How to make your own homemade “pop tarts”


Ok, these are not pop-tarts exactly, how about just-like-pop-tarts-but-without-the-stuff-you-can’t-spell (or say)?  It’s super easy, all you need is a good butter pie dough and delicious jam of your choice.  And if you’re one of those who think a great pie is all about a good crust–I am of course one–these pop-tarts are perfect for you.  They are filled with just enough delectable jam to punctuate the flavor without obscuring the buttery, flaky goodness of the crust.

I’ve been having so much fun making them (and eating them) lately, I thought I’d share a few tricks I picked up along the way with you so your pop-tarts come out perfect every time.  Like this one in the picture just below–a “pop-tart” filled with homemade Reine Claude plums and vanilla beans–which I polished off in three seconds flat right in front of Lulu’s at the Octagon in Santa Cruz.


Start with the pie crust recipe you’re most comfortable with.  If you haven’t got one, you can check out Pie Crust 101 over at Deb’s Smitten Kitchen, or Shuna’s very thorough post on pies, or even Ms.Martha herself.


Break off a piece about 75g by weight.  Flour the pastry board or your counter top well.


Roll the dough into 8″x6″ rectangle, working gently and slowly so you get a good rectangular shape.


Brush off excess flour.  It’s generally a good idea from this point on to place the dough sheet onto a piece of parchment paper so it can be moved pretty easily.


Pick your favorite jam from your cupboard and spread it generously on to one side of the dough, leaving about an inch margin on three sides.  I like to use jams that are a little bit on the thicker side, as they tend to be more intense and can easily be pressed in between two sheets of dough.


Fold the dough in half, making sure they match the other edge perfectly.  Press down along the edges to seal the dough pocket.  If your dough had trouble sticking together, try dipping your fingertip into a bit of water and wipe it along the inside of the seam, then press the dough down again to seal.


Take a fork and use the tines to press the dough together, creating a nice pattern around all the edges but the folding seam.


Trim off the excess, uneven dough edges.  I use a pastry scraper, but you can easily use a kitchen knife.


Brush the top with egg wash and sprinkle raw sugar over the top.  Cut a few vents along the top of the pop-tarts.


Et voila!  Bake in preheated 400F (about 200C) oven for 18-20 minutes, depending on the amount of sugar in the crust and many other factors.  I’d recommend checking at the 15-min mark and continue to keep your eye on them, and take them out of the oven as soon as they are nicely golden brown and not too brown on the crimped edges.

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  • Banno

    They look great. Good photos. They always help while making something. Thanks.

  • jo

    My husband calls those Jam Roly Poly, they look lovely!

  • Rune Broberg

    How did you take those pictures? Do you use a tilt-shift lens? They look really nice (As do the tarts) :-)

  • Erinn @ Sunday Dish

    We used to eat Pop Tarts whenever we’d visit my Grandma when we were kids (my mom was a health nut, said Pop Tarts were banned from our house.) These looks so yummy, I do believe I’ll have fun making these with my daughter. Thanks for the trip down memory lane!

  • Plantation Caribbean Restaurant

    I agree with the comment about the quality of pictures in creating the roly poly as one lady referred to the tart.
    It is greate that you have documented all the steps in making the tart. Getting the picture quality right takes a lot of work I would imagine but the upside is that even a novice cook can re-create the tart in a shot space of time.

  • Mamaluv

    I’d want to freeze the extras – better to freeze before or after baking?

  • cammu

    looks pretty good. :)

  • Esther B

    Tes pop tarts ont l’air délicieux:)
    Sur mon blog, j’ai fait une version qui me semble un peu plus longue que toi.

  • Reynolds

    Looks great. I will have to try making this with my kids. I bet they’d be good with Nutella and strawberries too…or chocolate and marshmallow creme…the possibilities are endless

  • Gina

    These look delicious! I have some vanilla pastry cream in the refrigerator left over from some other baking I did – I think this would be yummy for breakfast! Wonderful photos showing just exactly how I can do this!

  • [eatingclub] vancouver || js

    It’s been so long since I’ve had pop tarts. Not these beauties though, but those processed ones that tasted kind of good when I was younger. That’s because I didn’t know better. ;)

  • gojus

    chocolate variation, please, even if just crust suggestions?

