Description
Enjoy a delightful homemade treat with these Strawberry Pop Tarts featuring a buttery, flaky crust and a sweet, tangy strawberry filling. Made from scratch using fresh ingredients and a homemade strawberry jam, these pop tarts are perfect for breakfast or an indulgent snack.
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 & 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 flour, salt, sugar, and chilled butter until butter pieces are pea-sized. Stream in cold water gradually, pulsing until dough just comes together.
- Chill the dough: Transfer dough to a lightly floured surface or bowl and gently knead into a ball without overworking. Shape into a 1/2″ thick rectangle, wrap in plastic wrap, and refrigerate for 2 hours.
- Prepare the strawberry filling: Blend strawberries, honey, and lemon juice. Strain the mixture through a fine mesh sieve into a saucepan to remove seeds.
- Cook the jam: Simmer the strained mixture over medium heat for 20–25 minutes until thickened and reduced to a jam-like consistency. Transfer to a bowl and let cool.
- Preheat oven: Heat the oven to 300°F and line a baking sheet with parchment paper.
- Roll out dough: Divide chilled dough in half and roll each half into approximately 14 x 14″ squares on a floured surface, about 1/8″ thick.
- Cut dough rectangles: Cut dough into rectangles roughly 3.5 x 4.75″. Use scrap dough to roll out and minimize waste.
- Assemble pop tarts: Spoon about 1 tablespoon of filling onto half of the rectangles, leaving a 1/3″ border. Brush the border with beaten egg yolk. Dock tops with a fork or skewer. Place matching dough rectangles on top, press edges, and crimp to seal.
- Bake: Arrange assembled pop tarts on the baking sheet and bake for 30–35 minutes until lightly browned on top and bottom.
- Glaze and decorate: Whisk powdered sugar and milk to create a thick glaze. Let pop tarts cool, then spread about 1 tablespoon glaze on each and add sprinkles if desired.
Notes
- Use chilled butter and cold water to ensure a flaky crust.
- Make sure not to overwork the dough to avoid tough pop tarts.
- Straining the strawberry mixture removes seeds for a smooth filling.
- Docking the top dough prevents bubbles during baking.
- Adjust powdered sugar and milk ratio for desired glaze thickness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
