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Homemade Strawberry Pop Tarts

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These homemade strawberry pop tarts feature a flaky hand-crimped crust and a sweet-tart strawberry filling, perfect for a nostalgic breakfast or snack.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter, cold and cubed
  • ⅓ cup (80ml) ice water, plus extra if needed
  • 1 ½ cups (about 350g) fresh or frozen strawberries, diced
  • ½ cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • 1 large egg, beaten (for egg wash)
  • Optional: coarse sugar for sprinkling on top

Instructions

  1. Make the Crust Dough (15 minutes): In a large bowl, whisk together the all-purpose flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, starting with ⅓ cup, mixing gently with a fork until the dough just starts to come together. If it’s too dry, add water a teaspoon at a time. Gather the dough into a ball, divide it in half, flatten each …
  2. Prepare the Strawberry Filling (20 minutes): While the dough chills, combine diced strawberries, sugar, cornstarch, lemon juice, and salt in a small saucepan over medium heat. Cook, stirring frequently, until the mixture thickens and bubbles, about 8–10 minutes. Remove from heat and let cool completely.
  3. Roll Out the Dough (10 minutes): Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disk of dough into a 12×9-inch rectangle about 1/8 inch thick. Repeat with the second disk.
  4. Assemble the Pop Tarts (10 minutes): Cut each rolled dough sheet into six equal rectangles (about 4×3 inches). Place half the rectangles on the prepared baking sheet. Spoon about 1 tablespoon of the cooled strawberry filling into the center of each. Brush the edges of these rectangles lightly with beaten egg. Top each with a second rectangle of dough, pressing the edges gently to seal. Use a fork to crimp the edges all around.
  5. Final Touches & Bake (20 minutes): Brush the tops of the pop tarts with the beaten egg wash for a shiny, golden finish. Optional: sprinkle a pinch of coarse sugar on each. Bake in the preheated oven for 20–25 minutes until golden brown and puffed.
  6. Cool & Serve (10 minutes): Let the pop tarts cool on the baking sheet for about 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Keep the butter cold for a flaky crust. Chill dough before rolling. Brush edges with egg wash and crimp well to prevent filling leaks. Avoid over-flouring the surface to keep dough tender. Reheat in toaster oven or regular oven to maintain crispness; avoid microwaving.

Nutrition

Keywords: homemade pop tarts, strawberry pop tarts, flaky crust, breakfast pastry, hand-crimped crust, strawberry filling, easy breakfast, homemade pastries

Find it online: https://shimmersnack.com/homemade-strawberry-pop-tarts-recipe-easy-flaky-crust-tutorial/