Strawberry Pop Tarts Recipes

HOMEMADE STRAWBERRY POP TARTS

Steps:

• Combine flour, sugar, and salt in the basin of a food processor.
• Scatter butter pieces evenly over the surface of the flour mixture and pulse until the butter is cut into the mixture and your mixture resembles coarse crumbs. You should still see some pieces of butter remaining, some may be as large as chocolate chips, this is fine!
• Add sour cream and pulse until sour cream is incorporated, flour is absorbed, and mixture is beginning to cling together.
• Remove dough from food processor (be careful of the blade!) and transfer to a piece of plastic wrap. Form into a ball then flatten into a disk. Chill for at least 30-60 minutes before rolling out. In the meantime, prepare your filling.
• Combine sugar and cornstarch in a small saucepan and whisk together until combined.
• Add berries and lemon juice and stir to combine.
• Transfer saucepan to stovetop over medium-low heat and cook, stirring constantly, until the berries release their juices and begin to soften. Mash them with a potato masher or large fork until no large pieces remain.
• Stir while the mixture bubbles and cook until it begins to thicken and begins to approach a jelly-like consistency. Note that the filling will continue to thicken as it cools.
• Once the filling begins to thicken, remove from heat and stir in butter until completely combined. Set aside and allow to cool completely before filling pastry (you can speed up the process by placing the filling in the refrigerator).
• Once dough has chilled and filling has cooled, preheat oven to 400F (205C) and line a baking sheet with parchment paper.
• Prepare egg wash by thoroughly whisking together egg and water.
• Transfer pie crust to a clean, lightly floured surface and dust with additional flour as needed. Roll dough into a rectangle about ⅛-¼" thick then cut into 2.5"x4" (6x10cm) rectangles (I use a rectangular cookie cutter to do this, but you can just use a sharp knife or a pizza wheel!).
• Place one rectangle on prepared baking sheet and lightly brush the surface with egg wash. Drop a rounded Tablespoon of strawberry filling into the center, then top with another rectangle of dough. Use a fork to crimp the sides to seal, then brush the surface of the dough with egg wash. Use a toothpick or wooden skewer to poke 6-8 holes in the surface of the pop tart to allow it to vent.
• Repeat steps above until you have formed all of your pop tarts, then transfer to 400F (205C) oven and bake 15-17 minutes and beginning to turn golden brown. Allow pop tarts to cool on baking sheet before decorating with icing.
• Combine sugar, 1 Tablespoon of milk, corn syrup, and vanilla extract and whisk until combined. If mixture is too thick, add remaining milk as needed until smooth (if icing becomes too thin, you can always thicken it with a bit more powdered sugar). Icing has reached ideal consistency when you lift the spoon from the icing and the ribbon that drizzles off the spoon holds its shape for several seconds before dissolving back in the bowl.
• Drizzle icing over the center of the pop tarts and top with sprinkles, if using. Allow frosting to harden before serving and enjoying.

STRAWBERRY POP TARTS RECIPE

Steps:

• In a mixer or food processor, bring together the flour, salt, and granulated sugar.
• Add the butter and mix until it resembles a coarse meal.
• Add 5 Tbsp water and mix until it appears to be in pea-sized pieces (carefully adding more water 1 Tbsp at a time if it seems too dry).
• Drop the mixture onto a clean surface, gathering the dough into a ball then dividing it into two portions.
• Shape each portion into a 5-inch disk.
• Cover each disk with plastic wrap and chill for 1 hour (if possible).
• Working with 1 disk at a time (keep other in fridge to chill), roll the dough out onto a floured surface to about 13x11-inch rectangle, then trim edges to get a 12x10-inch rectangle.
• Cut the dough into 4-5 rectangular strips.
• Line a baking sheet with parchment paper.
• Arrange the rectangles, spaced evenly apart on a prepared baking sheet.
• Brush each rectangle with egg wash on the bottom half of the rectangle and add 1 Tbsp of strawberry preserves in the center, leaving about a 3/4-inch rim on 3 of the sides.
• Fold the top half of the rectangle over the bottom half to cover the jam.
• Seal the edges with your fingertips, then reseal with a fork.
• Poke the top center of each tart about 4 times with a toothpick or fork.
• Cover and transfer to the fridge to chill for at least 2 hours.
• Repeat the process with remaining disk of dough.
• Preheat the oven to 375 degrees F.
• Bake the tarts until golden, about 25-30 minutes.
• Allow them to cool on a baking sheet for several minutes then transfer to a wire rack to cool completely.
• In a mixing bowl, whisk together all of the icing ingredients, adding more half and half about 1/2 tsp at a time to reach the desired consistency (if necessary).
• Spread or drizzle the icing over the tops of cooled pop tarts, leaving a small rim uncoated around all sides.
• Add the sprinkles (or other toppings, if desired) and allow the glaze to set at room temperature.
• Store in an airtight container or enjoy immediately!

STRAWBERRY POP TARTS

Steps:

• Mix 2½ cups of all-purpose flour, 1 teaspoon of granulated sugar and 1 teaspoon of salt in the bowl of a food processor. Add 8 tablespoons of butter and 6 tablespoons of shortening and pulse until the mixture resembles coarse crumbs. Add 6 tablespoons of cold water and pulse just until the dough comes together. Do not over process at this stage.
• Bring the dough together and cut it in half. Shape each half into a round disc. Wrap the halves tightly with plastic wrap and chill in the refrigerator for at least 30 minutes or overnight.
• In a small saucepan, combine 1 tablespoon of cornstarch and 1 tablespoon cold water and whisk until smooth. Add ¾ cup of strawberry jam and bring to a boil over medium heat. Simmer for about 2 minutes while stirring constantly. Remove from the heat and leave the mixture to cool until ready to use.
• Remove the dough from the refrigerator and leave to rest for 10-15 minutes.
• On a lightly floured work surface, roll out one of the dough discs to ⅛-inch thick until you have a rectangle approximately 9 by 12 inches. Cut the rectangle into 9 evenly sized pieces.
• Place the 9 pieces of dough on a parchment lined baking sheet and brush with beaten egg and milk mixture all over the pastry pieces.
• Place 1 tablespoon of the strawberry filling in the center of each pastry piece.
• Roll out the second disc of pastry and cut out 9 individual pieces. Prick the dough using a fork. Place each piece of dough over the filling and press down the edges firmly with a fork to seal. Repeat until all pockets are formed.
• Using a pastry brush, brush the tops of the pop tarts with the remaining egg and milk mixture. Place the baking sheet with the pastries in the refrigerator for 30 minutes.
• Preheat the oven to 350 °F.
• Bake for 30 minutes until the pop tarts are golden brown.
• Serve with a large glass of milk.

STRAWBERRY "POP-TARTS"

Steps:

• Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
• Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.
• Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.

POP-TARTS®

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Sift flour, 1 tablespoon sugar, and salt together into a bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles small peas. Add vanilla. Mix in cold water, 1 tablespoon at a time, until dough comes together and forms a ball.
• Divide dough into 2 pieces and wrap with plastic wrap; chill until firm, at least 1 hour.
• Beat softened butter, 1/4 cup sugar, and cinnamon together in a bowl to make filling.
• Roll out dough on a lightly floured work surface to 1/2-inch thickness. Cut dough into rectangles with a knife. Drop 1 tablespoon of filling onto half of the rectangles. Cover with remaining rectangles. Press edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick.
• Arrange pastries on the lined baking sheets.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.