Homemade Strawberry Pop Tarts
Everyone's favorite childhood treat...now made AT HOME! These Homemade Strawberry Pop Tarts are made with a tender, buttery, and oh-so delicious pastry crust that's SUPER simple to make, and then filled with the best-ever strawberry jam. SO. GOOD.
Ingredients
Jam
- 8 ounces fresh strawberries chopped
- ⅚ cup granulated sugar
- 2 Tablespoons lemon juice
Pastry
- 2 cups all purpose flour*
- 1 Tablespoon granulated sugar
- ¾ teaspoon salt
- 3/16 tsp baking powder
- ¾ cup unsalted butter sliced, cold
- 1 large egg room temperature
- 3 Tablespoons heavy cream
Frosting
- 1 cup powdered sugar sifted
- 2 Tablespoons whole milk
- ½ teaspoon vanilla extract
- sprinkles if desired
Instructions
Jam
- Combine strawberries, sugar, and lemon juice in a heavy saucepan.
- Cook and stir over medium low heat until sugar has melted, strawberries have broken down, and mixture has thickened, about 20-30 minutes.
- Set aside to cool.
Pastry
- In the bowl of a food processor fitted with a dough blade, combine flour, sugar, salt, and baking powder.
- Pulse until combined.
- Add butter, a few Tablespoons at a time.
- Pulse until broken up and coated with flour mixture.
- Add egg and cream.
- Pulse until mixture comes together.
- Remove dough from food processor.
- Divide into 2 even portions.
- Shape each into a rectangle.
- Wrap each half in plastic wrap.
- Refrigerate for 1 hour.
- While dough is chilling, heat oven to 350℉.
- Line sheet pan with parchment paper. Set aside.
- Remove dough from refrigerator, one piece at a time.
- Place dough on a piece of parchment paper.
- Roll into a rectangle that is ⅙ inch thick.
- Cut out 8 rectangles using a 4½ inch x 3 inch cutter, re-rolling as necessary to get the full number.
- Place rectangles on prepared sheet pan.
- Top each with 1 Tablespoon strawberry jam. Set aside.
- Repeat rolling and cutting process with 2nd piece of dough.
- Place a rectangle of dough over each of the filled pieces.
- Gently press to remove air.
- Press edges together gently with finger.
- Use a fork to press around the edges to ensure each pastry is sealed.
- Prick the tops of each pastry with tines of fork.
- Bake for 30 minutes, until lightly browned around edges.
Frosting
- Combine powdered sugar, milk, and vanilla in a small bowl.
- Whisk until smooth.
- Spread over top of cooled pop tarts.
- While frosting is wet, top with sprinkles, if desired.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Substitutions:
- You can store-bought jam, if desired.
- Not a fan of strawberry? You can fill the pop tart with any flavored jam that you like!
- If you wish to make this recipe vegan, use your favorite vegan butter, non-dairy milk, and your favorite egg replacer.
- Fresh or frozen strawberries may be used to make the jam.
- While cooking, mash the strawberries with your wooden spoon!
- Overcooked the jam? No problem! You can add a few Tablespoons of water to loosen it.
- Be careful to not over-work the pastry!
- Don't skip refrigerating the dough.
- If you're not using parchment to roll out the dough, you will need to lightly flour your work surface.
- Try to re-roll the pastry as little as possible! The more you work it/roll it out, the tougher the crust will be.
- Be sure to place the jam in the middle of each pastry.
- If you want to make sure the pastries are well sealed, you can brush the edges with an egg wash before sealing.
- The icing is optional, but highly recommended!
Nutrition
Serving: 1pastryCalories: 452kcalCarbohydrates: 64gProtein: 5gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 76mgSodium: 244mgPotassium: 107mgFiber: 1gSugar: 39gVitamin A: 658IUVitamin C: 18mgCalcium: 32mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.