  • Alice Q. Foodie

    Yum! I wonder how far out of one’s way one would have to drive to get some of your delicious Pim et Isabel treats before being considered crazy? Any chance you’d deliver to the City during Slow Food Nation weekend? ;-)

  • barbara

    Pim I made these today and they were fabulous. Thanks for the idea.

  • bionicgrrrl

    omg, these look so good! i bet they would be great with fig jam or cherry preserves. i’m making these this weekend!

  • Lori

    i am stunned – both the food and the photography are exceptional! my secret shame is that i dearly love poptarts (unpronounceable ingredients included), but these are just another category. yum!

  • steamykitchen

    The boys (incl Scott) would love a chocolatey version. oooh – Nutella even.

  • kat

    I’m going to have to try this, thank you for sharing!

  • lee

    Can’t wait to make these! Thanks for the tips.

  • brilynn

    I used to eat poptarts and watch Transformers while waiting for the school bus. Those look awesome!

  • Sophie

    We would like to feature this recipe on our blog. Please email if interested. Thanks :)

  • Kristen

    Amazing! I’m making turnovers tomorrow, which is a similar recipe, but your recipe seems a lot easier than the recipe my mil gave me. May have to go with yours instead ;)

  • Beau

    I made these today, but I used a blueberry preserve to which I added orange zest. They were great!

  • Christie @ fig&cherry

    Fab tutorial Pim! And not a toaster in sight ;)

  • ayankeeinasouthernkitchen

    I am putting these on my to do list, as I am a secret lover of pop-tarts. Knowing that I can have the real thing and be the healthier for it has made me happy. Thanks for the tutorial.

  • Amarnath

    looks wonderful and am sure it tastes so too!!

  • Zoomie

    Big Wow! I’m going to try making these today!

  • Dexie

    oh wow. must really try to learn this step by step. you make it look so easy though.

  • kstonhill

    Hi Pim – first time commenting, long time reader. Any ideas on how to transform this into a savory pop tart? I feel like this (or something like it) might be a saving grace for days I forget to bring lunch to work if I could keep them in the office freezer.

  • JanMary, N Ireland

    Tasty and delicious. Thanks :)

  • craigs63

    8 foot by 6 foot rectangle? I think that’s going to be a little too big.

  • jasmine celion

    hmmm…..i’m loving it
    ll try it at my home

    jasmine celion

  • van

    Loved them! I will have to try them real soon!

  • Katie

    Ok I really have to make these. They look so good.

  • elle

    Confirmed: These do work OK pop-tart style in the toaster if you remove them from the oven just before they brown and left to cool. Just make sure there’s no vent leakage and that the crust is good and solid.
    Still tasted fresh the next day, wrapped in plastic and refrigerated, then toasted.
    Don’t ask why I wanted to pop these faux tarts. I was just curious. :D

  • Tartelette

    I just popped by Pim and Isabelle (no pun intended on the popping part) and I think this is so cool! Good luck guys (as if you need any!). The pop tarts look delicious!

  • Agent Tiki

    These look fantastic! I think I’ll try these for my son!

  • John J. O’Sullivan

    I had to share these with our readers at GoodyBlog. No worries—I gave y’all full credit. I love your wonderful collection of food pr0n, and this idea is simply fabulous. I’ll be making these over the long weekend.
    -j (

  • Katie

    Oooh. Yummyness! And I have some homemade Nutella I need to use it. I am so making some of these this week!!! Thank you for this.

  • Julie

    These look wonderful! I will definitely be making these.

  • AmyCarol

    My son loves Pop Tarts. I’m making these for him… and me, too!

  • Kim Potter

    This looks very good my kids love pop tarts I’m going to give this a try.

  • Cyndi

    I can just see these with a layer of cream cheese along with the jam!!!!!

  • Tammy

    Yup, I agree with everyone else. These need to be made.

  • Holly

    Just a couple of days ago my son and I were talking about making some pop tarts and here you are with a great tutorial! Thanks for sharing all those tips – your pop tarts look wonderful!

