Strawberry Pop Tarts Recipes

HOMEMADE STRAWBERRY POP TARTS

Steps:

• Combine flour, sugar, and salt in the basin of a food processor.
• Scatter butter pieces evenly over the surface of the flour mixture and pulse until the butter is cut into the mixture and your mixture resembles coarse crumbs. You should still see some pieces of butter remaining, some may be as large as chocolate chips, this is fine!
• Add sour cream and pulse until sour cream is incorporated, flour is absorbed, and mixture is beginning to cling together.
• Remove dough from food processor (be careful of the blade!) and transfer to a piece of plastic wrap. Form into a ball then flatten into a disk. Chill for at least 30-60 minutes before rolling out. In the meantime, prepare your filling.
• Combine sugar and cornstarch in a small saucepan and whisk together until combined.
• Add berries and lemon juice and stir to combine.
• Transfer saucepan to stovetop over medium-low heat and cook, stirring constantly, until the berries release their juices and begin to soften. Mash them with a potato masher or large fork until no large pieces remain.
• Stir while the mixture bubbles and cook until it begins to thicken and begins to approach a jelly-like consistency. Note that the filling will continue to thicken as it cools.
• Once the filling begins to thicken, remove from heat and stir in butter until completely combined. Set aside and allow to cool completely before filling pastry (you can speed up the process by placing the filling in the refrigerator).
• Once dough has chilled and filling has cooled, preheat oven to 400F (205C) and line a baking sheet with parchment paper.
• Prepare egg wash by thoroughly whisking together egg and water.
• Transfer pie crust to a clean, lightly floured surface and dust with additional flour as needed. Roll dough into a rectangle about ⅛-¼" thick then cut into 2.5"x4" (6x10cm) rectangles (I use a rectangular cookie cutter to do this, but you can just use a sharp knife or a pizza wheel!).
• Place one rectangle on prepared baking sheet and lightly brush the surface with egg wash. Drop a rounded Tablespoon of strawberry filling into the center, then top with another rectangle of dough. Use a fork to crimp the sides to seal, then brush the surface of the dough with egg wash. Use a toothpick or wooden skewer to poke 6-8 holes in the surface of the pop tart to allow it to vent.
• Repeat steps above until you have formed all of your pop tarts, then transfer to 400F (205C) oven and bake 15-17 minutes and beginning to turn golden brown. Allow pop tarts to cool on baking sheet before decorating with icing.
• Combine sugar, 1 Tablespoon of milk, corn syrup, and vanilla extract and whisk until combined. If mixture is too thick, add remaining milk as needed until smooth (if icing becomes too thin, you can always thicken it with a bit more powdered sugar). Icing has reached ideal consistency when you lift the spoon from the icing and the ribbon that drizzles off the spoon holds its shape for several seconds before dissolving back in the bowl.
• Drizzle icing over the center of the pop tarts and top with sprinkles, if using. Allow frosting to harden before serving and enjoying.

STRAWBERRY "POP-TARTS"

Steps:

• Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
• Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.
• Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.

STRAWBERRY POP-TARTS

Steps:

• Pastry:
• Cut butter into small cubes refrigerates until ready to use.
• In a medium bowl, whisk together flour and sugar. Add cold butter and work the butter into the flour using your hands, until chunks of butter resemble small peas.
• Add water in small batches, mixing after each addition, until a NOT sticky dough forms. Pour out dough onto a hard surface and press together (slightly knead) until smooth.
• Separate dough into two parts, wrap in plastic and refrigerate for 30 minutes.
• Remove dough for the fridge and allow to sit 5 minutes before rolling.
• Lightly flour a hard surface and roll dough out evenly. You want the dough to be thin, around 1/8 of an inch.
• Using a pizza cutter, cut out the pop tarts.
• Re-use remaining dough by pressing into a ball, rolling it out, and cutting out more pop tarts.
• Place cut pop tarts onto a baking sheet lined with parchment paper.
• Filling:
• In a small saucepan, bring strawberry jam to a simmer.
• In a separate bowl, combine cornstarch and cold water together.Add to jam and whisk. Simmer for 3 minutes or until jam thickens.Allow jam to cool.
• Using an egg wash, lightly brush the outer edges of the pastry. (1 Egg + ½ Teaspoon Water Beaten)
• Spoon a dollop of jam onto the pastry then seal with the top layer of poptart. Using a fork, crimp all four sides. Poke small holes in the top of the poptart to allow steam to release. Brush tops of poptarts with egg wash.
• Bake in a preheated 375°F oven for 15-20 minutes or until slightly golden. Place on cooling rack and allow to cool completely.
• Icing:
• In a medium bowl, whisk together powdered sugar, vanilla, and 1 ½ Teaspoons of strawberry jam. Add cold water in small batches and whisk until smooth and thick.
• Smear icing over the poptarts and add your favorite sprinkles.

STRAWBERRY POP TARTS RECIPE

Steps:

• For the filling, remove the stems of the strawberries and cut the strawberries into small pieces,
• Take the strawberries and sugar in a saucepan,
• Cook over low heat until the strawberries are soft,
• In a separate bowl, mix the water and cornstarch and add the mixture to the strawberries,
• Cook until thickened, stirring constantly and remove from heat,
• For the dough, take 3 cups of flour, powdered sugar and butter chopped in small pieces into a mixing bowl,
• Mix it by rubbing it with both hands until you reach a sandy consistency,
• Add the water little by little and start kneading,
• Add more flour if necessary and knead until you get a firm dough,
• Divide the dough into four pieces,
• Put one of the pieces between two pieces of wax paper and roll it to 3-4 mm thickness,
• Cut the dough into 6 * 10 cm rectangles,
• Put a teaspoon of strawberry filling on each of the half of the pieces and put the other pieces on them and press the edges together,
• Fix it by pressing it with a fork and take it to a baking tray lined with greaseproof paper,
• Roll the remaining pieces of dough in the same way, cut and fill, combine and place on the tray,
• Bake in the preheated oven at 180 degrees until the edges are lightly browned,
• Remove it from the oven and wait until they cool down,
• Mix powdered sugar and water for icing,
• Spread the mixture on pop tarts,
• Sprinkle with colored sprinkles or ground pistachios and crushed dried rose petals.

