Strawberry Pop-Tarts

A homemade version of an iconic breakfast treat!

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Strawberry Pop-Tarts

Yields: 8 servings

Total Time:  2 hr. 30 min (includes chilling)

Prep Time:  65 min

Chill Time:  50 min

Bake Time:  30 min

 

Pastry Ingredients

  • 12 oz. all-purpose flour (approximately 2 ½ cups)
  • ½ tsp kosher salt
  • 1 Tbsp. granulated sugar
  • 8 oz. unsalted butter, cut into cubes and chilled
  • 2.6 oz. milk (1/3 cup)
  • 1 egg

 

Filling Ingredients

  • 8 oz. strawberries, diced (about 11 berries)
  • 1 oz. granulated sugar (may need more depending on how tart the berries are)
  • 2 oz. water
  • 2 Tbsp. cornstarch
  • 2 Tbsp. milk for brushing dough

Glaze Ingredients

  • 2 oz. confectioners’ sugar
  • 1 tsp. strawberry filling
  • 1 Tbsp. milk

 

Directions

  1. Make the pastry by mixing together the flour, salt, and sugar.
  2. Cut the cold butter into the flour mixture using a pastry blender, fork, or food processor.
  3. Whisk together the egg and milk and mix in until the dough comes together.
  4. Divide the dough in half and shape into 2 squares.  Wrap each square in plastic wrap and refrigerate for 30 minutes or until ready to use (within 1 day).
  5. Meanwhile, make the filling by combining the strawberries, sugar, water, and cornstarch in a medium saucepan.  Cook over medium-low heat for 10 minutes or until slightly thickened.  Reserve 1 tsp. filling for the glaze.  Place in a shallow bowl and store in the refrigerator.
  6. Roll one square of dough into a 9 x 12-inch rectangle; the dough should be 1/8 inch thick.  Place in the refrigerator for 20 minutes. Repeat with the second square of dough.
  7. Preheat the oven to 350 degrees Fahrenheit.
  8. Remove one sheet of dough from the refrigerator, cut into eight 3 x 4.5-inch rectangles.  Prick the dough with a fork or chopstick to create air holes.  These will be the top pastry for the pop tarts; place in the refrigerator while working on the second sheet of dough.
  9. Remove the second sheet of dough from the refrigerator, cut into eight 3 x 4.5-inch rectangles, and place evenly spaced on a parchment lined baking sheet.  Brush the dough with milk and place 1 ½ Tbsp. strawberry filling in the middle of each rectangle.
  10. Add the tops on the filled pastries and seal the outside edges with a fork.  Brush the tops with the remaining milk.
  11. Bake in the oven for 30-33 minutes until golden brown.  Allow to cool completely on a wire rack.
  12. Meanwhile prepare the glaze.  Whisk together the confectioners’ sugar, reserved strawberry filling, and milk.
  13. Once the pop tarts are cool, add the glaze on top.  Store at room temperature for 2 days or in the refrigerator for 5 days.  Reheat by placing in a 350 degree Fahrenheit oven for 10 minutes.

How cute are these?  And mighty tasty I might add!

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The pastry is made using my pie crust recipe, with the addition of an egg.  The egg helps provide structure and makes the dough more flexible.  Since we will be rolling, cutting, and crimping this dough, the egg is a necessary addition.  All-purpose flour, milk, butter, granulated sugar, and kosher salt make up the remaining ingredients.

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Whisk together the dry ingredients – the flour, sugar, and salt.

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Add the butter cubes.

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And cut them into the flour mixture.  Feel free to use a couple of forks, a pastry blender, or even your fingers.  Mix the butter in until the mixture is crumbly, like sand.

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Whisk together the milk and egg and mix into the flour mixture.

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Stir the dough until it comes together.

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Then divide the dough into 2 portions.  Forming these into rectangle-ish shapes will make it easier to roll out later.  Place these in the refrigerator for 30 minutes.

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While the dough is chilling, we can begin filling preparation.  Four ingredients – strawberries, cornstarch, sugar, and a touch of water.

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Dice or roughly chop the strawberries.

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I like to use this chopper – makes quick  work of the strawberries!

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Place the strawberries, cornstarch, sugar, and water in a saucepan.

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Cook over medium-low heat for 10 minutes or until slightly thickened.

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Place in a shallow bowl and refrigerate.  This needs to be completely cool before tart assembly.  It will also thicken considerably as it cools.  Reserve 1 teaspoon of the filling for the glaze.

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Remove one section of dough from the refrigerator.

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Roll into a rough 9 x 12-inch rectangle that is 1/8 inch thick.

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I like to place the dough on a baking sheet so it can be easily moved from the counter to the fridge.

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Trim the dough into a 9 x 12-inch rectangle.

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And remove the scraps.  You can sprinkle those with sugar, bake, and place on top of ice cream 🙂

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Place in the refrigerator for 20 minutes.  Repeat with the second section of dough.

Remove one sheet of dough and cut into eight 3 x 4.5-inch rectangles.

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Prick the dough with a fork or chopstick to create air holes.

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This will be the top pastry for the pop tarts!  Place in the refrigerator while working on the second sheet of dough.

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Cut the second sheet of dough into eight 3 x 4.5-inch rectangles and place evenly spaced on a parchment lined baking sheet.

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Brush the dough with milk.

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Then place 1 1/2 tablespoons of strawberry filling in the middle of each rectangle.  The filling will be fairly thick at this point – this is needed, so it will not run all over the place during baking (I tried using less cornstarch on my first attempt and had quite a mess on my hands lol).

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Add the docked tops on the filled pastries.

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They are coming together nicely, don’t you think?

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Then crimp the edges together with a fork.  Make sure they are well sealed (otherwise some of the filling may leak out).

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Then brush the tops with the remaining milk – this will help the tops to brown.

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Bake at 350 degrees Fahrenheit for about 33 minutes.  Allow to cool on a wire rack.

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While these are cooling, we can move onto the glaze.

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Whisk together the reserved strawberry filling, some confectioners’ sugar, and milk.

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So pretty!

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Spoon onto the cooled pop tarts and spread around with a knife or the back of a spoon.

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Pop tarts complete!  I know this was a lot of steps, but trust me – it’s worth it!  These little strawberry handheld tarts are absolutely delicious….

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I usually just store these in the refrigerator and reheat in the oven.  I do not recommend toasting these – no preservatives = sticky mess 😉

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I hope you give this recipe a try!  Feel free to substitute out the strawberries for any other fruit.

 

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