Homemade Blueberry Pop Tarts: Flaky Crust, Gooey Filling & Creamy Glaze Perfection
Say goodbye to mediocre store-bought pastries and hello to the ultimate homemade treat: these incredible Blueberry Pop Tarts. Imagine a warm, intensely flavored, gooey blueberry filling encased in a golden, unbelievably flaky, all-butter crust, crowned with a luscious, creamy blueberry glaze. These aren’t just pop tarts; they’re like mini frosted blueberry pies, delivering a burst of fresh berry goodness in every bite. Easy to make and infinitely more satisfying than anything you’ll find in a box, this recipe is a game-changer for breakfast, brunch, or a delightful dessert. Plus, they’re incredibly versatile – feel free to get creative with fun shapes or keep them classic.
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Why You Will Absolutely Love This Homemade Blueberry Pop Tart Recipe:
Once you experience the joy of biting into a freshly baked homemade blueberry pop tart, there’s no going back. Here’s why this recipe will quickly become a cherished favorite:
- Effortless & Accessible: Don’t be intimidated by the idea of making pop tarts from scratch! This recipe is surprisingly straightforward, designed for bakers of all skill levels. For an even quicker process, you can effortlessly substitute the homemade pie crust with a store-bought version, making these delightful treats accessible even on busy mornings.
- Irresistible Blueberry Filling: The heart of these pop tarts is a rich, vibrant blueberry filling that truly tastes like homemade blueberry pie. Made with simple ingredients, it simmers into a thick, gooey perfection that bursts with natural fruit flavor. The best part? You can prepare this delicious filling a few days in advance, saving precious time when you’re ready to assemble and bake.
- Creamy, Dreamy Blueberry Glaze: Forget thin, watery glazes. Our 3-ingredient blueberry glaze is luxuriously thick, wonderfully creamy, and packed with authentic blueberry flavor. It’s so rich, it feels more like a light frosting, elevating the entire experience. This simple yet decadent topping adds the perfect balance of sweetness and a beautiful purple hue.
- The Ultimate All-Butter Homemade Crust: While store-bought crust is an option, nothing compares to the tender, flaky, buttery, and crisp texture of a homemade pie crust. Made with cold butter, it creates countless delicate layers that shatter beautifully with every bite, providing the perfect contrast to the soft, warm filling. This golden crust is truly the foundation of an exceptional pop tart.
- Customizable & Fun: These pop tarts are inherently fun to make! You can create traditional rectangles, cut them into mini versions for a charming bite-sized snack, or even use cookie cutters to craft various shapes. It’s a fantastic activity for families and results in a personalized treat that’s guaranteed to impress.
The Secret to Our Irresistible Frosting-Like Glaze
The blueberry glaze is a standout feature of this recipe, offering a rich, frosting-like mouthfeel that sets these pop tarts apart. A unique trick to enhance its flavor and give it a lovely purple tint is to prepare it in the same bowl you used for the blueberry filling. Any residual blueberry essence left in the bowl will subtly infuse the glaze, deepening its berry notes and giving it a naturally beautiful color.
Unlike typical glazes made with milk, this recipe calls for heavy cream. The higher fat content of heavy cream lends an unparalleled richness and creaminess, making the glaze incredibly smooth and luxurious, much like a buttercream frosting. It’s a simple combination of powdered sugar and heavy cream – no need for an electric mixer, just a whisk will do the trick to achieve this thick, dreamy consistency.
Crafting the Luscious Blueberry Filling
The blueberry filling is the star of this homemade pop tart, bringing a burst of juicy, sweet-tart flavor. It’s incredibly simple to prepare, coming together effortlessly in a saucepan. Just combine all the filling ingredients and let them simmer gently over medium-low heat. This slow cooking process allows the blueberries to break down, releasing their natural juices, while the cornstarch (or flour) works its magic to create a thick, gooey, and utterly delicious consistency, reminiscent of a perfectly made blueberry pie filling.