  • Kip

    oh YUM. They look a darn site better than the processed and yucky pop tarts from a box in the store. Definitely going to give this a try.

  • Grill accessories

    Wow, those look so fresh and tasty. I can see those being great when they first come out of the oven.

  • Mary B

    I made these today and filled some with papaye rouge jam I bought back from Moorea this summer and some filled with a mixture of my homemade organic strawberry jam, blackberry fruitspread and raspberry preserve. Yum, they were delish and I even used half whole wheat pastry flour in my crust. My kids have been wanting to try pop tarts, so these have been on my list. Thanks for the great turorial.

  • Lovefrom1stbite

    Thanks a lot for sharing. Great pictures too :)
    Check my blog for some good Moroccan yummies

  • Hashim

    Looks yummy! I’ll try it today, I feel I can make this, looks simple to make as you have explained each step very well :)

  • Alisa

    I think Ill make this with cheese and red pepper jelly

  • Joseph Benavidez

    I stumbled upon this page and within 5 minutes of reading it, was in my kitchen making these. Super easy and fun. They turned out great. Thanks a million :)

  • Jen @ All Things Frugal

    I can’t wait to try these!!!
    Thank you for the step by step recipe and fantastic pictures.

  • christy

    these look wonderful. my husband and i are really excited to try these for breakfast tomorrow morning!

  • michelle

    Whar a great blog…I’m ecstatic to have come across it. Thank you.

  • CC

    I am saving this one for sure! Looks delish.

  • hutogirls

    Just made these bad boys and they were delicious! I made one sweet one using Trader Joe’s Raspberry preserves and one savory with steamed broccoli and cheese. Yum!!!!!!

  • Simbelmyne

    Yummmm. I wish I could make pie crust.

  • Deborah Dowd

    These look only slightly harder than the original version, and I know my kids would love then!

  • Lu

    I made these today and they are so delicious! Thank you for the wonderful idea.
    - L

  • Jonathan

    Pim – I know that this is great with home made pie dough (I tried it :]), but can this be done with frozen pie dough? If so, what should I do? Do you recommend a certain brand?
    Thanks so much!

  • contrariwise

    These look like they would taste WONDERFUL. And you can fill them with real fruit jam.
    I don’t know how the company that makes pop-tarts has been fooling the public into buying them. They are really pretty bad. (Although I do remember eating them as a child.)

  • Lynn Epstein

    this recipe looks scrumptous. I will try it with my nieces and nephew – they will go crazy for your ‘pop tarts!’
    gorgeous photography. thanks for sharing.

  • JJinSouthernCalifornia

    I am SO making these Christmas morning- Gorgeous pics and tutorial; thanks for taking the time to do this!

  • noell

    i did this today but with store bought pie crust that someone left in my fridge over thanksgiving…. then i used the leftover cranberry sauce as the fillings, and made them very small–delicious! thanks for the idea, it was a great way to make leftovers seem fancy!

  • Victoria

    It looks so beautiful and delicious. I do this with chocolate and fresh berries sometimes, and with cooked seasoned ground meat of choice (pate chaud?)sometimes. My family really enjoy them.

  • Elisebeth Doty

    wow! really clear instructions with pictures. Thanks for the cool, yet super simple recipe. I’ll try it out on my fam.

  • sigrid

    I always have a bit of pie crust dough left over after making a pie. These are a perfect use for it.

  • Shabbar Suterwala

    Great Article.. very informative and insightful tips.
    Thanks for sharing
    Shabbar Suterwala
    Corporate Soft Skills Trainer

  • eran kious

    how to make home made pop tarts INSTANTLY
    1) quickly find pie crust
    2)rapidly put some jelly in it
    3) speedily fold it over
    4) insanely fastily chunk it in the preheated oven at 1000 degrees F for 15-30seconds
    tell me what you think
    holla at ya boy

  • Eric Hoffman

    These are going on my to do list. Look great. Great idea.

  • Doris

    It´s amazing to found this blog and this recipe. I am from Peru and I just like to thank you for do this work.

  • Jeanne Elle

    Omg, yummy!!! I might have to try those. And yes, kudos on the AWESOME pics. They make it look so simple :)

  • Gary Winnick

    wow it seems really yummy. I’ll try it today. And thanks pim for this.

