Homemade Peanut Butter and Jelly Pop Tarts

These Homemade Peanut Butter and Jelly Pop Tarts have a perfect buttery & flakey crust, a delicious berry jam filling, and a creamy peanut butter glaze!  A fun & tasty treat to make if you feeling like spending a little extra time in the kitchen.



Pop Tart Dough

  • 2 1/2 cups whole wheat pastry flour
  • 10 tbsp cold butter
  • ice cold water (around 9 tablespoons)
  • 2 tsp coconut sugar
  • 3/4 tsp salt

Berry Jam Filling

  • 2 cups any kind of berry
  • 2 tbsp water
  • 4 tsp honey

Peanut Butter Glaze

  • 1/4 cup powdered sugar (I made my own with turbinado sugar, read through the rest of this post to find out how! but any kind would work)
  • 1 1/2 tbsp almond milk
  • 1 1/2 tbsp peanut butter


  • 1 egg (for egg wash)
  • chopped peanuts


  1. Combine the whole wheat pastry flour, coconut sugar, and salt.
  2. Cut the cold butter into small cubes. Press the butter into the flour mixture with your hands. Essentially, coating the butter pieces with the mixture.
  3. Then cut the butter into the flour. I used a tool that looks like this, but you could also use two forks. You’re essentially trying to chop the butter into the flour, until there are pea sized chunks.
  4. You want the butter to stay cold throughout this whole process, so if you think the butter is getting warm at any point, put the whole flour and butter mixture back into the fridge or freezer for a few minutes to cool.
  5. Once the butter is in pea sized chunks, add in the cold water by the tablespoon. After each tablespoon, continue to cut the dough like you did with the butter. Add water until the mixture is able to just come together, mine required 9 tablespoons. The dough may seem to be too crumbly, but if it comes together it is ready.
  6. Once the dough is ready, form it into a disc shape, wrap it in saran wrap, and place it into the fridge for 30 minutes. You can also set the oven to 400 degrees at this point.
  7. While the dough is in the fridge, start to work on the jam filling. Combine the berries, honey, and water on the stove over a low heat.
  8. Once the berries have cooked for a few minutes, smash them with a fork or potato masher. Then let the jam simmer and thicken. Watch the pot closely. Once the mixture thickens and is beginning to stick to the pan it is ready and you will want to remove from the heat.
  9. Transfer the jam to a bowl and place in the fridge to let cool. It will also thicken up a little.
  10. Next make the peanut butter glaze. Place the powdered sugar in a bowl and start with adding 1 tbsp of the almond milk and the whole amount of the peanut butter. Whisk it all together. If the mixture is too thick, add the remaining 1/2 tbsp of almond milk. If it’s too runny, add some more powdered sugar.
  11. You can also chop up the peanuts at this point and set aside for later.
  12. When the dough is ready, flour a clean surface to roll it out on. Also flour your rolling pin, or in my case a wine bottle. Roll the dough out to a 8 or 9 by 12 inch rectangle.
  13. I cut this rectangle into 8 approximately even rectangles. I then re-rolled the scraps and cut out 4 smaller rectangles. So I made 4 large pop tarts and 2 small pop tarts, but you can totally make any size or amount you would like.
  14. Pair up each rectangle with another of even size. Fill the center of one of each pair with the jam filling, leaving the outer edges without any.
  15. Brush the outer edges of the dough rectangle with egg wash (just one egg scrambled). Place the other rectangle of the pair on top of the one with the jam.
  16. Press the edges closed with your fingers and then with the tip of a fork. Egg wash the top of the pop tart. Repeat this process for each one.
  17. Bake for 20 minutes.
  18. Let cool and top with the peanut butter glaze and chopped peanuts.
  19. Enjoy!

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