Video Instruction & Recipe

To learn how to make Homemade Pop Tarts, follow along with Ms. Anna with the video below!

Homemade Pop Tarts


  • Measuring spoons
  • Measuring cups
  • Cutting boards
  • Paring knife
  • Small Bowl
  • Pastry Brush
  • Fork
  • Whisk
  • Metal Spatula
  • Rolling Pin
  • Food Processor
  • Baking Sheet
  • Parchment Paper
  • Oven mitt
  • Oven
  • Cooling rack
  • Pizza wheel (optional)



  • 1 1/2 tsp cornstarch
  • 1 1/2 tsp cold water
  • 1/3 cup jam any flavor


  • 1/2 cup all-purpose flour plus more for dusting
  • 1/2 cup whole wheat flour
  • 1 1/2 tsp sugar plus more for sprinkling
  • 1/2 tsp salt
  • 1/2 cup butter unsalted, cut into small pieces (1 stick)
  • 1 large egg beaten and divided
  • 1 tbsp milk
  • 1 package refrigerated pie dough optional



  • In a small bowl, whisk the cornstarch and water
  • Add the jam, mix well and set aside


  • Place the flours, sugar and salt into the bowl of a food processor. Pulse to combine the dry ingredients
  • Now pulse in the butter until pea-sized lumps emerge and the mixture holds together when squeezed
  • Add half an egg and milk into the food processor and continue pulsing, mixing just until dough comes together in a small ball
  • Shape the dough into a smooth rectangle, about 3 by 5 inches


  • Preheat oven to 375 degrees. Line baking sheet with parchment paper
  • Place one piece of shaped dough on a lightly floured work surface. Roll it into a rectangle about 1/8-inch thick – large enough that you can trim it to an even 9 by 12-inch rectangle. Set trimmings, if any, aside
  • Repeat with the second piece of dough if making the full recipe
  • Cut each piece of dough in half lengthwise
  • Beat the remaining egg and brush it over one half. This will be the bottom of the tart. The egg wash helps glue the top on
  • Place a tablespoon of filling in the center of each of the egg-washed pieces, keeping 1/2 – inch perimeter around it
  • Place a second rectangle of dough atop the first; press firmly with fingertips around the pocket of filling to seal the pastry on all sides
  • Press the tines of a floured fork all around the edge of the rectangle. Repeat with remaining tarts
  • Use a metal spatula to place the tarts on a prepared baking sheet. Prick the top of each tart multiple times with a fork to allow steam to escape during baking
  • Brush the top of each pop-tart with egg wash and sprinkle with sugar
  • Bake for 20 to 25 minutes until lightly golden brown. Cool briefly
  • Enjoy!


Take It Down A Notch – While there are many steps to this recipe, a Pre-K or young Tiny Chef should be able to accomplish it with some hands-on supervision. Save time by purchasing refrigerated pie dough that can be rolled out and cut. Don’t expect them to be able to roll the dough into perfect rectangles – either help with that step or just use what they can do! A pizza wheel can help make cutting the pastry easier. Kick It Up A Notch – For an older Tiny Chef, this recipe should give them plenty of learning opportunities. Working with dough is an important skill for any aspiring chef! Let them be creative and cut out shapes other than rectangles.


Calories: 922kcal | Carbohydrates: 98g | Protein: 12g | Fat: 54g | Saturated Fat: 24g | Cholesterol: 108mg | Sodium: 972mg | Potassium: 217mg | Fiber: 5g | Sugar: 16g | Vitamin A: 777IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 4mg