Who doesn’t love a good pop-tart? They’re nostalgic, flaky, and filled with sweet fruity goodness. While store-bought pop-tarts are a pantry classic, making them at home adds an extra level of freshness and fun. Today, I’m sharing a super simple recipe for Homemade Strawberry Pop-Tarts using frozen puff pastry and fresh strawberries.

To be honest, these remind me more of a cross-over between a pop-tart and a toaster strudel. If you had these two snacks growing up, you’d know! Either way, these flaky, buttery pastries are filled with real fruit and topped with a sweet glaze— and it’s perfect for breakfast, a snack, or dessert!

Why You’ll Love This Recipe

Quick and Easy: Thanks to frozen puff pastry, there’s no need to make dough from scratch.
Real Ingredients: Fresh strawberries provide an authentic, juicy filling.
Customizable: Swap strawberries for other fruits or even chocolate for endless possibilities.
Kid-Friendly: These pop-tarts are fun to make and eat!

Recipe Details

Servings: 6 pop-tarts
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

For the Pop-Tarts:

1 sheet of frozen puff pastry (thawed according to package instructions)
1 cup fresh strawberries (hulled and chopped)
3 tbsp granulated sugar
1 tsp lemon juice
1 tbsp cornstarch (mixed with 1 tbsp water to make a slurry)
1 egg (beaten, for egg wash)

For the Glaze:

1 cup powdered sugar
2-3 tbsp strawberry filling/puree
½ tsp vanilla extract
Optional: Pink food coloring and sprinkles for decoration

Tips for Success

Don’t Overfill: Too much filling can cause the pop-tarts to burst open during baking. Stick to about 1-2 tablespoons of filling.
Seal Well: Ensure the edges are tightly sealed to prevent leaks. Press firmly with a fork.
Cool Before Glazing: If the pop-tarts are still warm, the glaze will melt and run off. Be patient and let them cool completely.
Customize the Glaze: Swap vanilla extract for almond or lemon extract for a different flavor twist.

Serving Suggestions

These homemade strawberry pop-tarts are delicious on their own, but you can take them to the next level:

Pair them with a scoop of vanilla ice cream for a decadent dessert.
Serve with a cup of coffee or tea for a cozy snack.
Pack them in lunchboxes for a homemade treat on the go.

Storage

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days. Reheat in a toaster oven for a crispy crust.
Freezer: Freeze unglazed pop-tarts in a single layer, then store in a freezer-safe bag for up to 1 month. Bake straight from frozen, adding a few extra minutes to the cook time.

Why Homemade is Better

While store-bought pop-tarts are convenient, these homemade versions are fresher, flakier, and free from artificial ingredients. Plus, making them at home allows you to get creative with flavors and fillings, turning a nostalgic snack into a personal masterpiece.

Final Thoughts

These Easy Strawberry Pop-Tarts with Frozen Puff Pastry are a must-try for anyone who loves sweet, fruity pastries with minimal effort. Whether you’re making them for a weekend brunch, a snack, or a dessert, these pop-tarts are guaranteed to impress. Let me know if you try this recipe and tag me in your creations—I’d love to see!

Happy baking! 🥰🍓

How to make Strawberry Pop-Tarts (with Frozen Puff Pastry)

Recipe by Jen H. DaoCourse: Breakfast, SnacksCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Pop-Tarts:
1 sheet of frozen puff pastry (thawed according to package instructions)
1 cup fresh strawberries (hulled and chopped)
3 tbsp granulated sugar
1 tsp lemon juice
1 tbsp cornstarch (mixed with 1 tbsp water to make a slurry)
1 egg (beaten, for egg wash)
For the Glaze:
1 cup powdered sugar
2-3 tbsp strawberry filling/puree (You can use milk if you want a white glaze)
½ tsp vanilla extract
Optional: Pink food coloring and sprinkles for decoration

Directions

Prepare the Strawberry Filling
In a small saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Stir occasionally as the mixture starts to release liquid.

Once the strawberries are soft (about 5 minutes), mash them lightly with a fork or potato masher to create a chunky jam-like consistency.

Stir in the cornstarch slurry and cook for another 1-2 minutes, or until the mixture thickens. Remove from heat and let it cool completely.
Roll and Cut the Puff Pastry
Roll out the thawed puff pastry on a lightly floured surface to smooth out any creases.

Cut the pastry into 12 equal rectangles (about 3×4 inches each). These will form the tops and bottoms of your pop-tarts.
Assemble the Pop-Tarts
Place 6 rectangles on the prepared baking sheet. Brush the edges with the beaten egg wash.

Add about 1-2 tablespoons of the cooled strawberry filling to the center of each rectangle, leaving a border around the edges.

Cover each with a second rectangle of puff pastry. Use a fork to press the edges together, sealing the filling inside. Prick the tops with a fork to allow steam to escape. Refrigerate pop-tarts for 15-20 minutes.

Before baking, brush the tops with more egg wash for a golden finish.
Bake the Pop-Tarts
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Bake in the preheated oven for 18-20 minutes, or until the pastries are puffed and golden brown. Remove from the oven and let them cool completely on a wire rack.
Make the Glaze
In a bowl, whisk together powdered sugar, strawberry filling/puree and vanilla extract until smooth.

Once the pop-tarts are completely cool, spoon or drizzle the glaze over the tops. Decorate with sprinkles for a fun touch.