With a tart and sweet berry filling, a buttery, tender pastry, and a frosted wild berry glaze, these Homemade Wild Berry Pop-Tarts take a childhood favorite and turn it into an amazing breakfast treat for grown-ups and kids alike.
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As a former boxed pop-tart breakfast eater, these are the best version you'll probably ever taste of the beloved 90's breakfast. While Strawberry and Brown Sugar Cinnamon are more classic, I still remember when Wild Berry Pop Tarts, with their brightly hued frosting and fun moniker, was introduced. I had to have them! Well, this recipe pays homage to that. Only, there is no comparing homemade pop-tarts than anything you can find at the store.
The standout feature of this Wild Berry Pop Tart is the buttery, delicate pastry that was specially developed for this recipe. It's different than pie crust, which is what a lot of other recipes use for homemade pop tarts (no judgment on that; I just think pop tart dough is different than pie dough). The filling isn't a jam, but instead a homemade lime-spiked "wild" berry reduction. And then, finally, it is topped with a bright and fun berry glaze and, if you can find them, fun sprinkles that match the purple and blue of the originals. These pastries are such a comforting (and fun!) treat to bake for friends and family and can be easily frozen for a homemade pop-tart any day of the week!
So, let's get to making it, shall we? The article below is jam packed full of useful information. You can jump around using the menu below, or skip to the end of the article for the full recipe.
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Ingredients Needed
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- all-purpose flour
- powdered sugar
- unsalted butter
- whole milk
- frozen mixed berries (anything such as blueberries, blackberries, raspberries or strawberries will do--I use this blend of berries from Wyman's)
- fresh lime juice
- cornstarch
- egg wash
- vanilla extract
- coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.)
Preparing the Pop-Tart Dough
This pop tart dough is tender and crumbly, unlike traditional flaky pie dough. It is made in a food processor with a touch of sugar and milk to make the pastry more flavorful and tender.
Step 1: Pulse the dry ingredients together in a food processor.
Step 2: Add the cold butter and pulse it into the flour until it is mostly worked in.
Step 3: Add in the milk and process until the dough comes together around the blade, then stop.
Step 4: Shape the dough into a rectangle, wrap it in plastic wrap, then chill.
Chill the dough before rolling. After removing it from the fridge, let it soften for 5-10 minutes. You'll know it's ready to roll out when it makes an indentation when you gently press your finger into it.
Step 1: Cut the dough in half and roll one piece into a rough 9-by-13 rectangle.
Step 2: Using a pastry wheel or chef’s knife, cut out as many 3-by-4-inch rectangles as you can.
Step 3: Repeat with the second piece of dough.
Step 4: Re-roll scraps only one time. This dough should yield between 16-18 rectangles.
Making the Filling
If I can convince you of one thing, it's that you should make your own wild berry filling for this recipe. Could you use a berry jam? Sure! But this homemade lime-spiked berry puree gives the pop tart such a stand-out flavor.
To make this berry filling, simmer berries with sugar until the juices release. I always use frozen berries because they are more economical and good quality. The berries are cooked for about 5 minutes, and then they need to be temporarily transferred to another bowl. While the berries are in the bowl, make a slurry by combining the lime juice and cornstarch in the pot used to cook the berries.
Then, using either an immersion blender or a regular blender, puree the berry mixture. Once smooth, strain the berries back into the pot with the slurry, and cook again until the mixture comes to a boil. Unlike jam, the moisture is not cooked out of the berries, so the cornstarch thickens it to the correct consistency while still retaining a nice fresh taste.
The berry filling will be used for both the pop tarts and the glaze. It will yield more than you need for the recipe. You can use the extra wild berry filling in other pastries and breads, with ice cream, with oatmeal, or even in place of jam on bread. Or, you can use it to make more pop tarts! It also freezes well.
Step 1: Cook the berries and sugar together.
Step 2: Transfer to another container to puree.
Step 3: Combine the lime juice and cornstarch in the same pot to make a slurry. Set a strainer over the pot and strain the pureed berry mixture.
