Raspberry Pop Tarts

A copycat recipe with a major upgrade in flavor.

I’m sure when I say “pop tarts” you have some immediate memory pop up—a fond childhood morning eating one hot from a toaster, or the sweet smell is immediately recalled. But do you know how they actually came about?

They were created by the Kellogg company in the 1960s as a toaster-ready take on jam and toast. Something that could be hand-held and taken anywhere without mess. Originally called Fruit Scones (yeah, makes sense that they changed it…), they were rebranded as Pop-Tarts. Since they were first released, the flavors have expanded from the original strawberry, blueberry, brown sugar-cinnamon, and apple currant (YUM!), to all sorts of…interesting takes, like Boston cream pie and maple bacon.

My mom hated Pop-Tarts, so I never had them growing up. As an adult tasting them, I can honestly see why—they are dry, the crust lacks flavor, and the filling is barely there.

But I love the idea of Pop-Tarts and really want to like them. So, this recipe is my copycat version that makes the Pop-Tarts of my childhood dreams into reality for my adult taste buds. It delivers big on flavor and with a buttery, tender texture. My mom loves raspberries and homemade pastries, so I’m remaking Raspberry Pop-Tarts into a version she'll even love!

The dough uses cream cheese to keep it extra tender, but also gives it a subtle flavor that is both a touch salty and tangy. The filling is made by simmering fresh raspberries with lemon juice and sugar. If you want, you can use premade jam, but this homemade version really sets them apart. The glaze is simple, but also optional! If you prefer your pop tarts toasted and smeared with butter, go for it.