Name: Homemade Strawberry Pop-Tarts Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 2 cups + 2 tbsp all-purpose flour (plus more for rolling); 1 tsp salt; 1 tsp granulated sugar; 1 cup unsalted butter (cold and diced into 1/2-inch cubes); 4-5 tbsp ice water; ¾ cup strawberry preserves (divided, or other preserve of choice); 1 cup powdered sugar; 1.5-2 tbsp half and half (plus more as needed); 6-8 fresh raspberries (juice strained for color, add drop at a time); Optional: edible flowers or sprinkles for decoration

Ingredients

2 cups + 2 tbsp all-purpose flour (plus more for rolling)

1 tsp salt

1 tsp granulated sugar

1 cup unsalted butter (cold and diced into 1/2-inch cubes)

4-5 tbsp ice water

¾ cup strawberry preserves (divided, or other preserve of choice)

1 cup powdered sugar

1.5-2 tbsp half and half (plus more as needed)

6-8 fresh raspberries juice strained and added for color (add a drop at a time)

Instructions

Step 1: In a food processor, pulse together the flour, salt, and granulated sugar. Add the cold, cubed butter and pulse until the mixture resembles a coarse meal and the butter pieces are small. Avoid over-processing to maintain texture.

Step 2: Add 4 tablespoons of ice water and pulse several times. If the dough does not come together in clumps, add an additional tablespoon of water. Remove the dough onto a clean surface, gather into a ball, and divide into two equal portions. Shape each portion into a 5-inch disk, wrap in plastic, and chill in the fridge for 1 hour.

Step 3: Preheat your oven to 375ºF and line two large rimmed baking sheets with parchment paper. Working with one dough disk at a time, roll it out on a floured surface into a roughly 13 by 11-inch rectangle. If the edges crack, seal them and continue rolling.

Step 4: Using a 4-inch round cookie cutter or a knife to cut rectangles, trim the dough shapes. Place the shapes spaced evenly on the prepared baking sheets. Spoon a small amount of jam into the center of half the shapes, leaving about a ½-inch border. Top each jammed piece with a dough shape, pressing edges together with your fingertips then sealing with a fork. Cut an X or poke holes in the center to vent.

Step 5: Cover the prepared pop tarts and freeze them for at least 2 hours or up to one week. Repeat the rolling and cutting process with the second dough disk.

Step 6: Position one oven rack near the upper third and the other near the lower third of your oven. Bake the frozen Pop-Tarts for 25-30 minutes, rotating the racks halfway through, until golden. Let them cool on the baking sheet briefly before transferring to a wire rack to cool completely.

Step 7: For the glaze, whisk powdered sugar with half and half a half teaspoon at a time until reaching a spreadable consistency. Add raspberry juice drop by drop for a soft pink color. Spread the glaze over the cooled pop tarts, leaving a small border uncoated. Decorate with edible flowers or sprinkles if desired. Allow glaze to set at room temperature before serving.

Tips & Variations

For a different flavor, swap strawberry preserves for raspberry, apricot, or blueberry jam.

Use a fork to crimp edges thoroughly to prevent filling leakage during baking.

If dough cracks while rolling, gently press the cracks back together before continuing.

Add a touch of vanilla extract to the glaze for extra flavor.

Freeze the assembled, unbaked pop tarts in a single layer on a baking sheet before storing in a freezer bag to keep them from sticking together.

FAQs

Can I use a different type of jam or preserve?

Yes, you can use any fruit jam or preserve you like. Just be sure it’s not too runny to avoid leaking during baking.

How do I prevent the dough from sticking while rolling?

Lightly dust your rolling surface and rolling pin with flour. If the dough starts to stick, lift it gently and sprinkle a bit more flour underneath before continuing.