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Black Marble

Pop Tarts

"If you like pop-tarts, you will love my Homemade Frosted Brown Sugar Cinnamon , and Raspberry Pop-Tarts. The frosting “sets” after an hour making them identical to the originals."

Pop Tarts

Servings – 6 to 8 Prep Time – 20 Minutes Cook Time – 25 Minutes Ingredients:

  • 1 package rolled pie crust (2 ct. 7.5 oz pack)

  • 1 large egg


Cinnamon Brown Sugar

  • 1/2 cup packed dark or light brown sugar

  • 2 teaspoons ground cinnamon

  • 1 tablespoon all-purpose flour

  • egg wash: 1 large egg mixed with 2 teaspoons milk



  • 1 cup jam or preserves of your choice


  • 1 c powdered sugar

  • 2-3 T milk or cream

  • ½ teaspoon vanilla

  • sprinkles or sanding sugars of your choice, (I like to coordinate the colors of the jam inside.)


Preheat oven to 400°F.


Lay a sheet of parchment on a baking sheet and unroll crust onto another sheet of parchment. Cut as many pieces of approx. 3 in by 5 in (you could use an index card as a guide!) rectangles as you can from each crust.

With remaining crust, knead together and then roll out into another large, thin piece (just under ¼ in.) to cut remaining rectangles. (You can also do this by putting each tart together as you go.)

Beat the egg for your egg wash in a small bowl.

Lay out 8 rectangles on the parchment lined baking sheet. Add 1 ½ Tablespoons of desired jam or cinnamon sugar filling. Brush the edges with your egg wash and then place another rectangle on top of the rectangle with the jam. Gently pinch the edges to seal and then using a fork, crimp the edges. Poke some holes in the top of the pop tart with the fork and then brush the entire top, including edges, with the egg wash.

Continue with the rest of the pop tarts. Bake for about 12-15 minutes or until golden brown. Cool completely.


Whisk together icing ingredients and spread over each pop tart. Add sprinkles, freeze dried berries crushed, rose petals, sprinkle over powdered sugar or just eat them as is!

Store in an air tight container for up to about 2 days although they are best fresh.


I get about 8 pop tarts depending on how big that I make them.

Filling options - You choose what you love the most! Strawberry preserves, blackberry jam, mixed berry, apricot, raspberry, cherry-try them all! (This post includes, strawberry with white icing and pink sanding sugar, cherry with the pink icing and brown sugar with the white icing and colored sprinkles.

Don't over fill - trust me I learned the hard way the first round! They will explode if you don't poke holes in the tops, or the filling will seep out the sides once it gets hot and then they are not quite so pretty. No one wants an ugly pop-tart!

Really work to press the edges closed as best as you can. I pressed mine together and then used the fork--makes a big difference.

A bit of jam in the icing or adding paste food coloring helps you distinguish which filling is inside. You could also add sprinkles or sanding sugar if you would like.


Calories: 232 cal | Carbohydrates: 47g | Protein: 1g | Fat: 5g | Saturated Fat: 1g| Cholesterol: 1mg | Sodium: 83mg | Potassium: 47mg | Fiber: 1g | Sugar: 30g | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg

"I made a homemade version of my all-time favorite high school snack food. This is something I have been experimenting with for years!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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