Fun Puff Pastry Pop Tarts

Here is my favorite take on homemade pop tarts, using store-bought puff pastry for a quick and flaky breakfast treat, filled with your choice of jam, chocolate, or cream cheese filling.

These puff pastry pop tarts have become my kids’ go-to weekend breakfast request. I like to make a big batch on Sunday afternoons so they can grab them before school during the week. There’s something special about warm, crispy pastries fresh from the oven, don’t you think?

What Kind of Puff Pastry Should I Use?

While homemade puff pastry is amazing, store-bought versions work perfectly fine for these pop tarts and will save you hours of work. You’ll find puff pastry in the freezer section of your grocery store, usually near the pie crusts – Pepperidge Farm and Dufour are two common brands you might spot. Just make sure to thaw your pastry in the fridge overnight or for about 4 hours at room temperature until it’s pliable but still cool. Look for all-butter puff pastry if you can find it, as it tends to have better flavor and texture than versions made with other fats, though any type will still give you good results.

Options for Substitutions

Let’s talk about how you can switch things up with this fun pastry recipe:

• Puff pastry: While puff pastry gives these pop tarts their signature flaky texture, you can use pie crust or even croissant dough in a pinch. Just note that the texture will be different – less puffy with pie crust and more buttery with croissant dough.
• Fresh berries: No fresh berries? No worries! You can use frozen berries (just thaw and drain them first) or swap in any fruit jam or preserves you have on hand – about 1 cup total will do the trick.
• Lemon juice and zest: Orange or lime can work instead of lemon. If you don’t have fresh citrus, use 1/4 teaspoon of citric acid powder for the same tang.
• Icing sugar: For the glaze, you can blend regular sugar in a food processor to make your own powdered sugar. Or skip the glaze entirely and brush with egg wash before baking for a golden finish.
• Milk: Any liquid works for the glaze – try cream, plant-based milk, or even fruit juice for extra flavor.
• Sprinkles: Feel free to top with chopped nuts, coconut flakes, or crushed freeze-dried fruit instead of sprinkles. Or leave them plain – they’ll still be tasty!

Watch Out for These Mistakes While Baking

The biggest challenge when working with puff pastry is temperature control – if your pastry gets too warm, it won’t puff up properly, so keep it chilled in the fridge between steps and work quickly when handling it. Another common mistake is overfilling the pop tarts – stick to about 1-2 tablespoons of filling per tart, as too much filling will leak out during baking and prevent the edges from sealing properly. To ensure your pop tarts don’t open up in the oven, press the edges firmly with a fork and make sure to cut small vent holes in the top to let steam escape. For the flakiest results, chill the assembled pop tarts for 15-20 minutes before baking, and don’t skip the egg wash – it helps achieve that golden-brown finish and keeps the layers sealed together while baking.

What to Serve With Puff Pastry Pop Tarts?

These homemade pop tarts are perfect for breakfast or brunch, and they pair wonderfully with a hot cup of coffee, tea, or cold milk. For a complete breakfast spread, serve them alongside some protein like scrambled eggs or yogurt with honey to balance out the sweetness. If you’re hosting a brunch, these pop tarts work great on a plate with fresh fruit like strawberries and blueberries that echo the filling flavors. When serving them as an afternoon snack, try pairing them with a glass of cold milk or a scoop of vanilla ice cream for an extra special treat.

Storage Instructions

Keep Fresh: Once your puff pastry pop tarts have cooled completely, place them in an airtight container, with wax paper or parchment between layers to prevent sticking. They’ll stay good at room temperature for 2 days, or pop them in the fridge for up to 5 days.

Freeze: These pop tarts are perfect for freezing! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. I like to wrap each one individually in plastic wrap first – it makes grabbing a single serving super easy.

Warm Up: To enjoy a frozen pop tart, let it thaw overnight in the fridge. When you’re ready to eat, warm it up in the toaster oven for 3-4 minutes or until just heated through. If you stored them at room temperature, a quick 30-second toast will make them taste fresh-baked again!

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 6-8 g
• Fat: 40-50 g
• Carbohydrates: 110-120 g

Ingredients

• 2 sheets of ready-made or homemade puff pastry
• 1 cup strawberries, cut into quarters
• 1/3 cup white sugar
• A pinch of kosher salt
• 1/2 teaspoon lemon rind
• 1 teaspoon freshly squeezed lemon juice
• 2 tablespoons water
• 1 cup fresh blueberries
• 1/3 cup granulated sugar
• A pinch of kosher salt
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• 2 tablespoons water
• 1 cup icing sugar
• 2 tablespoons milk
• 1-2 tablespoons strawberry or blueberry mixture
• Sprinkles, if desired

Step 1: Prepare the Fruit Filling

Place all ingredients for the fruit filling (whether strawberry or blueberry) into a saucepan: fresh fruit, sugar, kosher salt, lemon zest, lemon juice, and water.

Turn heat to medium and bring the mixture to a boil, stirring every minute or so.

Once boiling, reduce the heat to a simmer.

The mixture will release juices and the fruit will begin to soften.

Cook for up to 30 minutes, adjusting the time depending on how smooth and jam-like you want it.

Store in the fridge and consume within a few days.

Step 2: Prepare the Puff Pastry

Preheat your oven to 350°F.

Take your thawed puff pastry sheets and cut each one into 6 rectangles, creating 12 rectangles total.

Evenly fill half of these rectangles with the chilled strawberry or blueberry jam, using about 1-2 teaspoons per rectangle to ensure they’re not overfilled.

Step 3: Assemble the Tarts

Lay the remaining 6 rectangles over the filled ones and seal the edges by crimping with the back of a fork.

This helps to secure the filling and gives a decorative edge.

Repeat the process until you have 6 fully assembled tarts.

Step 4: Bake the Tarts

Place the assembled tarts onto parchment-lined baking sheets.

Brush the tops of the tarts with a little water to help them achieve a beautiful golden color during baking.

Place in your preheated oven and bake for 15 to 20 minutes, or until the tarts are puffed up and a deep golden brown.

Let them cool slightly on a wire rack once done.

Step 5: Make and Apply the Glaze

In a small bowl, whisk together milk, powdered sugar, and a bit of your chosen jam to create a glaze.

Adjust the thickness by adding 1 tablespoon of milk or jam at a time until it reaches your desired consistency.

Drizzle the glaze over the cooled pop tarts.

You can add sprinkles on top if you desire.

Allow the glaze to set at room temperature before serving.

Enjoy your homemade fruit pop tarts!