A little secret ingredient that elevates this blueberry filling is a touch of cinnamon. While it might seem unusual to pair cinnamon with blueberries, it adds a wonderful warmth and depth, enhancing the overall “pie-like” flavor profile. This subtle spice beautifully complements the sweetness of the berries, creating a more complex and comforting taste. If you’re a fan of this delightful combination, you absolutely must try these no-knead blueberry cinnamon rolls – they’re another fantastic way to enjoy blueberries with a hint of spice!
Make-Ahead Magic: Prep and Storage Tips
One of the best advantages of this homemade blueberry pop tart recipe is the flexibility it offers through its make-ahead components. You can prepare both the flaky pie crust and the luscious blueberry filling up to two days in advance, significantly streamlining your baking process on the day you plan to enjoy these treats.
For the Dough: After forming the pie crust into squares, wrap them tightly in wax paper or cling wrap and store them in the refrigerator. Chilling the dough overnight (or for at least 45 minutes) is crucial as it allows the gluten to relax, making the dough easier to roll out, and ensures a wonderfully flaky crust. If you’re planning even further ahead, the dough can be frozen for up to one month. Thaw it in the refrigerator overnight before use.
For the Filling: Once the blueberry filling has thickened and cooled, transfer it to an airtight container and refrigerate for up to two days. This allows the flavors to meld even further and ensures it’s perfectly chilled and easy to work with when assembling the pop tarts.
Freezing Baked Pop Tarts: If you find yourself with any leftovers (a rare occurrence!), these pop tarts freeze beautifully. Place fully cooled, unglazed pop tarts in a single layer on a baking sheet to freeze solid, then transfer them to an airtight container or freezer bag. They can be stored for up to two months. To enjoy, simply thaw them at room temperature or gently reheat in a toaster oven for a warm, fresh-baked taste. You can glaze them after thawing/reheating for the best results.
Essential Ingredients for Perfect Blueberry Pop Tarts
While the full list of steps and ingredients is available in the recipe card below, take a moment to read through these key ingredient tips to ensure your pop tarts are a resounding success!
- Blueberries: You have flexibility here – both fresh and frozen blueberries work wonderfully for the filling. If using frozen blueberries, there’s no need to thaw them beforehand; they can go straight into the saucepan. Just be aware that frozen berries might release a bit more liquid, so the simmering time might be slightly longer to achieve the desired thick consistency.
- Heavy Whipping Cream: This is the secret ingredient for our uniquely rich, frosting-like glaze. The high-fat content of heavy cream provides an incredibly creamy mouthfeel and a luxurious finish that cannot be replicated with milk. While milk can be used in a pinch, it will result in a thinner, less decadent glaze.
- Butter: For the ultimate flaky crust, use good quality, unsalted butter. Crucially, the butter must be kept very cold. Cold butter, cut into small cubes, creates pockets of steam in the oven, which are essential for developing those desirable flaky layers. Avoid margarine or softened butter for the crust as they will yield a less satisfactory texture.
- Cinnamon: A small but mighty addition! Ground cinnamon adds a warm, aromatic, and distinctly “pie-like” flavor to the blueberry filling. It beautifully complements the sweetness and tartness of the berries, elevating the overall taste profile. Don’t skip this ingredient; it makes a noticeable difference.
- All-Purpose Flour: Accuracy in measuring flour is paramount for the perfect crust consistency. For the most precise results, we highly recommend weighing your flour using a kitchen scale (300g for 2 ½ cups). If you don’t have a scale, use the “spoon and level” method: gently stir the flour in its container, then spoon it lightly into your measuring cup until overflowing. Use the flat edge of a knife or a straight spatula to level off the excess, ensuring not to pack the flour into the cup. Packed flour can lead to a tough crust.
- Apple Cider Vinegar: A small amount of apple cider vinegar in the ice water helps to tenderize the dough, inhibiting gluten formation and making the crust more forgiving and tender. It’s a secret weapon for pastry chefs!
