Who remembers those shiny silver packets and jam-filled treats from the toaster? These homemade strawberry pop tarts bring back all that sweet nostalgia, but with better ingredients, more flavour, and a whole lot more fun.
Perfect for a weekend bake with the kids, a school holiday activity, or a cheeky dessert for adults who still love a sprinkle or two.
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Prep & Cook Time
Prep Time: 40 minutes (including chill time)
Cook Time: 20 minutes
Makes: 6 pop tarts
Customise Your Flavour
Swap strawberry jam for raspberry, apricot, plum, or blueberry
Add a pinch of cinnamon to the icing for a warm twist
Use flavoured glazes or tinted icing to match a theme
Notes & Tips
- Don’t skip the chill time – it’s key for crisp edges and no jam overflow
- Want a neater edge? Trim the edges with a sharp knife after crimping
- For a cleaner icing, let the tarts cool completely before decorating
Perfect for a Weekend Bake or Rainy Day Activity
These homemade strawberry pop tarts are a delicious DIY version of a childhood treat, and so much fun to make. Whether you’re baking with the kids or just baking for yourself, this recipe guarantees smiles.
Strawberry Pop Tarts
Ingredients
- 12 sheets sweet short crust pastry approx 500g of pastry
- 6 tbsp strawberry jam
- 1 egg yolk beaten
- spray oil
- 1½ cups icing sugar
- 3 tbsp lemon juice
- 1 tbsp sprinkles
Instructions
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Take a baking tray and line with baking paper and lightly spray with oil spray. Take the pastry sheets and cut each one down the middle then into 3 so you have 6 rectangles.
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Place the pastry pieces on the oven tray with a 2cm gap in between each piece and spoon one tablespoonful of jam into the middle, spread out a little but leave a gap around the outside.
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Brush a little egg yolk on the exposed pastry edges. Cut the second piece of pastry into 6 and gently place on top of the jam pieces. Push the outsides down lightly to seal, trying not to disturb the jam filling too much.
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Take a fork and seal the edges and create a decorative pattern. Brush with egg and poke a steam hole in each pop tart with the fork. Chill for 30 minutes in the fridge, don’t skip this step.
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Bake at 180 degrees fan-bake for 20 minutes or until golden and cooked through. Once cooked, leave to cool completely. In a small bowl, sift the icing sugar and add the lemon juice. Mix until smooth and ice your pop tarts. Add the sprinkles and serve.
Recipe Notes
NOTES
You can make these pop tarts any flavour you like simply by changing the flavour of the jam.
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