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Homemade pop tarts with rhubarb apple filling and sprinkles
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5 from 6 votes

Rhubarb apple pop tarts

You can make pop tarts at home. First make a thick fruit butter, like the rhubarb apple butter (recipe below) and a pastry dough, then assemble and bake. These pop tarts are glazed and decorated sprinkles.
Course Breakfast
Cuisine American
Prep Time 45 minutes
Cook Time 22 minutes
Total Time 1 hour 7 minutes
Servings 12
Calories 252kcal
Author Janice


For the dough

  • 250 grams all purpose flour 2 cups
  • 50 grams granulated sugar ¼ cup
  • ¾ tsp Diamond Crystal fine kosher salt
  • 125 grams unsalted butter diced and kept cold
  • 1 large egg yolk
  • 60 mL milk (2 % fat) you may need up to 85 mL or ⅓ cup

For the pop tarts

  • 188 mL rhubarb apple butter ¾ cup
  • 1 large egg whisked

For the glaze (optional)


To make the dough

  • In a food processor, pulse together the flour, sugar, and salt. Drop in the cold butter and pulse until the mixture resembles a crumble. Add the egg yolk and half the milk, and pulse. Add more milk as needed until the dough comes together in the food processor.
  • Divide the dough in 2, patting and pressing each half to combine and form rectangles. Wrap each in plastic wrap and chill for at least 45 minutes.

To assemble and bake the pop tarts

  • Working with half the dough, roll it out very thin into to a large rectangle and trim into a 9"x16" (if you can, if not, don't worry). Cut into 12 pieces that are ~3"x4" (or if your dough is too uneven, cut less pieces and reroll the scraps!). Brush 6 of the pieces with the whisked egg and dollop 1 tbsp of rhubarb apple butter along the center of each, leaving a border. Top each with another rectangle of pastry and press the edges to really seal them. Transfer to a parchment lined tray and refrigerate for about 20 minutes.
  • Preheat the oven to 375ºF. Transfer the chilled pop tarts to a parchment-lined baking sheet and dock the tops of each to make lots of little air holes for steam to escape. Bake for about 20 or so minutes until the edges are golden brown. Transfer to a rack to cool completely.
  • Repeat to form 6 other pop tarts with the other half of the dough.

To decorate the pop tarts

  • Make the glaze by whisking the hot milk into the icing sugar with the corn syrup and the vanilla. The glaze will be thick but fluid. You can add a couple drops of lemon juice to help perk up the flavour.
  • Spread a thin layer of glaze on top of each pop tart and top with a generous amount of sprinkles.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 252kcal