There’s something magical about homemade Toaster Oven Pop Tarts—flaky, golden pastry hugging sweet, gooey fillings. In just an hour, you can create a breakfast treat that’s far superior to store-bought, with layers of buttery crust and customizable flavors. Whether you’re craving classic strawberry or adventurous s’mores, these pop tarts are a delightful way to start your day.
Each bite offers a satisfying crunch followed by a burst of rich, warm filling, making them irresistible fresh from the oven. The 30-minute prep and bake time means you can whip these up without a fuss, and the aroma alone is worth the effort. Perfect for sharing or savoring solo, these pop tarts are a nostalgic yet elevated twist on a childhood favorite.
Ingredients for Toaster Oven Pop Tart
- Crust:
- 2 2/3 cups (13 1/3 oz/378g) all-purpose flour
- 14 Tbsp butter (cold, cubed)
- 2 Tbsp powdered sugar, sifted
- 1/2 tsp salt
- 2 egg yolks
- 1/2 cup (4 fl oz/115ml) water (cold)
- 1 egg, lightly beaten (for egg wash)
- Filling:
- 1 1/2 cups (15 oz/425g) strawberry jam (or any jam of your choice)
- Glaze:
- 1 cup (4 oz/115g) powdered sugar, sifted
- 1-2 Tbsp milk (adjust for desired consistency)
- 1/4 cup (3/4 oz/21g) sprinkles (optional, for decoration)
Step-by-Step Instructions
- Make the Crust: In a large bowl, combine flour, powdered sugar, and salt. Add cold butter and rub it in with your fingertips until it resembles coarse breadcrumbs.
- In a small jug, mix egg yolks and cold water. Slowly stream the wet mixture into the dry ingredients, mixing as you go. Add only as much liquid as needed to bring the dough together into a ball. Wrap in cling wrap and refrigerate for at least 30 minutes.
- Assemble the Pop Tart: Preheat your oven to 375°F (190°C). Butter and line a 9″x13″ baking pan with parchment paper, leaving extra hanging over the sides for easy removal.
- Divide the dough into 2 equal balls. On a floured surface, roll out the first ball into a 10″x14″ rectangle, about 1/8 inch thick. Transfer to the pan by rolling it onto a floured rolling pin and unrolling it into the pan. Press gently into the corners, leaving some crust hanging over the edges.
- Spread the strawberry jam evenly over the bottom crust using a spatula.
- Roll out the second ball of dough into another 10″x14″ rectangle. Place it over the jam layer, pressing the edges to seal. Trim excess crust with scissors or a knife, then crimp the edges with a fork to seal and create a classic pop tart look.
- Brush the top crust with egg wash and prick a few holes with a fork to allow steam to escape during baking.
- Bake: Bake in the preheated oven for 25-30 minutes, or until golden brown. Let cool in the pan while you prepare the glaze.
- Make the Glaze: In a bowl, whisk powdered sugar and milk until smooth and shiny. Adjust consistency by adding more sugar or milk as needed.
- Once the pop tart is completely cooled, pour the glaze over the top. Spread evenly with a spatula and sprinkle with sprinkles. Let set for 30 minutes or until the glaze hardens slightly.
- Serve: Lift the pop tart out of the pan using the parchment paper and slice into squares. Store at room temperature for up to 4 days.
Creative Toppings and Glaze Variations
Switch up the glaze by adding a splash of vanilla extract or a pinch of cinnamon for extra flavor. For toppings, try crushed nuts, shredded coconut, or even a drizzle of melted chocolate. If you’re feeling adventurous, swap the strawberry jam for other fillings like Nutella, lemon curd, or apple butter.
Time-Saving Tips for Busy Bakers
To save time, prepare the dough the night before and refrigerate it overnight. You can also use store-bought pie crust for a quicker alternative. If you’re making multiple pop tarts, roll out and cut the dough into individual rectangles for single servings instead of one large tart.
Storage and Reheating Made Easy
Store your pop tart in an airtight container at room temperature for up to 4 days. To reheat, place a slice in the toaster oven for 2-3 minutes until warm and crispy. Avoid microwaving, as it can make the crust soggy.
