Raspberry Heart Shaped Pop Tarts Recipe
Make any day extra sweet with homemade Raspberry Heart shaped Pop-Tarts! These flaky, golden pastries are filled with delicious raspberry jam and topped with a sweet white chocolate glaze.
There’s something extra special about homemade pastries, and these Raspberry Heart Shaped Pop Tarts are no exception. With their flaky, buttery crust and sweet raspberry filling, they bring a nostalgic favorite to life in the best way possible. Whether you’re making them for breakfast, a snack, or a sweet surprise for someone special, I, Alyssa, love that my homemade Pop Tarts are also fun and delicious treat that’s easy to customize.
Unlike store-bought versions, these heart-shaped Pop-Tarts are made with simple, wholesome ingredients and can be filled with your favorite jam or fruit preserves. (Side note: You can use any leftover filling as a delicious topping on toast, yogurt or ice cream).
A light glaze on top adds just the right amount of sweetness, while the golden, crisp pastry provides the perfect contrast. Plus, their adorable heart shape makes them extra fun to bake, whether for a holiday or just because!
Perfect for kids and adults alike, these raspberry Pop-Tarts are great for desserts for Valentine’s, lunchbox treats, or weekend baking projects. Serve them warm for a comforting bite of flaky pastry and gooey raspberry goodness, or store them for an easy grab-and-go snack. No matter the occasion, these homemade treats are sure to become a favorite!
If you plan to serve these at a Valentine’s Day party, you can even save the decorating as a fun activity for your guest to get involved in.
What are Pop Tarts?
Pop-Tarts© is a Kellogg’s brand of toaster pastries. Produced in 1964, it’s a classic childhood breakfast and snack. Pop-Tarts feature a sweet filling in between rectangle pastry crust. Our copycat Pop Tarts recipe is heart shaped as an ode to Valentine’s Day! This sweet treat typically has a frosted topping. It’s packaged pre-cooked, even though it’s meant to be warmed up in the toaster. We also featured another homemade version, our pumpkin pie pop tarts.
Ingredients Needed
For the filling:
- Raspberries — Frozen or fresh. Both work well, but frozen raspberries may release more liquid, so cook the filling until it thickens properly.
- White granulated sugar
- Cornstarch
- Small lemon — Juiced
For the Pop Tarts:
- Pre-made pie dough — Softened to room temperature
- Egg — Lightly whisked for egg wash
For the glaze:
- White chocolate chips
- Milk or heavy cream
- Food coloring — Optional
- Sprinkles — Optional
How to Make Heart Shaped Pop Tarts
To make the filling:
1 — In a saucepan over high heat, combine raspberries, sugar, and lemon juice. Bring to a boil, then reduce to medium heat.
2 — Stir in the cornstarch and cook for about 10 minutes, stirring occasionally, until thickened.
3 — Remove from heat and let cool completely.
To assemble the homemade pop tarts:
1 — Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
2 — Roll out the pie dough on a lightly floured surface. Use a heart-shaped cookie cutter to cut out as many pieces as possible, re-rolling scraps as needed.
3 — Place half of the hearts evenly on the prepared baking sheet.
4 — Spoon ½–1 teaspoon of raspberry filling onto the center of each heart.
5 — Place a second heart on top and gently press the edges to seal.
6 — Brush the tops with the whisked egg.
7 — Bake for 11–13 minutes or until golden brown. Transfer to a cooling rack.
To make the white chocolate glaze:
In a saucepan over medium-low heat, add white chocolate chips and milk/cream. Stir until the chips begin to melt, then remove from heat and continue stirring until smooth.
- For a thicker glaze (best for spreading): Use 1⅓ cups of chocolate chips with 3 tablespoons of milk/cream.
- For a thinner glaze (best for drizzling): Use 1 cup of chocolate chips with 3 tablespoons of milk/cream.
- For a colored glaze: Stir in a few drops of food coloring. If the glaze thickens too much, briefly reheat while stirring constantly.
To decorate the pop tarts:
1 — Glaze, sprinkle, or frost the cooled pop-tarts as desired.
2 — Allow the glaze to harden before serving.
Recipe Notes & Tips
- Storage: Store leftover Pop Tarts in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Warm them in the oven, microwave or toaster before serving.
- Sealing the edges: Make sure to press the edges firmly with a fork and brush with egg wash to prevent the filling from leaking.
- Alternative fillings: Try swapping the raspberry filling for strawberry jam, Nutella, or peanut butter for a different twist.
- Glaze variations: For a tangy contrast, use a lemon glaze instead of white chocolate. Simply mix powdered sugar with lemon juice for a simple topping.
More Valentine’s Day Recipes
What’s your favorite pop-tart filling? These would be just as yummy (and just as cute) with a strawberry or cherry filling too. For more festive Valentine’s Day recipes, check out a few of our favorites —
- Frosted Heart Shaped Brownies
- Heart Shaped Donuts
- DIY Conversation Heart Macarons
- Strawberry & Rose Sorbet Champagne
- DIY Boob Macarons
Raspberry Heart Shaped Pop Tarts Recipe
Equipment
- Sauce pan
- Baking sheet
- Heart-shaped cookie cutter
Ingredients
- 2 cup raspberries I like to use frozen ones
- 3 tbsp white granulated sugar
- 2 tsp cornstarch
- 1 egg lightly whisked
- 1 package pre-made pie dough softened to room temperature
- 1/2 small lemon juiced
For the glaze:
- 1 1/3 cup white chocolate chips
- 3 tbsp milk or heavy cream
- Food coloring optional
- Sprinkles optional
Nutrition
Notes
- Recipe for the glaze is for 16 pop tarts.
Instructions
To make the filling:
- In a saucepan set on a high-heat burner, combine the raspberries, sugar and lemon juice. Bring to a boil, then reduce the heat to medium.
- Mix in the cornstarch and continue cooking for about 10 more minutes, stirring occasionally. Remove from the heat and allow to cool.
To make the pop tarts:
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper or a silpat mat and set aside.
- Lay the pie dough out on a lightly floured surface.
- Use a heart shaped cookie cutter to cut out pieces, using up all of the pie dough. You can re-roll pie dough scraps together to get even more pieces.
- Place 8 hearts, evenly spaced, on the lined baking sheet.
- Spoon ½-1 teaspoon (depending on the size of the hearts) of raspberry filling in the center of each heart.
- Place a second heart on top, then gently press along the edges to seal the filling in.
- Brush with the whisked egg.
- Bake for 11-13 minutes, or until golden brown. Remove to a baking rack and allow to cool.
- Once the pop-tarts are cool and ready to be decorated, make the white chocolate glaze.
To make the glaze:
- In a pan set over medium-low heat, add the white chocolate and milk or cream and stir just until the chips start to melt. Immediately remove the pan from the heat and continue stirring until all the chocolate has melted.
- For a thicker glaze (which is better for spreading): I find 1 ⅓ cup of chocolate chips with 3 tablespoons of milk/cream is best.
- For a thinner glaze (which is better for drizzling): Keep the milk/cream the same (3 tablespoons), but do only 1 cup of chocolate chips instead.
- For a colored glaze: Simply mix a few drops of food coloring into the melted chocolate. If the glaze starts to harden up, simply place the pan back on the heat for a few seconds, making sure to stir constantly.
- To decorate the heart: Simply glaze, sprinkle and frost the pop-tarts however your heart desires. Allow the glaze to harden and set.
Don’t forget to share your Raspberry Heart Shaped Pop Tarts with us on Instagram using the hashtag #sugarandclothloves. Looking for more quick and delicious recipes? Find them all right here!
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