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How to Make Homemade Toaster Pastries

Homemade toaster pastries (Pop-Tarts) are fun to make, and taste fresh and delicious. This recipe includes variations for berry, chocolate fudge and brown sugar cinnamon toaster pastries.

Cinnamon, chocolate and strawberry pop tarts on baking sheets.

With this recipe, you can make three of the most popular pop tart flavors, all at once. I chose the top most searched for homemade pop tart flavors for this recipe:

  • Brown Sugar and Cinnamon
  • Chocolate Fudge
  • Berry like Strawberry, raspberry or blueberry

The strawberry flavor can be substituted for blueberry, raspberry, cherry or any fruit using the same recipe.

Making the toaster pastry filling

The filling is very easy, and can all be made in the microwave using 3 jars and a spoon.

Add the respective ingredients to each jar, heat and stir. Set aside for filling the pop tarts.

If you prefer to use the stove top method, just heat the ingredients in a small sauce pan, until thickened, and then transfer to bowls to cool.

Brown sugar cinnamon, chocolate and strawberry homemade pop tart filling.

Making the toaster pastry dough

The dough is made in one bowl, then portioned into thirds, one of which will need to have chocolate added to it.

In a stand mixer or heavy bowl, combine the dough ingredients.

Portion the dough into three equal portions.

Take one of the thirds and add the cocoa powder, milk and sugar and mix until the chocolate dough has taken it's form.

Pop tart dough rectangles being filled with brown sugar filling.

Roll the dough out to ⅛ inch thickness.

Cut rectangles into each portion.

Fill the rectangles with the fillings; use the brown sugar and strawberry filling mixtures with the white dough, and the chocolate filling with the chocolate dough.

Spread evenly, avoiding edges.

Top each toaster pastry with a second rectangle, and press the dough together with the tines of a fork.

Poke holes with a toothpick or fork to allow steam to escape. About six holes per toaster pastry is usually enough.

Homemade pop tarts being pressed with the tines of a fork to seal.

Bake them until the centers are no longer moist looking, but try not to toast them.

The edges don't need to get golden if you will be freezing and them later.

Cool completely.

Making the toaster pastry frosting

While waiting for the toaster pastries to cool, prepare the icing.

The basic white icing is the base for all of the icing flavors, so divide it into portions of three like the dough was done.

Leave one portion of white icing as it is for the berry flavored toaster pastries, then add the cinnamon spices to one portion and chocolate ingredients to the other.

Three bowls of icing, one vanilla, one chocolate and one cinnamon on a wood surface.

Spread a thin layer of icing over the appropriate poptarts.

Top the berry toaster pastries with the white icing with crumbled, freeze dried strawberries, and the chocolate toaster pastries with a sprinkle of powdered sugar or coarse sea salt.

Storing the homemade toaster pastries

Homemade toaster pastries will keep at room temperature for up to two days, or frozen for up to one month.

To freeze, lay them back on a baking sheet once they're completely cooled and frosted.

Once they've frozen solid you can remove them from the baking sheet and toss into a freezer bag.

Warming them up

To heat premade homemade toaster pastries from room temperature, microwave on high for 10-20 seconds or toast directly on oven rack for 5-6 minutes at 325 degrees Fahrenheit.

To heat from frozen, microwave for up to 30-60 seconds on high, or toast directly on oven rack for 6-8 minutes at 325 degrees Fahrenheit.

Try these similar make ahead and instant copycat recipes.

📖 Recipe

Chocolate, strawberry and cinnamon and brown sugar homemade pop tarts on baking sheet with toppings and a spoon.

