Strawberry Pop Tarts

These homemade strawberry pop tarts are made with an easy and flaky pastry crust, filled with strawberry jam and topped with vanilla icing. If you grew up on Pop-Tarts, then these will bring back those childhood memories.

There is something about making a dish at home that you can buy at the store or a restaurant - from chocolate frosted donuts to homemade bagels. It just tastes better.

Growing up, I ate quite a few Pop-Tarts. My go-to was always frosted strawberry pop tarts. Yes I know they weren't the best things for you, but I mean what's better than something that you can just pull out of a package and throw in the toaster. Or even eat cold if you don't have time for the toaster.

Now enter these homemade pop tarts. Make no mistake, they take longer than just throwing something in the toaster but the extra effort is so worth it in the end.

The key to a good pop tart is the crust and this pop tart crust can be done either by hand or in a food processor. It's flaky and buttery and pieces will break off when you bite into it, just like a good old fashioned Pop-Tart.

Really the biggest difference is you can't throw these in the toaster after putting the frosting on. The frosting will just melt right off. To be honest, I'm not sure how Kellogg's was able to get the frosting to not just melt. Must be packed with preservatives or something.

What's really great about these homemade pop tarts though is you really can make whatever you like. The most work is the pop tart crust so the filling is easy comparatively. A frosting isn't necessary but to me makes all the difference. However you can eat them "naked" no problem.

Either way after having these homemade strawberry pop tarts, you'll never buy from the store again.

Jump to:

• Recipe Ingredients
• How to Make Strawberry Filling
• How to Make Homemade Pop Tarts
• The Key to Good Pastry Crust
• Food Processor Option
• FAQs
• Pro Tips/Recipe Notes
• Other Breakfast Recipes
• Strawberry Pop Tarts

Recipe Ingredients

• Strawberry jam - homemade or store-bought.
• All-purpose flour - the base for the pastry crust.
• Salt - enhances the flavor of the crust.
• Unsalted butter - creates that flakiness you expect.
• Vodka - helps create a flaky crust.
• Egg - browns the pop tart.
• Powdered sugar - sweetens the icing.
• Milk - thins out the icing.
• Vanilla extract - adds the vanilla flavor for the icing.

How to Make Strawberry Filling

1. Add the strawberries, sugar, cornstarch and lemon juice to a medium saucepan and heat over medium-low heat. Stir frequently until the strawberries release their juices.
2. Start crushing the strawberries until mostly liquid and bring to a boil. Stir constantly and boil for about 3 minutes before removing from heat.
3. Add the vanilla extract, cinnamon and a pinch of salt. Let cool and use when ready.

How to Make Homemade Pop Tarts

1. Combine the dry ingredients in large bowl and add the butter, using a pastry cutter or fork to cut the butter until it resembles coarse meal.
2. Add the water and vodka 1 tbsp at a time. You want the dough to just clump together. Do not over mix it.
3. Mold the dough into a ball and cut in half. Press each into a disk and cover with plastic wrap, refrigerating for 4 hours or overnight.
4. Take out ½ the dough and roll the crust on a lightly floured surface to a 9x12" rectangle and ⅛" in thickness.
5. Use a knife or pizza cutter to cut 3x4" pieces which gives you 9 rectangles. Transfer them to a parchment-lined baking sheet.
6. Whisk together the egg and milk in a bowl and brush the egg was on each rectangle. Spoon a tbsp of the jam into the center of each, leaving about ½" of space around the edges.
7. Roll out the 2nd piece of dough to the same size and cut out 9 rectangles. Place each on top of the prepared dough with jam and press your fingers to seal them. Then use a fork to form edges. Poke some holes in the top and place the pop tarts in the fridge for 30 minutes.
8. Bake the pop tarts for 25-30 minutes at 350°F or until golden browned. Let them cool for 5 minutes before transferring to a wire rack.
9. Make the glaze by whisking all of the ingredients in a bowl until it reaches spreading consistency.
10. Spread the glaze over each pop tart and top with sprinkles, if using.

The Key to Good Pastry Crust

So you might have seen this by now, but the key to good pastry crust that's super flaky is vodka. Why is that you may ask? Since vodka is alcohol, it actually burns off quickly in the oven which dries out the crust. It also does not contribute to the formation of gluten which is key to a good pie crust.

Food Processor Option

You don't have to use a fork or pasty cutter to make the dough. Using a food processor, pulse together the flour and salt until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.

Add the water/vodka mixture to food processor and pulse until it starts to clump together. DO NOT pulse until ball is formed. It should be crumbly with large clumps of dough. From there, complete the other steps.

FAQs

Pro Tips/Recipe Notes

• Speaking of the filling, I prefer to make it a day ahead of time to allow to cool and set.
• Place the pop tarts in the fridge for at least 30 minutes before baking to keep the butter cold and create a flaky pastry crust.
• Make sure you seal the pop tarts well with your finger or fork, or the filling will leak out.
• Do not skip poking the holes as it allows the steam to escape from the strawberry pop tarts.

Other Breakfast Recipes

• Prosciutto Quiche
• Chocolate Chip Scones
• Orange Rolls
• Egg and Cheese Hash Brown Waffles
• Blackberry French Toast Casserole

If you’ve tried this strawberry pop tarts or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.