Strawberry Pop Tarts
Delicious homemade strawberry pop tarts with a flaky, buttery crust and fresh strawberry filling, perfect for breakfast or a snack.
Ingredients
For the pastry
- 2.5 cups all-purpose flour Measure by spooning into the cup and leveling or use a scale for best results.
- 4 teaspoons sugar
- 2 teaspoons kosher salt
- 1 cup unsalted butter (2 sticks), chilled and cubed Use European-style butter for extra flavor.
- 1/2 cup cold water
For the filling
- 16 oz strawberries (fresh or frozen – thaw if frozen) Choose ripe berries for more flavor.
- 3 tablespoons honey Rounds the flavor and helps with set.
- 2 teaspoons lemon juice Brightens the flavor.
For assembly and glaze
- 1 egg yolk Used for brushing on the edges.
- 1/2-1 cup powdered sugar For the glaze.
- 1-2 tablespoons milk For the glaze.
Instructions
Make the dough
- In a food processor, pulse the flour, kosher salt, and sugar just to combine.
- Add the chilled cubed butter and pulse a few times until the butter pieces are about the size of peas.
- Stream in the cold water while pulsing until the dough just comes together; don’t overwork it.
- Work quickly and keep everything cold — warm butter will ruin flakiness.
Chill and shape the dough
- Move the dough to a lightly floured surface and gently bring it together into a ball.
- Shape it into a rectangle about 1/2" thick, wrap tightly in plastic, and refrigerate for 2 hours.
Make the strawberry filling
- Blend the strawberries with honey and lemon until smooth.
- Strain the puree through a fine-mesh sieve into a saucepan to remove seeds.
- Cook the mixture over medium heat for 20–25 minutes, stirring occasionally, until reduced and jammy.
Roll and cut
- Preheat the oven to 300˚F and line a sheet pan with parchment paper.
- Divide dough in half and roll each into a roughly 14 x 14" square on a well-floured surface.
- Cut into roughly 3.5 x 4.75" rectangles.
Assemble the pop tarts
- Place one rectangle as the bottom, spoon about 1 tablespoon of cooled filling into the center.
- Brush the edge of the bottom with beaten egg yolk, place the top over the filling, and crimp the edges to seal.
Bake and glaze
- Bake the pop tarts for 30–35 minutes until lightly browned.
- Cool on the rack, then glaze with whisked powdered sugar and milk.
Notes
Store glazed Pop-Tarts in an airtight container for up to 4 days. For freezing, place unglazed tarts in a single layer and freeze for up to 3 months.