STRAWBERRY POP TARTS

Steps:

• Whisk together the flour and salt in a large bowl.
• Cut the butter into the flour with a pastry blender until mixture has a coarse-grain texture.
• Add the cold water a tablespoon at a time just until the dough holds together.
• Form into 2 balls and cover with plastic wrap. Chill for 30 minutes.
• Take half of the dough out of the refrigerator and transfer onto a lightly-floured surface.
• Roll into 1/8" thickness then cut into 3"x4" rectangles.
• Arrange rectangles on a parchment-lined baking sheet.
• Beat together the egg and milk and brush over the pastry pieces.
• Put about a tablespoon of jam in the center of each piece of pastry.
• Roll out the other half of the dough and cut into same-sized pieces. Create vent holes on the dough by pricking with a fork.
• Place vented pieces of dough over the filling. Seal edges by crimping with a fork.
• Brush the tops of each tart with the egg mixture.
• Chill for 30 minutes.
• Take the tarts out of the refrigerator and bake for 30 minutes at 350F.
• Take the tarts out of the oven and set on a wire rack to cool.
• Blend together powdered sugar, milk, lemon extract, and food color in a bowl until smooth.
• Drizzle icing over the tarts.
• Sprinkle candy on top of the icing to finish.

STRAWBERRY POP TARTS RECIPE

Steps:

• In a mixer or food processor, bring together the flour, salt, and granulated sugar.
• Add the butter and mix until it resembles a coarse meal.
• Add 5 Tbsp water and mix until it appears to be in pea-sized pieces (carefully adding more water 1 Tbsp at a time if it seems too dry).
• Drop the mixture onto a clean surface, gathering the dough into a ball then dividing it into two portions.
• Shape each portion into a 5-inch disk.
• Cover each disk with plastic wrap and chill for 1 hour (if possible).
• Working with 1 disk at a time (keep other in fridge to chill), roll the dough out onto a floured surface to about 13x11-inch rectangle, then trim edges to get a 12x10-inch rectangle.
• Cut the dough into 4-5 rectangular strips.
• Line a baking sheet with parchment paper.
• Arrange the rectangles, spaced evenly apart on a prepared baking sheet.
• Brush each rectangle with egg wash on the bottom half of the rectangle and add 1 Tbsp of strawberry preserves in the center, leaving about a 3/4-inch rim on 3 of the sides.
• Fold the top half of the rectangle over the bottom half to cover the jam.
• Seal the edges with your fingertips, then reseal with a fork.
• Poke the top center of each tart about 4 times with a toothpick or fork.
• Cover and transfer to the fridge to chill for at least 2 hours.
• Repeat the process with remaining disk of dough.
• Preheat the oven to 375 degrees F.
• Bake the tarts until golden, about 25-30 minutes.
• Allow them to cool on a baking sheet for several minutes then transfer to a wire rack to cool completely.
• In a mixing bowl, whisk together all of the icing ingredients, adding more half and half about 1/2 tsp at a time to reach the desired consistency (if necessary).
• Spread or drizzle the icing over the tops of cooled pop tarts, leaving a small rim uncoated around all sides.
• Add the sprinkles (or other toppings, if desired) and allow the glaze to set at room temperature.
• Store in an airtight container or enjoy immediately!

STRAWBERRY POP TARTS

Steps:

• Mix 2½ cups of all-purpose flour, 1 teaspoon of granulated sugar and 1 teaspoon of salt in the bowl of a food processor. Add 8 tablespoons of butter and 6 tablespoons of shortening and pulse until the mixture resembles coarse crumbs. Add 6 tablespoons of cold water and pulse just until the dough comes together. Do not over process at this stage.
• Bring the dough together and cut it in half. Shape each half into a round disc. Wrap the halves tightly with plastic wrap and chill in the refrigerator for at least 30 minutes or overnight.
• In a small saucepan, combine 1 tablespoon of cornstarch and 1 tablespoon cold water and whisk until smooth. Add ¾ cup of strawberry jam and bring to a boil over medium heat. Simmer for about 2 minutes while stirring constantly. Remove from the heat and leave the mixture to cool until ready to use.
• Remove the dough from the refrigerator and leave to rest for 10-15 minutes.
• On a lightly floured work surface, roll out one of the dough discs to ⅛-inch thick until you have a rectangle approximately 9 by 12 inches. Cut the rectangle into 9 evenly sized pieces.
• Place the 9 pieces of dough on a parchment lined baking sheet and brush with beaten egg and milk mixture all over the pastry pieces.
• Place 1 tablespoon of the strawberry filling in the center of each pastry piece.
• Roll out the second disc of pastry and cut out 9 individual pieces. Prick the dough using a fork. Place each piece of dough over the filling and press down the edges firmly with a fork to seal. Repeat until all pockets are formed.
• Using a pastry brush, brush the tops of the pop tarts with the remaining egg and milk mixture. Place the baking sheet with the pastries in the refrigerator for 30 minutes.
• Preheat the oven to 350 °F.
• Bake for 30 minutes until the pop tarts are golden brown.
• Serve with a large glass of milk.