How to Make the Perfect Flaky Pop Tart Crust
A truly exceptional pop tart begins with a perfectly flaky, buttery crust. Follow these steps meticulously for a homemade pastry that rivals the finest bakeries.
- Prepare the Ice Water Mixture: In a small bowl, combine 1 cup of ice water with 1 tablespoon of apple cider vinegar. The ice water is crucial for keeping the butter cold, while the vinegar helps tenderize the dough, resulting in a more pliable and flaky crust. Set this mixture aside, ensuring it stays very cold.
- Combine Dry Ingredients and Butter: In a large mixing bowl, sift together 2 ½ cups (300g) of all-purpose flour and ½ teaspoon of sea salt. Sifting prevents lumps and ensures even distribution. Add 1 cup of cold butter, cut into small ½-inch cubes. Toss the butter cubes with the flour until each cube is lightly coated. This coating prevents the butter from clumping and helps create distinct flaky layers.
- Incorporate the Butter: Using a pastry cutter, two knives, or a food processor, quickly cut the butter into the flour mixture. Work swiftly to prevent the butter from melting. Continue until the mixture resembles coarse breadcrumbs, with some larger, pea-sized pieces of butter still visible. These larger pieces are key to creating those coveted flaky layers in the final crust.
- Gradually Add Liquid: Begin adding the ice water and vinegar mixture to the flour and butter, starting with just a few tablespoons. Mix gently until distributed. Continue adding the vinegar water one tablespoon at a time, mixing minimally after each addition, until the mixture just begins to come together when pressed tightly between your fingers. The dough should still look a bit shaggy and not fully cohesive. Avoid adding too much water, as this can make the crust tough.
- Form and Chill the Dough: Turn the mixture out onto a clean surface. Using your hands and working very quickly to avoid warming the butter, gently bring the mixture together to form a cohesive dough. Do not over-knead. Lightly press the dough into a ball, then flatten it slightly. Fold it in half and flatten again; repeat this once or twice. Divide the dough into two equal halves and roughly shape each into a square or disc. Wrap each piece tightly in wax paper or cling wrap and refrigerate for at least 45 minutes, or ideally overnight. This chilling period is vital for the dough to relax, making it easier to roll out, and for the butter to firm up, contributing to a truly flaky crust.
Mastering the Gooey Blueberry Filling
This sweet and tangy blueberry filling is surprisingly easy to make and tastes infinitely better than any store-bought alternative. Its thick, jammy texture is perfect for holding within the pop tart crust.
- Combine and Simmer: In a medium saucepan, combine 2 cups of blueberries (fresh or frozen), ¼ cup granulated sugar, 1-2 tablespoons lemon juice (adjust to your preferred tartness), 1 tablespoon cornstarch (or flour for a slightly less clear finish), ½ teaspoon ground cinnamon, and 2 tablespoons of water. Stir all the ingredients together until well combined. Place the saucepan over medium-low heat and bring the mixture to a gentle simmer, stirring occasionally.
- Thicken and Cool: Once simmering, continue to cook the filling, stirring frequently to prevent it from sticking to the bottom of the pan and burning. The blueberries will break down, and the mixture will gradually thicken. Cook until it reaches a consistency similar to a thick jam or pie filling. It should coat the back of a spoon. Once thickened, remove the saucepan from the heat immediately. Transfer the hot filling to a non-metal, heat-safe bowl or container to cool. This stops the cooking process and prevents any metallic taste from developing. Allow it to cool completely to room temperature before using, or refrigerate it for quicker cooling and make-ahead convenience. A cold filling is easier to work with and prevents the dough from becoming soggy.
Assembly: The Fun Part!
Now for the exciting part – bringing all the components together to create your delicious blueberry pop tarts. Precision here ensures a beautiful and well-sealed pastry.
- Prepare the Egg Wash: In a small bowl, whisk together 1 large egg and 1 tablespoon of milk (or water) until smooth. This egg wash will give your pop tarts a beautiful golden-brown sheen and help seal the crusts together. Set aside.