  • Salt Lamp

    Oh great its fantastic and looking very delicious.

  • daniel

    look different than the ones at the store you buy.

  • zombiesgirl

    I found some organic ones recently, (im trying to get everyone in the office to stop eating high fructose corn syrup) but homemade is an even better idea. Thanks!

  • Gary Winnick

    Nice post.

  • restaurant menu design

    Mmmmm These look tasty! anything homemade is always tastier than store bought. Thanks for posting.

  • Erik Yewell

    Thanks for the inspiration Pim. I am serving these tonight.
    Lessons learned:
    1) I used frozen pie dough from whole foods, worked fine (sacrilege!)
    2) before cooking, even though the edges look sealed, they may open in the oven. No matter what it looks like, even with the forked edge, I recommend the extra sealing effort using water along the edges. It can’t hurt.
    3) cook these on tin foil, in case they leak: saves you the trouble of cleaning up caramelized jam off a cookie sheet.
    4) large enough vents in the middle is key, since your jam will look for exits when the pressure builds up (the jam will boil inside the tart), which leads to leakage
    5) put the tarts on a cooling rack while they are still hot. If you wait for them to cool, and if there was leakage, the cooled leaked jam will make it very hard to take the fragile dough off the tin foil.
    Happy Cooking!

  • nadss

    HI, i´m from mexico and i´m discovering ur place and i really like it, i´m a new food entusiastic and i want to know if u have an easy recipe for this tarts
    I really like to read your blog

  • rob

    Dear Ms.Pim,
    it seems like you’re hinting at something important when you say “Bake in preheated 400F (about 200C) oven for 18-20 minutes, depending on the amount of sugar in the crust and many other factors.” Can you say something about these factors and what they do???

  • nadirass

    hi, i must say i found really interesting this reciepe, but i´m a new food entusiastic and i would like to know an easy reciepe for this tarts, can anybody help me about it???, thanks a lot

  • Kashif

    Nice idea to use a fork for making edges.

  • telefon dinleme

    thank you for your article. really i find it… :)

  • dinleme cihazı

    really great, thank you very nice

  • telefon dinleme

    Thanks a lot for sharing. Great pictures too nice

  • Online Colleges

    I love pop tarts so I know I’ll love these. They look so easy to make too. Can’t wait to try them. Thanks for sharing the recipe.

  • Miss Rachel

    I am not sure how I found your blog, but I did. :) I think these look delicious. I hope to be trying them soon. We never were allowed to get pop-tarts from the store as they contained a lot of sugar and many bleached and bad things we were trying to keep away from. But now, I am starting to make our own pies/crusts. I made my first pie (apple with a lattice top) for our Shabbat a couple of weeks ago. I don’t like apple pie, but every one said it was delicious. :)
    I use a butter pie crust, so I am thinking it will add a nice flavour to the tarts. I will be trying the round ones as well. I saw that you had posted that too, about Nutella. I think those will do very well for my younger siblings.
    Many blessings to you,
    ~Miss Rachel

  • Miss Rachel

    Oh and I was wondering, what is Nutella? I have never heard of it. :) Thanks again.

  • Joumana

    What a wonderful idea! I would like mine stuffed with molasses and tahineh!

  • Jānis Ansons

    I accidentally run into this and I realize that I have to give a try. And – the most delicious “food” I’ve ever made. :D

  • Sook

    Oh my husband will love me even more if I made these for him! They look so goooood!

  • Tiffany Pendant

    Oops, re-reading that it sounded a little critical, I was more wondering what I did wrong, how I can make it better. Any suggestions?

  • LeeG

    Looks just like a wide aperture lens to me.

  • joey

    idiot…. its 8 inches by 8 inches……. sorry to call you an idiot but learn to pay attention to detail….

  • L2345

    That’s not jam roly poly, Jam roly poly is like a giant Swiss Roll but instead of sponge it is pastry and is cooked and hot when eaten

  • marla {family fresh cooking}

    Wowzers!! This is the only way I would ever eat a Pop Tart. Just perfect.

  • Texas Pitmaster

    Good stuff, nothing says homemade like a good tart.

