homemade pop tart

Skip the box and try out these homemade strawberry pop tarts, instead!

Homemade Strawberry Pop Tarts

(stems-removed strawberries)

sugar

cornstarch

lemon juice

tsp vanilla extract (optional)

all-purpose flour

Tbsp sugar

tsp salt

Tbsp unsalted sweet cream butter

sour cream

egg (lightly beaten)

water

heavy cream

tsp vanilla extract

Sprinkles (if desired)

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

Stir frequently until strawberries release their juices.

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

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

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

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

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

Filling

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

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

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

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

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

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

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

Repeat the folding and flattening process once more.

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.

After the dough has chilled, remove from refrigerator.

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

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).

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).

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

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

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).

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).

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

Repeat until all of your dough has been used.

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

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

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

Allow to cool completely before frosting.

Pastry Crust

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

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

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

Enjoy!

Glaze

Homemade Pop Tarts - Healthy Recipe

flour

fine sea salt

unsalted butter (-

eggs

milk

strawberry chia jam

salt

sprinkles (- as desired)

In a small bowl, whisk together the egg yolk and milk. Set aside. Cover and set the egg white aside. If you are making the pop tarts after the dough chills for 1 hour, you can leave the egg whites covered on the counter. Otherwise, cover the egg whites and store the bowl in the refrigerator until you are ready to roll out and make the pop tarts.

Combine 2/3 of the flour, sugar and salt in a food processor by pulsing twice to mix. Evenly spread the butter chunks on top. Pulse about 25 times, until no dry flour remains and the dough begins to clump. Use a spatula to scrape down the sides and spread the dough around evenly. Sprinkle on the remaining flour. Pulse about 5 times, until the flour is just mixed in and the dough is crumbly.

Pour in the milk and egg mixture. Pulse about 20 times, until the dough has come together. The dough will be a bit sticky, but if you find that it is not coming together, add a bit more flour. Use a spatula and fold and press the dough a few times.

Transfer the dough out to a large cutting board. Divide it in half (each half will weigh be about 260 grams). Flatten each half into a rectangle. Wrap tightly in plastic wrap and place in the refrigerator for at least 1 hour before rolling and baking.

Make the pastry crust

When the dough is ready, take the dough out from the refrigerator about 10 minutes before you are ready to start rolling. Preheat the oven to 350°F / 176°C. Line a baking pan with parchment paper.

Get a large cutting surface clean and dusted with flour. Dust your hands and a rolling pin in flour. Unwrap one piece of the dough and roll it out until it is a rectangle about 8-inches x 15-inches.

Next, using a knife, cut the dough into 10 pieces. To do so, cut the dough in half lengthwise. Then evenly cut the dough 4 times across so you have 10 rectangular pieces total (in a 2x5 grid).

Brush the entire surface of the dough with the egg whites. Working lengthwise, drop a tablespoon of strawberry chia jam onto 5 of the pop tart rectangles.

Using a spatula to help, fold over the other side of the pop tart rectangle so the egg wash is on the inside. Use your fingers and gently push around the sides of each pop tart so it is sealed. Brush egg on the tops of each pop tart.

Using a spatula, transfer each pop tart to the pan, leaving about 1-inch between them. Using the tines of a fork, gently push down around the pop tart edges. Prick the top of each tart several times, so that steam can escape while they are baking.

Bake for 35-40 minutes, until the are a light golden brown. Remove from the oven and allow to cool on the pan for at least 30 minutes.

Make the pop tarts

In a large bowl, mix together the powdered sugar, salt and 1 tablespoons of milk. Slowly add more milk as needed to get a thick, but spreadable frosting. Spread the frosting on completely cooled tarts. Immediately add on sprinkles.

Make the pop tart frosting

Mine turned out amazingly ugly (partially my own fault and partially baking with a 4yo) but SO delicious! Great recipe! Can’t wait to use the rest of the dough to make more (actually appealing looking ones) in the morning!

Such a cool recipe!
Have you considered trying to do healthy versions of the chocolatw flavors? Maybe a chocolate date filling? So excited to see this recipe!

This is a great recipe and I love all the explanation with it on the choice of ingredients. Quick question do you substitute spelt flour in your baking regularly or is there anything to consider when substituting for regular flour? I’m always looking for ways to make my kids food more nutrient rich, so I’d like to incorporate it into more of my baking if possible. Thanks!

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Homemade Strawberry Pop Tarts

Homemade Pop Tarts - Healthy Recipe

Top 2 homemade pop tart recipes from across the web

The most viewed homemade pop tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Strawberry Pop Tarts

Homemade Pop Tarts - Healthy Recipe

The most viewed homemade pop tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine