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Homemade Strawberry Pop Tarts

Homemade Strawberry Pop Tarts

These Homemade Strawberry Pop Tarts are flaky, buttery pastry pockets filled with sweet strawberry jam and topped with a thick pink vanilla glaze and rainbow sprinkles. A nostalgic summer dessert that transforms a childhood classic into a bakery-worthy treat.
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Prep Time 1 hour
Cook Time 26 minutes
Total Time 1 hour 26 minutes
Servings: 10 pop tarts
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g fresh strawberries, hulled and chopped
  • 3 tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • 1 tsp cornstarch
  • 1 tbsp cold water
  • 300 g all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp fine salt
  • 170 g cold unsalted butter, cubed
  • 60 g cold full-fat cream cheese
  • 4-6 tbsp ice cold water
  • 1 egg
  • 1 tbsp milk or water for egg wash
  • 250 g powdered sugar
  • 3-4 tbsp whole milk
  • 1/2 tsp pure vanilla extract
  • 1-2 drops pink gel food coloring
  • 1/4 cup rainbow sprinkles

Equipment

  • mixing bowls
  • saucepan
  • Rolling Pin
  • pastry cutter or knife
  • baking sheets
  • parchment paper
  • wire cooling rack
  • pastry brush

Method
 

  1. Hull and roughly chop the strawberries. Place them in a saucepan with sugar and lemon juice and cook over medium heat for 12 to 15 minutes until thickened.
  2. Mix the cornstarch with cold water and stir it into the jam. Cook for another 1 to 2 minutes until thick and spreadable. Cool completely.
  3. In a large bowl whisk together the flour, sugar, and salt.
  4. Add the cold butter and cream cheese. Work them into the flour until the mixture resembles coarse crumbs with visible butter pieces.
  5. Add ice water one tablespoon at a time, mixing gently until the dough just comes together.
  6. Divide the dough into two rectangles, wrap tightly, and refrigerate for at least 1 hour.
  7. Preheat the oven to 190°C (375°F) and line two baking sheets with parchment paper.
  8. Roll out the first dough portion to 3mm thick and cut into rectangles. Place half of the rectangles onto the baking sheets.
  9. Brush the edges with egg wash and place one rounded tablespoon of cooled strawberry jam in the center of each rectangle.
  10. Roll and cut the second dough portion into matching rectangles. Place them over the filling, seal the edges firmly, and crimp with a fork. Poke ventilation holes on top.
  11. Brush the tops with egg wash for a golden finish.
  12. Bake for 22 to 26 minutes until deep golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  13. Whisk together powdered sugar, milk, vanilla extract, and pink gel coloring until smooth and thick.
  14. Spoon glaze onto each cooled pop tart and spread to the edges. Immediately top with rainbow sprinkles and allow the glaze to set.

Notes

Keep the butter and cream cheese extremely cold for the flakiest pastry. Do not overfill the pop tarts or the filling may leak during baking. Allow the pastries to cool completely before glazing for the thickest, most opaque finish. Freeze unglazed baked pop tarts for up to 3 months and reheat before glazing and serving.