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Strawberry Pop Tarts: A Delicious & Easy Breakfast Treat

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Flaky homemade Strawberry Pop Tarts with sweet strawberry filling and a simple powdered sugar icing. A nostalgic treat made from scratch!

Ingredients

Scale
  • 2 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
  • ½ cup vegetable shortening, very cold
  • 6–8 tablespoons ice water
  • 1 pound fresh strawberries, hulled and chopped
  • ¼ cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 2 cups powdered sugar
  • 3–4 tablespoons milk (or more, as needed)
  • ½ teaspoon vanilla extract
  • Optional: Red food coloring
  • Your favorite sprinkles!
  • 1 large egg, beaten

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter and vegetable shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix.
  4. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
  5. In a medium saucepan, combine the chopped strawberries, granulated sugar, lemon juice, cornstarch, and salt.
  6. Cook over medium heat, stirring constantly, until the strawberries release their juices and the mixture thickens (about 8-10 minutes).
  7. Remove from heat and let the strawberry filling cool completely.
  8. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  9. On a lightly floured surface, roll out one disc of dough into a large rectangle, about 1/8 inch thick. Trim the edges.
  10. Cut the rectangle into equal-sized rectangles, about 3×4 inches each.
  11. Transfer half of the rectangles to the prepared baking sheet.
  12. Spoon a generous tablespoon of the cooled strawberry filling onto the center of each rectangle on the baking sheet, leaving a small border.
  13. Roll out the second disc of dough and cut it into rectangles of the same size as before. Gently place each rectangle on top of the filled rectangles, lining up the edges.
  14. Use a fork to crimp the edges of each pop tart, sealing the top and bottom layers of dough together.
  15. Use a toothpick or a small knife to poke a few holes in the top of each pop tart.
  16. Brush the tops of the pop tarts with the beaten egg.
  17. Bake for 20-25 minutes, or until the pop tarts are golden brown.
  18. Remove from the oven and let the pop tarts cool completely on the baking sheet before frosting.
  19. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, until you reach your desired consistency.
  20. If you want to add color to your icing, add a few drops of red food coloring and stir until evenly combined.
  21. Once the pop tarts are completely cool, spread a thin layer of icing over the top of each one.
  22. Immediately sprinkle your favorite sprinkles over the icing before it sets.
  23. Let the icing set completely before serving or storing the pop tarts (about 30 minutes).

Notes

  • Keep ingredients cold for a flaky crust.
  • Don’t overmix the dough.
  • Chill the dough for at least 2 hours.
  • Cool the filling completely before assembling.
  • Don’t overfill the pop tarts.
  • Seal the edges well with a fork.
  • Vent the pop tarts with a toothpick or knife.

Find it online: https://anasrecipes.com/strawberry-pop-tarts/