Strawberry Pop Tarts
These homemade Strawberry Pop Tarts feature a flaky, buttery crust filled with a fresh, jammy strawberry filling and topped with a sweet icing drizzle. Perfect for a nostalgic breakfast or snack, they are free from artificial additives and fully customizable.
Servings: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour plus extra for rolling
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter cold and cubed
- 1/3 cup cold water plus extra if needed
- 1 large egg for egg wash
- 1 cup fresh strawberries hulled and chopped
- 1/2 cup granulated sugar for filling
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the icing
- 1 cup powdered sugar
- 2-3 tablespoons milk dairy or plant-based
- 1/2 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Slowly add the cold water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- In a small saucepan, combine the chopped strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries break down into a jam-like consistency (about 8-10 minutes). Remove from heat and stir in the vanilla extract. Allow the filling to cool completely before assembling.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a sharp knife or a rectangular cookie cutter (about 3 x 4 inches), cut the dough into even rectangles. You should have roughly 12 rectangles.
- Place half of the rectangles on a baking sheet lined with parchment paper. Spoon about one tablespoon of the strawberry filling onto the center of each rectangle, leaving a border around the edges. Brush the edges lightly with beaten egg, then place another rectangle on top of each filled one. Press the edges together gently with a fork to seal them.
- Brush the tops of the pop tarts with the remaining beaten egg. Use a fork or sharp knife to poke a few small holes on top of each tart to allow steam to escape. Bake for 20-25 minutes or until the pop tarts are golden brown.
- While the tarts are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk (for thinner glaze) or powdered sugar (for thicker glaze).
- Allow the pop tarts to cool slightly on a wire rack. Drizzle the icing over the warm tarts and let it set before serving. Enjoy warm or at room temperature!
Equipment
- Large Mixing Bowl
- Pastry Cutter
- Small Saucepan
- Rolling Pin
- Rectangular Cookie Cutter
- Baking Sheet
- Parchment Paper
- Wire Rack
- Whisk
Notes
Make sure your butter is very cold when mixing it into the flour for the flakiest crust. Don’t overwork the dough to keep it tender. Chill the dough before rolling to prevent shrinking. Use fresh, ripe strawberries for best flavor. For a smoother filling, pulse the cooked mixture in a food processor after cooling. Seal edges firmly with egg wash and fork to prevent leakage. Adjust sweetness of filling and icing to taste. Add colored sprinkles or chocolate drizzle for variation. Store leftovers in an airtight container; freeze un-iced pop tarts before baking for longer storage.