Description
Delight in these homemade strawberry pop-tarts featuring a flaky, buttery pastry filled with sweet strawberry preserves and topped with a lightly pink raspberry-infused glaze. Perfect for a nostalgic breakfast or an indulgent snack, these pop-tarts combine classic flavors with a charming homemade touch.
Ingredients
Scale
Dough
- 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
Filling
- ¾ cup strawberry preserves (divided, or other preserve of choice)
Glaze
- 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
Instructions
- Prepare Dough: In a food processor, pulse together the flour, salt, and granulated sugar. Add the cold, cubed butter and pulse until the mixture resembles coarse meal, ensuring the butter pieces are small but not over-processed. Add 4 tablespoons of ice water and pulse several times; if the dough doesn’t clump, add an additional tablespoon of water. Remove the dough onto a clean surface, gather into a ball, and divide into two portions. Shape each into a 5-inch disk, wrap in plastic, and chill for 1 hour.
- Roll and Cut Dough: Preheat two large rimmed baking sheets lined with parchment paper. Working with one disk at a time, roll it on a floured surface into a roughly 13×11 inch rectangle. When edges crack slightly, seal and continue rolling. Cut dough into 4-inch circles or rectangles using a cookie cutter or knife.
- Assemble Pop-Tarts: Arrange dough shapes evenly spaced on the baking sheets. Spoon a small amount of jam into the center of each piece, leaving a 1/2-inch border. Top with another dough piece. Seal edges by pinching with fingers, then press with a fork, and poke an X or holes with a toothpick in the center for steam release. Place on baking sheets and freeze for at least 2 hours or up to one week.
- Bake Pop-Tarts: Position oven racks in the top third and bottom third; preheat oven to 375°F. Bake frozen pop-tarts for 25-30 minutes, rotating racks halfway through, until golden and jam may leak lightly. Allow to cool for a few minutes on baking sheets, then transfer to a wire rack to cool completely.
- Prepare Glaze: In a bowl, whisk powdered sugar and half and half gradually until smooth and desired consistency is reached. Add strained raspberry juice drop by drop for a natural pink color. Spread glaze over cooled pop-tarts leaving a clean rim around edges.
- Decorate and Serve: Sprinkle edible flowers or sprinkles on glazed tops if desired. Let glaze set at room temperature. Store pop-tarts in an airtight container once glaze is set and enjoy!
Notes
- For flaky dough, keep butter cold and avoid over-processing.
- Ensure to seal the edges tightly to prevent filling leakage during baking.
- Pop-tarts can be frozen before baking for convenience.
- If glaze is too thick, add more half and half; if too thin, add powdered sugar.
- Use fresh raspberry juice for natural coloring of the glaze, adjusting intensity gradually.
- Store baked pop-tarts in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: homemade pop tarts, strawberry pop tarts, breakfast pastry, homemade pastry, strawberry preserves, sweet pastry
