Homemade Strawberry Pop Tarts

pop tarts on parchment paper with strawberries and white flowers around.

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.

Course: Breakfast

Cuisine: American

Prep Time: 20

Cook Time: 1

Refrigeration Time: 1

Total Time: 2 20

Servings: pastries

Calories: 452kcal

Ingredients

Jam

8 ounces fresh strawberries chopped
⅝ 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℉/177℃.
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 ⅛ 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

Storing and Reheating
Once your delicious pop tarts are frosted and the icing has set, it's time to store them! Since these are homemade treats, they won't have the same preservatives as store-bought pop tarts. For best quality, plan to enjoy them within 4-5 days.

Room Temperature Storage: Store leftover pop tarts in an airtight container or zip-top bag at room temperature. This is a great option for enjoying them throughout the week!
Freezing: Pop tarts freeze beautifully! This is a handy way to make a big batch and enjoy them later. Allow the pop tarts to cool completely, then place them in a single layer on a baking sheet and freeze for a couple of hours. Once frozen solid, transfer them to a freezer bag or airtight container. Frozen pop tarts will keep for up to a month.

Reheating
There are two ways to reheat your pop tarts:

- Microwave: For a quick reheat, place a pop tart (or two) on a microwave-safe plate and heat on low power for short bursts (5-10 seconds) at a time. Be careful not to overheat, as the crust can become soggy. Check them frequently until warmed through.
- Toaster Oven: If you prefer a crispier reheat, use a toaster oven! Preheat your toaster oven to low heat (around 200°F) and place the pop tart(s) on a baking sheet. Reheat for a few minutes until warmed through, keeping an eye on them to avoid burning.

Make Them Your Own (Substitutions):

You can use 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.
If you would like to make this recipe dairy free, use you favorite plant-based butter and non-dairy milk.
If you would like to make this recipe gluten-free, use a measure for measure (also known as 1:1 or cup for cup) gluten-free flour.

Tips for Success:

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.
Room temperature is about 70℉ (21℃).
Be careful not to over-work the pastry!
Don't skip refrigerating the dough.
If you're not using parchment paper 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.
Use an oven thermometer to ensure accurate baking temperatures.
The icing is optional, but highly recommended!

Nutrition