  • Danielle

    Just “stumbled” onto your page here and I want to tell you that these look fantastic!!


    Wow i really have to try this..thank you for sharing.

  • the urban baker

    I stumbled onto you via kristen and ironically, i have pate brisee resting in the fridge as i write this. i also have very delicious preserves on hand for this very reason. yours look absolutely perfect and i love your idea of folding over the dough. i have spent countless hours making “pop tarts” using cookie cutters. your tip wins!!! thanks for sharing!

  • fghj

    hey Mr. obvious i just wanted to let you know that the directions said 8×6 RECTENGLE not an 8×6 square or an 8×8 square actually the word square never came up but i do believe the word rectangle did i just wanted to let you know what was said in case you were not paying attention to details.

  • Fucktard

    this dosent fucking work..!!!!!!!!!!!!!!!!

  • Bitch

    fuck bitch hoe dick cunt

  • Fuck

    it dosent fucking work

  • Cockeater

    if yo so hungry dont eat this shit id rather suck my own cock

  • Cockeater

    they dont taste fantastic like i told imsohungry id rather eat my own cock oh wait they taste like cock!!!!!


    They suck cock my 1 year old daughter could make better pooptart than this shit so go suck it…HELL FIRE SAVE THE MMATCHES FUCK A DUCK AND SEE WHAT HACHES SOMETHIN BETTER THAN THIS POOPTART I HOPE!!!!!!!!!!!!!!!!!!

  • Julia

    Really? How rude to troll on someone’s blog – especially a blog as harmless as this. I pity you for not having better things to do with your life than to mindlessly spam innocent people.

  • Lol

    Naa na these are not poptarts they are jelly bread!!!

  • Katcurlee

    What a GREAT idea! To me, Pop-Tarts are too dense and are FULL of sugar. Making your own you can use sugar-free jams & jellies…and you could go even a step further and use fresh fruit too! Thanks for posting this! What a wonderful idea!!

  • sakisgalan

    excellent site!
    useful topics and recipes.

    useful, topics, and, recipes.find, useful, topics and issues,greek,mediterranean, history, recipes, food, herbs, etc.

  • Daniel White

    Just stumbled onto this, and have to say yummy yummy!

  • daniela

    Wow. What a nice recipe!

  • IHOP Menu

    Vow..awesome recipe and very simple too. I cannot wait to try this recipe. Thank you so much for sharing this superb recipe.

  • Sharon Parson

    These look so good!

  • Tocarro

     I have the last 3 baking now, I made these before I found this.  I used the fork on the folded edge too.  Instead of the eggwash, I brushed them fresh out of the oven with a glaze of confectionery sugar, milk, and a touch vanilla extract.   Very easy, just make sure you keep your dough pliable.  I folded mind over then cut them, unfolded and spooned the jam on it, so they would be straight even lines, otherwise, because I am me, they’d have been crooked. :)  

  • Jenni Jane Hellstern

    just “stumbled” onto your site!  what a fantastic idea! I am definitely pro anything that makes commercial processed “food” into healthy natural versions of itself!   Ever thought about doing a post on natural toaster strudels? i hate to admit it but puff pastry is my guilty pleasure :)

  • Pim

    Oh that’s easy to adapt, just use puff pastry instead of pie crust, and make a little confectioners’ sugar icing (just the sugar plus some water) to drizzle on top.

  • daniel mustica

    This is shit noo offence!

  • Adriel

    OmGosh! I have to ry this with my little bros!

  • Josh Depano

     NYAN CAT!!! FTW!

  • Adriel

     My name is also adriel

  • Donna Wand

    Store pop tarts are so gross. I don’t know why I didn’t think to do this earlier

  • Richard

    my name is Richard

  • Mojhhyg

    i love the idea i will have to try it

  • Hassan

    My name is Hassan

  • Courtney

    Thank you for the wonderful inspiration… I just made some, posted about it – but I made sure to give you credit and link back.  If you are interested in reading it, here it is.  :)

  • leela

    omg you guys rock i was so hungry for like hours and i didnt know how to !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • Mary

    How do you store them?

  • Bente Nymoen

    have to try this :)