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These phyllo Pop Tarts are the easiest homemade pop tart recipe ever! Layers of phyllo are filled with raspberry jam, baked to a flaky deliciousness, and drizzled with a sweet vanilla glaze.
Easy Homemade Pop Tart Recipe
Recently, my lil’ ones requested Nutella Pop Tarts for breakfast, but because I was just too lazy to go buy Nutella aaaaand roll out pie dough, I asked them to compromise. When I busted out the phyllo sheets, they were more than happy to oblige and enjoy Mom’s new version of homemade pop tarts.
I was also itching to use up some of that delicious jam – and it’s one of the main reasons we ended up here: Phyllo sheets + Strawberry (or Raspberry) Jam + Vanilla Glaze = Phyllo Pop Tarts. It is my bootleg yet awesomely delicious version of homemade pop tarts.
In this house we are all about the quick-phyllo-fix meals and desserts. “We” should really say “I”, but I’m tellin’ you – Phyllo sheets and I are like *THIS*.
What You’ll Need
The following ingredients work together to create an easy homemade version of a Pop Tart, complete with a flaky crust and a delicious jam filling.
- Butter (melted) – Helps to crisp up the phyllo sheets. You can use margarine or coconut oil for a different flavor.
- Phyllo Sheets – It’s what we will use as the “pocket” for our tarts. I have used Puff pastry sheets and those work just as well.
- Raspberry Jam – Serves as the sweet, fruity filling of the Pop-Tarts. Substitute any other fruit jam, like strawberry or apricot.
- Powdered Sugar – The base for the vanilla glaze, adding sweetness and a smooth texture.
- Pure Vanilla Extract – Enhances the flavor of the glaze. Almond extract can be used for a nutty flavor, or you can omit it for a simple sugar glaze.
- Water – Thins the glaze to a desired consistency.
How To Make Homemade Pop Tarts
Here’s a brief step-by-step guide on how to make these Pop Tarts. Got 20 minutes to spare? Make ’em! Got Milk? Drink it with ’em!
- Prep: Preheat your oven to 400°F. Line a baking sheet with foil.
- Assemble the Pastry: Arrange five phyllo sheets on the prepared baking sheet, brushing each sheet lightly with melted butter before placing the next one on top. Spread raspberry jam evenly over the fifth sheet, leaving about an inch border around the edges.
- Layer More Phyllo: Place another five phyllo sheets on top of the jam, brushing each with melted butter as before.
- Shape the Tarts: Brush the top layer with butter. Use a pizza cutter to cut the layered pastry into eight rectangles. Do not separate them yet.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the phyllo is golden brown.
- Cool: Remove from the oven and allow the pastries to cool slightly on the baking sheet.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and 2 tablespoons of water until smooth. If too thick, add another tablespoon of water.
- Glaze the Tarts: Drizzle the vanilla glaze over each tart. Allow it to harden.
- Serve: Once the glaze is set, the Pop Tarts are ready to be served.
ENJOY!
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Phyllo Raspberry Pop Tarts
Ingredients
Pop Tarts
- 4 tablespoons butter, melted
- 10 phyllo sheets, divided
- ½ cup raspberry jam
Vanilla Glaze
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons water
Instructions
- Preheat oven to 400˚F.
- Line a baking sheet with foil.
- Layer 5 pieces of Phyllo sheets on the prepared baking sheet, brushing each sheet with the melted butter before adding the next.
- Brush the 5th sheet with butter and spread the raspberry jam, leaving a 1-inch empty border around the edges.
- Layer the remaining 5 Phyllo sheets, brushing each sheet with butter before adding the next.
- Brush the top layer with butter and cut the pastry into 8 rectangles. A pizza-cutter works best. DO NOT remove or separate the pastries, yet.
- Bake for 12 to 15 minutes, or until golden brown.
- Remove from oven and let slightly cool.
- Make the glaze. Meanwhile, in a small mixing bowl whisk together powdered sugar, vanilla and 2 tablespoons water; whisk until smooth and thoroughly combined. If the glaze is too thick for your liking, add 1 more tablespoon water and whisk until smooth.
- Drizzle each pop tart with vanilla glaze. Glaze will harden as it stands.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Delicious. I used home-made strawberry lemon marmalade spread thin. I also turned the dough 1/4 inch around all edges due to hearing others say the filling spilled out. It worked!
Just make several squares. I just made 3 big rectangles, with room around the jam, so you get separate tarts.
Pretty yummy! Pretty easy to make too, Will definitely be making these again!
I am very glad you enjoyed them! Thank YOU! ๐
All of the jam leaked out and phyllo stuck to the bottom of the parchment. I put lemon juice in my glaze instead of water. Next time I will not cut before cooking and will make sure to grease the parchement.
Is it possible to make these the day before and put them in a toaster oven to recrisp?
Thanks!
Julie
Hi! Yeah, as long as you keep them refrigerated, I think it will be OK.
Can u add some kind of sauce to it
Hi!
Once it hits the oven, the jam will soften and get a bit saucy.
Delicious! I made these with a raspberry compote instead of jam, and a thin spreading of Nutella in the middle as well. Thanks for the recipe!
NUTELLA!! Doesn’t get better than that. ๐ Very happy you enjoyed it! Thank you!! ๐
These look and sound easy and delicious. Can you prepare ahead of time and cook hours later? Like the night before?
Hi Monica! No, unfortunately phyllo sheets are very delicate and you have to work with them right away.
How many calories in each. And how can I store even just temporary.
Hi Dawn! I’ve updated the recipe with the needed nutritional info.
In as far as storing, because of the filling, these will not stay crispy if say you store them in the fridge. However, you can leave them on the counter for a bit, and if they are no longer crispy, you should be able to crisp it back by popping it in the oven for a few minutes before serving. I hope that helps! Have a great weekend ahead!
Yum! These look absolutely amazing! I’m a new follower through Bloglovin & Face. I can’t wait to see what’s next. Yum!