Homemade Pop Tarts Recipe

6 Pop tarts
4 hr 20 min

Being gluten free feels so challenging sometimes. I find that making my own special treats is the best remedy for frustration. When I came across this pie crust mix, I knew right away that I wanted to try making my own pop tart recipe. I bought it and am so glad I trusted my thoughts because they came out perfect. Truth is, they are like a pie dessert that I can hold and eat with my hands. Of course the added sprinkles made them over the top awesome. I can’t wait to share my recipe and steps for making homemade pop tarts that are gluten free with this homemade pop tart recipe.

Ingredients for Gluten Free Pop Tarts

Directions to Make Homemade Pop Tarts

These are super fun to make but to be honest, take a little practice. The dough works best when it has chilled overnight in the refrigerator and then set out to get back to room temperature for a few hours. The dough is the key to being successful with the homemade pop tart recipe.

Step One

Roll the dough out into a big rectangle until approximately an eighth to a quarter of an inch thick. Then cut smaller rectangles from the rolled out dough.

Step Two

Add filling but not too much. For fillings you can use fresh fruit, jelly, canned pie fillings or even brown sugar and sweet spices. It is fun to try and test different fillings and then taste test to see which you love most. Put another dough rectangle on top and move to the cookie sheet covered with parchment paper. Press around the edges (all the way around) to seal the filling inside. This homemade pop tart recipe is easy but if you skip this step, they will be a mess out of the oven.

Step Three

Bake the homemade pop tarts for 20 minutes at 350 degrees until edges are golden brown. Let cool completely before frosting.

Step Four

Drizzle a heavy portion of royal icing on your pop tarts then add sprinkles. Make sure the sprinkles are gluten free if that is desired.

Tips for the Best Pop-Tarts

  • Use dough while freshly made.
  • Don’t overfill the inside. If you want, you can add more to the toppings.
  • Be sure to seal the edges of the homemade pop tarts really well. If you don’t the filing might leak out. Squeeze all the way around with your fingers.
  • Eat your pop tarts within a couple of days. They don’t stay fresh for long.
  • If the filling does leak out, scrape it off before frosting and adding sprinkles.

More Unicorn and Rainbow Dessert Ideas

There are so many awesome ways to celebrate with sweet treats using the unicorn and rainbow magical themes. Here are some of my favorites that are all tried and true in this house. They are all here on the blog with recipes, tips and tricks.

Unicorn Candy Bark – Super easy and so adorable too. This has a free printable tag.

Rainbow Layered Cake – Get all the tips and tricks to successfully bake a rainbow cake.

Rainbow Cake Stacks – This has a super fun free printable too.

Unicorn with Hidden Sprinkles Cupcakes – Sprinkles in the hidden cavity make these cupcakes full of surprises.

Rainbow Shaped Cookies – This is an easy peasy recipe for last minute baking.

Sugar Sprinkle Drop Cookies – I LOVE this as a super last minute go-to recipe for all the things.

No matter what you make with rainbow sprinkles, it is bound to be good!

Too busy to make this homemade pop tart recipe right away?! Pin it for later! Pin this project to your favorite craft board on Pinterest and it’ll be waiting for you when you’re ready.

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Cheers and Love,


Homemade Pop Tarts Recipe
Recipe details
  • 6  Pop tarts
  • Prep time: 4 Hours Cook time: 20 Minutes Total time: 4 hr 20 min
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  • Pie Crust Dough - I made mine with the Glutino Box Mix
  • Filling (Peanut Butter and Jelly) - You could use ANYTHING.
  • Royal Icing  - You can grab that recipe here on the blog. It is the BEST because it hardens.
  • Sprinkles (Here is a really cute mix!)
  • Parchment Paper on Cookie Sheet

Roll Pie Crust into Large Rectangle and cut smaller rectangles from it.
Put filling on half of the rectangles.
Top them with another rectangle and pinch edges shut around edges.
Bake at 350 degrees for 20 minutes until golden brown.
Top with white frosting and sprinkles.
Laura Kelly Designs
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