Photos:: Step-by-step photos: Making your own Pop-Tarts

Take the slab of chilled dough from the refrigerator and divide it in half. (Anne Cusack / Los Angeles Times)

May 6, 2013 9:28 AM PT

After making homemade Pop-Tarts, you may never want to go back to the store-bought variety. These photos show the process.

Roll the dough out on a floured work surface to make a 9-by-12-inch rectangle. (Anne Cusack / Los Angeles Times)

Using a ruler as a guide, divide the dough rectangle in half lengthwise, then again widthwise. (Anne Cusack / Los Angeles Times)

After dividing the dough again, add a heaping tablespoon of filling in the center of each rectangle. (Anne Cusack / Los Angeles Times)

Gently fit a second rectangle of pastry over the top of each and press to seal tightly. (Anne Cusack / Los Angeles Times)

Press the edges with the tines of a fork to crimp the seal completely closed. (Anne Cusack / Los Angeles Times)

Enjoy! (Anne Cusack / Los Angeles Times)