I’ve made a lot of pop tarts in my kitchen, and this puff pastry version is hands down the easiest way to get those golden, flaky layers without the stress of homemade dough. The secret is keeping things simple but smart, store bought puff pastry, a jam that actually sets (no messy leaks here), and a few pastry chef tricks that make a big difference!
These super easy homemade pop tarts are stuffed with a thick homemade blueberry filling that’s sweet, a little tangy, and honestly good enough to eat by the spoonful. Once they’re baked to golden perfection, I drizzle them with a bright lemon icing that ties everything together, the buttery pastry, the juicy berries, and that hint of citrus that makes every bite taste amazing! If you love flaky and fruity check out my no bake lemon curd cheesecake and my flaky chocolate hand pies!
Jump to:
- Why you'll love this berry puff pastry pop tart recipe
- Equipment
- Puff Pastry Pop Tart Ingredients
- Pop Tart Variations
- How to make puff pastry pop tarts with jam!
- Easy Puff Pastry Pop Tart Pro tips
- Best Puff pastry pop tarts FAQs
- How to store puff pastry pop tarts
- Related
- More like this from Stir Taste Smile:
- 📖 Recipe
Why you'll love this berry puff pastry pop tart recipe
- Irresistible Flavor Combination: This recipe combines the classic flavors of blueberry and lemon in a delicious way. The sweet and tangy blueberry lemon jam filling bursts with fruity goodness, while the hint of cinnamon adds warmth and depth to each bite. My blueberry almond cake is an awesome combo too!
- Flaky and Buttery Texture: The use of high quality puff pastry results in a pastry crust that is irresistibly flaky and buttery that will remind you of nostalgic toaster treats! The contrast between the crisp exterior and tender interior creates the best texture. Pie crust with lard is amazing if you love flaky.
- Versatile and Easy to Customize: This recipe is incredibly versatile and can be easily customized to suit individual preferences. Whether you prefer a different fruit filling, want to experiment with different shapes and sizes, or prefer a different type of icing, the recipe offers plenty of room for creativity. Check out my apple pop tarts too!
Equipment
Microplane zester is best for zesting fruit, I don't recommend using a box grater the pieces of rind will be too big and you can't over grating the pith as well.
Puff Pastry Pop Tart Ingredients
- Cinnamon: Adding cinnamon to the blueberry filling enhances its flavor profile by adding warmth and depth. Cinnamon complements the sweetness of the blueberries and adds a subtle spicy note that brings out the natural fruity flavors.
- Puff Pastry: Using high quality store bought puff pastry sheets. Puff pastry is known for its flaky, buttery layers that puff up beautifully when baked, creating a light and airy texture around the blueberry lemon jam.
- Blueberries: I like using frozen blueberries. They are the star ingredient of the filling. Their sweet and slightly tart flavor profile adds a burst of fruity goodness to the pop tarts. Using high quality blueberries ensures a rich and flavorful filling that is sure to impress.
- Lemon: Don't underestimate the power of lemon in enhancing the flavor of the blueberry lemon jam. Lemon zest and juice provide a bright and citrusy contrast to the sweetness of the blueberries, balancing out the flavors and adding a refreshing tang. Creamy lemon squares are a must try recipe too.
See recipe card below for quantities.
Pop Tart Variations
- If you don't have lemon on hand or prefer a different citrus flavor, you can substitute it with orange zest and juice. Orange adds a slightly sweeter and less tart flavor compared to lemon but still provides a bright and citrusy contrast to the sweetness of the berries
- Instead of making your own blueberry lemon jam, you can use store-bought blueberry jam or any other fruit jam you prefer. Just make sure to choose a high-quality jam with natural ingredients for the best flavor.
- If you prefer a different topping or want to skip the icing altogether, you can dust the pop tarts with powdered sugar before serving.
This recipe for puff pastry tarts has not been tested with other substitutions. These are just suggestions.
How to make puff pastry pop tarts with jam!
Step 1: Prepare the blueberry jam, set aside until cooled down. Prepare your puff pastry. On a lightly floured surface, roll out one sheet of puff pastry to about ⅛ inch thickness. Using a knife, cut the pastry sheet into 6 equal-sized rectangles. Do the same to the other sheet of pastry.
Step 2: Place about 1 heaping tablespoon of the blueberry lemon jam onto half of the puff pastry rectangles, leaving a small border around the edges. Egg wash the edges with a pastry brush.
Step 3: Place the remaining puff pastry rectangles on top of the jam-covered ones. Use your finger make sure it is sealed.
Step 4: Use a fork to crimp the edges together, sealing the pop tarts.
Step 5: Egg wash the top. Bake for 15-20 minutes or until puffed and golden brown. Place on a wire rack when done.
