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Homemade Strawberry Pop Tarts Recipe

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Delicious homemade strawberry pop tarts featuring a flaky pastry crust filled with a sweet brown sugar-cinnamon and strawberry jam blend, topped with plain or cinnamon icing. These pop tarts provide a delightful breakfast or snack option that combines classic flavors with a homemade touch.

Ingredients

Brown Sugar-Cinnamon Filling

  • ½ cup (110 g) light brown sugar
  • 1½ teaspoon ground cinnamon
  • 4 teaspoons all-purpose flour

Strawberry Filling

  • ¾ cup (255 g) strawberry jam
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Pastry Crust

  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (227 g) unsalted butter, cold and cubed
  • 1 egg
  • 2 tablespoons milk

Egg Wash

  • 1 egg
  • 1 tablespoon milk

Plain Icing

  • ¾ cup (90 g) powdered sugar
  • 1 tablespoon milk
  • ¼ teaspoon vanilla extract

Cinnamon Icing

  • ¾ cup (90 g) powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon vanilla extract

Instructions

  1. Prepare Brown Sugar-Cinnamon Filling: In a small bowl, combine light brown sugar, ground cinnamon, and all-purpose flour. Mix well and set aside.
  2. Prepare Strawberry Filling: In another bowl, whisk strawberry jam with cornstarch and water until smooth. This will help thicken the jam during baking.
  3. Make Pastry Dough: In a large bowl, combine flour, granulated sugar, and salt. Cut in the cold cubed butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Add the egg and milk, mixing gently until dough forms. Be careful not to overmix. Chill dough for at least 30 minutes.
  4. Roll Out Dough: On a floured surface, roll the dough to about 1/8-inch thickness. Cut into rectangles approximately 3 x 4 inches in size.
  5. Assemble Pop Tarts: Place half of the rectangles on a baking sheet lined with parchment paper. Spread a thin layer of the brown sugar-cinnamon filling, then a spoonful of the strawberry jam mixture in the center, leaving a border around edges. Top with remaining dough rectangles. Press edges together and seal with a fork. Use a knife to cut small slits on top for steam to escape.
  6. Apply Egg Wash: In a small bowl, whisk egg with milk. Brush the tops of the assembled pop tarts with the egg wash for a golden finish.
  7. Bake: Preheat oven to 375°F (190°C). Bake the pop tarts for 20-25 minutes until golden brown and puffed.
  8. Prepare Icing: While the pop tarts cool slightly, mix powdered sugar, milk, and vanilla extract for the plain icing. For cinnamon icing, add ground cinnamon to the mixture.
  9. Ice Pop Tarts: Once cooled, drizzle icing over the pop tarts and allow to set before serving.

Notes

  • Ensure the butter used in the dough is very cold for a flaky crust.
  • Don’t overfill the pop tarts to prevent leaking during baking.
  • Allow pop tarts to cool before icing to avoid melting the frosting.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
  • These pop tarts can be reheated briefly in a toaster or oven before serving.

Find it online: https://recipethrive.com/homemade-strawberry-pop-tarts-recipe/