- Roll Out the Dough: Lightly flour a clean work surface. Take one chilled dough square and roll it out evenly to approximately ¼ inch thick, forming a neat square. Trim the edges to make them straight and even – this ensures uniformity in your pop tarts. Repeat with the second piece of dough.
- Fill the Bottom Crust: Carefully transfer one rolled-out dough square onto a sheet of parchment paper. Using a knife or pastry wheel, lightly score the dough into 6 equal rectangles (or more if you prefer smaller pop tarts). Do not cut all the way through. Spoon about 1-2 tablespoons of the cooled blueberry filling into the center of each scored rectangle, leaving a ½-inch border around the edges. Remember to reserve the bowl that held the blueberry filling – you’ll use it for the glaze later! Lightly brush the egg wash in between the filling mounds and along the borders of each scored rectangle. This acts as a ‘glue’ to help the top crust seal securely to the bottom.
- Top and Seal: Carefully lift the second rolled-out dough square and gently place it over the first, aligning the edges. Use your fingers to gently press down firmly around each mound of filling and along the edges of the scored rectangles, ensuring the two crusts are well sealed. This prevents the filling from leaking out during baking.
- Cut, Crimp, and Vent: Now, using a pizza cutter or a sharp knife, cut through both layers of dough to separate them into individual pop tarts, following your scored lines. Take a fork and firmly press down along all four edges of each individual pop tart, creating a decorative crimped edge that also helps seal the pastry. Finally, use the fork to gently poke 2-3 holes on the top of each pop tart. These holes allow steam to escape during baking, preventing the pop tarts from puffing up excessively and ensuring an even bake. Transfer the assembled pop tarts to a parchment-lined baking sheet, leaving 1-2 inches of space between each.
- Chill Before Baking & Preheat Oven: Place the baking sheet with the pop tarts into the freezer for 10 minutes. This quick chill helps the butter firm up again, promoting maximum flakiness and preventing the pop tarts from spreading too much in the oven. While they’re chilling, preheat your oven to 375°F (190°C).
- Bake to Golden Perfection: Remove the chilled pop tarts from the freezer. Lightly brush the tops of each pop tart with the remaining egg wash, then sprinkle liberally with coarse sugar. The coarse sugar adds a delightful sparkle and a pleasant crunch. Bake for 20 minutes, or until the crusts are beautifully golden brown and the filling is bubbling slightly. Once baked, let the pop tarts cool on the baking sheet for at least 10 minutes before handling. This allows the filling to set and prevents breakage.
The Finishing Touch: Creamy Blueberry Glaze
The glaze is the crowning glory of these pop tarts, adding a burst of sweet blueberry flavor and a beautiful, inviting finish.
- Prepare the Glaze: Once the baked pop tarts have cooled for at least 10 minutes (they should still be slightly warm or at room temperature), it’s time for the glaze. Add 1 cup of powdered sugar into the reserved bowl from the blueberry filling. This simple trick will infuse your glaze with a subtle blueberry tint and flavor from any residual filling. Gradually add 1-3 tablespoons of heavy whipping cream, one tablespoon at a time, whisking continuously until a thick, smooth, and spreadable glaze forms. You want a consistency that slowly drizzles off the spoon, not too thin or too thick.
- Glaze and Enjoy: Liberally spread the freshly made glaze over the tops of your cooled blueberry pop tarts. The glaze will set as it cools, creating a delightful sweet coating. Allow the glaze to set for a few minutes before serving. Enjoy these homemade delights at room temperature or slightly warmed for an extra comforting treat!
FAQ: Your Blueberry Pop Tart Questions Answered
Yes, absolutely! While our homemade crust offers a distinct flakiness, puff pastry can be a fantastic shortcut. You would use it in much the same way as the homemade pie crust in this recipe. Just make sure to roll it out to about ¼-inch thickness and follow the same assembly and baking instructions. The result will be a slightly different, perhaps even lighter, but still delicious pastry.
