Strawberry Pop-Tarts Recipe
If you’ve ever wished for a homemade version of your favorite toaster treat, these Strawberry Pop-Tarts are about to make your breakfast dreams come true. Imagine a buttery, flaky pastry filled with vibrant strawberry jam and finished with a sweet vanilla glaze and festive sprinkles—heavenly with a tall glass of milk or a mug of coffee. This recipe lets you skip the box and craft a nostalgic, delicious treat right in your own kitchen. Whether you’re a baking pro or a newbie, you’ll find this process simple, rewarding, and, best of all, irresistible!
Ingredients You’ll Need
These basic baking essentials come together to create something truly magical. Each ingredient serves a purpose: building flaky layers, sweetening the filling, or adding that iconic pop of color on top.
- All-purpose flour: The backbone of our pastry dough, giving structure and lightness to every bite.
- Granulated sugar: Just a touch to sweeten the dough and round out the flavors.
- Salt: Balances the sweetness and enhances the buttery notes.
- Unsalted butter (cold and cubed): The secret to that satisfyingly flaky crust—don’t skimp on quality here!
- Ice water: Keeps the dough cool for max flakiness and brings everything together.
- Strawberry jam or preserves: The star of the show—choose a high-quality jam for the brightest, boldest fruit flavor.
- Cornstarch: Thickens the filling just enough so your Strawberry Pop-Tarts don’t get soggy.
- Egg (beaten): Works as an egg wash to seal and shine the pastry edges.
- Powdered sugar: The base of the glossy glaze we all know and love.
- Milk: Helps create a pourable, creamy glaze.
- Vanilla extract: Adds a lovely aromatic sweetness to the glaze.
- Red or pink sprinkles (optional): For that classic pop-tart look—it’s fun and oh-so festive!
How to Make Strawberry Pop-Tarts
Step 1: Make the Pastry Dough
In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter (or your fingertips) to cut it into the dry ingredients until you have pea-sized crumbs. Drizzle in the ice water a tablespoon at a time, gently mixing with a fork until the dough just comes together. Divide it into two discs, wrap them snugly in plastic wrap, and let them chill in the fridge for at least 30 minutes to build those classic flaky layers.
Step 2: Prepare the Strawberry Filling
Stir together your strawberry jam and cornstarch in a small bowl. This simple step thickens the filling and prevents it from running out during baking, ensuring each Strawberry Pop-Tart keeps its sweet, jammy heart right where it belongs.
Step 3: Roll and Cut the Dough
Unwrap one of your chilled dough discs and place it on a lightly floured surface. Roll it out to about 1/8 inch thick. Using a ruler for precision (or by eye if you like a rustic look!), cut the dough into 3×4 inch rectangles. Repeat with the second disc—you’ll need an even amount so they can be paired up.
Step 4: Assemble the Strawberry Pop-Tarts
Spoon about a tablespoon of the strawberry filling onto half of your rectangles, leaving a small border around the edges. Brush those edges lightly with your beaten egg to help the pastries seal perfectly. Top each filled piece with a matching rectangle, then use a fork to crimp all four sides, pressing gently to seal in the goodness. Don’t forget to poke the tops with a fork—this lets steam escape and keeps the pop-tarts from puffing up too much.
Step 5: Bake to Golden Perfection
Transfer your assembled Strawberry Pop-Tarts onto a parchment-lined baking sheet. Brush the tops with the remaining egg wash for color and shine. Slide them into your preheated oven and bake at 375°F (190°C) for 20 to 25 minutes, or until they’re deliciously golden with just a hint of crispness around the edges. Let them cool completely on a rack before glazing.
Step 6: Glaze and Decorate
Whisk together the powdered sugar, milk, and vanilla until you have a smooth, pourable glaze. Spread a little over each cooled pop-tart, then shower with sprinkles if you’re feeling playful. Wait a few minutes for the glaze to set—if you can!
How to Serve Strawberry Pop-Tarts
Garnishes
Add a handful of colorful sprinkles right after glazing for that iconic Strawberry Pop-Tarts finish. You can get creative with mini chocolate chips, freeze-dried strawberry pieces, or even a drizzle of melted white chocolate for a fancier look.
