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drizzle frosting and sprinkles on top of the pop tarts before serving
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Homemade Strawberry Pop Tarts

These homemade strawberry pop-tarts use common ingredients, can be frozen and will bring back all your favorite childhood memories at the breakfast table.
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 pop tarts
Calories 532.9kcal
Author Jenny Bullistron

Ingredients

Pastry Dough

  • 2.5 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 8 tablespoons unsalted butter 1 stick, cold
  • 6 tablespoons shortening cold
  • 8 tablespoons cold water

Filling

  • 1 cup strawberry preserves
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Egg Wash

  • 1 large egg
  • 2 tablespoon milk

Icing

  • 1 cup powdered sugar
  • 2 tablespoons heavy whipping cream maybe more
  • ¼ teaspoon vanilla extract

Optional

  • sprinkles
US Customary - Metric

Instructions

  • In the bowl of a food processor, pulse together flour, salt and sugar. Add butter and shorting then pulse just a few times until butter and shortening are crumbly. Add cold water and pulse until a dough forms.
    strawberry pop tarts dough after the last pulse of the food processor
  • Divide dough into two equal parts, form into disks about the size of your hand. Cover with plastic wrap and place in fridge for 30 minutes.
    pop tarts dough ready to be rolled out
  • While the dough is chilling, prepare filling by mixing together water and cornstarch in a small sauce pan. Stir in preserves then heat on medium until boiling. Reduce heat and simmer for 5 minutes until the filling has thickened.
    all of the strawberry pop tarts filling ingredients in a saucepan
  • Bring dough disks out of fridge, using a rolling pin roll out dough into 2 roughly 10x12 inch rectangle about ⅛ inch thick. Use a pizza cutter to trim the edges to make a clean rectangle. Then cut 16 equal sized rectangles. Place ½ of rectangles evenly spaced on a sheet of parchment paper the size of your baking sheet.
    pop tarts dough rolled out and the edges cut off with a pizza cutter to create a rectangle
  • Spoon 2 tablespoons filling into the middle of each pastry rectangle.
    pop tarts dough cut into portions with filling on each one
  • Cover the prepared rectangles with the other half of the prepared pastry rectangles, making sure to line up the edges. Finger press around the edges to seal. Prick the top of each pop-tart with a toothpick to vent. Press the tines of a fork around each edge to completely seal.
    using a fork to press the edges of the dough together and poking holes into the tops of each pop tart
  • Brush edges with egg wash.
    brushing egg wash on top of all of the unbaked homemade pop tarts
  • Carefully transfer parchment paper to your baking sheet. Place baking sheet in freezer for one hour.
  • Preheat oven to 375℉.
  • Place Frozen baking sheet in preheated oven. Bake for 15 minutes, then rotate sheet in oven for even browning. Bake for a total of 30 minutes.
  • Cool slightly before transferring to a cooling rack
    homemade strawberry poptarts fresh out of the oven on a cooling rack
  • Completely cool before adding frosting and sprinkles.
    drizzle frosting and sprinkles on top of the pop tarts before serving

Notes

Get creative with filling! Blueberry pop tarts and brown sugar pop tarts are favorites round here!
You could skip the homemade pastry and go for the store-bought pie crusts if you are short on time.
Store in an airtight container for up to week, but they will never last that long!
Frozen prepared pastries can be stored pre-baked fin an airtight container for up to two weeks in freezer.
Make sure to thoroughly seal edges or the filling will leak out.

Nutrition

Calories: 532.9kcal | Carbohydrates: 75.8g | Protein: 5.2g | Fat: 23.4g | Saturated Fat: 10.8g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 7.5g | Trans Fat: 1.7g | Cholesterol: 55.2mg | Sodium: 172.4mg | Potassium: 95.2mg | Fiber: 1.5g | Sugar: 36.2g | Vitamin A: 441.5IU | Vitamin C: 3.8mg | Calcium: 28.3mg | Iron: 2.1mg