Blueberry or Raspberry Poptarts

Homemade Berry Pop-Tarts
Blueberry • Raspberry • Strawberry

Create with Kendra
Yields: 8–10 pop-tarts

These homemade Pop-Tarts are a healthier version of store-bought toaster pastries—made with real fruit, no artificial dyes, no preservatives like TBHQ, and way less sugar. Buttery, flaky, and bakery-level delicious.

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Ingredients

Berry Filling
• 2½ cups blueberries, raspberries, or strawberries
• ¼ cup + 2 tablespoons sugar
• 2 tablespoons cornstarch
• 2 tablespoons hot water

Pastry Dough
• 2½ cups all-purpose flour
• 1 cup (2 sticks) cold butter, cubed
• 2 tablespoons sugar
• ¼ teaspoon salt
• 2 egg yolks
• 4 tablespoons milk (any kind)
• 1 teaspoon vanilla extract
• 1 egg (for egg wash)
• Optional: ¼ cup sugar for topping

Frosting (Optional)
• 2 cups powdered sugar
• 2 tablespoons berry filling
• 1–2 tablespoons milk

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Step 1: Make the Berry Filling

1. Add berries and sugar to a pot over medium heat.

2. Cook until berries soften and release juice.

3. Mix cornstarch and hot water until smooth.

4. Stir into berries and simmer until thick like jam.

5. Remove from heat and cool.

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Step 2: Make the Dough

1. Mix flour, sugar, and salt.

2. Pulse butter until crumbly.

3. Mix milk, egg yolks, and vanilla.

4. Combine wet and dry to form dough.

5. Divide into 2 disks, wrap, and chill 30 minutes.

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Step 3: Roll & Cut

1. Roll dough into 8×16-inch rectangles.

2. Cut into even rectangles.

3. Poke holes in half for steam vents.

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Step 4: Fill & Seal

1. Spoon filling onto half the rectangles.

2. Top with vented pieces.

3. Seal edges with fork.

4. Chill 40–45 minutes.

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Step 5: Bake

1. Preheat oven to 350°F.

2. Brush with egg wash.

3. Sprinkle sugar if using.

4. Bake 25–30 minutes until golden.

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Step 6: Frost (Optional)

1. Mix powdered sugar, berry filling, and milk.

2. Drizzle over cooled pop-tarts.

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Why You’ll Love These

• Made with real fruit
• No artificial dyes or TBHQ
• Flaky homemade pastry
• Healthier than store-bought
• Perfect for breakfast or snacks