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    Home » Recipes » Bread & Breakfast

    Raspberry Pop Tarts

    Modified: Mar 22, 2025 · Published: May 7, 2023 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    Raspberry pop tart broken in half and the raspberry filling is oozing out of it.

    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!

    Looking for more raspberry recipes? Then check out these: raspberry cupcakes, raspberry donuts, and raspberry almond muffins.

    Jump to:
    • Why You'll Love These Pop Tarts
    • Ingredients Needed
    • Instructions
    • Storage Tips
    • Expert Baking Tips
    • Recipe FAQs
    • More Breakfast Recipes
    • 📖 Recipe
    Raspberry toaster pastries with glaze and sprinkles on top. Fresh raspberries are scattered around them.

    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. As a mom and fellow home baker, I love that you can use premade dough or make your own.

    These lemon pop tarts with lemon glaze are also made with using store-bought pie dough.

    A bite taken out of a raspberry pop tart.

    Ingredients Needed

    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 store-bought.
    • 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.
    Ingredients: raspberries, sugar, egg, corn starch, powdered sugar, milk, sprinkles, lemon juice, vanilla, and pie dough.

    Instructions

    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.

    Raspberry jam in a saucepan.

    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.

    Pie dough cut into rectangles and being filled with raspberry jam.
    Pie dough shaped into rectangles on a baking sheet.

    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.

    Homemade pop tarts with vanilla glaze, red sprinkles, and fresh raspberries.

    Storage Tips

    Keep any leftover pop tarts in an airtight container in the refrigerator for up to 3 days.

    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.

    Recipe FAQs

    Can I Make My Own Pie Crust?

    Yes you can! Use the pie dough recipe from my mini strawberry pies.

    How Do I Reheat My Pop Tarts?

    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.

    Do I Have To Make My Own Filling?

    You can certainly buy a premade raspberry jam from the store. I recommend you make your own because it's super easy!

    Pop tarts sitting on parchment paper with raspberries.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Breakfast Recipes

    • Homemade Chocolate Pop Tarts
    • Homemade strawberry pop tarts with fresh strawberries.
      Homemade Strawberry Pop Tarts
    • Oreo Cinnamon Rolls
    • Stacked chocolate chip donuts with mini chocolate chips around them.
      Chocolate Chip Donuts

    📖 Recipe

    Raspberry Pop Tarts

    Karissa Parrish
    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.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Cool Time 15 minutes mins
    Total Time 1 hour hr
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 6 pop tarts

    Equipment

    • Baking Sheet
    • Pizza Cutter
    • Rolling Pin
    • Mixing Bowls
    • Saucepan

    Ingredients:
     
     

    • 1 box refrigerated pie crust (2-count) read instructions to see when to remove from the refrigerator

    Raspberry Filling

    • 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

    Vanilla Icing

    • 1 cup powdered sugar
    • 2-3 tablespoons milk
    • ½ teaspoon vanilla extract
    • red sprinkles

    Instructions:
     

    Raspberry Filling

    • 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.

    Assemble

    • 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.

    Vanilla Icing

    • 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.

    Notes:

    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.

    Nutrition

    Serving: 1pop tartCalories: 206kcalCarbohydrates: 46gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gCholesterol: 32mgSodium: 24mgPotassium: 11mgFiber: 3gSugar: 37gVitamin A: 8IUVitamin C: 1mgCalcium: 7mgIron: 2mg
    US Customary - Metric
    Tried this recipe?Let us know how it was!
    1.4K+Shares

    More Sweet Breakfast Recipes

    • Chocolate Peppermint Donuts
    • Cinnamon Sugar Pumpkin Donuts
    • Triple Chocolate Muffins
    • Baked Maple Glazed Donuts

    Comments

    1. Holly says

      November 14, 2024 at 3:54 pm

      5 stars
      So easy to make and so delicious! I can’t wait to make for my mom who eats the store bought kind almost everyday…for like 50+ years!!

      Reply
      • Karissa Parrish says

        November 14, 2024 at 4:12 pm

        Aww that sounds like so much fun, Holly! I hope your mom enjoys 🙂

        Reply
    5 from 8 votes (7 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

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