Step 4: Bring the berry mixture back up to a boil, then shut off the heat and transfer it to a container to cool completely.
How to Assemble Them
Sealing the pop tart dough well is important so that the berry filling does not leak out. This recipe uses quite a few tricks to ensure that all that delicious filling stays inside. I recommend you follow them all for the best result!
Step 1: Brush a light layer of egg wash on the pastry then place a heaping tablespoon of the berry filling in the middle.
Step 2: Add a piece of pastry on top, and seal in the filling.
Step 3: Use a fork to crimp the edges and a bench scraper to trim the edges and seal the pastry together.
Step 4: Chill the assembled pop tarts in the refrigerator while the oven pre-heats.
Pro tip: Don't overfill the pop tarts. Store-bought pop tarts have just a thin layer of filling. It should be the same for the homemade version. If you fill the pastry too much, it has a higher chance of leaking out of the sides.
Baking the Pop Tarts
Chilling the filled pastries in the refrigerator for at least 30 minutes, or ideally 1 hour, before baking ensures that they keep their shape well.
The pop tarts should be lightly baked. Place them on the middle rack and bake until the bottoms and edges show a slight golden hue, which should take about 25 minutes.
Frosting the Pop-Tarts
The berry frosting is made by mixing some of the berry filling with powdered sugar and splash of vanilla. The glaze should be thick so it stays on top of the pop tart. You’ll know you have the right consistency if when you drizzle the glaze it keeps it’s shape for a few seconds when hitting the bowl.
If your glaze is too thin, add a tablespoon more powdered sugar at a time. If it’s too thick, add in more berry filling or water.
Once the pop tarts are cool, spoon on about 1 tablespoon of glaze and gently smooth it down along the top of the pop tart.
Kelli's Best Pop Tart Tips
Here are a few extra tips to help ensure success!
- Be mindful of the pop tart pastry getting too warm. If the butter in the dough has gotten soft, the dough will be difficult to roll out and hard to fill. Use the refrigerator if necessary in between steps.
- Use a rectangular cookie cutter for even and neat-looking pop tarts.
- Follow all of the instructions for sealing the pastry together. This will ensure that the pop tarts maintain their shape during baking. The final step of trimming the edges with a pastry bench scraper is crucial. This step is crucial as it not only cleans up the edges of the pop tarts, making them look neat, but also helps to seal the two pieces of pastry together properly. Using a knife won't work as it will just cut through the pastry, instead of mashing it off. Mashing helps the pastry to stick together like glue and creates a proper seal. If you don't have a bench scraper, you can use another dull tool that can cut through soft pastry. A ruler may work well as a substitute.
Serving and Storing
The pop tarts will keep for about 3 days, at room temperature, in a closed container. Just make sure that the glaze is completely set before you place them on top of one another.
Un-frosted pop tarts can even be frozen, baked, or unbaked for up to 1 month in the freezer. Defrost at room temperature.
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Full Recipe
Homemade Wild Berry Pop Tarts
With a tart and sweet berry filling, a buttery, tender pastry, and a frosted wild berry glaze, these Homemade Wild Berry Pop-Tarts take a childhood favorite and turn it into an amazing breakfast treat for grown-ups and kids alike.
- Total Time00:55 plus chilling time
- Yieldabout 8 pop tarts
Ingredients
Pop Tart Dough:
- 2–½ cups (300 grams) all-purpose flour, more for work surface
- 1 tablespoon powdered sugar
- ½ teaspoon (2 grams) coarse kosher salt (see note)
- 16 tablespoons (230 grams) unsalted butter, cold, cubed
- ⅓ cup (75 grams) whole milk
Mixed Berry Filling:
- 16 ounces frozen or fresh mixed berries (such as blueberries, blackberries, strawberries and raspberries)
- ½ cup (100 grams) granulated sugar
- Pinch of coarse kosher salt
- 2 teaspoons cornstarch
- 2 teaspoons fresh lime juice
- egg wash
Berry Glaze:
- 1 cup (115 grams) powdered sugar
- ¼ teaspoon vanilla extract
- Sprinkles, if desired
Instructions
Make the Dough:
- Add the flour, powdered sugar, and salt to the bowl of a food processor. Pulse until combined. Add in the butter and pulse 7 times. With the processor running, pour in the milk and process until the dough forms a cohesive ball.
