Homemade Strawberry Pop Tarts

Step 1

In a medium-sized saucepan, combine strawberries, sugar, cornstarch, and lemon juice over medium-low heat.

Step 2

Stir frequently until strawberries release their juices.

Step 3

Use a potato masher to crush the strawberries until mostly liquid (it's fine if small pieces are remaining).

Step 4

Increase heat to medium-high and bring to a boil, stirring constantly.

Step 5

Boil (still stirring constantly) for 3 minutes and remove from heat.

Step 6

Stir in vanilla extract. Continue to occasionally stir the mixture so that it doesn't burn to the bottom of the pan.

Step 7

Pour into a canning jar and place in the refrigerator until you are ready to use.

Step 8

In a food processor, pulse together flour, sugar, and salt.

Step 9

Sprinkle in chopped, cold butter and pulse until coarse crumbs begin to form.

Step 10

Add the sour cream and pulse until the dough begins to clump together.

Step 11

Deposit the dough out onto clean, well-floured surface and lightly dust with more flour.

Step 12

Knead dough, adding flour as needed, until it is cohesive and no longer sticky

Step 13

Using your palm, flatten the dough on the clean surface.

Step 14

Fold the dough into itself twice and repeat the flattening process (this helps encourage flaky layers in the crust).

Step 15

Repeat the folding and flattening process once more.

Step 16

Divide the pastry dough into two pieces and form each into a smooth ball. Slightly flatten into a disk, wrap tightly with clear wrap and place in fridge to chill for at least 30 minutes.

Step 17

After the dough has chilled, remove from refrigerator.

Step 18

Remove clear wrap from dough (working with one disk at a time) and turn dough out onto a clean, lightly floured surface.

Step 19

Use a rolling pin to roll each disk into a roughly 9x12 rectangle (I always make it larger and then trim the edges, I use a pizza cutter for even cuts).

Step 20

Cut into 3x4 pieces (I'm a stickler so I use a ruler to make sure they're even, but this isn't necessary and even still my pop tarts end up with slightly varied sizes).

Step 21

Place two 3x4 piece of crust on a parchment paper lined cookie sheet.

Step 22

Prepare your egg wash by stirring together your egg and 2 tsp of water with a fork until well-combined.

Step 23

Brush the surfaces of both pastry pieces with egg wash using a pastry brush (do not discard the egg wash, you will use it again before putting the pop tarts in the oven).

Step 24

Place 1 heaping Tbsp of filling in the center of one piece of crust, and then place the second piece of pastry on top (the egg-washed side should be facing the filling).

Step 25

Crimp the edges with a fork to seal, and then use a sharp knife to pierce small holes throughout the pastry.

Step 26

Repeat until all of your dough has been used.

Step 27

Chill pop tarts on cookie sheet in refrigerator for 20 minutes.

Step 28

Once pop tarts have finished chilling, brush with remaining egg wash and transfer to oven.

Step 29

Bake on 400 for 25 minutes or until edges are beginning to turn golden-brown.

Step 30

Allow to cool completely before frosting.

Step 31

Prepare glaze by whisking together powdered sugar, heavy cream, and vanilla extract.

Step 32

Spread over each pop tart and decorate with sprinkles, if desired.

Step 33

Allow the pop tarts to sit at least 10-15 minutes for the frosting to set.

Step 34

Enjoy!