Homemade Pop Tarts

Servings: pop tarts

Calories: 410cal

9 oz jiffy pie crust mix 1 box
4 Tbsp water 4-5 Tbsp
4 Tbsp jam *1 TBSP per pop tart* blackberry, raspberry, blueberry, strawberry, raspberry jam, or apple butter.

Preheat the oven to 400F.
Make the pie crust according to the box instructions with 4-5 Tablespoons of water. Cut out the face of the Jiffy box to use as a template for the size of your pop-tarts.
Roll out the pie crust into a long rectangle and use the template to cut out 8 rectangles. You will need to bunch and re-roll dough a few times, adding water to the mix. Rectangles should be 1/8-1/4 inch in thickness.
Line four rectangles on a baking sheet. Place 1 Tablespoon of jelly, jam, or apple butter on the dough and spread out, leaving 1/2-inch perimeter clean. Wet the perimeter of the rectangle with water and top with another rectangle of dough. Use a fork to press down all along the edges. Repeat for remaining dough.
Bake at 400F for 10-12 minutes.
Top with glaze made by combining powdered sugar and milk in a small bowl with a whisk or spoon. Drizzle onto the warm pop-tarts and decorate with your choice of sprinkles
Tip: to make a cinnamon sugar glaze, add 1/4 teaspoon of cinnamon to the glaze. To make a pink glaze, add 1 teaspoon of your red jam (raspberry or strawberry) to the glaze.

5 from 7 votes

You can store your pop tarts in a sealed ziploc bag or an air tight container at room temperature for up to 3 days. You can also keep them in an air tight container in the refrigerator for up to 1 week.

Course: Breakfast, Dessert

Cuisine: American

Prep Time30

Cook Time12

Total Time42