Strawberry Pop Tarts
This nostalgic treat is made even better with a flaky homemade pastry dough, fresh strawberry jam, and a sweet icing to top it all off! Plus, these strawberry pop tarts are heart shaped which makes them even more lovely.
How to Make Homemade pop tarts in 4 easy steps
01. Make the Dough
In a food processor, pulse the flour, sugar, and salt. Add the butter and pulse a few times until pea sized balls form. You can also do this using a pastry cutter or your hands. Add the water 1 tbsp at a time and pulse a few more times until the dough pulls away from the sides of the mixer and forms a ball. If you are doing this by hand, slowly add the water and work the dough until it comes together. Once it forms a ball, turn it out onto a floured surface and knead it just a few times until smooth. Flatten the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
02. Fill with Strawberry Jam
Roll out the dough into a large circle, about 1/8 inch thick. We used a heart-shaped cookie cutter but feel free to use any cookie cutter or shape you like. If you prefer the classic rectangular pop tart, roll the dough out into a 9×12 inch rectangle. Then, use a knife or pizza cutter to cut the dough into rectangles about 3×4 inches.
Place a small spoonful of strawberry jam in the center of half of the dough shapes. Be careful not to overfill, or they might burst open during baking. Place the other pieces of dough on top, and press the edges together with a fork to seal them.
03. Bake
Poke a couple of holes in the top of each pop tart with a fork. Brush the tops with milk. Then, place the pop tarts on a lined baking tray and bake at 375℉ for 20 minutes.
04. Glaze
Whisk together powdered sugar, milk, and food coloring. Allow the pop tarts to cool completely, then spread the glaze on top. Add some cute sprinkles and enjoy!
Watch how we made them:
Strawberry Pop Tarts
Ingredients
Dough
- 1 1/2 cups all purpose flour
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup cold unsalted butter cubed
- 4-5 tbsp ice water
- 2 tbsp milk for brushing the tops
- Strawberry jam for filling
Glaze
- 2 cups powdered sugar
- 3 tbsp milk
- 1/2 tsp red or pink gel food coloring
Instructions
For the Dough
- In a food processor, pulse the flour, sugar, and salt. Add the butter and pulse a few times until pea sized balls form. You can also do this using a pastry cutter or your hands.
- Add the water 1 tbsp at a time and pulse a few more times until the dough pulls away from the sides of the mixer and forms a ball. If you are doing this by hand, slowly add the water and work the dough until it comes together. Once it forms a ball, turn it out onto a floured surface and knead it just a few times until smooth.
- Flatten the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
To Assemble
- Roll out the dough into a large circle, about 1/8 inch thick. We used a heart-shaped cookie cutter but feel free to use any cookie cutter or shape you like. If you prefer the classic rectangular pop tart, roll the dough out into a 9×12 inch rectangle. Then, use a knife or pizza cutter to cut the dough into rectangles about 3×4 inches.
- Place a small spoonful of strawberry jam in the center of half of the dough shapes. Be careful not to overfill, or the filling will leak out the sides in the oven. Place the other pieces of dough on top, and press the edges together with a fork to seal them.
- Poke a couple of holes in the top of each pop tart with a fork. Brush the tops with milk.
- Place the pop tarts on a lined baking tray and bake at 375℉ for 20 minutes.
For the Glaze
- Whisk together the powdered sugar, milk, and food coloring. Allow the pop tarts to cool completely, then spread the glaze on top. Add some cute sprinkles and enjoy!