Step 6: Whisk together to icing ingredients. Top the cooled down pop tarts with the lemon icing and sprinkles.
Hint: If you don't want to use sprinkles for decorating, lemon zest would also be pretty!
Easy Puff Pastry Pop Tart Pro tips
- Cool Down Your Blueberry Lemon Jam: After preparing your homemade blueberry lemon jam without pectin, be sure to allow it to cool completely before filling your puff pastry. This helps prevent the jam from becoming too runny and leaking out during baking, ensuring a perfect, gooey center in every bite. Check out my white chocolate and blueberry muffins too!
- Keep Your Puff Pastry Cold: Puff pastry dough is best to work with when it's cold. Ensure it stays chilled throughout the process by placing it in the refrigerator whenever you're not actively working with it. Cold dough is easier to handle and results in a flakier, more delicate pastry once baked.
- Crimp the Edges: To prevent any jam leakage during baking, it's crucial to properly seal the edges. Use a fork or your fingers to crimp the edges firmly, ensuring they are tightly sealed all around. This not only helps contain the filling but also adds a decorative touch to your pop tarts.
Best Puff pastry pop tarts FAQs
Puff pastry is a versatile and flaky pastry made from laminated dough composed of flour, water, salt, and butter (or sometimes other fats). The key characteristic of puff pastry is its unique method of preparation, which involves repeatedly folding and rolling layers of dough with butter or fat in between. This process creates numerous thin layers, resulting in a pastry that puffs up dramatically when baked, hence the name "puff" pastry.
You'll know your pop tarts are done baking when they're beautifully puffed and have turned a lovely golden brown color. This visual cue indicates that the pastry has fully risen and crisped up to perfection, ensuring a deliciously flaky texture. Keep an eye on them towards the end of the baking time to catch this golden moment.
A Pop Tart typically features a thin, flaky pastry crust that surrounds the filling. The crust is usually made from flour, shortening or butter, sugar, and sometimes a leavening agent like baking powder. It's rolled out thinly, often to a rectangular shape, and then filled with a sweet filling such as fruit jam, chocolate, or even savory fillings like cheese or bacon in some variations
How to store puff pastry pop tarts
Room Temperature
Store them at room temperature in an airtight container or zip top bag for 2 days. Completely cool before storing to prevent condensation. However, be mindful of warmer climates or environments, as excessive heat can cause the pastry to become soggy or the filling to spoil more quickly.
Freezing
Once the pop tarts have cooled completely, transfer them to a freezer safe bag or container, ensuring they are well sealed to prevent freezer burn. They can last for up to 2-3 months. When ready to eat, thaw on the counter.
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📖 Recipe
Puff Pastry Pop Tarts
Equipment
- Microplane zester
- Baking sheet
- Parchment Paper
- Rolling Pin
- Medium Saucepan
- Pastry brush
Ingredients
- 2 sheets puff pastry thawed
Blueberry Jam
- 2 cups (350 grams) frozen blueberries
- ⅓ cup (73 grams) granulated sugar
- 1 lemon zested
- 2 tablespoons lemon juice
- ¼ teaspoon cinnamon
- 2 teaspoons cornstarch mixed with 2 teaspoon water
Egg wash
- 1 egg beaten
Lemon Icing
- 1 cup (124 grams) powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a medium saucepan, combine the frozen blueberries, granulated sugar, lemon zest, lemon juice, and cinnamon over medium heat. Stir occasionally until the mixture comes to a boil. Let it boil gently for 8 minutes, stirring occasionally.
- After 8 minutes of medium boiling, add the cornstarch mixture (2 teaspoons cornstarch mixed with 2 teaspoons water) to the blueberry mixture. Stir well to combine. Continue to cook for another 1-2 minutes until the mixture has thickened. Remove from heat and let it cool.
- While the blueberry mixture is cooling and almost cooled down. Prepare your puff pastry. On a lightly floured surface, roll out one sheet of puff pastry to about ⅛ inch thickness. Using a knife, cut the pastry sheet into 6 equal-sized rectangles. Do the same to the other sheet of pastry.
- Place about 1 heaping tablespoon of the blueberry jam onto half of the puff pastry rectangles, leaving a small border around the edges. Egg wash the edges with a pastry brush.
- Place the remaining puff pastry rectangles on top of the jam-covered ones. Use a fork to crimp the edges together, sealing the pop tarts. Egg wash the top.
- Transfer the assembled pop tarts onto the prepared baking sheet. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake in the preheated oven for 16-20 minutes, or until the pop tarts are golden brown and puffed up. Place on a wire rack to cool down.
Lemon Icing for frosting
- Whisk together the powdered sugar and lemon juice together until smooth. Top the cooled down pop tarts with the icing, finish with sprinkles for decoration!
Samantha says
The blueberry jam was so good I'm making it again for toast!