Mini Strawberry Pop Tarts

Mini strawberry Pop-Tarts are small hand pies filled with strawberry jam and topped with a simple vanilla glaze and sprinkles. They use refrigerated pie crust, so they are quick to prepare without making dough from scratch. These mini treats are good for birthday parties, lunchbox desserts, bake sales, Valentine’s Day, or a fun weekend baking project with kids.

Yield: About 24–30 mini poptarts (depending on size)
Prep Time: 20 minutes
Bake Time: 12–15 minutes
Total Time: 45 minutes

Equipment

Baking sheet
Parchment paper
Rolling pin (if needed for crust)
Knife or pizza cutter
Fork
Small bowl
Spoon
Wire rack

Ingredients

2 refrigerated pie crusts (store-bought or homemade, chilled)
½ cup strawberry jam
1 cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract
2–3 tablespoons sprinkles

Directions

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Roll out the pie crusts on a lightly floured surface just slightly to smooth them out. Use a knife or pizza cutter to cut the dough into small even squares, about 2 inches in size. You should have an even number of squares.

Place half of the squares onto the prepared baking sheet, spacing them about 1 inch apart.

Spoon about 1 teaspoon of strawberry jam into the center of each square, leaving a small border around the edges. Do not overfill.

Place the remaining dough squares on top of the jam-filled pieces. Use a fork to press and crimp the edges closed on all sides to seal the filling inside also poke a small hole or two in the top of each cookie to allow steam to escape while baking

Bake for 12–15 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

In a small bowl, whisk together the powdered sugar, 1 tablespoon milk, and vanilla extract until smooth. Add more milk a little at a time until the glaze is thick but pourable.