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Pop tarts are a nostalgic treat that can be made at home with simple components. This recipe makes my favorite version using puff pastry, fruity jam, and sweet glaze. Use this puff pastry pop tart recipe, also known as turnovers, to make your favorite flavor.

pop tarts topped with glaze and fresh berries

OVERVIEW

My favorite pop tart flavors are always the fruit jam ones like strawberry or blueberry. To make my own version, I’m using puff pastry for the ultimate flaky, crunchy pastry.

There are 3 simple components in this recipe that can be customized to make your own favorite flavor: puff pastry, jam, and glaze. The beauty of this recipe is that you have a choice of making homemade puff pastry and homemade jam or simply using store-bought. Either way, you’ll have a delicious, sweet snack everyone will love.

Why you should make puff pastry pop tarts

  • This recipe makes delicious, flavorful pop tarts that are the perfect hand-held treat.
  • Homemade pop tarts contain no additives or preservatives unlike store-bought pop tarts.
  • The flavors in this recipe are customizable to make your own favorite pop tart!
  • While traditional pop tarts use a pastry pie dough as the crust, these puff pastry pop tarts are crispier and flakier.
raspberry jam filled in homemade pop tarts

Variation Ideas

Brown Sugar Cinnamon Pop Tarts: Mix 100 grams (½ cup) brown sugar, 2 teaspoons ground cinnamon, and 1 tablespoon flour. Brush a generous amount of egg wash over the bottom piece of puff pastry and spoon a heaping tablespoon of the cinnamon sugar mixture on top. Top with another puff pastry piece and bake as directed. Use milk in the powdered sugar glaze plus a dash of ground cinnamon.

Cherry Pie Pop Tarts: Instead of using fruit jam, use this homemade cherry pie filling. Cook the filling a little longer than directed to thicken it.

Chocolate Berry Pop Tarts: Use a mixed berry fruit jam as the filling. On top of the jam, add dark chocolate chips or chunks. Use milk as the liquid in the glaze.

Baked Apple Pop Tarts: Use canned or homemade apple pie filling instead of fruit jam. Add a dash of ground cinnamon to the glaze.

How to make puff pastry pop tarts

This recipe has 3 basic components: puff pastry, jam, and glaze. That’s it!

Roll out the dough

Puff pastry dough being rolled out
Puff pastry dough being cut into pieces
Puff pastry dough cut into 12 rectangle pieces

Place a sheet of thawed puff pastry on a clean countertop or baking mat. Sprinkle a little flour underneath the dough and on top. Using a rolling pin, roll out the dough into a 9 x 16 inch (23 x 40 cm) rectangle. I like to use a ruler to ensure each rectangle is a similar size but that extra step is optional and you can eyeball it.

Using a bench knife, cut the dough horizontally into 4 equal rectangles. Then, cutting vertically, slice the dough into thirds. This will give you 12 similarly shaped pieces of dough. They don’t have to be perfect.

Set these 12 pieces aside and do the same thing with the other piece of puff pastry. Place 6 pieces of dough onto a parchment lined baking sheet and repeat with another baking sheet.

Add the jam filling

Brushing egg white onto the edges of the puff dough squares
A 2nd piece of puff pastry topped over the jam filled bottom piece of dough.

Using a small spoon or tablespoon, drop about 2 tablespoons of jam into the center of each piece of dough. Spread it out leaving about ¼ – ½ inch (0.6 – 1.25 cm) free of jam on each edge.

Use a pastry brush to brush whisked egg white onto the edges of each piece of dough. The egg white will act as a glue to prevent jam from spilling out while it bakes. Top each piece with another piece of dough and gently press down with your fingers to seal the edges.

Using fingers to seal the edges of puff pastry pop tarts
Using a fork to crimp the edges of a puff pastry poptart

This step is optional but I like to use the tines of a fork to crimp the edges for a decorative look, plus it helps to seal in the jam. You can also roll up the edges of the dough like you would a pie crust.

Repeat these steps to assemble all of the pop tarts. You should end up with 12 pop tarts, 6 on each baking sheet.

Bake

The pop tarts brushed with egg wash ready to be baked
Baked pop tarts golden brown on a sheet pan

Brush each pop tart with egg wash. This will give the pastry an extra boost of beautiful golden brown color. Make sure not to let the egg wash pool too heavily or you’ll end up with scrambled egg on your pop tart. I like to dab with a paper towel any areas that have too much egg wash.

Using a sharp knife, cut slits into the top of each pop tart to let out some of the steam. Bake for 18-20 minutes until the pastry is puffed up and golden brown.

