Homemade Strawberry Pop Tarts Recipe

Course: Breakfast, pastry

Cuisine: American

Prep Time: 15

Cook Time: 30

Chill: 1 30

Total Time: 2 15

Servings: people

Calories: 519kcal

Author: Becky Hardin - Easy Dessert Recipes

These Strawberry Pop Tarts are homemade and irresistible. You’ll never buy from a store again!

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Equipment

Kitchen Scale (optional)
Food Processor
Rolling Pin
Baking Sheet

Ingredients

For the Dough

2⅓ cups all-purpose flour 280 grams
1 teaspoon sea salt 5 grams
2 teaspoons granulated sugar 8 grams
1 cup unsalted butter 226 grams, chilled (2 sticks)
¼ cup cold water 57 grams

For the Filling

1 cup strawberry jam 340 grams

For the Glaze

1 tablespoon almond milk 14 grams
½ teaspoon almond extract 2 grams
1 cup powdered sugar 113 grams
½ teaspoon light corn syrup 3 grams, optional (great for hardening the glaze)
Red or pink food coloring

Instructions

For the Dough

Chill your butter sticks in the fridge until completely chilled.
In a food processor, add the flour, sugar, and salt. Blend until combined.
2⅓ cups all-purpose flour, 1 teaspoon sea salt, 2 teaspoons granulated sugar
Slice the chilled butter sticks into roughly ½-inch chunks. Add butter chunks to the food processor with the flour blend. Cover and blend until the mixture is crumbly. Add water a little at a time and blend until a soft dough forms.
1 cup unsalted butter, ¼ cup cold water
Place the dough into a clean bowl and cover with plastic wrap. Chill in the refrigerator for at least 1 hour. This will help your dough be less sticky when it's time to roll it out.
After the dough is chilled. Divide your dough in half with a knife. Place the other ball of dough back into the refrigerator until you are ready to work with it.
On a lightly floured surface, roll your dough out with a rolling pin. The dough should be about ½ cm thick. Using a heart-shaped cookie cutter, lightly press into the dough to make an even amount of heart shape cutouts (or cut the dough into 8 equal-sized rectangles). Place your dough cut outs on a parchment lined baking sheet.
Repeat this step until you have used up all the dough and are left with an even amount of heart cutouts.
On half of the dough cutouts, place 1 tablespoon of jam in the center of the heart. Gently place a second heart cutout on top and press down the edges with a fork to seal.
1 cup strawberry jam
Place the prepared pastry pockets in the fridge or freezer to chill for at least 30 minutes before baking.
Bake in a 375°F preheated oven for 25-30 minutes. The edges should be turning slightly brown. Let the pastry pocket cool completely before glazing.

For the Glaze

In a small bowl, mix together the powdered sugar, almond milk, light corn syrup and almond extract.
1 tablespoon almond milk, 1 cup powdered sugar, ½ teaspoon light corn syrup, ½ teaspoon almond extract
Add a small amount of pink or red food coloring (optional). Mix until color is completely combined.
Red or pink food coloring
With a spoon, lightly spread the glaze over the cooled baked pastry pockets. Enjoy!

Video

Notes

If you don’t have a heart-shaped cookie cutter, you can use any shape that you prefer.
Give your glaze some color by adding a touch of food coloring to the mixture when you prepare it. It’s optional but fun!
Make sure you allow the dough to chill so that it will bake up flaky in the oven.

Storage: Store homemade strawberry Pop Tarts in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 4 months.

Nutrition