These raspberry pop tarts will remind you of your favorite breakfast treat, but better! They have a flaky crust, are filled with a fresh raspberry jam, and are topped with a vanilla glaze and red sprinkles.
These raspberry toaster pastries are a delicious treat that can be made in less than an hour thanks to using premade pie dough.
The raspberry-flavored filling is a homemade jam that requires just a few simple ingredients. If you've always wanted to make homemade pop tarts, then you've got to try this recipe!
Why You'll Love These Pop Tarts
- They're filled with a fresh raspberry filling.
- The tops are covered in icing and red sugar sprinkles.
- You can either make your own pie dough or use storebought.
- They're perfect for breakfast or as an after school snack.
- They're the homemade version of your favorite childhood treat!
Making pop tarts at home is like making little hand pies that you can eat on the go. I love that you can use premade dough or you can make your own.
I've done both and they're super delicious! Check out my pie crust recipe here to make your own dough.
Expert Baking Tips
- Pie Crust: If making your own dough, be sure to chill it in the refrigerator for at least 40 minutes and that it's covered in plastic wrap. If using storebought, follow the directions on the box for knowing how far in advance it should be sitting at room temperature before rolling it out.
- Pop Tart Size: Use a pizza cutter and a ruler to cut the dough into a 3"x4½" inch rectangle. You'll need a total of 12 rectangles.
- Raspberry Filling: You can make this the night before to save time when preparing in the morning.
- Icing: Wait until the pastries are completely cooled before drizzling on the icing.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Pie dough: Either homemade or storebought.
- Raspberries: You can use either fresh or frozen raspberries.
- Corn starch: Helps to thicken the jam.
- Lemon juice: Adds a touch of sour to the sweet berries.
- Egg: One large egg is needed for the egg wash.
- Sprinkles: I used red sanding sugar. Feel free to use any sprinkles you prefer.
Here are the step by step instructions on how to make this raspberry pop tart recipe.
Step 1: Make the filling. In a medium saucepan, combine the raspberries, sugar, corn starch, and lemon juice over medium heat. Once thick, remove from the heat and place in a small bowl.
Chill in the freezer until ready to use.
Step 2: Roll out the dough. Once the filling has chilled, roll out the dough on a lightly floured surface using a rolling pin.
Step 3: Cut into rectangles. Use a ruler and a pizza cutter to cut 3"x4½" inch rectangles. You'll need 12 total.
Step 4: Assemble the pop tarts. Place one rectangle on a baking sheet lined with parchment paper and lightly brush it with an egg wash.
Add 1 tablespoon of the raspberry filling directly to the center of the dough and place another rectangle on top.
Step 5: Use a fork to crimp down all sides of the pastry crust until fully sealed. Repeat until all 6 of your pop tarts have been formed. Then place the baking pan in the freezer to chill.
Step 6: Turn on the oven. Preheat the oven to 400 degrees. Once preheated, remove the pan from the freezer and gently poke holes on top of the dough using a sharp knife. Then lightly brush the tops with an egg wash.
Step 7: Bake. Place the whole pan into the oven and bake for 15-20 minutes, or once they are golden-brown on top.
Step 8: Make the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Drizzle over the top of each pop tart and top with sprinkles.
Keep any leftover pop tarts in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Yes you can! Use the pie dough recipe from my mini strawberry pies.
Unlike storebought pop tarts, you cannot reheat these homemade ones in a toaster oven or toaster. The frosting would completely melt off. Rather, place one pastry on a plate and microwave it for 15-20 seconds.
You can certainly buy a premade raspberry jam from the store. I recommend you make your own because it's super easy!
It brings me so much joy to see you make my recipes. 🙂
More Breakfast Recipes
Raspberry Pop Tarts
- Baking Sheet
- Pizza Cutter
- Rolling Pin
- Mixing Bowls
- 1 box refrigerated pie crust (2-count) read instructions to see when to remove from the refrigerator
- 2 cups raspberries, fresh or frozen
- ½ cup sugar
- 2 tablespoons corn starch
- 2 teaspoons lemon juice
- 1 large egg with a splash of water, for the egg wash
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- red sprinkles
- In a medium-sized saucepan over medium heat, add the raspberries, sugar, corn starch, and lemon juice. Mix until combined. Occasionally stir the mixture with a rubber spatula until it starts to boil and thicken.
- Once thick, remove the pan from the heat and transfer to a heat safe bowl. Place it into the freezer and stir every 10 minutes until cooled.
- Once the filling has cooled, roll out the pie dough on a lightly-floured surface into a rectangle shape. Use a pizza cutter and a ruler to cut the dough into 3"x4½" inch rectangles. Repeat with the other pie dough. You'll need a total of 12 rectangles.
- On a baking sheet lined with a silicone baking mat or parchment paper, place one rectangle on and lightly brush it with the egg wash. Add 1-1 ½ tablespoons of the raspberry filling directly to the center of the dough and place another rectangle on top. Use a fork to crimp down all sides of the dough until fully sealed.
- Repeat the step above until all 6 of your pop tarts have been formed. Place the baking sheet into the freezer while the oven preheats.
- Preheat the oven to 400 degrees. Once heated, use a toothpick or a knife to gently poke holes on top of the dough and lightly brush it with the egg wash. Place the whole pan into the oven and bake for 15-20 minutes, or until they are golden-brown on top.
- As the pop tarts are cooling, make the icing. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk (I needed 2 ½ tablespoons), and vanilla extract until slightly thick (too thick and it won't spread, too thin and it will fall off). Add ½ tablespoon of milk at a time until it's the right consistency.
- Once the pop tarts have cooled, drizzle the icing over the center and top with sprinkles. Allow the frosting to harden before serving.
- Keep any leftover pop tarts in an airtight container in the refrigerator for up to 3 days.