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Three homemade strawberry pop tarts cooling on the back of a parchment paper-lined metal tray.

Strawberry Pop Tarts


Description

Frosted strawberry pop tarts are a tasty portable breakfast perfect for busy families. They’re quick and easy to make. Double the recipe, and freeze half for later. For a satisfying snack, pair with fresh fruit.


Ingredients

Units Scale

3-INGREDIENT POP TARTS

  • 1 (14-ounce) box refrigerated pie crusts (2 count)
  • 1 cup strawberry jam or strawberry preserves
  • 1 large egg + splash of water

HOMEMADE PASTRY DOUGH (OPTIONAL)

No refrigerated pie crusts? Make your own pastry dough!

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon sea salt
  • 1 cup unsalted butter
  • 4 to 5 tablespoons ice-cold water

ICING

  • 1 cup powdered sugar
  • 2 to 3 teaspoons milk
  • 1/2 teaspoon clear vanilla extract (not amber-colored vanilla)
  • 1 tiny pinch sea salt, if needed
  • OPTIONAL: Wilton white nonpareils (candy sprinkles)

Instructions

ABOUT POP TART RECIPE

There are 2 ways to make homemade pop tarts. The first is super quick using a box of store-bought refrigerated pie crusts. The second is with homemade pastry dough. The choice is yours!

STRAWBERRY POP TARTS

RECIPE PREP: Preheat oven to 375°F. Line a baking tray with parchment paper or a reusable silicone baking mat. 

  1. Lightly flour your work surface. Unroll both pie crusts. Roll each to 1/4 inch thick. With a sharp knife, square the edges of each circle. Cut each crust into 4 rectangles. Gather the scraps of dough together. Roll them out to form 8 additional rectangles.
  2. Spoon strawberry jam in the center of 8 rectangles. Form pop tarts by placing remaining rectangles on top. Seal the pastries by crimping the edges with a fork. In a ramekin, beat the egg with a splash of water. Brush top of toaster pastries with egg wash.
  3. Arrange pop tarts on the prepared baking sheet, with room between each. Create vent holes: lightly pierce the top of each pastry a few times with the tines of fork. Bake 15 to 18 minutes, or until edges are golden blonde. Cool pastries on a wire rack.
  4. Assemble the icing. Whisk together powdered sugar, milk, and vanilla extract. If needed, add a tiny pinch of salt and whisk again. With a spoon, frost the top of each pop tart with icing. If desired, decorate with white candy sprinkles. 

HOMEMADE PASTRY DOUGH 

  1. Fill a glass 3/4 of the way up with ice, then add water. Put it aside. Chop the butter into tiny pieces.
  2. In the bowl of stand mixer with paddle attachment, add flour, granulated sugar, salt and butter. Mix until combined. The mixture should resemble coarse crumbs. With the mixer on medium-low, gradually add ice water, 1 tablespoon at a time, until the dough starts to hold together. 
  3. Gather the dough into a ball. Divide it into 2 pieces. Flatten each piece into a disk. Wrap the dough in parchment paper, or slip it into a zip-top bag with air pressed out. Chill in fridge 1 hour. This is important. Chilled dough helps make pastries flaky.

Follow above instructions for making strawberry pop tarts.

Notes

HOW TO MAKE BRIGHT-WHITE ICING: Use clear vanilla extract, not amber-colored vanilla. If you don’t have clear vanilla, just skip this ingredient. The icing will be fine without it.

HOW TO REHEAT TOASTER PASTRIES: Use a toaster oven. Reheat refrigerated or frozen pop tarts on a baking tray at 350°F for 3 to 5 minutes, or until warmed through. Never reheat homemade pop tarts in an upright position. The filling may leak out.

  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: Strawberry Pop Tarts, Pop Tarts, Homemade Strawberry Pop Tarts, Frosted Strawberry Pop Tarts