Description
These Homemade Strawberry Pop Tarts feature a flaky, buttery crust filled with a rich, homemade strawberry jam and finished with a sweet glaze. Perfect for a delightful breakfast or snack, this recipe combines fresh strawberries cooked down into a luscious filling with a tender pastry dough made from scratch and baked to golden perfection.
Ingredients
Dough
- 2 1/2 cups all-purpose flour
- 4 teaspoons sugar
- 2 teaspoons kosher salt
- 1 cup unsalted butter (2 sticks), chilled and cubed
- 1/2 cup cold water
Strawberry Filling
- 16 oz (~450g) strawberries (fresh or frozen – thaw if frozen)
- 3 tablespoons honey
- 2 teaspoons lemon juice
Assembly and Glaze
- 1 egg yolk
- 1/2-1 cup powdered sugar
- 1-2 tablespoons milk
- Sprinkles (optional)
Instructions
- Make the Dough: In a food processor, pulse together the flour, sugar, salt, and chilled butter until the butter pieces are pea-sized. Gradually stream in the cold water while pulsing to bring the dough together.
- Chill the Dough: Transfer the dough to a lightly floured surface or bowl and gently knead it into a ball without overworking. Shape into a rectangle about 1/2 inch thick, wrap in plastic wrap, and refrigerate for 2 hours to chill thoroughly.
- Prepare the Filling: Blend the strawberries, honey, and lemon juice until smooth. Strain the mixture through a fine mesh sieve into a saucepan to remove seeds.
- Cook the Filling: Cook the strawberry puree over medium heat for 20-25 minutes until thickened enough that it slowly runs back together when the pan is scraped. Transfer to a bowl and let cool completely.
- Preheat Oven: Set the oven to 300˚F (150˚C) and line a baking sheet with parchment paper.
- Roll the Dough: Divide the chilled dough in half and roll each half into a roughly 14 x 14 inch square on a well-floured surface, aiming for about 1/8 inch thickness. Lightly flour the dough surface and rolling pin to prevent sticking.
- Cut Dough Rectangles: Cut the dough into rectangles approximately 3.5 x 4.75 inches. Combine scraps, re-roll, and cut to minimize waste.
- Assemble Pop Tarts: Spoon about 1 tablespoon of cooled strawberry filling onto half of the rectangles, spreading thinly while leaving a 1/3 inch border. Brush the borders with beaten egg yolk, dock the tops with a fork or skewer, then place over filling rectangles. Press edges together and crimp to seal.
- Bake: Bake the pop tarts for 30-35 minutes until the tops are lightly browned and bottoms slightly golden.
- Glaze and Finish: Whisk powdered sugar with milk to create a thick glaze. Once the pop tarts are cool, spread about 1 tablespoon of glaze on each and decorate with sprinkles if desired.
Notes
- Use chilled butter and cold water to ensure a flaky pastry crust.
- The strawberry jam can be made in advance and kept refrigerated.
- Egg yolk wash helps seal the pastries and gives a golden finish.
- For thicker glaze, adjust powdered sugar and milk ratio as needed.
- Pop tarts can be stored in an airtight container for up to 3 days.