Side Dishes
Pair these pop-tarts with a cold glass of milk, a steamy mug of coffee, or even yogurt and fresh berries for a special breakfast. They’re also fantastic alongside a scoop of vanilla ice cream for an easy dessert that’s sure to impress!
Creative Ways to Present
Pop-tarts make delightful lunchbox treats or brunch table stars. Stack them on a platter with a variety of sprinkles, cut into halves for sharing, or wrap in parchment and baker’s twine for the sweetest edible gifts. You’ll love seeing everyone’s eyes light up when these homemade Strawberry Pop-Tarts hit the table.
Make Ahead and Storage
Storing Leftovers
Your Strawberry Pop-Tarts will stay fresh for up to three days at room temperature if kept in an airtight container. For longer-lasting treats, pop them in the refrigerator for up to a week. The pastry stays crisp, and the filling keeps its lovely fruity flavor.
Freezing
Yes, you can freeze them! Once baked and completely cooled, layer the pop-tarts between sheets of parchment paper in a freezer-safe container. They’ll keep beautifully for up to three months. For intact icing, consider freezing unglazed and adding the glaze after reheating.
Reheating
To restore that fresh-from-the-oven magic, simply reheat Strawberry Pop-Tarts in a toaster oven or standard oven at 350°F for 5-8 minutes. If they’re frozen, just add a few extra minutes. For a quick fix, 10-15 seconds in the microwave works, though the pastry won’t be as crisp.
FAQs
Can I use store-bought pie crust instead of homemade?
Absolutely! While homemade pastry gives unmatched flavor and texture for Strawberry Pop-Tarts, store-bought pie crust is a fantastic shortcut if you’re pressed for time. Just be gentle with the dough and follow the rest of the steps as directed.
What other flavors can I try?
The beauty of homemade pop-tarts is their versatility. Swap the strawberry jam for blueberry, raspberry, or apricot preserves. Even chocolate-hazelnut spread or peanut butter with jelly make delicious alternatives.
How do I keep the filling from leaking out?
Be sure to leave a border when adding the jam, and use the egg wash to seal the edges well. Pressing with a fork helps, and a touch of extra cornstarch in the jam thickens it to prevent most leaks while baking.
Can I make Strawberry Pop-Tarts gluten-free or vegan?
Yes! Substitute your favorite gluten-free all-purpose flour blend for the pastry, and use vegan butter and non-dairy milk for both the dough and the glaze. Check that your chosen jam is vegan too, and you’re all set.
Why do I need to chill the dough?
Chilling the dough relaxes the gluten and keeps the butter cold, which leads to a tender, flaky crust. If you skip this step, your Strawberry Pop-Tarts may be tough instead of delightfully crisp!
Final Thoughts
There’s just something extra special about pulling a tray of homemade Strawberry Pop-Tarts from the oven—warm, golden, and topped with your own creative flair. This recipe brings a bit of childhood joy to your kitchen, no matter your age. So go ahead, give these a try, and share a batch (or keep them all to yourself) for the tastiest treat you’ll want to make again and again!
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Strawberry Pop-Tarts Recipe
- Total Time: 55 minutes
- Yield: 8 pop-tarts 1x
- Diet: Vegetarian
Description
Learn how to make delicious homemade Strawberry Pop-Tarts that are perfect for breakfast or as a sweet treat. These flaky pastries filled with strawberry jam and topped with a vanilla glaze are sure to be a hit with everyone in the family!
Ingredients
Dough:
- 2 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter (cold and cubed)
- 4–5 tablespoons ice water
Filling:
- 3/4 cup strawberry jam or preserves
- 1 tablespoon cornstarch
Glaze:
- 1 egg (beaten, for egg wash)
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Red or pink sprinkles (optional)
Instructions
- Dough Preparation: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough forms. Chill the dough, then divide into discs.
- Filling and Assembly: Mix jam and cornstarch. Roll out dough, cut into rectangles, add filling, and seal. Bake until golden.
- Glaze: Whisk powdered sugar, milk, and vanilla. Spread over cooled pop-tarts and add sprinkles.
Notes
- For a thicker filling, cook the jam and cornstarch mixture before assembling.
- Store pop-tarts in an airtight container at room temperature or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop-tart
- Calories: 340
- Sugar: 22g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
