Homemade Strawberry Poptarts

These are such a cute way of using up pie dough or even the scraps of dough left over from when you are making and trimming a pie. The filling is just simple, it’s premade jam, I used strawberry- but you can use any flavour that you love. I tinted the glaze a dusty rose colour to match the strawberry flavour, you can leave it white or colour it whatever colour you’d like. The only thing I will suggest is to use gel food colouring- not the liquid. When you are making an icing sugar glaze, very little liquid can make a big difference in the consistency. You don’t want to be adding too much more liquid when you have reached the desired consistency.

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Photo by Grace Holyoke (2019)

The jam I used was bakery-style jam which basically means it is quite a bit thicker than the jam you buy in the store or you make at home. If the jam you are using is a little runnier than you would like it- put the jam in a small saucepan with 1 tBsp of water and 1 tBsp of cornstarch. Bring this all to a boil and continue to stir until it is thickened. Make sure to let it cool before piping it onto your dough. This is a really easy way to slightly thicken you jam without compromising the flavour.

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Photo by Grace Holyoke (2019)

If you want to make this recipe vegan- simply substitute the cold butter for shortening or vegan butter. When it comes to the egg/milk wash for the tops and inside of the poptarts- any non-daisy milk will do just as well. I think it’s important to understand that having a vegan option can be just as delicious and successful as the “regular” version.

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Photo by Grace Holyoke (2019)

You can make these as big or as small as you would like. The poptarts you can buy in the store I find are much too big. I made mine quite a bit smaller, but you can of course choose to make them as big or little as you would like.

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Photo by Grace Holyoke (2019)

I have seen some photos of people making larger vent holes in the pastry, or even using a small cookie cutter and cutting a design into the dough. Because I covered these in a glaze, I decided to keep it simple with the fork holes- but a small heart cookie cutter in the middle of these poptarts could be a really cute idea too.

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Photo by Grace Holyoke (2019)

You want the glaze to be slightly runny, but also maintain it’s shape to achieve the “dripping” look down the sides of the poptarts. This may take a bit of trial and error, even if you don’t get it perfectly right- they will still taste incredible.

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Photo by Grace Holyoke (2019)

The classic look is with rainbow sprinkles on the top- however this is where you can get creative. I think it is important that when you are plating or decorating a dessert- the outside should reflect what is on the inside. In this case, I coloured the glaze pink because the flavour is strawberry. I think this is a good rule of thumb, as we don’t want to confuse the people we are baking these for. If you see a yellow glaze you might bite into it and expect to taste lemon, and if you taste chocolate- you might have a negative reaction at first. Of course, this is just my personal rule of thumb, you can do whatever your heart desires!

Photo by Grace Holyoke (2019)

I love the way these turned out and I really hope you all try it! I shared a recipe for a basic pie dough that you can use. If you have store-bought pie dough or have your own pie dough recipe it will work just as well for this recipe!

Homemade Strawberry PopTarts


For the pastry crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into 1/2″ pieces (1 stick)
  • 6 tablespoons shortening
  • 6 tablespoons ice cold water
  • 1 large egg mixed with 2 tablespoons milk
For the filling:
  • 3/4 cup strawberry jam, in a piping bag

For the Glaze:

  • 1/2 cup confectioner’s sugar
  • 1 tBsp (you might need more or less) heavy cream
  • pink gel food colouring


  • Rainbow Sprinkles, for garnish


  1. Combine the flour, sugar and salt in the bowl of a food processor. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Add the cold water and pulse just until the dough starts to hold together. Don’t over process.
  2. Gather the dough together and divide in half. Form each half into a disc. Wrap each tightly with plastic wrap and refrigerate at least 30 minutes or overnight.
  1. Remove the dough from the refrigerator and allow it to rest 10-15 minutes. Lightly flour a clean work surface and dust the dough with flour. Roll the dough to about 1/8″ thick large enough to cut into a 9″ x 12″ rectangle. Cut the 9×12 inch rectangle into 9 equal 3×4″ pieces by cutting four lines across on the 12-inch side and three down the 9-inch side.
  2. Place the 9 individual pieces of dough on a parchment lined baking sheet.
  3. Beat together the egg and milk. Brush the egg mixture all over the cut pastry pieces.
  4. Pipe 1 tablespoon of the filling in the center of each pastry.
  5. Roll out the second pastry disc to the same dimensions and cut into 9 individual pieces. Prick the dough with the tines of a fork to create vent holes.
  6. Place each piece of vented dough over the filling. Press the edges together firmly with a fork to seal. Repeat until all pockets are formed.
  7. Brush the tops of the pockets with a little bit of the egg and milk mixture. Place the baking sheet with the uncovered pastries in the refrigerator for 30 minutes.
  8. Preheat oven to 350 degrees.
  9. Remove the pastries from the refrigerator and bake at 350 degrees for 30 minutes or until golden brown.
  10. Remove the pastries to a wire rack and cool.
  11. Combine all ingredients for the glaze together until it is the consistency you want.
  12. Spoon glaze over each cooled pop tart
  13. Sprinkle with rainbow sprinkles for garnish

Cheers Everyone!

Grace Eveline



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