Yes, you definitely can, and it’s a great option when you’re short on time! Store-bought or pre-made pie crusts will work wonderfully in this recipe and simplify the process considerably. Simply roll out the pre-made crusts to the desired thickness (around ¼ inch) and proceed with the filling and assembly steps. It’s a convenient way to enjoy homemade pop tarts without making the dough from scratch.
You can certainly use store-bought blueberry jam as a shortcut for the filling. However, keep in mind that most jams are quite sweet, so your pop tarts might end up being very sweet, especially with the added glaze. If using jam, consider reducing the amount of sugar in the glaze, or opt for a less sweet jam. Alternatively, a store-bought blueberry pie filling can also be a good substitute, often having a more balanced sweetness and thicker consistency than jam.
Yes! This recipe can be made vegan by substituting regular butter with a high-quality, plant-based vegan butter. Look for brands that are specifically designed for baking, as some vegan margarines can be too soft and won’t yield the same flaky crust texture. Ensure your chosen vegan butter is solid and kept very cold, just like traditional butter, for the best results.
Absolutely! This recipe is incredibly versatile and works beautifully with all kinds of berries. Feel free to experiment with raspberries, cherries, blackberries, or even a mixed berry blend. If you choose to use strawberries, which tend to have a higher water content, we recommend adding 1 extra tablespoon of cornstarch to the filling mixture to ensure it thickens properly and prevents a watery filling.
If you need an egg-free option for the egg wash, you can simply brush the tops of the pop tarts with milk or heavy cream before baking. Heavy cream will give the crust a richer, deeper golden-brown color and a slightly richer flavor compared to milk. Another option is a mix of plant-based milk and a touch of agave or maple syrup for shine and color.
Explore More Delicious Recipes from Our Kitchen:
If you’ve loved these homemade blueberry pop tarts, you’re sure to enjoy these other delightful creations perfect for satisfying your sweet cravings:
- Blueberry Cinnamon Rolls
- Oreo Pop Tarts
- Blueberry Birthday Cake
- Blueberry Cupcakes with Blueberry Cream Cheese Frosting
Happy baking! We hope you enjoy these homemade blueberry pop tarts as much as we do.
Did you make this recipe? We would love for you to rate it and share your thoughts in the comments below! Don’t forget to share your delicious creation on Instagram and tag @flouringkitchen. For more inspiring recipe ideas and to save your favorites, follow us on Pinterest.
📖 Recipe: Homemade Blueberry Pop Tarts
Blueberry Pop Tarts
Mary
Pin Recipe
Shop Ingredients
Equipment
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Cookie sheet
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Medium saucepan
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Large mixing bowl
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Pastry cutter or food processor
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Rolling pin
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Parchment paper
Ingredients
Crust
- 1 cup water with ice
- 1 tablespoon apple cider vinegar
- 2 ½ cups all purpose flour 300g
- ½ teaspoon sea salt
- 1 cup butter cold, cut into small cubes
- 1 large egg
- 1 tablespoon milk or water, for egg wash
- 2 tablespoons coarse sugar
Filling
- 2 cups blueberries fresh or frozen
- ¼ cup granulated sugar
- 1-2 tablespoons lemon juice from 1 lemon
- 1 tablespoon cornstarch or flour
- ½ teaspoon ground cinnamon
- 2 tablespoons water
Glaze
- 1 cup powdered sugar
- 1-3 tablespoons heavy whipping cream
Shop Ingredients on Jupiter
Instructions
Crust Preparation
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Combine 1 cup of ice water and 1 tablespoon of apple cider vinegar in a small bowl. Set aside to keep cold.1 cup water with ice, 1 tablespoon apple cider vinegar
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Into a large bowl, sift 2 ½ cups (300g) all-purpose flour and ½ teaspoon sea salt. Mix until just combined. Add 1 cup of cold butter, cut into small cubes, and toss until all cubes are covered in flour.2 ½ cups all purpose flour, ½ teaspoon sea salt, 1 cup butter
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Use a pastry cutter, two knives, or a food processor to cut the butter into the flour until the mixture resembles coarse breadcrumbs with some larger, pea-sized pieces of butter remaining. Work quickly to keep the butter cold.
