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Homemade Valentine Pop Tarts

Whitney Watkins

2 min read

Jan 25

36

0

Looking for an easy but fun Valentine themed breakfast? Try these delicious homemade pop tarts made with just a few ingredients for a simply extra Valentines treat.



I remember as a kid how much I loved strawberry pop tarts, only the frosted ones of course. I would grab one on the way out the door almost every morning. I haven't had a pop tart in years but was craving one and decided to make my own. These are even more delicious than the store bought ones and I can add as much icing as I want!



When you think homemade a lot of people think difficult. But these are so simple to make with just a few ingredients and less than 30 minutes. I used my homemade sourdough pie crust but any other pie crust recipe or store bought pie crust will work great. Top with as much icing as your heart desires, cute Valentine themed sprinkles and you have a simply extra Valentine breakfast.


Valentine Pop Tarts

 

Ingredients:

  • 2 sheets pie crust, homemade or store bought

  • 1 cup strawberry jam, divided

  • 1 egg

  • 1 cup powdered sugar

  • 1 Tbsp milk

  • 1/2 tsp vanilla

  • 2 Tbsp strawberry jam

  • sprinkles (optional)


Directions:

  • Preheat oven to 400 degrees F.

  • Roll out your pie crust to a little under 1/4 inch thick. Using a cookie cutter cut out shapes. Place one layer on greased cooking sheet. Use excess dough to roll out again and cut out enough shapes for toppings, set aside.

  • Place 1 Tbsp jam in center of each heart on cooking tray.

  • Top with another heart, stretching slightly to line up sides. Pinch edges together and use a fork to crimp the edges and completely seal all the way around.

  • Beat egg with a little bit of water. Brush a light coating of egg wash on top of each one.

  • Bake for 12-15 minutes until crust is golden brown.

  • In a small bowl whisk powdered sugar, milk, vanilla and 2 Tbsp jam until smooth. Add more powdered sugar to thicken or milk to thin to desired consistency.

  • Allow to cool slightly. Top with frosting and sprinkles.

  • Store in an airtight container for up to 2 days.


Notes:

  • Do not over fill these, they'll be harder to seal and all the jam will seep out while cooking.

  • Try to seal edges tightly. I pinched edges together and then came back with a fork to really seal it tightly.

  • I got about 28 hearts but you may get more or less depending on your cookie cutter size.

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