Homemade Pop Tarts

Homemade toaster pastries, three ways with one recipe! Brown Sugar and Cinnamon, Berry, and Chocolate Fudge
4.67 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: pastry, snack, toaster
Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
Servings: 36
Calories: 246kcal
Author: Erin
Cost: $4


Dough Base

  • 6 cups all purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoon salt
  • 1 ½ cups shortening
  • ½ cup butter 1 stick
  • 2 teaspoon white vinegar
  • ½ cup water plus or minus 1 or 2 tablespoons

Chocolate Dough

  • of the dough base from above
  • 3 tablespoon dark unsweetened cocoa powder
  • 2 tablespoon sugar
  • 2 tablespoon milk

Brown Sugar and Cinnamon Filling

  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon all purpose flour
  • 2 tablespoon butter

Strawberry Filling

  • 1 cup strawberries sliced, fresh or frozen
  • 1 tablespoon sugar
  • 1 tbsp all purpose flour
  • 1 tablespoon water

Chocolate Filling

  • ½ cup semi sweet chocolate chips
  • ¼ cup heavy cream
  • 1 tsp corn starch

Icing Base

  • 2 cups powdered sugar
  • 2 tablespoon milk

Cinnamon Icing

  • of pop tart icing base
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon

Chocolate Icing

  • of pop tart icing base
  • ½ teaspoon vanilla extract
  • 3 tablespoon cocoa powder

Chocolate pop tart white crunchies (topping on icing)

  • 4 tablespoon powdered sugar
  • 1 tbsp corn starch
  • ½ teaspoon milk

Strawberry pop tart strawberry crunchies (topping on icing)

  • cup freeze dried strawberries crumbled into bits


Dough Base

  • Combine flour, sugar and salt.
  • Add shortening and butter and cut ingredients until mixture resembles large crumbs.
  • Add vinegar and water and mix until dough ball forms.
  • Divide dough mixture into three equal portions; take one portion and add the extra chocolate dough ingredients to it until chocolate dough is evenly formed. Cover each and chill in fridge for one hour.

For the Fillings

  • Combine the filling ingredients to three separate jars.
  • Microwave brown sugar filling ingredients for 30 seconds and stir, set aside.
  • Microwave strawberry filling ingredients for 3 minutes, and stir, puree with an immersion blender or in a blender until smooth.
  • Microwave chocolate filling for 2 minutes and stir until smooth.

Form the tarts

  • Preheat oven to 350 degrees.
  • Roll the portions of dough to ⅛ inch thick slabs and cut roughly 2 ½ by 4 inch rectangles in each.
  • Begin to fill half of the rectangles with filling: ⅓ with brown sugar filling, ⅓ with chocolate filling, and ⅓ with strawberry filling.
  • Top with the other half of rectangles, wipe corners with a bit of water, and press with the tines of a fork to seal.
  • Poke each top with fork several times.
  • Brush each pop tart with a beaten egg (optional) for extra shine.
  • Bake at 350 degrees for about 10-11 minutes.
  • Let cool completely.


  • Combine white crunchie ingredients for the chocolate pop tarts with a fork in a small bowl until chunky.
  • Break freeze dried strawberries with your hand until crumbly.
  • Combine the frosting base ingredients; divide into 3 equal portions. Add the cinnamon ingredients to one, and the chocolate to the other.
  • Frost the pop tarts with their corresponding frostings.
  • Sprinkle the chocolate pop tarts with the white crunchies, and the strawberry pop tarts with the freeze dried strawberry crunchies while the frosting is set.
  • Let the frosting set, and it will harden.
  • Store in the freezer for up to 3 months, or on the counter for 2-3 days, or fridge for up to one week.
  • To cook, toast in the toaster on light setting, or bake in oven for 5 minutes at 325 degrees, or simply microwave for 15-30 seconds.


  • Strawberry variety can be made into any fruit variety by substituting the fruit for any other berry equally as the recipe calls for.
  • Crunchy toppings are optional.


Calories: 246kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 138mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 30IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 1mg
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Recipe Rating


Wednesday 21st of February 2024

Dough is very crumbly and hard to roll out.


Sunday 31st of December 2023

Instead of shortening could the recipe use all butter, or lard, maybe even coconut oil?

David Corn

Thursday 26th of November 2020

Delicious, but takes some time. Worth making a large batch and freezing.