Easy Raspberry Pop Tarts

Can someone please tell me, are pop tarts breakfast, dessert or just a nifty little snack?

The icing tells me that they should be dessert, but the pastry aspect makes me suspect that they’re more of a breakfast treat. Either way, they’re delicious.

And what if I told you they were surprising easy to make? The ingredients are minimal, the steps are basic and you don’t even need any fancy tools. There are several steps but each is intuitive and straight forward. They don’t take too long to make and this recipe makes 12 which will fit onto one large cookie sheet. So basically what I’m saying is this is a MUST try  and will be your new go to for breakfast potlucks (I know it will be mine).

Sweet, fruity and flaky, homemade pop tarts are -dare I say it- better than the original.


Berry Compote

  • 1 tsp water
  • 1 cup fresh raspberries
  • 2 tsp sugar


  • 2 cups all purpose flour
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 2/3 cup butter (or butter substitute)
  • 5 tbsp water


  • 1 cup powdered sugar
  • 1.5 tbsp milk


Raspberry Compote

  • One – First you’ll have to prep the compote. Wash the raspberries and let them drip dry. Warm a saucepan on medium-high heat and add the water. Once the saucepan is warm, add the raspberries and sugar stirring constantly to prevent the compote from sticking to the bottom of the saucepan.
  • Two – Keep stirring until most of the water has evaporated and the berries no longer have their shape. This took me about 10 minutes.
  • Three – Remove from heat and pour into a bowl. Set aside and let cool.



  • Four – Preheat oven to 375 degrees.
  • Five – Stir flour, sugar and salt in a large bowl. Cut in butter using a pastry or two forks. Keep doing this until the mixture resembles course crumbs.
  • Six – Tablespoon by tablespoon, slowly mix the water into the flour mixture until you’re able to form a ball. If you’re in a damp climate you may only need 4 tbsp.
  • Seven – Flatten the dough using your hands and use a rolling pin or a smooth (and strong) tall glass cup to roll the dough until 1/8th inch thick.
  • Eight – Cut the dough into an even number of pieces that are your desired shape. Keep in mind that a circle (using a large cup) or triangle are also fair game for shapes!
  • Nine -Spoon a heaping tablespoon of cooled raspberry compote onto a piece of cut dough and smooth a little water around the edges with your fingers or a small spoon.
  • Ten – With the edges still wet, place another piece of dough on top of the dough with the compote on it and press the edges together lightly.
  • Eleven – Cook for 20-25 minutes until lightly brown.


  • Twelve – Preparing icing by mixing two ingredients together. You can add an extract like vanilla or peppermint for more flavourful icing.
  • Thirteen – Spread icing on once your pastries have cooled and top with sprinkles, nuts, chocolate chips or anything else.


Pro Tips

  • Use big cookie cutter for unique shaped pop tarts!
  • Try to have your top piece of dough a tiny bit bigger than your bottom. This allows for more raspberry filling.


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1 Comment

  • Reply Gluten Free Sweet Vanilla Donuts  – sugar and sam March 10, 2016 at 7:28 pm

    […] I used the icing from my Easy Raspberry Pop Tarts recipe! […]

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