These easy homemade pop tarts are sure to be a family favorite! The flaky pastry crust is filled with a yummy fruit jam filling, making them the perfect breakfast, snack or special treat! Plus, you can make this any time of year using canned peaches which are perfectly ripe and there’s no need to peel them – just add directly to a saucepan with chia seeds, honey and cinnamon for a delicious peach jam. (This post is sponsored by Pacific Coast Producers.)
You can make these pop-tarts ahead of time and keep them in the freezer for an easy snack or quick breakfast throughout the week! Make sure to save this post for later.
You can make the pop tarts into fun shapes like these heart pop tarts. I love making these heart pop tarts for Valentine’s Day. Check out this video to see how to shape them into hearts!
Homemade Pop Tarts with Canned Peaches
These easy homemade pop tarts are sure to be a family favorite! The flaky pastry crust is filled with a yummy fruit jam filling, making them the perfect breakfast, snack or special treat!
- 1 can 15 oz peaches in juice
- 3 tbsp honey
- 1/2 tsp ground cinnamon
- 2 tbsp chia seeds
- 1 egg
- 1 tbsp milk
- 1 package puff pastry sheets
- 4 tsp sugar
- 1 tsp ground cinnamon
Position rack in the middle and preheat oven to 375 F
In a saucepan, add peaches, honey, and cinnamon. Lightly boil over medium heat for 10 minutes. Turn off heat and mash the peaches with a fork.
Mix in chia seeds and simmer for an additional 5~10 minutes until the jam thickens. Set the jam aside and let it cool.
In a bowl, beat one egg and 1 tbsp milk with a fork until well combined.
Cut puff pastry sheets into 6 rectangular pieces each by cutting along the fold line and then cutting in half.
Brush the edges of one piece of puff pastry with egg wash. Spread peach chia jam in the middle. Place another puff pastry piece on top and press the edges with a fork to seal. Repeat with the remaining puff pastry pieces.
Place the pot tarts on a parchment paper-lined baking sheet, leaving some room between pop tarts. Brush with egg wash on top of the pop tarts.
Bake until the top is golden brown, about 15~18 mins.
Meanwhile, combine sugar and cinnamon to make cinnamon sugar.
While the pop tarts are still hot, sprinkle cinnamon sugar on top.
To freeze, let the pop tarts cool completely. Place the pop tarts in a freezer-safe bag with parchment paper in between them. To reheat, bake or air fry at 325 F until warmed through.