Step 1

In a small bowl or measuring cup, combine oil with ice cold water. No need to stir them together.

Step 2

In a large bowl, combine the flour, baking powder, and salt. Stir to evenly distribute.

Step 3

Pour the oil and water into the flour mix. Stir to incorporate, mixing until just holding together. Some crumbles may remain. If the dough does not hold together, add 1-2 tbsp. more cold water. Do not over mix the dough.

Step 4

Pull dough together and divide into equal pieces. Form pieces into rectangles and wrap in plastic wrap. Leave to chill in the fridge for at least 30 minutes.

Step 5

In a large saucepan, combine the strawberries, sugar, and lemon juice or water over medium heat.

Step 6

Cook for 5-7 minutes, swirling regularly, until the strawberries are very soft. Break them up with a spoon (or blitz with an immersion blender) until mostly smooth.

Step 7

Reduce heat to medium low and cook, stirring regularly for 7-10 minutes at a low boil until thick enough to coat the back of the spoon.

Step 8

Remove from heat and pour into a separate bowl. Set in the fridge to cool.

Step 9

Line baking sheets or large cutting boards with parchment.

Step 10

Working with one rectangle of dough at a time, roll out to ¼” thick between two layers of parchment. Try to maintain the rectangular shape.

Step 11

Cut out even 3” x 5” rectangles. It helps to have a template.

Step 12

Place half the pieces on one of the prepared baking sheets. Scoop 1 tbsp/15ml of jam mixture into the center of each piece.

Step 13

Brush the edges of the dough (around the filling) with a little bit of water.

Step 14

Place another cut piece of dough on top of the filling, lining up the edges. Press gently to remove any trapped air and make sure there are no jam leakages.

Step 15

Use a fork to seal the edges all around. Use a knife to create a small hole in the top to let out steam.

Step 16

Cover tray with plastic wrap and freeze.

Step 17

Repeat assembly with excess dough.

Step 18

Freeze for at least 1 hour. Once frozen, can be transferred to freezer bags and frozen for up to 1 month before baking.

Step 19

Preheat oven to 375°F about 10 minutes before ready to bake.

Step 20

Place frozen pop tarts on a lined baking sheet at least 1” apart.

Step 21

Bake for 24-27 minutes until golden brown on edges.

Step 22

Remove from oven and allow to cool completely.

Step 23

Place the powdered sugar in a small bowl or pouring measuring cup.

Step 24

Squeeze (or press with the back of a spoon) to release the liquid from the strawberry. Pour into powdered sugar.

Step 25

Add 2 tbsp/30ml lemon juice or water, stirring to create a thick icing, adding more water or lemon juice as needed.

Step 26

Place the baked pop tarts on a cooling rack and pour a little frosting over each one. Allow to harden before eating.

Step 27

Baked pop tarts can be stored uniced in an airtight container in the freezer for up to 1 month. Bring to room temperature before frosting.

Step 28

Once iced, store pop tarts in an air tight container in the fridge for 2 days (but the icing might get a bit sticky).