Remove from the oven and place on a wire rack to cool. If the pastry is more puffed than you’d like, you can use the back of a spatula to gently press down on the top of each pop tart. Be very gentle and only do this step when the pop tart is still very hot. If you try it when it’s cooled, you will crack the pastry.

Top with Glaze

puff pastry pop tarts being topped with powdered sugar glaze with a spoon

After the pop tarts have completely cooled, use a spoon or small spatula to spread glaze over the tops. Sprinkle with decorative sprinkles or fresh fruit if desired. Puff pastry treats are best served fresh the same day.

Storage

Room Temperature: Puff pastry pop tarts are best served the same day they are baked. If you do have leftovers, store in an airtight container for up to 2 days at room temperature.

Puff pastry loses its crispy, flaky texture if refrigerated, however, you can refresh them in the oven at 300°F/148°C for a few minutes. Only do this if they are unglazed or the glaze will melt in the oven.

Freezer: Freeze unbaked pop tarts by lining them up on a baking sheet and wrapping the entire tray in plastic wrap. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try these other delicious fruit pastry ideas.

pop tarts topped with glaze and fresh berries
puff pastry pop tart cut in half with jam in the middle topped with glaze and fresh berries
Yield: 12 pop tarts

Puff Pastry Pop Tarts

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

This recipe makes my favorite version of homemade pop tarts by using puff pastry, fruity jam, and sweet glaze. Use this recipe to make your favorite flavor.

Ingredients

For the pastry

  • 1 pound (2 sheets) puff pastry (store bought or homemade quick puff pastry), thawed
  • a small handful of flour, for rolling
  • 1 large egg
  • 1 tablespoon water
  • 1 cup (about 8 ounces) fruit jam, your choice of flavor (store bought or homemade jam)

For the glaze

  • 180 grams (1 ½ cups) powdered sugar
  • pinch of salt
  • 42-56 grams (3-4 tablespoons) lemon juice or milk, use lemon juice for a tart flavor to balance the sweet glaze or milk if you want a classic flavor
  • sprinkles or fresh fruit to decorate if desired

Instructions

PREP

  1. About 40 minutes before baking, remove puff pastry (1 pound, 2 sheets) from the freezer and move to the counter to thaw. Alternatively, you can make rough puff pastry from scratch.
  2. Preheat the oven to 400°F/205°C. Line 2 baking sheets with parchment paper.
  3. Measure out all the ingredients.

Make the pastries

  1. Unfold one puff pastry sheet on a lightly floured surface. Sprinkle a small amount of flour over the top and roll it out into a 9 x 16 inch (23 x 40 cm) rectangle.
  2. Cut the sheet into 12 identical rectangles. I like to use a ruler and bench knife (or pizza cutter) but you can also eyeball it. Set the pieces aside.
  3. Repeat the same process with the other puff pastry sheet. You should have 24 pieces to make 12 pop tarts.
  4. Spread out 6 puff pastry sheets onto each prepared baking sheet. Spoon about 2 tablespoons of the fruit jam onto the center of each rectangle and spread it out leaving about ¼ - ½ inch (0.6 - 1.25 cm) free of jam on each edge.
  5. Separate the egg (one large) by placing the egg white and yolk into separate small bowls. Whisk the egg white until it's frothy. Using a pastry brush, lightly brush the egg white over all edges of the puff pieces. This will act as a glue.
  6. Top each piece with another piece of puff pastry and press down gently on the edges. Use a fork to crimp the edges to fully seal.
  7. Add the rest of the frothy egg white to the bowl with the egg yolk and add the water (1 tablespoon). Whisk thoroughly. Brush egg wash over the tops of each pop tart. Using a sharp knife, cut 1 or 2 slits into the top of each pop tart.
  8. Bake for about 18-20 minutes until the pastry is puffed and golden brown. Remove from the oven and if you'd like a slightly flatter pop tart, gently use the back of a spoon or spatula to flatten the tops. Only do this step when the pop tarts are hot from the oven.
  9. Place on a wire rack to cool completely before glazing.

Make the Glaze

  1. Place the powdered sugar (180 grams/ 1 ½ cups) in a small mixing bowl with the salt (one pinch).
  2. Add the lemon juice or milk (start with 42 grams/ 3 tablespoons) into the bowl whisking until you have a thick glaze, about the consistency of honey. It should flow slowly off the whisk in a steady stream. If the glaze is too thick, add a bit more liquid. If it gets too thin, add a bit more powdered sugar to thicken it back up. 
  3. Once the pastries are completely cooled, use a spoon to spread glaze over the tops of each. Top the glaze with sprinkles or fresh fruit (if desired) while it's still wet. The glaze will slightly harden over time.

Notes

NOTE: See the Variation Ideas section for other flavors!

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© Baker Bettie