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These easy homemade pop tarts are a delicious family favorite. Light, flaky puff pastry envelopes a sweet peach jam made from canned peaches, chia seeds and a touch of honey, creating a perfect breakfast, snack or special treat. Using canned peaches means you get ripe, consistent fruit any time of year and there’s no peeling required — just simmer the peaches with honey and cinnamon, mash them, then stir in chia seeds to thicken the jam. (This post is sponsored by Pacific Coast Producers.)
They freeze and reheat well, so you can make a batch ahead and keep them on hand for busy mornings or after-school snacks. Save this recipe for the next time you want a homemade pastry that’s quick to assemble and bakes up beautifully.
These pop tarts can also be cut into fun shapes — hearts are a favorite for Valentine’s Day or any time you want to make a thoughtful treat. Watch a shaping demo on the original social post to see how to form hearts and other shapes with puff pastry. Small decorative shapes add charm and make these great for brunch or gifting.
Homemade Pop Tarts with Canned Peaches
These easy homemade pop tarts combine flaky puff pastry with a quick peach chia jam for a bright, fruity filling. They’re ideal for breakfast, brunch, an afternoon snack or a sweet treat to share.
Breakfast
American
Ingredients
-
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
optional -
1
tsp
ground cinnamon
optional
Instructions
-
Position a rack in the center of the oven and preheat to 375°F (190°C).
-
In a saucepan, combine the canned peaches (with their juice), honey and ground cinnamon. Bring to a gentle boil over medium heat and cook for about 10 minutes, stirring occasionally.
-
Remove from heat and mash the peaches with a fork or potato masher. Stir in the chia seeds, then return to low heat and simmer for 5–10 minutes more until the jam thickens. Set aside to cool.
-
In a small bowl, whisk the egg and 1 tablespoon of milk together to make an egg wash.
-
Unfold the puff pastry sheets and cut each into 6 rectangles by slicing along the fold and then halving. Use a fork to prick the centers of half the rectangles so steam can escape during baking.
-
Brush the edges of one pastry rectangle with egg wash. Spoon a generous tablespoon of the peach chia jam into the center, leaving a border. Top with a second rectangle and press the edges together firmly with a fork to seal. Repeat with remaining pieces.
-
Place the pop tarts on a baking sheet lined with parchment paper, leaving space between them. Brush the tops with egg wash.
-
Bake 15–18 minutes, or until the pastry is puffed and golden brown.
-
While they bake, combine the optional sugar and cinnamon to make a cinnamon-sugar topping.
-
When the pop tarts come out of the oven and are still warm, sprinkle them with the cinnamon sugar if desired.
-
To freeze, cool the pop tarts completely. Place parchment between layers and store in a freezer-safe bag. Reheat from frozen in a 325°F oven or in an air fryer until warmed through.
Recipe Notes
You can swap the canned peaches for 1 cup of frozen fruit plus ½ cup water; simmer until the fruit breaks down and thickens. For sturdier filling, reduce the liquids before adding chia seeds. To vary the flavor, try using a different sweetener or adding a squeeze of lemon juice to brighten the jam.
Make-ahead tip: Assemble and freeze unbaked pop tarts on a tray, then transfer to a bag for baking from frozen. Or bake now and freeze fully cooled for quick reheating. Serve warm or at room temperature.