Homemade Strawberry Pop Tarts Recipe

Introduction

These homemade strawberry pop tarts are a delightful treat that combines flaky pastry with sweet, fresh strawberry filling. Perfect for a weekend breakfast or a fun snack, they bring a homemade touch to a nostalgic favorite.

Ingredients

• 2 1/2 cups all-purpose flour*
• 4 teaspoons sugar
• 2 teaspoons kosher salt
• 1 cup unsalted butter (2 sticks), chilled and cubed
• 1/2 cup cold water
• 16 oz (~450g) strawberries (fresh or frozen – thaw if frozen)
• 3 tablespoons honey
• 2 teaspoons lemon juice
• 1 egg yolk
• 1/2-1 cup powdered sugar
• 1-2 tablespoons milk

Instructions

1. Step 1: In a food processor, pulse together flour, salt, sugar, and butter a few times, until the butter pieces are about the size of peas. Stream in the water, pulsing as you go.
2. Step 2: Move the dough to a bowl or lightly floured surface and gently knead into a ball—be careful not to overwork it. Wrap in plastic wrap and shape into a rectangle about 1/2″ thick. Refrigerate for 2 hours to chill.
3. Step 3: While the dough chills, blend strawberries, honey, and lemon juice. Strain through a fine mesh sieve into a saucepan to remove seeds.
4. Step 4: Cook the strawberry mixture over medium heat for 20-25 minutes until it thickens and you can scrape the bottom of the pan with the jam slowly running back together. Transfer to a bowl and let cool.
5. Step 5: Preheat oven to 300˚F and line a baking sheet with parchment paper.
6. Step 6: Divide the dough in half and roll each portion into a roughly 14 x 14″ square on a floured surface. It should be about 1/8″ thick, almost translucent. Flour the surface and dough lightly to prevent sticking.
7. Step 7: Cut the dough into rectangles approximately 3.5 x 4.75″. Use scrap dough to roll out and cut more shapes, reducing waste.
8. Step 8: Spoon about a tablespoon of the strawberry filling into the center of each rectangle, spreading it thinly but leaving about 1/3″ border around the edges. Beat the egg yolk and brush it along the dough border. Dock the top pieces with a fork or skewer, place over the filling, then press and crimp the edges to seal.
9. Step 9: Bake for 30-35 minutes until the pop tarts are lightly browned on top and the bottoms have a slight color. Remove from oven and allow to cool.
10. Step 10: Whisk together powdered sugar and milk to form a thick glaze. Spread about 1 tablespoon of glaze on each cooled pop tart and add sprinkles if desired.

Tips & Variations

• Use frozen strawberries when out of season; just thaw completely before blending to maintain flavor.
• For extra flaky crust, keep ingredients and tools cold, and avoid overworking the dough.
• Try different fillings like raspberry jam, blueberry, or mixed berry for a fun twist.
• Add vanilla extract to the glaze for enhanced sweetness and aroma.

Storage

Store baked and cooled pop tarts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 2 months. To reheat, warm in a toaster oven or regular oven until heated through—avoid microwaving to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 2 days in advance. Keep it wrapped tightly in plastic wrap and refrigerated until ready to roll and assemble.

How do I prevent soggy pop tarts?

Make sure to roll the dough thin and avoid overfilling with jam. Also, baking at a moderate temperature and letting the jam reduce sufficiently ensures less moisture and a crisp crust.

Homemade Strawberry Pop Tarts Recipe

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4.6 from 85 reviews

Homemade Strawberry Pop Tarts are a delightful and charming treat, featuring a flaky, buttery pastry filled with a sweet and tangy homemade strawberry jam. This recipe guides you through making the pastry dough from scratch, preparing a fresh strawberry filling, assembling the pop tarts, and finishing them with a smooth powdered sugar glaze. Perfect for breakfast or a sweet snack, these pop tarts bring the joy of a classic bakery favorite right into your kitchen.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes baking + 20-25 minutes filling reduction
• Total Time: 1 hour 15 minutes
• Yield: 8 pop tarts 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Dough

• 2 1/2 cups all-purpose flour
• 4 teaspoons sugar
• 2 teaspoons kosher salt
• 1 cup unsalted butter (2 sticks), chilled and cubed
• 1/2 cup cold water

For the Filling

• 16 oz (~450g) strawberries (fresh or frozen – thaw if frozen)
• 3 tablespoons honey
• 2 teaspoons lemon juice

For Assembly and Glaze

• 1 egg yolk
• 1/2–1 cup powdered sugar
• 1–2 tablespoons milk
• Sprinkles (optional)

Instructions

1. Make the dough: In a food processor, pulse together flour, salt, sugar, and chilled butter until the butter pieces are about the size of peas. Gradually add cold water while pulsing until the dough just comes together.
2. Chill the dough: Transfer the dough onto a lightly floured surface and gently knead into a ball without overworking. Wrap it in plastic wrap, shape into a 1/2-inch thick rectangle, and refrigerate for 2 hours to firm up.
3. Prepare the strawberry filling: Blend strawberries, honey, and lemon juice until smooth. Strain the mixture through a fine mesh sieve into a saucepan to remove seeds.
4. Cook the filling: Cook the strawberry mixture over medium heat for 20-25 minutes, stirring occasionally, until thickened to a jam consistency that clings when scraped with a spatula. Transfer to a bowl and let cool.
5. Preheat the oven: Set your oven to 300°F (150°C) and line a baking sheet with parchment paper.
6. Roll out the dough: Divide the dough in half and roll each piece into a 14×14 inch square on a well-floured surface to about 1/8 inch thickness, sprinkling flour as necessary to prevent sticking.
7. Cut dough rectangles: Cut each rolled dough into approximately 3.5 x 4.75 inch rectangles to form the pop tarts. Combine scraps and re-roll as needed to minimize waste.
8. Fill and assemble pop tarts: Spoon about 1 tablespoon of cooled strawberry filling onto half of the rectangles, spreading thinly and leaving a 1/3-inch border. Brush egg yolk around the edges, dock the top rectangles with a fork or skewer for venting, then place on top of filled rectangles. Press and crimp edges to seal.
9. Bake: Place the assembled pop tarts on the prepared pan and bake for 30-35 minutes until lightly browned on top and slightly browned on the bottom.
10. Make the glaze and finish: Whisk together powdered sugar and milk until thick and smooth. After the pop tarts have cooled, spread about 1 tablespoon of glaze on each and decorate with sprinkles if desired.

Notes

• Use chilled butter and cold water for flaky pastry dough.
• If strawberries are frozen, thaw completely before using to ensure even cooking.
• Straining the filling helps remove seeds for a smooth texture.
• Docking the pop tart tops allows steam to escape and prevents bubbling during baking.
• You can adjust the powdered sugar glaze consistency by adding more milk for thinner glaze or more powdered sugar for thicker.
• Store leftover pop tarts in an airtight container at room temperature up to 2 days or refrigerated up to 5 days.

Keywords: Strawberry Pop Tarts, Homemade Pop Tarts, Strawberry Jam Pastry, Breakfast Treat, Baked Pastries