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Add a few tablespoons of the ice water and vinegar mixture to the flour and butter. Mix until distributed. Continue adding the vinegar water one tablespoon at a time, mixing minimally after each addition, until a shaggy dough just begins to form when pressed tightly together. Avoid over-wetting the dough.
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Turn the dough out onto a lightly floured surface. Using your hands and working quickly, gently combine the mixture to form a cohesive dough ball. Do not over-knead. Flatten it slightly, fold it in half, and flatten again. Repeat this once or twice. Divide the dough in half and roughly form each half into a square. Wrap each piece tightly with wax paper or cling wrap and refrigerate for at least 45 minutes (or preferably overnight).
Blueberry Filling
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Combine 2 cups blueberries (fresh or frozen), ¼ cup granulated sugar, 1-2 tablespoons lemon juice, 1 tablespoon cornstarch, ½ teaspoon ground cinnamon, and 2 tablespoons water in a medium saucepan. Stir well to combine. Heat over medium-low heat until the mixture comes to a gentle simmer.2 cups blueberries, ¼ cup granulated sugar, 1-2 tablespoons lemon juice, 1 tablespoon cornstarch, ½ teaspoon ground cinnamon, 2 tablespoons water
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Continue to simmer the filling, stirring frequently to prevent burning, until it thickens to a jam-like consistency. Once thickened, remove from heat and immediately transfer to a non-metal, heat-safe bowl or container to cool completely to room temperature (or refrigerate for faster cooling).
Assembly & Baking
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In a small bowl, whisk 1 large egg and 1 tablespoon milk until smooth to create an egg wash. Set aside.1 large egg, 1 tablespoon milk
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On a lightly floured surface, roll out each piece of chilled crust to form two squares, approximately ¼ inch thick. Trim the edges to make them even and straight.
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Place one rolled-out crust square on a parchment-lined baking sheet. Use a knife to lightly score it into 6 rectangles (or more for smaller pop tarts). Spoon 1-2 tablespoons of cooled blueberry filling into the middle of each scored rectangle, leaving a ½-inch border. Reserve the bowl from the blueberry filling for the glaze. Brush egg wash in between the filling mounds and along the scored lines to help seal the crusts.
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Carefully place the second crust square on top. Use your fingers to gently press down around each filling mound and along the edges to seal the layers together. With a pizza cutter or sharp knife, cut into individual pop tarts, following your scored lines.
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Use a fork to firmly press down on all the edges of each pop tart, creating a crimped, sealed border. Poke 2-3 holes on the top of each pop tart to allow steam to escape during baking. Transfer the pop tarts to a parchment-lined baking sheet, leaving 1-2 inches between each.
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Place the baking sheet with pop tarts into the freezer for 10 minutes. While they chill, preheat your oven to 375°F (190°C).
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Brush the tops of the chilled pop tarts with the remaining egg wash and sprinkle liberally with 2 tablespoons coarse sugar. Bake for 20 minutes, or until golden brown. Let the pop tarts cool on the baking sheet for 10 minutes before transferring to a wire rack to cool further.2 tablespoons coarse sugar
Creamy Blueberry Glaze
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Into the reserved bowl from the blueberry filling, add 1 cup powdered sugar. Gradually add 1-3 tablespoons heavy whipping cream, one tablespoon at a time, whisking until a thick, smooth, and spreadable glaze forms. Spread the glaze generously on top of the cooled blueberry pop tarts and enjoy!1 cup powdered sugar, 1-3 tablespoons heavy whipping cream
Notes
Make-Ahead Tips:
You can prepare and chill both the pie crust dough and the blueberry filling up to two days before assembling and baking the pop tarts. Store them separately in airtight containers in the refrigerator. This significantly cuts down on prep time on baking day.
Storage: Leftover baked pop tarts can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. For longer storage, freeze unglazed pop tarts in an airtight container or freezer bag for up to 2 months. Thaw at room temperature and glaze before serving.