Equipment Tips for Perfect Results
Use a pastry brush for even egg wash application and a pizza cutter for clean, precise slices. If you don’t have a rolling pin, a wine bottle works in a pinch. For easy cleanup, line your baking tray with parchment paper as suggested in the recipe.
Common Questions Answered
Can I freeze the pop tart? Yes! Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before reheating. What if my dough is too sticky? Add a little more flour, 1 tablespoon at a time, until it’s easier to handle. Can I use a different pan? Absolutely! A 9×13-inch baking dish or even a cookie sheet will work, but adjust the baking time as needed.
Toaster Oven Pop Tart
Equipment
- SweetCreations Nonstick Quarter Sheet Pan 9″x 13″x1
Ingredients
Crust
- 2 2/3 cups all-purpose flour (13 1/3 oz/378g)
- 14 Tbsp butter
- 2 Tbsp powdered sugar sifted
- 1/2 tsp salt
- 2 egg yolks
- 1/2 cup water (4 fl oz/115ml)
- 1 egg lightly beaten for egg wash
Filling
- 1 1/2 cups strawberry jam (15 oz/425g)
Glaze
- 1 cups powdered sugar (4 oz/115g), sifted
- 1-2 Tbsp milk
- 1/4 cup sprinkles (3/4 oz/21g)
Instructions
- For the crust In a large bowl combine the flour, powdered sugar and salt.
- Next, add in the butter and rub it in using your fingertips until it resembles coarse bread crumbs.
- In a small jug, mix together the egg and water. Slowly stream in the wet ingredients into the dry while mixing. Hold back some of the water and egg mixture just incase you don’t need it all.
- Using your hands bring the dough together until the dough has formed a nice ball. If you find the dough is dry add a bit more liquid as needed.
- Wrap the pastry in cling wrap and refrigerate for a minimum of 30 minutes to allow the gluten to relax before rolling. This dough can be kept in the fridge for up to 3 days.
- To Assemble the Pop Tart:
- Pre-heat your oven to 375oF (190oC) then butter and line your SweetCreations Nonstick Quarter Sheet Pan 9″x 13″x1 with parchment paper, leaving extra parchment hanging over the sides. This will help you remove the pop tart from the pan. Set aside.
- Divide the crust into 2 equal balls.
- Flour a large work surface and a rolling pin. Working with the first ball of dough to create the bottom crust, gently roll it out into an 10 ” x 14 ” rectangle about 1/8 of an inch thick.
- To transfer your bottom crust onto your tray by gently roll it around your floured rolling pin then unrolling it across the pan. Gently press it down and into the corners of the pan. Some crust should be hanging over the edges.
- Next, fill the bottom crust with the jam using a spatula to ensure the jam is evenly distributed across the bottom crust.
- Repeat the same process with the second ball of dough. This will act as the top crust. After unrolling the top crust across the top of the jam layer, gently press the edges together to seal the bottom crust to the top, encasing the filling.
- Using scissors or a knife trim the extra crust hanging over the sides to match the edge of the pan. Lastly, crimp the outer edges of the crust with a fork. This will seal the pop tart and also create that classic pop tart crust.
- Brush the entire top of the crust with egg wash and prick a few holes in the top of the crust, to allow steam out of the tart while baking.
- Bake the pop tart in your toaster or conventional oven for 25-30 minutes or until golden brown. Once baked remove from the oven and allow to cool in the tin while you make the glaze.
- For the glaze: In a large bowl whisk together the powdered sugar with the milk until a shiny smooth glaze is formed. If the glaze is not thick enough add a bit more powdered sugar a tablespoon at a time. Alternatively, add a little extra milk if the glaze is too thick to pour.
- Once the pop tart has completely cooled pour over the glaze. Gently spread the glaze out with a spatula then cover with sprinkles. Allow to set for about 30 minutes or until the glaze has hardened slightly.
- To serve, lift the pop tart out of the tray and slice into large squares. The pop tart will last for up to 4 days covered and stored at room temperature.
