If you grew up without pop-tarts in your life, something seriously went wrong lol.
Sadly – I now know that pop-tarts aren’t the most healthy breakfast choice, but who says you can’t still enjoy them once and awhile right? Just not everyday. 😉
Now – I used to enjoy the store bought version of these with the crinkly shiny silver packages that had two tarts in each package. Strawberry and brown sugar were always my favorite flavor choices. Mmmmm…
I kept seeing these homemade pop-tart recipes flying around on Pinterest lately and just couldn’t not try them!
This recipe specifically is from Cooking Classy with a Sprinkle of Fancy . Jaclyn kindly let me share this delicious recipe of hers with you guys. Because, well I love to bake and cook – but I wasn’t going to attempt these without a recipe. And I made these and they tasted like a little piece of heaven on a plate – so I just had to share.
I have a majorrrr sweet tooth and can usually handle the sweetest of sweet things, yes even in the morning. However, these Homemade Strawberry Pop-tarts were actually more enjoyable as dessert for me. Tasted almost like buttery pie crust with strawberry deliciousness inside.
As I was making these I was thinking how fun these would be for a party as dessert. They are super cute and you could decorate in whatever colors you wanted to match the party decor.
My mom used to make homemade pie crust growing up and she would cut the extra edges off and bake them with cinnamon sugar on it. I can still remember the smell of that wafting through the house. There would usually only be one small pan of them and my sisters and I would all come running like wild animals. Anyways – these homemade strawberry pop-tarts reminded me a little bit of those!
The only negative about these was they were a tad time consuming only because I didn’t look at the directions of the recipe ahead of time so didn’t realize I had to freeze the Pop-tarts before baking them. But it all worked out… and waiting for them made it almost more enjoyable. 😉 The suspense! haha…
You could also choose whatever flavor jam you choose. I went with the traditional strawberry, but blueberry, blackberry, or cherry would be delicious as well.
I don’t know why this last picture is so funny to me. I am in an odd mood I guess.
“A gift just for you”. lol a pop-tart! But, hey it would make me happy – so why not!
Ok – well that’s enough blabbering. Here’s the link to the recipe I followed, but I have also copied into my format as well for ease of finding. I hope you enjoy these! I know we sure did.
Homemade Strawberry Pop-tarts
Childhood favorite revamped. Enjoy for breakfast, or preferably dessert.
- 2 cups, +2 tbsp All-purpose flour + 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
- 3/4 cup strawberry preserves divided, or other flavor of choice
- 1 cup powdered sugar
- 2 tbsp half and half + more as needed
- 1/4 tsp vanilla extract
In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal (it won’t really come together in pieces much at this point, so don’t over-process, just pulse until butter is no longer in large pieces). Add 4 Tbsp water and pulse several times, if it doesn’t come together in clumps add remaining 1 Tbsp water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour.
Line two large, rimmed baking sheets with parchment paper. Working with 1 disk at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges to get a 12 by 10-inch rectangle (to even the edges). Then cut into eight 5 by 3-inch rectangles (cut in half through the longness then three cuts through the opposite).
Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread 1 1/2 Tbsp of jam evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork (I didn’t seal with the fork, I just did a double seal with my fingertips because I wanted them to look more like the real thing, but mine might have seeped out a little less had I sealed with a fork also). Poke the top center of each tart about 4 times with a toothpick. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough.
Position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 – 30 minutes (some of the preserves may leak out, which is fine, just peel it off once it cools). Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely.
For the icing: In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container.
Recipe from Cooking Classy.
Not providing nutrition facts for this one… I don’t even want to know 😉