Better Than the Store Strawberry Pop Tarts
I’ve never been a fan of strawberry Pop Tarts until I decided to make them at home, and now I have to say that it’s one of my favorites. Gooey strawberry jam enclosed in a flaky, buttery pastry and topped with a thick vanilla glaze and sprinkles, these baked goods are absolutely divine. If you’re a fan of Pop Tarts, his recipe is perfect for you.
Strawberry Pop Tarts Recipe
Makes 8 large pastries
For the Pastry-
-2 cups (9oz) all-purpose flour
-½ teaspoon salt
-1 tablespoon granulated sugar
-1 cup (227g/8oz) cold cubed butter
-2 tablespoons milk
-1 large egg
-¾ cup (245g) Strawberry Jam (or jam of choice for the filling- the amount is based on preference)
-egg wash (1 egg yolk mixed with 2 tablespoons of milk)
For the glaze:
-½ cup (50g) powdered sugar
-¼ teaspoon vanilla extract
-1 ½ tablespoon of milk (the amount will vary depending on your preference
1. In a large bowl, add in the all-purpose flour, salt, and sugar. Mix the ingredients together.
2. Add in the cold, cubed butter (the colder it is, the flakier the pastry will be) Rub the butter with your fingers or a pastry cutter. The end result should resemble coarse bread crumbs.
3. Add the milk and egg, then use a wooden spoon or whisk to mix the ingredients together. Switch to your hands and knead the dough for 5-7 minutes.
4. Transfer the dough to a lightly floured surface and knead for an additional 3 minutes or until the ingredients come together to form a cohesive dough.
5. Cut the dough into two parts and cover each with plastic wrap. Refrigerate for 30 minutes. This will ensure that the dough is easier to roll out and work with.
6. Remove the pastry from the fridge and allow it to sit at room temperature for 20 minutes.
7. Preheat the oven to 350 F (180 C)
8. On a lightly floured surface, roll out the dough into a thin sheet but make sure that it doesn’t tear or fall apart. (if it does, roll it our slightly thicker) Use a ruler to cut the pastry into 3×4 inch rectangles (use the scraps to make more rectangles of the same size) there should be an even number of rectangles in the end.
9. Take two rectangles and brush each with egg wash. Spread a tablespoon of strawberry jam on one piece of pastry, but leave out the edges and make sure not to overfill or else the pastries will burst.
10. Poke the other pastry with a fork and place it on top of the pastry with the jam. Use a fork to seal the edges together. Repeat this with the rest of the dough.
11. Place each prepared pastry on a baking sheet lined with parchment paper and bake for 30-35 minutes or until the tops are golden brown. Remove from the oven and cool completely.
12. To make the glaze, add the powdered sugar, vanilla extract and milk. mix together. if the mixture is too thick, add in some extra milk but don’t add in too much. if it’s too thin, add more powdered sugar. The consistency should be white and opaque.
13. Use a spoon to spread icing on each pastry (make sure they’re cooled or else the icing will melt) Before the icing hardens, top with some sprinkles. Repeat with each Pop Tart.
Allow the glaze to solidify and serve. Enjoy 🙂
if you aren’t a fan of strawberry Pop Tarts or if you’re in the mood to change things up a bit, try some of these fun flavor variations!
Maple and Brown Sugar
Filling: ½ cup (100g) brown sugar, ½ cup (100g) white sugar, 1 ½ teaspoon cinnamon Glaze: ½ cup (50g) powdered sugar, ¼ teaspoon vanilla extract, 1 tablespoon maple syrup (splash of milk if it’s too thick)
Filling: ½ cup (148g) Nutella or chocolate spread
Topping: mini marshmallows (place on top before baking so it melts on top of the pastry in the oven)
drizzle melted chocolate or chocolate spread on top
Filling: 1 apple, cubed mixed with 2 tablespoons of white sugar, two tablespoons of brown sugar and ¼ teaspoon cinnamon
Freeze the Butter
This step is optional, especially if you’re making this recipe under a time crunch, but if you have the time, make sure to freeze the butter overnight or for at least one hour before making the recipe. The colder the butter is, the flakier the pastry is going to be, which is why freezing the butter is highly recommended. Even if you don’t freeze the butter, make sure that it is cold while making the recipe.
Chilling the Dough
Before assembling the Pop Tarts, make sure to wrap and chill the dough or else it’s going to melt and fall apart while you shape them. By putting it in the fridge, the gluten will relax and the butter will firm up so that it’s easier to roll out the dough.
Poke holes in the Pop Tarts
Before baking the Pop Tarts, make sure that you poke holes with a toothpick or a fork. This will allow the steam to release from inside the tarts ensuring that they won’t burst.
Add milk 1 teaspoon at a time
While working on the glaze, you want to make sure that the icing is thick and opaque. If the consistency is transparent, add more powdered sugar to thicken it up or else the glaze will be too runny and won’t stay on properly. This is what the glaze should look like.
If you add too much milk, the Pop Tarts will look like this:
What to do with remaining Pastry
If you’ve made an equal amount of rectangles, use the leftover pastry to make smaller Pop Tarts or other fun shapes!