oh em gee POP TARTS!!!! can we all agree that pop-tarts are simply frosted hand pies with sprinkles? filled with fruit (& i use the term fruit very loosely), cinnamon sugar or even chocolate & marshmallows. growing up pop-tarts were always a breakfast item in my mind. pop one in the toaster & off to school i went! so to kelloggs, the maker of pop-tarts, us 90's kids want to thank you for not only inventing these little pockets of sugar heaven, but for tricking our parents into giving us sprinkle covered pie for breakfast. now lets get baking!


  • 2.5 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold & cubed
  • 1/4 cup ice cold water
  • 1 cup fruit preserve (i used strawberry)
  • 1 egg
  • 1 cup powdered sugar
  • 1 teaspoon milk
  • sprinkles!!!


  • for the dough: mix flour, sugar and salt in a mixing bowl. add cubed butter. using your hands (or a food processor) rub butter into the flour mixture until a flaky crumb like texture is formed.
  • add in water one tablespoon at a time until the dough comes together. if you add too much water, add in a touch more of flour.
  • shape dough into a disk, wrap in cling wrap and refrigerate for minimum one hour or over night.
  • once dough has rested, roll it out to an 1/8th of an inch thick and cut into evenly sized rectangles (mine were 7cm by 10cm).
  • on one piece of dough place a teaspoon of jam in the centre. take the second piece of dough and place it over the jam piece. using a fork seal the edges shut.
  • trim edges neatly and poke holes using a toothpick in the top (to allow steam to escape).
  • repeat until you have run out of pie dough and filling.
  • make an egg wash by mixing the egg with 1 teaspoon of water. lightly brush over each pop tart before baking.
  • bake at 375 degrees for 20-25 minutes or until edges begin to brown.
  • for the frosting mix powdered sugar with milk until you get the desired consistency. it should be a relatively thick frosting.
  • once pop tarts have cooled, spread frosting on the top side of the tart and finish off generously with sprinkles.