- Scrape the dough from the bowl and place it onto a piece of plastic wrap. Form the dough into a rectangle and wrap tightly. Using a rolling pin, roll the dough out until it stretches to the edges of the plastic wrap to ensure a tight seal.
- Refrigerate for at least 2 hours, but preferably overnight.
Make the Mixed Berry Filling:
- In a medium pot, combine the mixed berries, sugar, and salt. Cook over medium heat until bubbling. Reduce the heat to medium-low and simmer for 5 minutes.
- Shut off the heat.
- Transfer the berries into a medium bowl. Set the pot back on the stove as is.
- Using an immersion blender (or a regular blender), puree the berry mixture.
- To the pot, stir together the lime juice and cornstarch. Set a fine-mesh strainer. Strain the berry mixture into the pot and stir together to combine with the lime-cornstarch slurry.
- Return the heat to medium and bring the filling to a boil. Once the mixture has thickened, remove it from the heat.
- Chill the filling for at least 12 hours, or overnight.
Prepare the Pop-Tarts:
- Remove the chilled dough from the refrigerator and let it rest at room temperature for 5 to 10 minutes, or until it is slightly softened and easier to roll. Then, divide the dough in half.
- On a well-floured work surface, roll out one piece of dough to a rough 9-by-13 rectangle, about ⅛-inch thick. Using a pastry wheel or chef’s knife, cut out as many 3-by-4-inch rectangles as you can. Repeat with the remaining dough. Then, gather up the scraps and roll out the dough in the same manner, cutting out as many rectangles as possible. This dough should yield 16 to 18 rectangles total. If the dough is very warm once all rectangles are cut, briefly chill them down in the refrigerator for 15 minutes.
- Line a baking sheet with parchment paper and place half of the rectangles down on the baking tray.
- Use a pastry brush to brush the egg wash around the edges of the pastry.
- Place 1 heaping tablespoon of the berry filling in the middle of each rectangle. Place the remaining pastry rectangles on top, taking care to seal the edges well. Use a fork to crimp the edges. Finally, using a bench scraper, trim the edges of the pastry. This makes the final product look neat and also seals the pop tarts well.
- Chill the tray of pop tarts in the refrigerator for at least 30 minutes.
Bake and Frost the Pop Tarts:
- Preheat the oven to 375°F and place an oven rack in the middle part of the oven. Bake the pop tarts in the preheated oven until the bottoms are slightly golden, about 25 minutes. Transfer to a wire rack and let cool completely.
- In a small bowl, whisk together the powdered sugar, 2 tablespoons of the berry puree, and vanilla. The glaze should be thick enough to keep its shape for a few seconds when drizzled off of a spoon; if it’s too thick, add in more berry puree or water as needed.
- Spoon 1 tablespoon of glaze onto the middle of each cooled pop tart and gently smooth it down. Add sprinkles or coarse sugar before the glaze sets.
Notes
Pop tarts will keep, covered, at room temperature, for about 3 days.
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
This strawberry filling recipe yields more than you will need for the pop tarts. You can use the extra strawberry filling in other pastries, breads, with ice cream, with oatmeal or even in place of jam on bread. Or, you can use it to make more pop tarts! It also freezes well.
Be mindful of the pop tart pastry getting too warm. If the butter in the dough has gotten soft, the dough will be difficult to roll out and hard to fill. Use the refrigerator if necessary in between steps.
Avoid overfilling the pop tarts with too much strawberry. Just like store-bought pop tarts, the resulting pastry should have a thin layer of filling. Overfilling may cause the filling to leak out and create a mess.
Follow all instructions for sealing the pastry together to ensure the shape of the pop tarts is maintained during baking. The final step of using a pastry bench scraper to trim the edges is crucial for cleaning them up and sealing the pastry. Avoid using a knife, as it will cut through the pastry. If you don't have a bench scraper, you can use a dull tool like a ruler.
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