I brush the whole pastry with more egg wash and slide the tray into a 350°F oven. I bake them for 30 to 35 minutes, until they're a deep golden brown and smell absolutely incredible.
  6. Once they're out of the oven, I let the pop tarts rest on the baking sheet for about ten minutes before moving them to a cooling rack. While they cool, I whisk together powdered sugar, milk, and vanilla for the glaze, then drizzle or spread it over the top and finish with sprinkles.

Notes

  • I always keep my butter in the fridge until the very last second, since warm butter ruins the flaky layers.
  • I like to chill my rolled-out dough for a few minutes if it starts feeling soft or sticky before assembling.
  • I never skip the vent holes because steam needs somewhere to escape, or the filling explodes out the sides.
  • I use a ruler when cutting my rectangles so all my pop tarts end up the same size and bake evenly.
  • I let the glaze set for a good 15 minutes before eating so it doesn't slide right off.