Delicious Homemade Strawberry Pop-Tarts
Once you make a batch of these delicious strawberry pop-tarts they’re destined to become a family favorite! At my house I enjoy making this copycat recipe over and over again. You’ll love that these pop-tarts are simple and easy to make. From personal experience, I highly recommend that you make a double batch! For families with children this is a great recipe to make together. It’s special moments spent in the kitchen with those you love that become the seeds of tradition.
Sometimes food and music have a magical way of reconnecting us to days gone by. And on this particular day I was feeling a bit nostalgic. I headed to the pantry to see what ingredients I had on hand to recreate a memorable childhood treat. At Grandma’s house we kids would discover an array of special grandkid snacks like Campbell’s Chicken & Stars soup, Crystal ice cream, and occasionally a box of Kellogg’s Pop-Tarts.
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Although my mother was a stickler about not having a lot of sugary treats at home, at Grandma Mercie’s house the rules were slightly bent. It was understood that as a grandmother she had permission to spoil her grandkids with a few sprinkles of sugary goodness every now and then. Grandma knew that soon enough we kids would be heading back home to the land of sound nutrition. And as far as cooking and baking, Grandma was an expert in the kitchen! She never had to measure out ingredients for her favorite dishes. Because I love sharing special recipes with friends, I’m excited to share this little treasure with you today. These tender flaky pop-tarts are perfect for a special breakfast any day of the week. As you bake up a batch let your mind focus on a nostalgic memory from your own childhood. Take an opportunity to share this treasured memory with your family.
Homemade Pop-Tarts | Beautiful Kitchen Tools for Making Pop Pastries
I love these fabulous kitchen tools! These are the items I used when making my pop-tarts. I purchased my dough whip from Williams Sonoma (just click the right arrow in the slideshow above to see it) and I love it! It’s sturdy and strong and is really amazing. I had never even known about this incredible tool until I discovered it online when ordering other items from Williams Sonoma. I read raving reviews about it and now that I have one I completely agree that it’s awesome. And what do you think about the silver rolling pin? I think it’s super stylish!
Serves 8 Breakfast Pastries
- PASTRY DOUGH
- 2+1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup unsalted butter, diced into tiny little pieces
- 4-5 tablespoons ice cold water
- 12 tablespoons strawberry preserves (1+1/2 tablespoon per pop-tart)
- 1 cup powdered sugar
- 2 tablespoons half & half (or light cream)
- 1 teaspoon Mexican vanilla (or vanilla extract)
- In a large mixing bowl combine the flour, salt, granulated sugar and butter with a manual dough whisk (or use your KitchenAid stand mixer with a flat beater).
- Gradually add ice water one tablespoon at a time. Continue mixing.
- When the mixture resembles course meal, gather the dough into a ball. Divide it into two pieces and flatten each piece out into a disk. Refrigerate the dough in a Ziplock for 30-60 minutes.
- Line an extra-large rimmed baking tray with parchment paper. Set aside.
- Move the oven rack to the middle position and preheat the oven to 375 degrees.
- Remove one disk of dough from the refrigerator and roll it out into a 12X10 rectangle. Cut the the large rectangle into 8 smaller rectangles. Arrange the 8 pieces side by side on the lined baking tray.
- Spoon 1+1/2 tablespoons of strawberry preserves onto the middle of each rectangle. Gently spread the preserves a bit within the rectangle taking care NOT to spread it onto the edges. Leave an empty gap on all 4 sides of each rectangle.
- Remove the second disk of dough from the refrigerator. Roll it out, then slice it into 8 pieces. Arrange these pieces on top of the first 8 pieces and firmly press the edges together with your fingertips.
- Further seal the edges with the tongs of a fork. (When the pop tarts are baking some preserves will leak out. But that's okay! Once the pop tarts have cooled you can trim off the leakage with a knife.)
- Cover the baking tray with plastic wrap and slip the tray of pop tarts into the freezer for 1 hour. Chilling them will ensure that once they're baked they'll be tender and flaky.
- Transfer the tray of pop tarts from the freezer to the oven and bake for 25-30 minutes until they're light-golden brown.
- Remove the tray from the oven and allow the pop tarts to cool.
- Once the pop tarts are completely cooled, prepare the frosting. Whip up the frosting ingredients until the mixture reaches the desired consistency.
- Frost one pop-tart at a time and decorate with rainbow sprinkles. You'll need to move quickly with this process as the frosting tends to dry fast and then the sprinkles won't adhere.
- Enjoy your delicious frosted strawberry pop pastries! In the event there are pop tarts left over, you can refrigerate them for up to 5 days. Enjoy cold or briefly rewarm in a hot oven.
This delicious recipe was inspired by memories made at Grandma’s house plus beautiful images on Pinterest. One of those colorful pop-tart recipes is by Jaclyn of Cooking Classy. I hope these breakfast pastries will inspire you to bake up a delicious batch of your own this weekend. Is there a special homemade treat that brings back nostalgic childhood memories for you? I’d love to hear about them in the comment section below. And if you love pop pastries, share the love by pinning your favorite pop-tart image to Pinterest!